Thursday, 4 July 2019
1:00 pm to 6:00 pm
Unlimited slots available
 
Join us for an informative and thought-provoking exploration of the food industry from a WA perspective as well as a national view!
 
This workshop is designed for all food industry professionals, students, producers and consumers. This major event seeks to inform you of the latest development that is currently impacting, moulding and transforming the food industry.
 

Speakers:

 

 

Topic 1: When does an ingredient, claim or presentation make your food a therapeutic good?
Chris Preston, Legal and Regulatory Specialist, ComplyANZ
 
Chris Preston has over 30 years of experience providing legal advice and services to manufacturers and brand owners regarding the regulatory regimes governing food, beverages, cosmetics, OTC pharmaceuticals and general consumer goods. He served as Director, Legal and Regulatory with the Australian Food and Grocery Council, and has advised multinational and domestic clients of all sizes in over 15 years of private legal practice.

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Topic 2: The Current Status of Food Allergens in Australia
Gary Kennedy, Managing Director, Correct Food Systems
 
Gary has been working in food technology, food safety and all aspects of healthcare, food manufacturing and food service for over 25 years. He been involved with the Cook Chill Council (now the AIFST National Cook Chill Group) for over a decade, and written many industry guidelines and codes of practice. He is approved as a regulatory Food Safety Auditor in NSW, WA, Victoria. Gary is a respected food safety specialist, and is often approached by the media or legal firms to advise on food technology and food safety issues, including, ABC Radio, Foxtel's Channel V, Channel 7's Today Tonight.
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Topic 3: Current Policy & Future Changes within the Australian Food Regulatory System
Mark Booth, Chief Executive Officer, FSANZ
 
Mark Booth is the Chief Executive Officer of Food Standards Australia New Zealand (FSANZ) - a bi-national government agency that develops and administers the Australia New Zealand Food Standards Code as well as undertaking a number of other food related activities. Mark’s original background was as in health economics and he has post graduate qualifications in economics, public administration and public health. Mark is an adjunct professor at the Centre for Health Economics and Evaluation at UTS; and is a visiting research fellow at the School of Population Health at the ANU.
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Topic 4: Innovations in Food Science and Product Development
Michelle Colgrave, Agriculture and Food, CSIRO
 
Michelle Colgrave is a Professor of Food and Agricultural Proteomics at CSIRO and holds a joint position in the School of Science at Edith Cowan University. Michelle is using proteomics, the study of proteins using mass spectrometry, to identify key proteins that will benefit Australia's food and agriculture industries and improve human health.
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Topic 5: Global Trends in Food Consumption - Where do Lupins Fit In?
David Fienberg, Managing Director, The Lupin Company
 
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Topic 6: An Eco-Friendly Process of Treating a Food Commodity to Remove Invertebrate Pests
Simon McKirdy, Professor Biosecurity and Sustainable Development, Pro Vice-Chancellor Harry Butler Institute, Murdoch University
 
 

Tickets:

AIFST Members
$55.00
AIFST Student Members
$40.00
Non-Members
$190.00
Non-Member Students*
$55.00
*All Non-Member Students will need to contact AIFST via aifst@aifst.com.au or on +61 447 066 324 to receive the non-member student rate and to complete the registration process.
 
 
Not a member? Join online today!
 
Copy of the event Flyer is available HERE
 
The Australia Institute of Food Science & Technology would like to thank our event sponsors: