In 2000, three professional institutions, being:

• The Australian Institute of Food Science and Technology Incorporated (AIFST)
• The Institute of Chemical Engineers in Australia Limited (IChemE)
• The Institute of Engineers Australia Limited (IEAust), now Engineers Australia

agreed to support the formation and ongoing operation of a technical interest group known as the Australian Food Engineering Association (AFEA).

Members of AIFST, IChemE and IEAust are eligible to be members of AFEA without any extra membership fee.

What do we do...

The Victorian Young Members Group (YMG-VIC) offers AIFST members who are recent graduates and students of food science a range of social networking activities, to not only connect you with other like-minded food enthusiasts, but also to keep you up to date with food industry developments. The YMG-VIC is committed to identifying and servicing the future needs of young food science and technology professionals, and we welcome your ideas on how we can achieve this.

The Innovation Group, which is an interest group of the Vic Branch, provides technical and networking activities for people employed or interested in food innovation.

Group Chair is Vivian Boghossian, This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Watch this space over the coming weeks for more information about the activities of the Innovation Group.

Both the Victorian and NSW branches run active Food Microbiolgy Groups.

• NSW Food Micro Chair: Kalliopi Kazanis, This e-mail address is being protected from spambots. You need JavaScript enabled to view it
• Vic Food Micro Chair: Michael Parker, This e-mail address is being protected from spambots. You need JavaScript enabled to view it

AIFST Food Microbiology Publications
"Foodborne Microorganisms of Public Health Significance", (Green book)  
"Spoilage of Processed Foods: Causes and Diagnosis". (Gold book) 

AIFST members can participate in the Food Micro Forum on this website.

The Vic Sensory & Consumer Research Group meets to share information and resources relating to Sensory Evaluation and Consumer Research. The committee organises a runge of functions including Technical, Networking and Tasting events.

The Vic Sensory & Consumer Research Group chair is Aldez Alvarez, This e-mail address is being protected from spambots. You need JavaScript enabled to view it

NSW Sensory & Consumer Science

 What we do:-

• Provide a platform for AIFST members to disseminate information and have access to appropriate educational materials, and the latest thinking in the field
• Enable more effective networking with other professionals in the sensory and consumer science area within NSW
• To strengthen relationships with other Sensory and Consumer Science Interest groups within Australia and further afield
• To raise the perception and value of Sensory and Consumer Science within the industry and scientific world

 To join the NSW SCGS you must be an AIFST member. Contact jane@insight2market OR This e-mail address is being protected from spambots. You need JavaScript enabled to view it for more information

Check the events calendar and watch this space as more details of current and future ectivites are added.

The Vic Branch Nutrition Group is acts as a support for sharing our nutrition knowledge and we would love for others to consider nutrition in their day to day lives.

Our group also gathers to discuss upcoming industry events and issues relating to nutrition and health. We choose important and interesting aspects of these topics and create our own events to bring awareness of these Nutrition based issues to other members of the food industry.

An Education Working Group has formed and has been active in holding several workshops, attending relevant external meetings, and coordinating a range of activities to advance education in food science and technology.

Objectives of the National Food Policy and Regulation Group:

• To stimulate well-informed debate as a result of a greater awareness of food industry and food policy’s significance;
• To explore and contribute to knowledge, policies and information on food policy, diet and health;
• Provide a forum for expression of the scientific perspective on food science and technology issues in public policy by involving Institute members in discussion and information forums and facilitate opportunities to network with government, academic and other organisations with an interest in food policy.

The National Cook Chill Group evolved from the Australian Cook Chill Association, after the latter amalgamated with the AIFST in 200. This group addresses food safety practices and production developments for both the foodservice and retail sectors, organising technical meetings and site tours.

The National Cook Chill Group recently published the ‘Cook Chill for Foodservice and Manufacturing: Guidelines for Safe Manufacturing, Storage and Distribution’ — also referred to as the Blue Book. 

National Cook Chill Chair: Ken Howatson This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Watch this space over the coming weeks for more information about the activites of the Cook Chill Group.