News and blog posts

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Food Standards Australia New Zealand (FSANZ) - Current Consultations (as at 16 April 2019).

 

The Master of Dietetics at Swinburne aims to educate and empower the next generation of dietitians to be nutrition experts and innovators making a positive impact on the health of Australians. Applications close 1 May 2019

This international initiative is designed to raise awareness of the allergic disease and the global problem of food allergy.

The food and beverage industry is undergoing a paradigm shift away from the use of synthetic ingredients towards the use of biomass-based food ingredients.
Despite treated safe water being crucial to avoid waterborne diseases, it is known, since the mid-1970s, that the process of disinfection produces by-products (DBPs) that can be a hazard to human health, being chloroform and other trihalomethanes the compounds that created the first concerns in the scientific community (Karlin, 1999).
You have made your resolution to be healthy. You go to the store to choose between two products, looking for the better option. But then what? How do you pick? You read the label of course!
Romer Labs is unveiling a series of webinars to educate food and food producers about current and emerging aspects of food safety, reflecting industry practices and trends in the managing of contaminants.
Get up to speed on the basics of how to conduct a product recall, land earn where to go for help in the event of a product recall emergency.
Sydney, 22 February -  Today, Archer Daniels Midland Company (ADM) is announcing a new distribution partnership with Savannah Bio Systems in Australia, effective on 4 March 2019.
Flavour Creations was proud to represent Australian food innovation at the world's largest annual food and beverage trade exhibition, Gulfood, held in Dubai this month (February 17-21).
Consumers are reliant on the food manufacturing industry and their ability to safely produce quality food that is suitable for consumption. Consumers with food allergies, for example, rely heavily on the implementation of safe food handling and practices. In cases where food standards and safety is anything but perfect, it can potentially be life threating to a consumer. 
Move over kale: 2019 is all about celtuce - celery lettuce- also referred to as stem lettuce, Chinese lettuce, gingsun or wosun. The thick-stemmed vegetable is popular in both China and Taiwan.

 

Developing programs and procedures to address and mitigate the impact of these threats are time- and money-consuming. Although it is not an easy balance to do, organizations must understand that the costs of today are the savings of tomorrow.
 
The Artisanal Food and Beverage Project is reviewing the skills needed in these industries, identifying and aiming to fill gaps by developing new qualifications and skill sets.
 
Water is essential for life but in many cases is also a vehicle for human illness and even death. World Health Organization (WHO) estimated that contaminated drinking water causes 502,000 diarrhoeal deaths each year and at least 2 billion people consume and use drinking water contaminated with feces.
The next-generation diagnostic tool uses biological sensors to detect substances like lactose on the spot. It has potentially game-changing applications across food safety, environmental monitoring and human health.
As soon as food product engineer Nuno F. Soares learned that ISO 22000 for food safety management would be updated, he knew he wanted to write about it.
The wide range of opportunities in industry organizations can offer a glimpse into future career development or offer a learning experience that rounds out your professional repertoire.
You’ve been working, creating and building a food and drink business so you’d know that being across the latest food and drink trends can be the difference between having an impact or being irrelevant. And then there’s the competition to stay ahead of. Global foodies and consumers are embracing what’s hot, healthy and visibly appealing more than ever.
Ask any successful science of food professional and they will tell you networking has been a key part of advancing their career—with industry events and conferences providing some of the best opportunities to make lifelong connections.