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AIFST Humanitarian Food Science and Technology Symposium - Program

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Symposium Program

The AIFST Humanitarian Food Science and Technology Symposium brought together thought leaders in humanitarian and emergency activities in NGOs, governments, academia, research institutes and the private sector and connected them with the Australian food industry.

Delegates heard from 20 speakers including 13 International Speakers from organisations including the United Nations World Food Programme and the Food and Agriculture Organization (FAO). View the HFST speaker presentations here.

- Download the Symposium Program HERE -


20 speakers including 13 International Speakers addressed the AIFST Humanitarian Food Science and Technology Symposium on Wednesday, 19 July 2017. Below is a snapshot of some of the speakers:

Daryl Crowden, World Vision, Australia

Daryl commenced with World Vision Australia in 2011, and has managed teams in Middle East, Eastern Europe, Latin America, Caribbean and South Asia. Currently he is the Director of World Vision Australia’s Humanitarian and Emergency Affairs.

He has qualifications in Missiology, Cultural Anthropology and International & Community Development (Humanitarian Management).

Darryl assisted in setting the scene for the Symposium with a presentation on feeding the hungry in complex humanitarian emergencies during the opening keynote plenary.

Greg Garrett, Director Food Fortification, Global Alliance for Improved Nutrition, Switzerland

Greg directs GAIN’s fortification, safety and quality initiatives.

Before joining GAIN in 2011, he spent over a decade in senior management and consulting at Abt Associates and Futures Group, Soros Foundation and PSI.

Greg is on the Board of the IGN and on the Executive Management Team of the FFI. Greg addressed delegates on innovations in food fortification: building resilient food systems and improving local diets.

Nick Beagley, Research Leader Land Human Systems, Defence Science and Technology Group, Australia

As the Research Leader Land Human Systems for Australia's Defence Science and Technology Group, Nick's branch addresses Defence stakeholder research requirements across a broad range of human science domains including physiology, psychology, food science and nutrition.

Nick shared insights with delegates around addressing the challenges of feeding combat forces and humanitarian responders.

Dr. Jayashree Arcot, Associate Professor of Nutrition - Food and Health Cluster, School of Chemical Engineering, University of NSW, Australia

Jayashree Arcot has over 25 years of teaching and research experience in the field of Food Science and Nutrition and has published widely in the field. 

Jayashree has been working in the field of micronutrient fortification of cereal foods for the past 20 years and understanding their bioavailability in humans.

She has worked closely with food technologists to identify methods of food fortification that deliver nutrients effectively through ex-vivo and in vivo studies.

She has also been focussing on improving digestibility of protein and starch from cereal based foods and provided an overview on how to increase nutrient density in cereal based foods.

Dominique Bounie, University of Lille, France

Dominique Bounie is teaching Food Engineering at the University of Lille1, France.

He has been engaged in many short term consultancies for WFP, FAO, NGOs and private companies.

His field of humanitarian expertise concerns the implementation of quality management systems, the development of new nutritious products and the design of low cost processes dedicated to the local production of emergency and rehabilitation foods.

He strongly believes in networking capacities that enable innovative cross-collaborations between academia, private companies and humanitarian stakeholders for tackling food insecurity at community level, both in developed and underdeveloped countries.

Dominique presented in the Innovations in Humanitarian Food Science and Technology: new perspectives session.

Florence Egal, Food Security and Nutrition Expert, Italy

Florence Egal has a medical degree from Paris, France and a M.Sc. in Community Health in Developing countries from the London School of Hygiene and Tropical Medicine.

She started her carrier on the field with NGOs (MSF, Save the Children Fund UK) in emergency and rehabilitation contexts (Somalia, Zimbabwe, Honduras), proceeded as free-lance consultant (e.g. Lebanon, Haiti, Uganda) and joined the UN Food and Agriculture Organization (FAO) in 1990.

She has been working for over 20 years on food security, nutrition and livelihoods in both humanitarian and development contexts, collaborating with food technology colleagues and backstopping projects in Afghanistan, Pakistan, Rwanda or Somalia.

Since her retirement in 2013, she has been actively involved in the promotion of sustainable diets and local food systems. Florence addressed the Symposium on the topic of Food Technology in times of crisis: moving towards sustainable food systems.

Yannick Foing, Director - Nutrition Improvement Program, Asia Pacific, DSM, Singapore                     

As the Nutrition Improvement Program Regional Director for DSM for the Asia Pacific region, Yannick has been based in Singapore since August 2012.

In his role, he works together with industry, UN agencies, governments and civil society to develop innovative business models and distribution channels to bring affordable nutritional solutions to the 2 billions consumers at the base of the pyramid (BoP) and the region’s most vulnerable populations.

Prior to joining DSM, Yannick was Director of Partnerships and Fundraising for a France-based non-profit, BioVision, organizer of the World Life Sciences Forum and co-founded the US subsidiary of a leading French biotechnology company, Genfit, appointed US Business Development Director, based out of Boston, USA. Yannick holds a Master of Science in Molecular Biology from the University of Strasbourg (France). He also holds a Master of Science in Public Health from University of Montreal (Canada).

Yannick presented with Shane Prigge from WFP on The story of fortified rice kernels: is it an option in humanitarian contexts?

Shane Prigge, Head of the Food Quality Unit for World Food Programme, Italy

Shane Prigge is the Head of the Food Quality Unit for World Food Programme based in Rome, Italy. 

He has worked to improve all aspects of foods used as humanitarian assistance from the development of nutritious food through to the safe production and supply chain optimization to handle the food. Shane provided a keynote address on how the World Food Programme is managing food science and technology issues in a humanitarian context and provide insights on the story of fortified rice kernels. 

Dave Kennedy, Director, Leaf for Life, USA

Dave Kennedy is the director of Leaf for Life, an NGO dedicated to improving the health of low-income families through the optimum use of leaf crops.

He has led projects and workshops in 13 countries and is the author of four books on integrating leaves into our food systems. Dave presented on Leaves as a source of food and feed at community level: from prevention to rehabilitation.

Peter Fellows, Food Technology Consultant to the United Nations (UN) Organisations and Development Agencies, United Kingdom

A food technologist with 40 years’ experience, working in Africa and Asia with government institutions, international aid agencies and UN organisations that support agro-enterprise development.

He has written 35 books and 50 papers on agro-processing. In humanitarian relief, he helped establish local production of leaf concentrate and ready-to-use therapeutic foods.

Peter presented to delegates via video conference from the UK discussing implementing appropriate food technologies in humanitarian crises.

Ousman Raymond Seye, The Aga Khan Foundation, Mali

Ousman has over 30 years of experience including fifteen years as a senior manager in Africa for Aga Khan Foundation, World Bank, USAID and several International NGOs.

He has led the team of partners, which developed EQUINUT over the course of the last 4 years. Ousmane has Master in Business Administration and MSC in Technology.

Presenting as part of the Innovations in Humanitarian Food Science and Technology: experiences from the field and lessons learned session, Ousman discussed with delegates designing from tradition and scaling up for local production: the Equinut Project.    

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