Engage 2026: A hybrid education program for tertiary

food science students

Engage 2026 is an opportunity for tertiary food science students to come together to connect and learn from industry and academic leaders from across the agrifood industry. The program is delivered in a hybrid format across 10 x 2hr sessions hosted by a different university each time. Students will have the opportunity to attend in person or virtually.

The aim is to enhance your current academic program and networks, building on your current skills and challenging your knowledge through critical and reflective thinking to better prepare you for the practical, real-world need for food science and your potential place within the agrifood industry. This program is intended to ‘jump start’ your industry readiness.

The course will be run over 10 x 2hr sessions. Nine of these sessions will be held face to face at university campuses around Australia and recorded for all registered participants. The final session, Careers, will be a Zoom session. These sessions will be delivered from March 2026 to October 2026. Please note dates & times are subject to change and confirmation of dates and session times will be emailed to all participants prior to the session.

Engage 2026 Program:

5 March 2026 – Session 1 University of Queensland (COMPLETED)

Topic: Indigenous Food

27 March 2026 – Session 2 Deakin University (COMPLETED)

Topic: Food Safety

30 April 2026 – Session 3 University of New South Wales (COMPLETED)

Topic: AI, Data and Digital Transformation

14 May 2026 – Session 4 Monash University (COMPLETED)
Topic: Innovation

16 June 2026 – Session 5 RMIT University
Topic: Research & Development

20 August 2026 – Session 6 University of Melbourne
Topic: Sustainability

9 September 2026 – Session 7 University of Sydney
Topic: Health and Nutrition

1 October 2026 – Session 8 Adelaide University
Topic: Food Processing & Manufacturing Futures

TBC October – Session 9 QAAFI, Queensland
Topic: Sensory & Consumer Science

TBC October 2026 – Session 10 Online
AIFST Career Event Online - Engage 2025 Wrap Up

This program is designed to help tertiary food science students grow their confidence, expand their networks and build practical, real-world skills alongside their academic studies. 

AIFST and FaBA - Australia’s Food and Beverage Accelerator are looking forward to delivering this program for our student and graduate members.

This interactive AIFST virtual workshop is designed to help participants confidently navigate the food regulatory landscape and understand the practical steps required to support regulatory compliance. The session will guide attendees through the key regulatory frameworks that govern food products, from ingredient approvals and labelling requirements to marketing claims and the interface between foods and complementary medicines.

The workshop will cover:

•  An overview of the food regulation system in Australia and New Zealand
• Australian Consumer Law (ACL)
• The food–medicine interface, including complementary medicines
• Mandatory labelling requirements under the Australia New Zealand Food Standards Code
• Uniform Trade Measurement Legislation
• A practical, hands-on exercise assessing a food label

Whether you are new to the food industry, trialing new products, or seeking to strengthen your regulatory knowledge, this workshop provides practical insights to help manage compliance risk, support innovation, and ensure products meet regulatory and consumer expectations.

Please note that this workshop will not be recorded due to its interactive format and extended duration. Participants must be available to attend the full session live on the day.

Presenters:

Fiona Fleming is CEO of the Australian Institute of Food Science and Technology (AIFST) and an experienced food regulation professional with expertise across the Australian and New Zealand food regulatory system. She has led regulatory strategy, compliance, and policy engagement across ingredient approvals, food standards, labelling, and marketing claims, and regularly supports industry to interpret and apply food regulatory requirements in practical, business-focused ways.

Jim Moshovelis has over 30 years’ experience across the pharmaceutical and food and beverage industries, with a strong background in regulatory and government affairs, stakeholder engagement, product development, and quality assurance. He advises and assists companies seeking to register or list products with the Therapeutic Goods Administration (TGA), with particular expertise in navigating the food–medicine interface.

Charles Fisher is Principal Solicitor (Food and Beverage) at KHQ Lawyers and one of Australia’s leading advisers on food marketing, compliance, labelling, classification, licensing, food safety, and crisis management. He has extensive experience working with Australian and New Zealand regulators and supporting products through to market.

Registration Cost (includes GST)

AIFST Members: $125.00

Non-Members: $220.00

Student/Graduate Members: $65.00

Student/Graduate Non - Members: $90.00

NZIFST Members: $125.00 with code

Not a member? Join online today!

This webinar will help you understand what’s changing from ISO 14001:2015 to ISO 14001:2026 and how to prepare to navigate the changes. We’ll walk through key updates including expanded environmental considerations, strengthened lifecycle perspectives, enhanced supply chain oversight, and increased focus on emergency readiness and continual improvement.

Whether your organisation is already certified or beginning its journey, this session will give you practical guidance to support a smooth and confident transition.

About the presenter

George Assaad is a highly experienced management systems specialist with a strong engineering background, bringing systematic, analytical thinking to quality, health & safety, environmental, and asset management systems. He has extensive experience developing, implementing, maintaining, and auditing management systems across diverse industries including construction, manufacturing, infrastructure, and community services.

A passionate and seasoned facilitator, George is an internal trainer for BSI Group and is widely regarded for his practical, process‑driven approach to improvement and risk management. He holds a PhD in Engineering and is formally qualified in training and assessment, underpinning his effectiveness as both an auditor and educator.

In collaboration with KHQ Lawyers and Osborne Richardson, specialist recruiters in food manufacturing, AIFST is delighted to announce 'EAT. MEET. COMPLY.' –  a food regulatory update on the worst of 2025 and the watchouts for 2026!  

This regulatory education event will kick off with Nick Shaw (Osborne & Richardson) providing a snapshot of the employment market in the food industry, followed by Charles Fisher (the head of our KHQ Lawyers’ Food & Beverage practice), who will share his insights on the biggest legal challenges the food industry faced in 2025, as well as what he sees coming in 2026.

Topics include:

• Regulatory and marketing challenges for key active ingredients, like protein, fibre, probiotics and caffeine
• How copyright law has been successfully used to protect a product’s label, design and branding
• The future of the Health Star Rating system and potential regulatory impact on ultra processed foods
• How regulatory classification can impact the tax classification and commercial viability of a product
• Regulatory boundaries for electrolyte and hydration products
• The legal status of novel foods – are they actually prohibited?

There will be ample time for Q&A.

4:30pm Doors open
5:00pm – 6:15pm Presentations
6:15pm – 6:30pm Q&A
6:30pm – 7:30pm Networking

General admission ticket $22.00 includes GST.

Recently updated requirements around how food businesses measure and strengthen food safety culture offer an important opportunity to make meaningful change. This webinar will equip FSQA and operational leaders to reframe these requirements as tools for genuine engagement, to aid progress from basic compliance towards sustaining and improving food safety performance. Participants will explore various culture assessment approaches, including the reasons why some are more valid than other alternatives. Most importantly, they'll learn to consider and apply the same requirements differently, depending on their organisation's maturity level, to elevate their approach from reactive compliance to proactive, leadership-driven food safety culture. 

Key learning outcomes include:

• Reframe updated GFSI‑benchmarked culture requirements as levers for leadership engagement, not audit burdens
• Understand and apply a five‑stage food safety culture maturity model
• Leverage food safety culture requirements to drive meaningful change in maturity using the right tools and information to progress from reactive to proactive

Presenters:

• Dr. Heidi Gough, Core Team Member, Cultivate SA
• John Boyce, Core Team Member, Cultivate SA
• Dr. Lone Jespersen, Principal, Cultivate SA
• Dr. Andrew Wilson, Core Team Member, Cultivate SA

2026 AIFST ANNUAL GENERAL MEETING 

Notice is hereby given that the 2026 AIFST Annual General Meeting (AGM) will be held on THURSDAY 28 May 2026 commencing at 5:30pm (AEST) via ZOOM video conference.

The AGM is open to all financial members of AIFST. 

Before the AGM: 

1. Nominate your vote on the Direct Voting Form and send to AIFST by 5.00pm (AEST) Tuesday May 26; or  

The ‘Direct Voting” form, along with the AGM documentation is available on the AIFST website: https://www.aifst.asn.au/AIFST-2026-AGM

At the AGM:

 2. Members will be able to vote live during the meeting using the Direct Voting form

Register to attend the AGM by clicking on the REGISTER button or by emailing aifst@aifst.com.au by 5pm (AEST) on Wednesday May 27th 2026

AIFST WA Branch is hosting a series of expert speakers on the topic of Gut Health.

Gut health science is one of the most talked-about areas in food and health- but what's actually real, relevant and actionable?

This event presents a series of expert insights across research, industry and clinical practice to provide a 360-degree view of the microbiome.

Whether you're in the food industry, the health sector, or a curious consumer, this is the evidence-based update you actually need. 

Speakers include:

• Nenad Naumovski – Singapore Institute of Technology
  'The interaction between dietary patterns and nutraceuticals with gut microbiota and metabolic health'
  
• Claus Christophersen – Edith Cowan University
  'Ur gut® - The journey of a science-backed dietary fibre blend'
• David Fienberg – The Lupin Co.
  'Lupin - the gut companion'
• Hayley Cullen-Xiang – BFF Health/Hungry Bubbasaurs
  'Beyond Fibre: Translating Gut Health Science into Smarter Foods and Better Advice'

The event will commence promptly at 5:30pm and registrants are advised to arrive by 5:15pm for registration.

Thanks to our event partners DPIRD, The Lupin Co, and BFF Health for your support of this event.

Webinar 1 in our Food Science & Technology Week Series!

New frontiers in ingredient innovation for food safety

Ingredient innovation is opening new possibilities for how food safety challenges are understood, managed and addressed.

This webinar will explore how food science is supporting new approaches to food safety through ingredient innovation, bioactive natural products and applied research. Speakers will consider how science is informing the development and application of ingredients with relevance to food safety, including opportunities for industry translation and practical use.

Bringing together industry and research perspectives, the session will highlight how innovation in ingredients can contribute to safer food systems and support new thinking across product development, processing and food safety management.

Key learning outcomes include:

• Explore emerging approaches to ingredient innovation with relevance to food safety
• Understand how bioactive natural products may support new food safety applications
• Consider the pathway from scientific discovery to practical industry use
• Gain insight into how food scientists are applying research and innovation to address contemporary food safety challenges

Speakers

• Dr Matthew Flavel, The Product Makers
• Dr Dan Dias, Deakin University
• Followed by a Q&A

Webinar 2 in our Food Science & Technology Week Series!

Food science in action: From defence rations to space food

How do you design food for environments where nutrition, safety, shelf life and practicality all matter?

This webinar will explore how food science supports food for challenging and specialised environments, from defence settings to space exploration.

The session will consider what these settings can teach us about the future of food, including how food science can help respond to broader challenges around nutrition, food security, sustainability, resilience and food system design.

Bringing together perspectives from defence nutrition and future-focused food innovation, this webinar will showcase food science in action where performance, practicality, safety and long-term impact all matter.

Key learning outcomes include:

• Understand how food science supports food design for defence, space and other challenging environments  
• Explore why nutrition, safety, shelf life and practicality are important in specialised food settings
• Consider how innovation for extreme or specialised environments can inform broader food system solutions
• Gain insight into the role food science can play in supporting future food resilience and performance  

Speakers

• Dr Julia Low, Senior Lecturer, RMIT University
• Daniel Philip, Defence Nutrition Australia
• Dr Flavia Fayet-Moore, FOODiQ Global

Followed by a Q&A

Webinar 3 in our Food Science & Technology Week Series! Science-led solutions for safe food

Food safety is shaped by a rapidly changing food system — and science is critical to understanding the risks, informing decisions and building public trust.

Ahead of World Food Safety Day (7 June 2026), AIFST is hosting a conversation on factors impacting food safety today.

The theme for 2026 is From burden to solutions – safe food everywhere. At AIFST our focus in this webinar will be on the key message, Science and evidence on impact inform decisions and build trust.

Our panel will explore how contemporary food production and processing practices, climate change, supply chain complexity, contamination risks, novel ingredients and foods, and changing consumer behaviour and expectations are impacting food safety and how science is informing sustainable solutions.

Moderated by Deon Mahoney, the panel will bring together perspectives from food safety research, epidemiology, regulation, industry and consulting to consider how science can help identify risks, guide decision-making and support sustainable, evidence-based solutions.

Key learning outcomes include:

• Understand key factors influencing food safety in contemporary food systems
• Explore how science and evidence inform food safety decisions, policy, regulation and industry practice
• Consider the impact of climate change, supply chain complexity, novel foods and changing consumer expectations on food safety
• Gain insight into how cross-sector collaboration can support safer, more resilient food systems

Moderator

• Deon Mahoney, Scientific Advisor, AIFST

Panellists

• Dr Kelly Hill, Research Program Manager, SAAFE CRC
• Martyn Kirk, Professor of Epidemiology, The Australian National University
• Duncan Craig, Director, Nutrition & Regulation, Australian Food and Grocery Council
• Shokoofeh Shamsi, Professor of Parasitology, Charles Sturt University
• Emma Kent, Emma Kent Consulting

We are taking expressions of interest for this course prior to opening registrations as a minimum number of participants are required to proceed.

Please add your details to the waitlist, and then once the minimum number has been reached, we will be in contact to officially register you and collect payment.

This redesigned, interactive online course is designed to help food science professionals across the industry communicate with clarity, confidence and influence—so their ideas are heard, valued and acted upon.

The format is 3 x 90 minute online sessions. Sessions will be held 9 June, 23 June and 7 July 2026. 

Pricing:

AIFST Members: $400 

Non Members: $500

By the end of this course, you will be able to:

1. Understand and Strengthen Your Influence

• Articulate why influence is a critical professional capability in scientific and technical roles
• Recognise the key ingredients that underpin influential communication
• Understand your personal communication style and identify areas for growth

2. Communicate to Influence Outcomes

• Tailor your communication style and content to different audiences, including technical and non-technical stakeholders
• Adapt your messaging to suit the context, environment, and level of influence required
• Build stronger connections and engagement through intentional communication choices

3. Communicate with Presence

• Use body language, posture, and voice to enhance influence and authority
• Apply practical techniques to ensure key points are heard and remembered
• Navigate challenging dynamics to gain and hold the floor

ABOUT YOUR PRESENTER:

Sharon Natoli helps individuals, teams and leaders find their voice, grow their presence and ignite their influence by speaking up with confidence.

Sharon has 30 years of experience in one-on-one counselling, communication, media and spokesperson roles, and as an advisor to organisations in the food sector, assisting brands find their voice through key message development. Her professional experience is complemented by her personal understanding and empathy about the internal barriers that hold people back from speaking up and sharing their thoughts, ideas and opinions with confidence.

Sharon’s philosophy is that speaking up is a critical ingredient for demonstrating leadership readiness and making the career contribution you'd like to make.

Build your confidence in the science behind food in the virtual short course.

AIFST’s Food Science Fundamentals is designed for professionals working across the food industry who want a practical understanding of the core principles of food science and how they apply in real-world settings.

Delivered virtually across four interactive sessions, this course brings together industry experts to explore the topics shaping today’s food sector, from food safety, microbiology and allergens through to nutrition, sensory science, innovation, sustainability and the future of food.

Whether you work in operations, quality, marketing, sales, administration or customer-facing roles, this course will help you better understand the language of food science, strengthen cross-functional communication and recognise how food science supports decision-making across the industry.

The course is held over four (4) sessions:

Wednesday 10th June, 1:00pm–4:00pm
Wednesday 24th June, 1:00pm–4:00pm
Wednesday 1st July, 1:00pm–4:00pm
Wednesday 8th July, 1:00pm–4:00pm

Places are strictly limited to 30 participants to ensure an engaging learning experience. Secure your place early!

In collaboration with KHQ Lawyers and Osborne Richardson, specialist recruiters in food manufacturing, AIFST is delighted to announce 'EAT. MEET. COMPLY.' –  a food regulatory update on the worst of 2025 and the watchouts for 2026!  

This regulatory education event will kick off with Nick Shaw (Osborne & Richardson) providing a snapshot of the employment market in the food industry, followed by Charles Fisher (the head of our KHQ Lawyers’ Food & Beverage practice), who will share his insights on the biggest legal challenges the food industry faced in 2025, as well as what he sees coming in 2026.

Topics include:

• Regulatory and marketing challenges for key active ingredients, like protein, fibre, probiotics and caffeine
• How copyright law has been successfully used to protect a product’s label, design and branding
• The future of the Health Star Rating system and potential regulatory impact on ultra processed foods
• How regulatory classification can impact the tax classification and commercial viability of a product
• Regulatory boundaries for electrolyte and hydration products
• The legal status of novel foods – are they actually prohibited?

There will be ample time for Q&A.

4:30pm Doors open
5:00pm – 6:15pm Presentations
6:15pm – 6:30pm Q&A
6:30pm – 7:30pm Networking

Numbers are strictly limited to 50, secure your spot today!

General admission ticket $22.00 including GST

This presentation will provide an overview of the GENE‑UP® ecosystem—bioMérieux’s rapid PCR platform for detecting pathogens, spoilers, and viruses. It will provide details about its streamlined workflow, broad assay menu, and advanced chemistry. The newly launched xPRO™ program for custom molecular assays and the new GENE‑UP® TYPER tool for rapid strain differentiation will also be explored.

The GENE‑UP® ecosystem with evolving new solutions aims to strengthen risk management, and enhance product safety across the food industry.

Key learnings:

• Understanding the GENE‑UP® ecosystem — how the platform delivers rapid, accurate PCR detection across pathogens, spoilers, and viruses with a streamlined, easy‑to‑implement workflow.
• Leveraging advanced tools —introduction to the xPRO™ for custom assay development and GENE‑UP® TYPER for fast strain differentiation to support deeper investigations and smarter decision‑making.

Speaker:

Emma Swadel, Technical Sales Specialist, bioMérieux

AIFST26 Convention:  Grow, Learn, Connect and Champion

Day 1 only ticket includes Monday 27th July 2026 face-to-face convention sessions, the Networking Event and entry to foodpro.

With the theme Grow, Learn, Connect and Champion, AIFST26 is designed to spark new thinking, strengthen collaboration and drive meaningful conversations about building a more sustainable, resilient and inclusive food system. Held over two days with plenary and concurrent session streams, the convention will feature more than fifty scientific and food industry speakers from across the agri-food sector. Speakers will focus on Food safety, health and nutrition, sensory and consumer science, food security and resilience, sustainability, and packaging among others. 

For all partnership enquiries, please contact Clive Russell on 0407 066 188 or via clive.russell@aifst.com.au.

AIFST26 Convention:  Grow, Learn, Connect and Champion

Monday 27th & Tuesday 28th July 2026 

In Conjunction with foodpro

Full registration ticket includes both days of the conference, the networking event, and entry to foodpro.

With the theme Grow, Learn, Connect and Champion, AIFST26 is designed to spark new thinking, strengthen collaboration and drive meaningful conversations about building a more sustainable, resilient and inclusive food system. Held over two days with plenary and concurrent session streams, the convention will feature more than fifty scientific and food industry speakers from across the agri-food sector. Speakers will focus on Food safety, health and nutrition, sensory and consumer science, food security and resilience, sustainability, and packaging among others. 

For all partnership enquiries, please contact Clive Russell on 0407 066 188 or via clive.russell@aifst.com.au.

For further details on AIFST26, please visit our event website page HERE

AIFST26 FOOD and WINE Networking Evening

A key highlight of the AIFST Convention is the food and wine networking evening and the 2026 event will continue this tradition.

The event is a great opportunity to create new connections and reconnect with your food industry colleagues in an informal setting.

Note -The Food and Wine Networking Evening social function is already included in all Full Convention Registrations and in any Day 1 only Convention Registrations purchased for Monday 27 July 2026 

Tickets:

Thank you to our food and wine networking evening partner: KHQ Lawyers

AIFST26 Convention:  Grow, Learn, Connect and Champion

Day 2 only ticket includes Tuesday 28th July 2026 face-to-face convention sessions and foodpro entry.

With the theme Grow, Learn, Connect and Champion, AIFST26 is designed to spark new thinking, strengthen collaboration and drive meaningful conversations about building a more sustainable, resilient and inclusive food system. Held over two days with plenary and concurrent session streams, the convention will feature more than fifty scientific and food industry speakers from across the agri-food sector. Speakers will focus on Food safety, health and nutrition, sensory and consumer science, food security and resilience, sustainability, and packaging among others. 

For all partnership enquiries, please contact Clive Russell on 0407 066 188 or via clive.russell@aifst.com.au.