Webinar - AIFST Student & Graduate catch up
Thursday July 29, 2021, 6.00 – 7.00pm (AEST)
Join your colleagues for an informal catchup.
Young Members Emma Rowe, Supply Chain & Product Manager at Mingle Seasoning and Melody Wong, International Manufacturing Trainee at The Kraft Heinz Company will share their experiences since leaving university and entering the workforce.
There will be plenty of time to ask questions and discuss any topics of interest.
Attendance is free, the experience invaluable!
Emma is currently the Supply Chain and Product Manager at Mingle Seasoning, a company she joined in 2018 as an Operations Intern.
Emma completed her Bachelor of Science (Food Technology) in 2019 at RMIT University. During this time she was the Founder and Vice President of the RMIT Food Science Club.
Melanie is a food science graduate with a background in chemistry and experience in cake and pastry production. I love all things food: eating food, cooking food, and of course, the science of food. My involvement with the food industry since my days as a student has cultivated my broad interests in product development, sensory science, packaging innovations, food security, food waste reduction, and many more.
Currently immersed in the world of food manufacturing as an operations graduate in a global food company, I help to feed the world through maintaining the safety and quality of food products while improving production efficiency.
AIFST WA Technical Meeting: Allergens and Food Labelling
Brought to you by Merieux Nutrisciences
Join our experienced presenters In-person to learn the latest on allergen research, management, training and labelling.
Following the presentations there will be the opportunity to ask questions and network with the speakers and colleagues.
Sandra Vale, Manager, National Allergy Strategy
Chris Florides, Adj Professor, State Agricultural Biotechnology Centre, Murdoch University
Cheryl Hughes, Food Technologist & Director, Facts on Food
Course: Food & Feed Extrusion
Date: 11- 13 August 2021
Time: 8.30am – 4.30pm AEST days (Three day course)
Cost: 10% discount for AIFST members
This course covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. Principles learned will be demonstrated through the live-streaming of a practical session (from the CFAM facility in South Africa).
The program is relevant to the production of all types of extruded products - eg expanded snacks, breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds. The course is relevant to both single and twin screw extrusion technology.
The course will cover topics from the basics of extruders and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and extruder instability.
Wednesday 11th August, 2021, 4.00 - 5.00pm AEST
The event will be recorded
Join Fiona Fleming, our CEO, for an update on the AIFST CPD program – how it works and how to make the most of it.
The world of food science and technology is changing rapidly and as an industry we need to ensure that we keep up to date with changes.
In today’s increasingly competitive and changing world, food scientists and technologists must stay at the cutting edge of new developments throughout their careers. It is no longer possible to rely on basic studies or on-the-job training to provide professional advice and service to our employers, customers and clients.
Modern businesses rely on skilled professionals who are competent in their profession, remain current in their knowledge, have the ability to manage and embrace change and are highly engaged. This means to continually improve our technical knowledge and skills we need to engage in continuing professional development.
AIFST also recognises that in modern organisations, food scientists and technologists are increasingly responsible for developing their own careers.
A Continuing Professional Development (CPD) program is an active self-planned and structured program for developing and enhancing your professional skills. The program is designed with clear objectives, extends your professional knowledge and capabilities and allows you to engage in a broad range of activities to increase your career options.
AIFST Virtual Workshop: Navigating the Food Regulation Maze
Food regulation can be confusing!
Do you ever ask yourself "How do I know if the ingredients I want to use in my new product are approved and safe?"
Or what about... "How do I know what I can or can’t say about my product?"
This workshop is designed to help your business collect and manage the information needed to assist with regulatory compliance.
The workshop will cover:
Whether you are entering the food industry or just trialling new products, learn more about the regulations that can protect your products and your consumers.
Please note - This workshop will NOT be recorded due to it its interactive nature and long length so you will need to be able to attend in person on the day!
Presenters & Speakers:
Julie Cox (B.Sc., LLB (Hons), GAICD, MAIFST)
Julie is a commercial lawyer with nearly 20 years’ experience advising leading food, healthcare and technology businesses on intellectual property, consumer, product safety and regulatory compliance matters. Julie spent the majority of her legal career with global law firm Baker McKenzie across London and Australia before establishing her own specialist legal consultancy for the FMCG industry.
With a background in both science (biochemistry) and law, Julie regularly advises food businesses on all aspects of the product lifecycle - from new product development to labelling, advertising and product safety compliance. Her clients range from market leading multinationals to new food start-ups across the dairy, alcohol, cereal, health food and infant formula sectors. Through her work, Julie has developed close working relationships and a deep understanding of the opportunities and challenges facing the food industry.
In addition to her undergraduate degrees in science and law, Julie is a graduate of the Australian Institute of Company Directors and a current MBA candidate with the AGSM at the University of New South Wales. Julie is passionate about innovation, continuous learning and promoting the Australian food industry as sustainable, innovative, and safe.
Fiona Fleming - AIFST
Fiona is CEO of the Australian Institute of Food Science and Technology (AIFST). She is an experienced Corporate and Regulatory Affairs professional who has been involved in leading and facilitating change and developing management strategies across a portfolio of food policy and regulation matters in global FMCG and NGO environments.
Fiona has more than 35 years’ experience in the food industry in the areas of dairy, seafood, cereal based foods, smallgoods, tea, simmer sauces and pastes, ingredients and infant formula. Fiona has previously worked for a large FMCG company in the role of Group Quality and Corporate Affairs Manager. In this role she was responsible for providing leadership across Australia and New Zealand in the areas of food policy and regulation; consumer affairs and communication; issues and crisis management and food quality and safety.
Fiona is a Fellow of the Australian Institute of Food Science and Technology. Fiona is currently serving as a Non-Executive Director and Deputy Chair of Healthy Kids. Fiona is a member of Allergy and Anaphylaxis Australia, an Associate Member of the Allergen Bureau and a member of the Australian Institute of Company Directors.
AIFST Members: $115.00
Student/Graduate Members: $75.00
NZ Members: $115 with code
Not a member? Join online today!
Webinar -Navigating the novel food & nutritive substance regulatory maze
Wednesday September 15, 2021
1.00 - 2.00pm AEST
The regulations around novel foods and nutritive substances can be confusing.
Do you struggle with any (or all) of the following questions:
If you answered yes to any of these questions, then join Jon Kite for this journey through the maze.
Jon Kite, JK Food Reg
Jon Kite is the Director JK FoodReg, a food regulation consultancy specialising in providing advice on the Australia New Zealand Food Standards Code, particularly in relation to the regulation of novel foods, nutritive substances, food additives and processing aids. Jon worked at Food Standards Australia New Zealand for nearly two decades and managed large projects, such as the approval of hemp seed foods, the review of the regulation of nutritive substances and novel foods, and the operation of the Advisory Committee on Novel Foods. Jon is now using that experience and expertise to help industry understand both whether approval is needed for foods and ingredients and how approval can be obtained through the FSANZ application process.
Full Registration includes both Monday and Tuesday face-to-face convention and the wine and cheese tasting event.
The 2021 AIFST Convention will once again bring together an exciting, diverse and experienced line-up of international and local speakers to share their knowledge, insights and learnings about what the future holds for the food industry both here and beyond our shores.
The Convention program will feature a number of keynote speakers in our plenary sessions and 4 breakout stream sessions each day.
We support and champion their contribution to a robust, innovative, science-based Australian food industry.
For further information, please contact the AIFST team on 0447 066 324 or via firstname.lastname@example.org.
For all partnership enquiries, please contact Clive Russell on 0407 066 188 or via email@example.com.
Day 1 only ticket includes Monday 11th October face-to-face convention and the wine and cheese tasting evening.
At AIFST we advance and inspire food sector professionals through education, engagement and recognition.
Wine & Cheese Tasting Sensation
A key highlight of the AIFST Convention is the Wine & Cheese networking evening and the 2021 event will continue this tradition!
New South Wales has many great wine producing regions, and we are excited to work closely with the venue and their suppliers to create a memorable night with outstanding wines and an unforgettable selection of cheeses.
This year the focus of our selections will be close to home, showcasing a selection of wines, paired with a range of different cheeses, from across the state of NSW.
The event is a great opportunity to create new connections and reconnect with colleagues in an informal setting.
The Wine and Cheese Tasting Sensation social function is included in all Full Convention Registrations and in any 1 Day Convention Registrations purchased for Monday 11th October 2021
All AIFST Members (incl. Students)
$95.00 inc GST
Non AIFST Members
$125.00 inc GST
Please log into your account to access the member pricing
Thank you to our Wine & Cheese Tasting Sensation Partner EUROFINS
AIFST21 Convention: Food Science - delivering in a changing world 12 October 2021
Day 2 only ticket includes Tuesday 12th face-to-face convention.
The 16th Annual NZOZ Sensory and Consumer Science Symposium
SAVE THE DATE!
Date: 15 - 17th February 2022 BRISBANE
To be held virtually over 3 days
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