VIRTUAL AIFST21 CONFERENCE
DELIVERING IN A CHANGING WORLD
All registrations include attendance at the 'live' virtual event across all 4 days and links to access to all recordings after the conference is over.
Click HERE to view the Convention Program overview
Click Here for more information and to visit our Convention webpage
The convention will be held over 4 days:
DAY 1 - Monday 11th October
DAY 2 - Tuesday 12th October
DAY 3 - Tuesday 19th October
DAY 4 - Thursday 21st October
This event will be recorded
AIFST 2021 Virtual Convention Session: Traceability
Presented by FIAL
Wednesday October 20th, 10:30 - 12:30pm AEDT Sydney time
Knowing the origins and the journey food has taken is increasingly important to consumers, with many expecting that information is readily available via their mobile device. At the same time, providers of food and ingredients are rapidly adopting IT and data capture solutions to better manage their production, costs, inventory, logistics and food safety. We regularly hear about sensors, digital supply, IoT and other references to gathering data, but how might the future of data capture and management look? What are the future needs that will drive data collection and insights? What future options are there to deliver the traceability and transparency of the journey our food takes?
Join industry experts to hear their insights into the possible future of data needs, data capture and the opportunities that offers in production, packaging and e-commerce. The insights will be followed by a panel with the experts available to answer questions.
Barry is the General Manager of Innovation for Food Innovation Australia with 30yrs in the food and agri-business industry working with innovations both pre and post farm gate, domestic, foodservice and export markets. With both a food technology and marketing background, Barry has worked with 170+ companies over the last 8 years, providing Idea-Market and innovation support across the whole Agri-Food supply chain, including supporting development of new approaches to protein snacks for the elderly, alternative beverage packaging and removing single use plastics in food service. As a passionate connector of solutions for companies with questions, one of Barry’s great joys is working with so many inspirational innovative small companies taking on Australia and the world.
Peter Carter - Director - Business Development & Innovation GS1
Brett Wiskar – Chief Future Officer – Wiley
Michael Dosser – Group General Manager – Result Group of Companies
AusTrade – presenter TBC
AIFST 2021 VIRTUAL ANNUAL AWARDS CEREMONY
Wednesday October 20th
Time: 4:30 - 6:00pm AEDT
The AIFST Annual Awards celebrate the outstanding achievements of our members and colleagues in the food industry and their contribution to the Institute.
Please join us to celebrate the achievements of our award winners.
This event is free to register.
FOCUS ON DAY 4 - Sustainability, resilience and food security in a changing world
Day four of the convention is all about Sustainability, resilience and food security in a changing world. We have another day of great speakers to round out the convention. We have bought together an interesting mix of speakers to tackle this topic. Worried you don't have time to attend the live event - all sessions will be recorded so you can still experience the food science revolution at your own pace - register to receive access to the recorded sessions after the convention.
The Bachelor of Food and Nutrition Science program is once again joining forces with Food South Australia, the Australian Institute of Food Science and Technology and Fight Food Waste - Stop Food Waste Australia to put on an annual Careers Evening for Food and Nutrition Science students.
We are pleased to announce that Professor Martin Cole will open the event and Dr Steve Lapidge will MC the evening. Professor Cole is Head of the School of Agriculture, Food and Wine, at the University of Adelaide's Waite Campus and Dr Lapidge is inaugural CEO of the Fight Food Waste Ltd, which incorporates the Fight Food Waste Cooperative Research Centre (CRC) and Stop Food Waste Australia.
The event will be a chance to hear from graduates showcasing different career outcomes, gather ideas on becoming job-ready and to meet, network and connect with industry. You will hear from Catherine Sayer, CEO Food South Australia and Julie Cox, The Director / Principal of Provenance Legal who serves on the board of The Australian Institute of Food Science and Technology(AIFST). There will be several networking opportunities with various food and nutrition industries, graduates, as well as members of Food South Australia and AIFST.
This event is being held both In-Person and Virtually. Please indicate your attendance type when you register.
Click here to register: https://foodandnutritionsciencecareerevening2021.eventbrite.com
Friday October 22nd, 10:00 - 11:30am AEDT
The Australian Institute of Packaging (AIP) are hosting a session with AIFST to showcase three innovative and intuitive packaging solutions that recently won PIDA awards.
Simplot, Brookfarm and Pana Organic all have one thing in common…they are leading the way in developing sustainable and circular packaging designs that lower environmental impacts.
This interactive session will have a panel discussion moderated by Barry McGookin where we will deep dive and invite attendees to ask lots of questions.
Session chair: Barry McGookin
Welcome: Nerida Kelton, AIP
Presentation Overviews & Speakers:
Presentation 1: Jigisha Trivedi (MAIP & Packaging Technologist, Simplot Australia) AND Tom Hilder, Product Designer, Detpak
With Australia wasting a staggering 7.3 million tonnes of food a year which equates to 298 KG of food per person now is the time to look at ways to lower our environmental impact. One such way is to understand how to embed innovative and intuitive design features in to Save Food Packaging to minimise food waste at the start of the Supply Value Chain.To meet the needs of the Foodservice channel, Simplot developed Edgell Supa crunch, a new chip designed to stay crunchy for up to 40 minutes throughout the challenging delivery process.The product has instructions on the pack as to how to use it, and how to effectively extend the life of the chips to keep hot and crispy and therefore not wasted.
Presentation 2: Sally Carter (Head of Operations & Procurement, Brookfarm) AND Jessica Ansell (AAIP, Marketing Manager, O F Packaging)
Hear how Brookfarm are actively working on being sustainable inside and out. Taking bold steps to embrace sustainable and circular design into their packaging Brookfarm are the first to market to develop a soft plastics pack that can be rolled up and accepted through MRF's. This feature means consumers can dispose of the Brookfarm bag directly into their household recycling bin, rather than having to take it back to soft plastic collection in-store. This kerbside recyclable pouch is the solution that Brookfarm have been waiting for and adds tremendous value to their already eco-focused brand.
For a company heavily invested in the wealth of the Australian environment, recyclable packaging made from a single polymer is a huge benefit and helps move towards a circular economy.
Presentation 3: Nicholas Payne MAIP (Business Development & Marketing Manager, Zipform Packaging) on behalf of Pana Organic
Find out how Pana Organic developed innovative renewable, recyclable and recoverable drinking chocolate packaging to meet the 2025 National Packaging Targets. The Pana Organic drink blend range is the first in category to utilise Zipform Packaging's unique to the region linear formed composite manufacturing process with an integrated printed layer to create a smooth to the touch pack presentation. As a result of the foil in the structure of the pack, Pana drink blends preserves the pack exquisitely through its retails shelf life. Through the use of a paperboard base in the pack (compared to a metal end), the pack is 25% lighter than traditional composite cans (225g pack), resulting in cost, transport and recycling benefits.
Online Workshop: The Art of using LinkedIn – Going Deeper
Wednesday October 27th, 2021, 1.00 – 4.00pm (AEDT)
In this presentation LinkedIn expert Jo Saunders, will share some of the latest features, her frameworks and strategies to help you network, engage and build relationships more effectively using LinkedIn through the art of 'Connectfluence'.
Discover how LinkedIn can be used to;
Attend this session live to have the chance to have your LinkedIn Profile reviewed by Jo.
If you want to make a difference and you want clarity and confidence to take advantage of this free powerful tool, attend this session to have LinkedIn demystified and working effectively.
Jo Saunders - Wildfire Social Marketing
Jo Saunders is a leading independent LinkedIn expert, marketing strategist and social media educator who has been helping people connect since the early 90s. Known as the LinkedIn Demystifier, she guides specialists, experts, thought leaders and organisations through the complexities of LinkedIn and social marketing tools to energise their brand, establish credibility and earn influence through the power of ConnectfluenceTM.
She is the co-author of 'Get Good or Get Off - A guide to getting it right on social media', was named #2 LinkedIn Expert in Asia Pacific for 2018 and is a finalist in 3 categories of the 2021 Social Media Marketing Institute Awards.
AIFST Members: $65
Not a member? Join online today!
FiE Course: HMEC (Extrusion of Plant-Based Meats)
Date: 18- 19 November 2021
10% discount for AIFST members
High Moisture Extrusion Cooking (HMEC) is used to process functional protein ingredients into meat-like textures - that is, used to make “Plant-Based Meats”. It is a specialised application of extrusion technology. While not, in itself, a “new” process, it is only recently that it has started to become more widely used commercially, at a time when the vegetarian and vegan markets are expanding rapidly, and there is increasing concern over the environmental sustainability of continued widespread consumption of animal products.
The program starts by introducing extrusion technology in general, but moves quickly to consideration of the ingredients used for HMEC. Explanation of the protein reactions required to cause texturisation alternates with presentation of the conditions required in the extruder and how to achieve those conditions.
In HMEC, the design of the die is critical in firstly achieving texturisation, and secondly in controlling the type of texture produced. What is happening in the die, and the design of long cooled texturisation dies, is discussed.
To demonstrate the theory, two practical demonstrations will be shown (pre-recorded videos). On Day 1 a demonstration of basic HMEC technology, and on Day 2 showing how adjusting conditions in the barrel can be used to modify and control the texture.
For program overview and further details please go to the FiE Website
The AIFST Qld Branch is holding a Christmas Party and you are invited to join!
When - Thursday 25th November, 6:30- 8:30pm
WA Food For Thought Workshop
Face to face event
A major food industry professional event to inform you on the latest developments in the food industry!
Six speakers, featuring inter-state and local experts representing the following industry sectors and disciplines: CSIRO, Legal and Regulatory Consultant, Government Regulator (FSANZ), Local Industry, Food Safety Specialist, Local Research and Development
NOTE: this is a live event and will not be available virtually or recorded.
Dr Sandra Cuthbert,
Interim CEO, FSANZ
Chair, Peel Development Commission
3: Food Waste
Speaker: Prof. Anas Ghadouani, Programme Chair of Environmental Engineering, UWA
4: Innovations in Food Science and Product Development
Prof. Michelle Colgrave,
Agriculture and Food, CSIRO
5: Bush Foods
6: Applications of Metabolic Phenotyping (‘fingerprinting’) for the Food Industry
Dr Ruey Leng Loo,
Australian National Phenome Centre, Murdoch University
AIFST Members: $50.00
AIFST Student Members: $10.00
Non- Member Students: $25.00
The 16th NZOZ Sensory and Consumer Science Symposium is designed to provide new inspiration and knowledge for sensory and consumer professionals.
In 2022, we are excited to announce that, for the first time, we will also invite our colleagues from the Asian Sensory Network to participate in our symposium.
The Symposium will be virtual, hosted by QAAFI, The University of Queensland on 15th, 16th, 17th February 2022.
The Symposium is an excellent platform for New Zealand, Australian and Asian sensory and consumer researchers and professionals to:
We will again enjoy a full program of speakers and poster presentations. We encourage everyone to participate, including students.
Please submit your abstract now.
The NZOZ Sensory and Consumer Science Symposium organising committee are proud to announce that Dr Sara R Jaeger and A/Prof Sujinda Sriwattana will be our keynote speakers for the 2022 Symposium.
Visit the symposium webpage for more information
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