Food Science Fundamentals

Virtual Short Course

The aim of this course is to familiarise food industry staff on the basic principles of food science.

Understanding the language used to assist communication with other staff and customers. Identify how food science impacts and supports their non-science role. 

This course will be delivered virtually, and the content includes:

• What is Food Science?
• Food Policy & Regulations
• Food Chemistry – the building blocks
• The Future of Food
• Food Microbiology
• Nutrition – food and the human body
• Food Processing
• Innovation
• Sensory & Consumer Science
• Food Safety
• Food Safety Culture

The course is held over four (4) afternoons:

1. Thursday 7th August 2025, 1:00 PM - 5:00 PM (AEST)
   
2. Thursday 21st August 2025, 1:00 PM - 5:00 PM (AEST) 
3. Thursday 4th Sept  2025, 1:00 PM - 5:00 PM (AEST) 
4. Thursday 18th Sept 2025, 1:00 PM - 5:00 PM (AEST) 

Only 30 places available.

PLEASE NOTE: Due to the interactive nature and long hours these sessions will NOT BE RECORDED and you are expected to be in attendance to gain the most from this course.

Marketing the health benefits of food products

The opportunities of Standard 1.2.7 and the risks of the food-medicine interface

No matter the category of food product, consumers now expect it to be healthier and better for them. But marketing the health benefits of food products – whether they are true or not – can open up a can of regulatory worms. This half-day workshop will cover the following:

• The risks of a claim re-classifying a product from food to medicine.
• How format can impact on health marketing (i.e. can my food be sold in a pill, tablet, or capsule)?.
• How has the regulation of sports supplements changed?
• Distinguishing between high-level health claims, general level health claims and nutrition content claims.
• Knowing whether the Food Standards Code needs to be amended or not.
• How much scientific information is necessary to self-substantiate a health claim.
• Assessing whether your product is eligible to make health claims (i.e. do I need to meet the NPSC and what on Earth is the NPSC?); and
• Identifying pathways to market the health benefits of a product without making health claims.

This workshop is suitable for people working in regulatory, marketing, QA, R&D, NPD and legal at food companies, especially those responsible for approving key marketing claims.

Presented by CharlesFisher,  KHQ Lawyers – Principal Solicitor in Food & Beverage 

Charles is a Principal Solicitor (Food and Beverage) at KHQ lawyers. Charles is one of the leading consultants and trainers on food marketing, compliance, labelling, classification, licensing, safety and food crisis management. He has spent more than a decade staring at Australian and New Zealand FMCG regulations. He has facilitated thousands of innovative food, beverage, cosmetic and health products in reaching the AUNZ market, and have negotiated favourable outcomes with many industry regulators, including but not limited to FSANZ, DAFF, TGA, NSWFA and more.

Not a member? Join online today!

A Healthy Team, A Safer Culture: Leveraging Psychosocial Factors for Food Safety Excellence 

In this webinar, we'll delve into the connection between team health and food safety culture maturity. Through practical case studies, you'll learn how to assess team health using a specialised scale and understand the impact of food safety data on culture evolution. Discover why balancing leading and lagging indicators is crucial for proactive decision-making and fostering a strong food safety culture. Join us to explore effective strategies for implementing integrated indicators, with insights from a recent poll revealing that only 13% of companies utilise leading food safety indicators. Transition your organisation from a reactive to a proactive approach by learning from industry data and best practices. 

Expect to learn, 

• Objective 1 - Understand the significance of leading indicators in promoting a proactive food safety culture, exploring the limitations of relying solely on lagging indicators. 
• Objective 2 - Apply strategies for implementing leading food safety indicators within your organization, aligning them with desired behaviours across all roles. 
• Objective 3  -Analyse the impact of integrating leading indicators on overall food safety culture maturity, using real-world case studies to inform decision-making and drive continuous improvement. 

Our presenters from Cultivate SA:

Dr Andrew Wilson

Andrew is a seasoned agriculture and food safety expert with over 15 years of leadership experience in Australian food safety regulatory agencies. Specializing in sustainable food safety practices for domestic and export markets, he combines practical expertise with a Ph.D. in molecular microbiology to enhance compliance across supply chains.
Andrew’s approach emphasizes proactive risk management and fostering a strong food safety culture. His work spans all agricultural commodity groups, where he has driven improvements in operational systems and empowered regulatory agencies to focus on culture-driven behaviors, risk identification, and prevention strategies.
A passionate advocate for engagement and data-driven solutions, Andrew is dedicated to advancing transparent, impactful food safety regulations that adapt to global demands. Off-duty, he enjoys family time, crafting in his workshop, or exploring trails on his mountain bike.

Dr Lone Jespersen

Lone Jespersen is a published author, speaker, and the principal and founder of Cultivate SA.

Lone has worked to improve food safety through organizational culture improvements for almost 20 years since she started at Maple Leaf Foods in 2004. Lone chaired the Global Food Safety Initiative (GFSI) technical working group, “A Culture of Food Safety”, chaired the International Association of Food Protection (IAFP) professional development group, “Food Safety Culture”, and was the technical author on the BSI PAS320 “Practical Guide to Food Safety Culture.” Lone holds a Ph.D. in Culture Enabled Food Safety from the University of Guelph, Canada and a Master in Mechanical Engineering from Syd Dansk University, Denmark. Lone serves as chair of the IFPTI board and a director on the STOP Foodborne Illness board.

Engage 2025: A hybrid education program for tertiary

food science students

Engage 2025 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 8 x 2hr sessions across several university locations. Students will have the opportunity to attend in person or virtually.
The aim is to enhance their current academic program and networks, building on their current skills and challenging their knowledge through critical and reflective thinking to better prepare them for the practical, real-world need for food science and their potential place within the agrifood industry. This program is intended to ‘jump start’ their industry readiness.

The course will be run over 9 x 2hr sessions. Eight 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 would be delivered monthly from April 2025 to October 2025.

You are welcome to still register for this program as previous sessions have been recorded for all registrants.

Program topics include:

• The food industry status - agrifood industry trends
• Research & Development
• Sensory & Consumer Science
• Food Safety
• Sustainability
• Humanitarian Food Science
• Nutrition
• Careers in the agrifood industry

Session 1 University of Queensland - held on 1st April 2025

Session 2 La Trobe University - held on 1st May 2025

Session 3 Western Sydney Uni Richmond Campus - held on 26th May 2025

Session 4 Deakin University Downtown - Friday, 27th June 2025 from 3pm

Session 5 UNSW - Friday, 25th July 2025 from 4pm

Session 6 RMIT City Campus - Tuesday, 26th August 2025 from 3.30pm

(These events have concluded and have been recorded for registrants to access)

Session 7 University of Sydney - Tuesday, 23rd September 2025

Session 8 Uni of Melbourne - Thursday, 30th October 2025

Session 9 AIFST - October/November

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

Webinar 4: Sustainable by Design – Circular Packaging and Upcycling of By-Products

Theme: Consumer-led sustainability through smart packaging and food waste valorisation

Sustainability is increasingly shaping how consumers choose what to eat – and who to trust. Consumers are actively seeking products that reduce waste, use less plastic, and tread more lightly on the planet. This session will explore how shelf-stable products can meet that demand through circular packaging solutions and smart use of food by-products. We’ll hear from industry creating shelf-stable products that are not only better for the environment, but desirable on the shelf. From upcycled ingredients to compostable packs, we’ll showcase what real sustainability looks like – and what consumers are ready to support.

WA FOOD INDUSTRY CAREERS NIGHT

Join us and a panel of Food Science professionals, including SPDC winners, who will share their career and education journeys, followed by a Q&A and networking.

To provide students and emerging professionals with insights into diverse career and educational pathways within the field of Food Science by featuring early- to mid-career professionals and Student Product Development Competition (SPDC) winners who will share their personal journeys, experiences, and advice, followed by an interactive Q&A session.

*Please contact AIFST for the student non-member registration code with proof of student status

Panellists include:

Cassandra Kok - AEGIC

Shamika Gorokgaha - Inghams

Brittany Parker - SPDC Winner

Nur Humairah - SPDC Winner

Further panellist announcements coming soon.

Webinar 5: The Future Retail Shelf and its Disruption, Foodservice, and Export Potential

Theme: Where shelf-stable is headed next – new formats, market disruption, premiumisation

What will shelf-stable foods look like in 10 years – and where will we be buying them? This session explores how innovation is reshaping the category through new formats, channels, and consumer experiences. From chef-driven ready meals to high-protein snacks, pet foods, and medicinal nutrition, shelf-stable is no longer just about cans on a shelf – it’s a platform for creativity, convenience, and commercial opportunity. We’ll unpack how retail, export, and foodservice are evolving to embrace high-quality ambient products, and how brands are tapping into health, sustainability, and premiumisation to stand out. The cold chain isn’t just being bypassed – it’s being reimagined.

WA Event: Food for Thought Seminar

Join the WA Branch for an afternoon with food industry professionals to keep you informed of the latest developments.

Our guest presenters will be:

Sandra Cuthbert, CEO, and Dr. Nick Fletcher, FSANZ - Food Insights from FSANZ

Prof. Leif Lundin CSIRO - Australian Food Innovation Network - supporting the food manufacturing industry through collaboration

Nathan Flick, Novonesis – Bioprotection

Nikki Poulish, DPIRD - Indigenous Food. Relationship to Country, Culture and Community

Catering is included in the ticket price.

Who should attend? AIFST WA Members and Non-members who might work in new product development and innovation, food safety & quality; food policy and regulation, nutrition, engineering, microbiology, sensory, auditing, marketing; research and development and academia.

Thank you to our event partners: Merieux NutriSciences AQ, Symbio Laboratories, Mount Barker Free Range Chicken, Brownes Dairy.

AIFST online workshop: How to confidently make voluntary marketing claims food

How does the Australian Consumer Law go beyond the Food Standards Code?

Most of the marketing of food products is not prescribed by regulation in Australia. So how can we confidently assess whether our products are “natural”, “vegan”, “good for you”, “sustainable” or “fresh”? The key is being able to assess your risk of breaching the Australian Consumer Law. This half day workshop will enable participants to:

• Identify who their “reasonable consumer” is.
• Assess what their expectations may be; and
• Know how much evidence we need to hold to substantiate our marketing claims.

We will look at recent regulatory actions on emphasising key ingredients, origin claims, sustainability, and packaging claims, and more.

This workshop is suitable for people working in regulatory, marketing, QA, R&D, NPD and legal at food companies, especially those responsible for either substantiating or approving key marketing claims.

Presented by Charles Fisher, KHQ Lawyers – Principal Solicitor in Food & Beverage 

Charles is a Principal Solicitor (Food and Beverage) at KHQ lawyers. Charles is one of the leading consultants and trainers on food marketing, compliance, labelling, classification, licensing, safety and food crisis management. He has spent more than a decade staring at Australian and New Zealand FMCG regulations. He has facilitated thousands of innovative food, beverage, cosmetic and health products in reaching the AUNZ market, and have negotiated favourable outcomes with many industry regulators, including but not limited to FSANZ, DAFF, TGA, NSWFA and more.

Please note: Due to long length and interactive nature of this workshop it will not be recorded so please only register if you can attend on the advertised date

AIFST & SQF Food Safety Forum

From Risk to Resilience: Strengthening the Safety of Agrifood Systems

for the Future

We are proud to present the comprehensive AIFST & SQF Food Safety Forum — working together for a full-day event.

In a world of rapid change and rising challenges, food safety demands sharper thinking and faster action. The AIFST & SQF Food Safety Forum brings together a range of speakers for a dynamic series of short, thought-provoking presentations. An opportunity to hear about the latest challenges & opportunities, share practical strategies, and help drive the food safety into the future – transforming from risk management to resilient, future-ready agrifood systems.

Don’t miss this opportunity to connect with peers, gain valuable knowledge, and stay ahead in an ever-evolving industry.

Who should attend: Quality assurance managers, food technologists, auditors, regulatory professionals, and anyone committed to food safety excellence.

Our partners: SGS Australia Pty Ltd and TRI Air Testing

Food Science Fundamentals

Virtual Short Course

The aim of this course is to familiarise food industry staff on the basic principles of food science.

Understanding the language used to assist communication with other staff and customers. Identify how food science impacts and supports their non-science role. 

This course will be delivered virtually, and the content includes:

• What is Food Science?
• Food Policy & Regulations
• Food Chemistry – the building blocks
• The Future of Food
• Food Microbiology
• Nutrition – food and the human body
• Food Processing
• Innovation
• Sensory & Consumer Science
• Food Safety
• Food Safety Culture

The course is held over four (4) afternoons:

• Thursday, 23rd October 2025 1:00 PM - 5:00 PM (AEDT)
• Thursday, 6th November 2025 1:00 PM - 5:00 PM (AEDT)  
• Thursday, 20th November 2025 1:00 PM - 5:00 PM (AEDT)
• Thursday, 4th December 2025 1:00 PM - 5:00 PM (AEDT)

Only 30 places available.

PLEASE NOTE: Due to the interactive nature and long hours these sessions will NOT BE RECORDED and you are expected to be in attendance to gain the most from this course.

Sharon Natoli: Speaking with Confidence & Growing Your Influence

A Short Course for Aspiring Female Leaders in Food Science

Due to the popularity of this course we are scheduling some more dates with the fabulous Sharon Natoli.

3 x 90 minute online sessions for female food scientists. Sessions will be held fortnightly over a period from 28th October - 25th November 2025. Registrations are limited so be quick!

Course outline-

Session 1: Barriers, Intentions and Challenges (28th October)

• Awareness of the barriers that get in the way of speaking with confidence and growing your influence.
• Why confidence and influence matters in the workplace – what you gain from developing your skills in these areas.
• How to increase your confidence and influence – a starting point for change.
• Setting intentions.
• Getting into action - fortnightly challenge.

Session 2: How to Increase Your Confidence (11th November)

• Fortnightly challenge follow-up and sharing
• The power of words – words and phrases you can use to enhance your confidence
• Standing in your power – embodying confidence through your body language
• Structuring your message for clarity – using the power of three to create rhythm and memorability
• Shifting from nervousness to confidence – how to manage nerves before you speak or participate
• Getting into action - fortnightly challenge.

Session 3: How to Increase Your Influence (25th November)

• Fortnightly challenge follow-up and sharing
• Speaking to be heard – voice projection and warm up
• Five speaking styles for influence
• When to use more words and when to use less
• Managing your state – bringing energy to your speaking
• What’s next? Intentions and outcomes.

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 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 complimented 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.

AIFST Food Safety Audit Intern Program - Update Webinar

To address the serious and growing challenge of availability and competency of food safety auditors across all food categories in Australia, AIFST launched the Australian Food Safety Auditor Development Project Intern Program (FSADP) in March 2024. This first-of-its-kind program sees Australia leading the way in tackling this worldwide challenge.

Come along to hear perspectives from the certification bodies, industry partners and our superstar interns on how the project is tracking and how you can become involved in the future.

At this webinar you will hear from the interns, the managing certification bodies and the industry partners.