Upcoming events

    • 28 Oct 2020
    • (UTC+11:00)
    • 29 Oct 2020
    • (UTC+11:00)
    • 2 sessions
    • Online
    Register

    Whole Genome Sequencing for Better Public Health and Food Safety Outcomes - BOTH SESSIONS


    Whole Genome Sequencing (WGS) is becoming an essential tool in public health and food safety whether used for precision identification of virulent pathogens and food microbial contaminants, understanding genetic changes in pathogens, forensic tracing of public health incidents and food borne illness outbreaks, or developing preventive strategies. 

    This conference, run over 2 consecutive afternoon sessions, considers the key question - ‘How can this powerful technology further protect public health and address food safety concerns in the 21st century?’  You will hear from leading scientists using WGS daily, in their research and development work. Practitioners will present case studies showing how these evolving technologies can be productively used by industry to inform food safety practice and mitigate food safety risks to protect public health

    International Life Sciences Institute SEAR Australasia (ILSI), the New Zealand Food Safety Science and Research Centre and AIFST are collaborating to showcase the latest in WGS science and implementation practice.  Drawing on international expertise and Australasia’s leading researchers and industry practitioners, this conference will not only bring to you the latest science, it will reveal the enormous potential of WGS technology when applied to the critical matters of public health and food safety.

    PROGRAM Session 1: Wednesday Oct 28, 2020- Using Whole Genome Sequencing (WGS) for Better Food Safety and Public Health

    Time (Sydney)

    Topic

    Speaker

    1230 – 1235

    Welcome and Introduction: Session Chair

    Mr Dean Stockwell – ILSI SEAR A’asia Vice President (Dean Stockwell Consulting)

    1235 - 1250

    Introduction: The world before WGS and how we managed

    Prof Martin Cole – Head of the School of Agriculture, Food and Wine - University of Adelaide

    1250 - 1320

    WGS 101: The science essentials of WGS

    Dr Verlaine Timms – Research Fellow, Westmead Clinical School – University of Sydney

    1320 - 1350

    WGS 102: How WGS is being used to get answers

    Prof Vitali Sintchenko – Director, Centre for Infectious Diseases and Microbiology – Public Health, University of Sydney

    1350 - 1415

    WGS 201: The implementation – applying WGS in today’s world

    Prof Nigel French – Food Safety and Veterinary Public Health, Massey University; Chief Scientist, NZ Food Safety Science & Research Centre

    1415 - 1440

    Application of WGS in food safety (Case Study 1)

    Dr Craig Shadbolt – Principal Food Safety Scientist, New South Wales Food Authority

    1440 - 1445

    Close: Session Chair

    Mr Dean Stockwell

    PROGRAM Session 2: Thursday Oct 29, 2020- Applying WGS and Communicating to Stakeholders

    Time (Sydney)

    Topic

    Speaker

    1230 – 1235

    Welcome and Introduction: Session Chair

    Mr Dean Stockwell – ILSI SEAR A’asia Vice President (Dean Stockwell Consulting)

    1235 - 1300

    WGS 301: Communicating WGS findings to industry, government and consumers

    Ms. Veronica Polegubic – Manager, Communication & Stakeholder Engagement, Food Standards Australia New Zealand

    1300 - 1325

    The current status of instrumentation and IT relevant to WGS

    Dr. Belle Yan – Scientific Affairs Manager – Industry Microbiology (ASEAN & South Asia), bioMérieux

    1325 - 1345

    Panel Session: Moving from research to application

    Panel Chair: Mr Glen Neal – General Manager, Risk Management & Intelligence, Food Standards Australia New Zealand

    Panelists:

    Dr Verlaine Timms – Research Fellow, Westmead Clinical School, University of Sydney

    Dr Craig Shadbolt – Principal Food Safety Scientist, New South Wales Food Authority

    Mr Joe Lederman - Co-Principal & Exec Chair FoodLegal (Lawyers & Compliance Risk Advisors), Melbourne

    1345 - 1350

    Panel Q & A

    1350 - 1410

    Application of WGS in food safety (Case Study 2)

    Pre-recorded presentation

    Prof Steve Musser - Deputy Center Director - Scientific Operations

    Center for Food Safety and Applied Nutrition, US FDA

    1410 - 1415

    Comments from audience

    Chair

    1415 - 1430

    Panel Session: Bringing it all together

    Panel Chair: Prof Martin Cole – Head of the School of Agriculture, Food and Wine - University of Adelaide

    Panellists:

    Dr Philip Wescombe– R&D Manager, Yili Innovation Centre Oceania, NZ

    Mr Brian Astridge – Group Technical Services Manager, Tegel Foods Ltd, NZ

    1430 - 1435

    Panel Q & A

    1435 - 1440

    Close: Session Chair

    Mr Dean Stockwell

    *There will be 5 min Q&A session after every presentation.

    CLICK HERE FOR PDF Copy of the program

    CLICK HERE to read the Speaker Bios

    • 29 Oct 2020
    • 12:30 PM - 2:45 PM (UTC+11:00)
    • Online
    Registration is closed

    Whole Genome Sequencing for Better Public Health and Food Safety Outcomes - Session 2


    Whole Genome Sequencing (WGS) is becoming an essential tool in public health and food safety whether used for precision identification of virulent pathogens and food microbial contaminants, understanding genetic changes in pathogens, forensic tracing of public health incidents and food borne illness outbreaks, or developing preventive strategies. 

    This conference, run over 2 consecutive afternoon sessions, considers the key question - ‘How can this powerful technology further protect public health and address food safety concerns in the 21st century?’  You will hear from leading scientists using WGS daily, in their research and development work. Practitioners will present case studies showing how these evolving technologies can be productively used by industry to inform food safety practice and mitigate food safety risks to protect public health

    International Life Sciences Institute SEAR Australasia (ILSI), the New Zealand Food Safety Science and Research Centre and AIFST are collaborating to showcase the latest in WGS science and implementation practice.  Drawing on international expertise and Australasia’s leading researchers and industry practitioners, this conference will not only bring to you the latest science, it will reveal the enormous potential of WGS technology when applied to the critical matters of public health and food safety.

    PROGRAM Session 2: Thursday Oct 29, 2020-

    Applying WGS and Communicating to Stakeholders

    Time (Sydney)

    Topic

    Speaker

    1230 – 1235

    Welcome and Introduction: Session Chair

    Mr Dean Stockwell – ILSI SEAR A’asia Vice President (Dean Stockwell Consulting)

    1235 - 1300

    WGS 301: Communicating WGS findings to industry, government and consumers

    Ms. Veronica Polegubic – Manager, Communication & Stakeholder Engagement, Food Standards Australia New Zealand

    1300 - 1325

    The current status of instrumentation and IT relevant to WGS

    Dr. Belle Yan – Scientific Affairs Manager – Industry Microbiology (ASEAN & South Asia), bioMérieux

    1325 - 1345

    Panel Session: Moving from research to application

    Panel Chair: Mr Glen Neal – General Manager, Risk Management & Intelligence, Food Standards Australia New Zealand

    Panelists:

    Dr Verlaine Timms – Research Fellow, Westmead Clinical School, University of Sydney

    Dr Craig Shadbolt – Principal Food Safety Scientist, New South Wales Food Authority

    Mr Joe Lederman - Co-Principal & Exec Chair FoodLegal (Lawyers & Compliance Risk Advisors), Melbourne

    1345 - 1350

    Panel Q & A

    1350 - 1410

    Application of WGS in food safety (Case Study 2)

    Pre-recorded presentation

    Prof Steve Musser - Deputy Center Director - Scientific Operations

    Center for Food Safety and Applied Nutrition, US FDA

    1410 - 1415

    Comments from audience

    Chair

    1415 - 1430

    Panel Session: Bringing it all together

    Panel Chair: Prof Martin Cole – Head of the School of Agriculture, Food and Wine - University of Adelaide

    Panellists:

    Dr Philip Wescombe– R&D Manager, Yili Innovation Centre Oceania, NZ

    Mr Brian Astridge – Group Technical Services Manager, Tegel Foods Ltd, NZ

    1430 - 1435

    Panel Q & A

    1435 - 1440

    Close: Session Chair

    Mr Dean Stockwell

    *There will be 5 min Q&A session after every presentation.

    CLICK HERE FOR PDF Copy of the program

    CLICK HERE to see the Speaker Bios

    Prices:

    ILSI/AIFST/NZIFST/NZFSSRC Members - $60 for one day or $100 for both days

    Non members - $75 for one day or $120 for both days 

    Student/ Graduate members - $30 for one day or $50 for both days.

    Student non-members please contact aifst@aifst.com.au for a discount code when you show proof of student status.

    • 5 Nov 2020
    • 2:00 PM - 4:00 PM (UTC+11:00)
    • Via Zoom
    Register

    Vegan Trends, Challenges and Opportunities


    Date: Thursday 5th Nov

    Time: 2.00 – 4.00pm NSW, VIC, TAS, (AEDT)

    1.00pm - 3.00pm QLD

    11.00am - 1.00pm WA

    1.30pm - 3.30pm SA

    AIFST CPD Points: 2.0

    Veganism was once dismissed as just another fad diet trend, but with plant-based diets surging in popularity over the past few years, vegan food has hit the mainstream. We have lined up a range of experienced speakers to bring their specialist perspective to this topic.

    Each speaker will share their thoughts and experience and then we will open up for a panel session with plenty of time to ask your burning questions.This exciting online event is one not to be missed!

    Speakers:

    Veronica Fil, Grounded Foods

    Veronica is a behavioural economist by trade—combining the principles of psychology and advertising to the consumer market. After spending 7 years as political advisor, Veronica decided her ideas were too good to waste in the bowels of Government. So she ditched the safety-net of a consistent salary, and decided to rockstar it as an entrepreneur. It was the correct decision.  Veronica is now the CEO of plant based cheese startup, Grounded Foods Co. -- the first company in the world to use fermented cauliflower and hemp seed to recreate your favourite cheese styles, without dairy or allergens. 


    Sharon Natoli, Food & Nutrition Australia

    Based in Sydney, Australia, Sharon Natoli is a visionary thinker, accredited diietitian and author of the book Food for a Better Future – a new direction for the global business of food. She is passionate about the role food and eating together play to nourish and connect people, cultures and the planet to a better future.

    Sharon speaks at conferences and events to inspire, inform and influence leaders and organisations across the food sector to align strategy, innovation and communication in a way that meets the rising expectations of today’s more health conscious consumer.

    She draws on her highly developed communication skills and 30 years of professional experience in food, nutrition and business to highlight how organisations across the food sector can remain at the forefront of an evolution in the health related drivers of consumers food purchasing decisions.

    Sharon is the Founding Director of Food & Nutrition Australia (est. 1997), and host of The Virtual Lunch Room, a weekly forum sharing stories of change across the food sector.


     


    Heath Kilgour, Vegan Australia

    After starting a career as a management consultant, Heath took an entrepreneur path and has been involved in and exited various digital media/advertising businesses.  About ten years ago, Heath pursued a vegan path and is a passionate advocate for a vegan lifestyle. Heath is a director of Vegan Australia and is focused on driving the Vegan Certification program at Vegan Australia which is has a fast-growing collection of iconic brands as partners.


    Troy Kohut, Play MR

    As a researcher and CEO of PLAY, Troy is always looking to better understand what motivates people to do what they do. 

    You name it, there’s a good chance he’s done it. With over 20 years of research and insights experience, Troy has created product and service innovation programs in Australia for clients like Qantas, Arnott's, Ingham's, Uber and the Insurance Council of Australia. Internationally, he has led product innovation programs for leading banks, insurance companies, telecoms, retailers and FMCG clients. 

    Troy and the PLAY team’s goal is to ensure their clients launch products and services that excite and delight their customers.


    Ryan Schultz, Yumi's Quality Foods

    Experienced Research and Development Manager with a demonstrated history of working in the food & beverages industry. He has over 16 years’ experience in FMCG Business including dairy product, powdered beverages, confectionary, plant-based meals, dips and sauces. All of which has been spent in the product development and research areas. Showing proven technical, project management and innovation skills. This experience is coupled with 8 years’ experience as a Chef throughout Melbourne’s renowned Restaurants and cafes. Throughout Ryan’s career he has had an extensive opportunity to create innovative products that are the bench mark for plant-based sport nutritional sector, opening the market to alternatives to dairy based sport nutritional product delivering on both taste and nutrition benefits. His experiences have involved innovative food product launches into the plant-based sectors of retail.



    Wendy Pasco, Ingredion


    Cost: $20 AIFST members, $40 Non-members



    • 17 Nov 2020
    • 2:00 PM - 3:00 PM (UTC+11:00)
    • Zoom
    Register

    AIFST Webinar – Let's Celebrate Food Safety Week

    Australian Food Safety Week in presented each year by the Food Safety Information Council. This year’s theme is Food Safety – it’s in your hands. The goal is to build upon the good behaviours established during the COVID-19 pandemic so we can continue to reduce the incidence of foodborne illness

    Our two excellent speakers will explore approaches and strategies for improving food handling behaviours and safety culture.

    This is a free event for both members and non-members.

    Presenters:

    Dr Julian Cox, UNSW: Food safety it’s in your hands …… or is it?

    Dr Robyn McConchie: Understanding the gaps in fresh produce safety: Industry driven research outcomes

    Chair: Deon Mahoney /Fiona Fleming

    Bios:

    Julian Cox, an Associate Professor at UNSW Sydney, has over 30 years standing as a professional food microbiologist.

    After completing Bachelor, Honours and PhD degrees in microbiology and food microbiology, he worked in the egg industry, before returning to academia. From his university base, he has continued to work closely with both the egg and chicken meat industries, as well as other companies in the food sector, with a focus on food safety and quality, methods for detection of pathogenic organisms and approaches to management of pathogens in primary production and processing

    He has also worked with national agencies on standards for the microbiological analysis of foods, as well as risk analysis for import and standards for primary production and processing for eggs and egg products. He is a commentator and spokesperson on issues of food safety, regularly featured across the range of popular and social media.


    Robyn McConchie has worked closely with industry and PMA-ANZ to initiate the Fresh Produce Safety Centre based at the University of Sydney.

    Robyn is past Director of the Australian Research Council ITTC for Food Safety in the Fresh Produce Industry which conducts industry-focused research to develop practical solutions to prevent or minimise food safety risks in fresh produce across the value chain, and educates a new generation of research professionals, to drive future food safety research.


    • 24 Nov 2020
    • 5:30 PM - 7:30 PM (UTC+08:00)
    • CERI
    Register

    Thank you to our event partner BVAQ



    High Pressure Processing (HPP) Technology: An Industry Insight

    We are proud to announce this face to face event in Perth on HPP Technology.

    Where: CERI - Centre for Entrepreneurial Research and Innovation

    Level 1, 22 Stirling Highway Nedlands, WA 6009

    Tuesday 24th November, 5.30 - 7.30pm 

    There will be a line up of 3 experienced speakers:

    Dr Janet Howieson

    Title: HPP adventures with WA seafood and Horticulture products

    Dr Janet Howieson is  a food science lecturer and researcher at Curtin University.  She has conducted many WA food related research projects in the field so new product development, supply chain optimisation and utilisation of waste. Dr Howieson will discuss the results of several trials undertaken, in partnership with the food industry, at the Manjimup HPP.    

    Jennie Franceschi

    Title: Collaborative HPP Processing…lessons learnt and plans for the future

    Jennie has spent all her working life in the Australian fresh produce industry. Firstly in avocado production and then moving onto packing and marketing. In 2011 she became manager of the Avocado Export Company and has spent the years since, educating and training export markets on the value of Australian Avocados. She was part of a group that invested in bringing High Pressure Processing technology to Western Australia with the aim of reducing horticultural waste by creating value-added products. She also consults in agribusiness, branding and product placement, market trends, packaging design and innovation in value adding and export markets.

    Paul Mews

    Title: TBA

    Paul is a qualified CPA and has 25+ years’ experience in the accounting and commercial finance sector. Paul is one of the founding Directors of Flourish Investment Capital Pty Ltd and also a Partner of Engelhard Consulting and Director of Scope Property Group Pty Ltd.  Prior to establishing Engelhard Consulting he worked with a number of banks, specializing in trade finance before moving to WA Department of Agriculture in investment attraction.  Since establishing Engelhard Consulting with Robert, Paul has worked on a number of agri projects, taking them from concept through to successful commercial operations. Paul is also a graduate member of the Australia Institute of Company Directors (AICD)

    Tickets:

    AIFST Members: $25.00

    Student/Graduate Members: $20.00

    Non-Members: $50.00

    Not a member? Join online today!


    • 26 Nov 2020
    • 9:00 AM - 5:00 PM (UTC+11:00)
    • Via Zoom
    Register

    AIFST 2020 Food Microbiology Conference


    Thank you to our event partner BVAQ


    CLICK HERE TO VIEW THE PROGRAM AND SPEAKER PROFILES


    Date: Thursday November 26th

    Time: 9.00 – 5.00 AEDT

    Cost: Members - $120.00  Student Members - $25.00 

        Non-members - $160.00 Student Non-members - $45.00

    Overview: 

    AIFST is pleased to present the 2020 Food microbiology conference on 26 November 2020. Reducing the burden of foodborne illness and harnessing the potential of microorganisms are vital issue for everyone along the food supply chain. This conference will speak to the challenges, complexity, and opportunities posed by microorganisms in our food supply.

    The conference will be presented in a virtual format, offering a content-rich, day-long program focusing on the food safety landscape.

    Our goal is to deliver a professionally rewarding experience, providing a platform to make professional contacts, and takeaways that will elevate your knowledge of current issues in food microbiology.

    The program hosts a great selection of speakers addressing topics from the burden of foodborne illness, to factors impacting the supply of safe and trusted food, and an exploration of future opportunities. Plus, there will a series of moderated question and answer sessions where you can engage with the speakers.

    The conference will be of interest to personnel across the entire food industry, as well as food regulators, academics, and Government officials.


    • 3 Dec 2020
    • 8:00 PM - 10:00 PM (UTC+11:00)
    • Via ZOOM
    Register

    NSW Branch is holding a virtual Christmas party with trivia and you are all invited to join!

    Date: Thursday 3rd December 

    Time: 8:00pm - 10:00pm AEDT




    • 9 Feb 2021
    • (UTC+11:00)
    • 11 Feb 2021
    • (UTC+11:00)
    • Online

    The 15th Annual NZOZ Sensory and Consumer Science Symposium is going virtual!

    Dates: 9 - 11th February 2021. Registrations are now open via the NZIFST

    Please click the LINK HERE to register

    For further information on presenting please contact NZOZ@massey.ac.nz


Past events

28 Oct 2020 AIFST Members Event - Virtual Town Hall
28 Oct 2020 Whole Genome Sequencing for Better Public Health and Food Safety Outcomes - Session 1
27 Oct 2020 Technical Webinar: Food Safety culture - what actually works?
22 Oct 2020 Technical Webinar: The Value of using Design of Experiments (DOE) in Food Product Development and Manufacturing
21 Oct 2020 Food Recall Workshop - Interactive Webinar
15 Oct 2020 AIFST Virtual Networking Event
14 Oct 2020 Webinar: High Moisture Extrusion Cooking (HMEC) Plant-Based Meat Extrusion
8 Oct 2020 Food and Nutrition Science Career Evening
8 Oct 2020 FTAA Event: FTAA Hot Topics Webinar - Innovation Reset beyond COVID – Consumers, Science, SME’s and Processing
6 Oct 2020 AIFST/FIAL Webinar: COVID-19 and your workforce – Guidelines for the food processing industry
1 Oct 2020 Webinar: Fighting food waste for a sustainable food future- how is Australia performing?
29 Sep 2020 Webinar: Fighting Food Waste using the Circular Economy
29 Sep 2020 FiE Webinar Series: Principles of Food Preservation
18 Sep 2020 Careers Webinar: Career Paths in the Food Industry
17 Sep 2020 Webinar: Sharon Natoli - How to make immunity related health claims
16 Sep 2020 Webinar: Codex HACCP Refreshed 2020
10 Sep 2020 FSANZ Webinar: 2020 Hindsight - Lessons Learned and Opportunities for Better Food Regulation
9 Sep 2020 Technical Webinar: Practical real-world food fraud control measures
2 Sep 2020 Food Recall Workshop - Interactive Webinar
1 Sep 2020 Webinar: AFGC PIF V6.0 - #5 Q&A Open House
27 Aug 2020 AIFST General Meeting
21 Aug 2020 National Science Week Webinar: #6 FSANZ Regulatory Science Strategy
20 Aug 2020 National Science Week Webinar: #5 Celebrating Food Science & Technology as a Career
19 Aug 2020 National Science Week Webinar: #4 Celebrating Food Science & Technology as a Career
18 Aug 2020 National Science Week Webinar: #3 Celebrating Food Science & Technology as a Career
18 Aug 2020 National Science Week Webinar: #2 - Celebrating Food Science & Technology as a Career
17 Aug 2020 National Science Week Webinar: #1 Food Science Career Journey and the Future
17 Aug 2020 National Science Week Webinar Series - Full Registration for all 6 webinars
6 Aug 2020 AIFST Student Member's Get Together #4
5 Aug 2020 Careers Webinar: Getting Started With LinkedIn
30 Jul 2020 ILSI Webinar: Food System Resilience & Sustainability – Impact, Learnings & the Future Post-COVID-19 Pandemic
8 Jul 2020 AIFST 2020 Annual Awards Ceremony
8 Jul 2020 Webinar: Tasmanian Food Cluster Food Waste Report
2 Jul 2020 2020 AIFST Virtual Convention - Day 4 Only (Food Security, Sustainability and Food Waste)
30 Jun 2020 2020 AIFST Virtual Convention - Day 3 Only (Future Food Production)
25 Jun 2020 2020 AIFST Virtual Convention - Day 2 Only (Health, Nutrition and Consumer Science)
24 Jun 2020 AIFST Virtual Wine and Cheese Trivia Night
24 Jun 2020 AIFST 2020 Young Members and Mentors Virtual Breakfast
23 Jun 2020 2020 AIFST Virtual Convention - Full Convention Registration
23 Jun 2020 2020 AIFST Virtual Convention - Day 1 Only (Food Safety)
22 Jun 2020 2020 AIFST Virtual Exhibition
16 Jun 2020 AIFST Student Member's Get Together #3
16 Jun 2020 Australian Institute of Packaging (AIP) On-line Training Courses
10 Jun 2020 Webinar: AFGC PIF V6.0 - #4 Q&A Open House
4 Jun 2020 Technical Webinar: World Food Safety Day – Food safety, everyone’s business
2 Jun 2020 Technical Webinar: COVID-19 – Food Supply Chain Resilience
28 May 2020 Careers Webinar: Mapping your Career as a Food Safety Professional
27 May 2020 Metiisto Artisan Chocolate – Virtual Factory Tour
26 May 2020 FTAA Event: FTAA Hot Topics 2020 Online Event
21 May 2020 AIFST Student Member's Get Together #2
21 May 2020 Technical Webinar: VIRSeek SARS-CoV-2 Coronavirus Environmental Testing Solution
20 May 2020 2020 AIFST Annual General Meeting
14 May 2020 Technical Webinar: Food Security in a Novel World – Food Availability
13 May 2020 Technical Webinar: COVID-19: Risk Assessment in Reverse
8 May 2020 Webinar - AFGC PIF V6.0 - #3 Allergen Information (Section 3.2)
6 May 2020 AIFST Virtual Trivia Night
5 May 2020 Online Event: Food Labelling & Consumer Law
5 May 2020 AIFST Event: AIFST Virtual Exhibition Online Demonstration
30 Apr 2020 Technical Webinar: The Virtues of Remote Audits
29 Apr 2020 Technical Webinar: How to capture learnings and draw meaning from COVID-19
22 Apr 2020 AIFST Student Member's Get Together
20 Apr 2020 Technical Webinar: Food Security in the Novel World – Safeguarding Food
15 Apr 2020 Technical Webinar: COVID-19: FMCG trends & tips to gain a competitive edge during a crisis
14 Apr 2020 AIFST Webinar - The Food Industry Guide to Allergen Management and Labelling
6 Apr 2020 Technical Webinar: Food Security in the Novel World
3 Apr 2020 Webinar - AFGC PIF V6.0 - #2 Country of Origin (Section 2.2)
2 Apr 2020 WEBINAR: CLEAN LABEL – SIMPLE INGREDIENTS
30 Mar 2020 AIFST Webinar: COVID-19 - How to deal with such an Unchosen Change
26 Mar 2020 Food Recall Workshop - Webinar
25 Mar 2020 The Virtual Lunch Room
23 Mar 2020 AIFST Webinar - Personal Food Safety in the time of COVID19
20 Mar 2020 Webinar - AFGC PIF V6.0 - #1 Ingredient Declaration (Section 2.1)
19 Mar 2020 Food and Beverage Processing Consultation Webinars
16 Mar 2020 AIFST Webinar - Novel Coronavirus (COVID-19) should food businesses and consumers be worried?
11 Mar 2020 AIFST Networking Night - SA
11 Mar 2020 Food Recall Workshop- SA
10 Feb 2020 2020 NZOZ Sensory and Consumer Science Symposium

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