Tuesday, 12 November 2019
5:30 pm to 8:00 pm
Take a deep dive into the world of cacao and chocolate with AIFST! 
Chocolate is derived from cacao which comes from the Theobroma cacao tree, which means food of the gods. The smell of chocolate increases theta brain waves, which triggers relaxation.
Really... who doesn't love chocolate? 
Stimulate your taste buds, hear about the magic of chocolate from our three highly experienced speakers and network with colleagues in the food industry amongst finger food and beverages. 
Speaker 1: Alan Mortimer will cover growing cocoa, its fermentation and drying and the development of chocolate-flavour precursors during these stages.
Speaker 2: Juraj Durco will cover the manufacture of chocolate and cocoa powder, flavour development during conching, as well as product development.
Speaker 3: Neil Smith will cover Scientific and Regulatory Affairs as well as labelling.
Speaker 4: Alan Mortimer will address the issue of “ Salmonella and Chocolate “
Panel Discussion
Alan is a former Chair of the AIFST Victorian Branch (1985 - 1987) and of its Food Microbiology Group (1981 - 1985); he was AIFST National President ( 1991 – 1993 ) and President of the International Union of Food Scientists ( IUFoST) from 2003 -2006.He has more than 50 years’ experience working in the beverage, brewing, confectionery, dairy and dried ingredient blending sectors of the food industry and his formal qualifications are in Science (UQ) and Sports Science (Deakin U).Alan has been involved with cocoa and chocolate since 1973 when he became Chief Microbiologist-EUROPE for the Confectionery and Foods Divisions of Cadbury Schweppes based at Bournville, Birmingham in the UK. Alan  has been involved in growing cocoa in Far North Queensland for a decade and in 2015 cocoa beans from his plantation were finalists in a Paris-based global competition involving 400+ entries from 38 countries.
Juraj has been involved in the Chocolate/Cocoa industry for 2 decades, since graduating with an M.Sc. and a PhD from Comenius University, Bratislava Slovak Republic. Initially working as a Research Scientist at the Slovakian Food Research Institute, he then joined Kraft Jacobs Suchard Europe as a RD&Q Confectionery Technologist. He then held the positions of Acting RD&Q Manager Southeast Europe, Global Senior Scientist RD&Q and R&D Manager Central Europe with Kraft Foods Europe before taking on senior technical roles with Mondelez Europe. He moved to Australia in January 2013 as Section Manager RD & Q for Australia and New Zealand before becoming Senior Manager RD&Q ,Asia Pacific. He 2016 he was co-founder and principal consultant of FAPIC, a company that acts as Professional Advisers to the Food Industry generally, but particularly to Food Start-ups.
Neil is a FOOD Industry professional with over 45 years’ experience in several disciplines including Scientific & Regulatory Affairs, Quality Assurance, Production and Product Development applications. He has worked for major international Corporations such as Nestle and Mondelez (Kraft and Cadbury ) in local and regional roles and across product categories including dairy, confectionery, beverage and savoury. His formal qualifications are in Packaging Technology, Dairy Technology and in Food Safety Auditing. Neil has been an ILSI Trustee in Australia, a Director of the Allergen Bureau, a member of the Australian Beverages Council technical committee and a Subject Editor for Elsevier Publications. He currently has operated his own Regulatory and Scientific Affairs consultancy-Putting the Pieces Together since 2018.In 2011 Neil was awarded the Alfred Stauder Award for outstanding services to the Australian and New Zealand Confectionery Industries, having chaired the Technical Committee for the Australian Industry Group Confectionery sector for 10 years.


AIFST Members: $25.00
Student/Graduate Members: $10.00
Non-Members: $50.00
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