Focusing on The Future of Food, the Convention will bring together the latest and cutting-edge in science, technology and innovation, which will drive our food industry for the next 50 years, this event is a major highlight in 2017.

A prestigious line-up of over 65 speakers will cover the consumer of the future, future technologies and innovations advancing the food industry, managing emerging threats and vulnerabilities, navigating the export and regulatory market, and insights into current scientific research that will underpin the next 50 years of the Australian food industry.

The AIFST 50th Anniversary Convention Program* is available for download here.

*please note: program is subject to change by AIFST without notice.

To view copies of the Convention presentations made available, visit the Convention Presentations page.

Convention Program Highlights

Innovation – The Future Consumer; Emerging Innovations; Future Nutritional Needs; Fact of Fiction: Debunking Myths

Technology – Where to Next: The Future of Technologies; Navigating the Regulatory Environment; Packaging Innovation; Driving Supply Chain Efficiencies & Processes

Science – Managing Emerging Threats and Vulnerabilities; Sensory – the Future Palate; Food Safety

Future People and Capabilities – Student Product Development Competition Sensory – Taste the Future; Malcolm Bird and Sensory Award Presentations

Export – Asian Insights; Navigating the Export Market

JR Vickery Address – Executive Chairman of Bega Cheese, Barry Irvin.

Government Panel – Effective Government Policy to Underpin the Innovation Agenda in the Food Industry

Industry Roundtable – Financing Innovation and Growth in the Australian Food Industry

Young Professionals in Food Networking Breakfast – For AIFST members aged 30 years and under.

AIFST Fellows Breakfast – A great opportunity for our Institute Fellows to network and meet newly appointed Fellows.

Wine and Cheese Tasting Sensation - a key highlight of the AIFST Convention social program and this year, ICC’s philosophy of creating world class cuisine will be on full display! The Wine and Cheese Tasting Sensation will be held from 6 - 8pm on Monday, 17 July 2017 at ICC.

AIFST 50th Anniversary Gala Dinner - The Australian food industry will come together for a night of celebrations as we honour this significant milestone in the history AIFST. The AIFST 50th Anniversary Gala Dinner is a chance for members new and old and longstanding industry partners to reflect on the important role food science and technology has played in advancing the Australian food industry while symbolising the next era of the Institute as we look to the next 50 years. The 50th Anniversary Gala Dinner will be held from 7.30pm at Doltone House, Jones Bay Wharf, Pyrmont on Tuesday, 18 July 2017.

 

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Speaker Highlights

Over 65 speakers will address the AIFST 50th Anniversary Convention over the course of Monday, 17 July 2017 and Tuesday, 18 July 2017. Below is a snapshot of some of the speakers that will address the Convention:

 

Keynote & Industry Roundtable Speakers

Barry Irvin, AM, Executive Chairman, Bega Cheese
Barry will present the 2017 JR Vickery Address in honour of the inaugural President of AIFST, JR Vickery on the afternoon of Tuesday, 18 July 2017. As Executive Chairman of Bega Cheese, Barry will share his thoughts and views on the current state and future of the dairy industry. Barry will also participate in the Industry Roundtable on Tuesday, 18 July 2017 discussing financing innovation and growth in the Australian food industry.
James Deverell, Director, CSIRO Futures
As Director of CSIRO Futures, the strategic advisory arm of Australia’s national science agency, James leads a team that advises senior business leaders and policy makers on using science, technology and innovation to create competitive advantage and sustainable growth. He has worked with government and Global 2000 commercial clients across four continents in a diverse range of industries. James will provide a keynote opening address on Monday, 17 July 2017 discussing The Future of Food: Creating New Opportunities through Technology.
Craig Heraghty, National Agribusiness Leader & Partner, PricewaterhouseCoopers
Craig has specialised in the consumer, industrial products and agribusiness industries for over 17 years in Sydney, London and Chicago. As PwC's National Agribusiness Leader in Australia, Craig assists clients and client teams across all lines of service within PwC as a subject matter expert. Raised in the regional New South Wales town of Parkes, Craig has a strong connection to rural Australia and agriculture. Craig will provide a keynote address on The Future of Our Food Promise and will participate as a panellist on the Industry Roundtable: Financing Innovation & Growth in the Australian Food Industry.
Brianna Casey, CEO, Foodbank Australia
Brianna was appointed CEO of Foodbank Australia in July 2016 following her successful term as CEO of Australian Childcare Alliance NSW and prior to that 14 years in agri-politics. Brianna will provide a keynote address on the morning of Tuesday, 18 July 2017 sharing with delegates the work of Foodbank Australia and the changing social justice barometer of food.
Michele Allan, Chair, Rural R&D Corporations
Michele is currently Chair of the Boards of Apple and Pear Australia Limited, Charles Sturt University and Meat and Livestock Australia.  She is a non-executive director of Innovation and Science Australia, CSIRO, Food and Agribusiness Growth Centre and Grain Growers Limited.  Until 2008, she was CEO/MD of a listed food manufacturer and marketer.  She held executive roles with Kraft Foods, Bonlac Foods Limited, Johnson and Johnson and Nestle.  Michele has a B App Sc, MMgmt Technology, MComm Law and Doctorate RMIT. Michele will share her views on financing innovation and growth in the Australian food industry during the Industry Roundtable on Tuesday, 18 July 2017.
Professor Martin Cole, Deputy Director, CSIRO Agriculture and Food
Professor Martin Cole is an internationally recognised food scientist and accomplished science leader with over 25 years’ experience in research management across government, academia and industry. Professor Cole is currently Deputy Director of CSIRO Agriculture and Food. Prior to this, Prof Cole was Director of CSIRO Food and Nutrition. Professor Cole joined CSIRO as Chief of Food and Nutritional Sciences in January 2010 and was appointed as the first Chief of the division of Animal, Food and Health Sciences in July 2012. Martin will share his views on financing innovation and growth in the Australian food industry during the Industry Roundtable on Tuesday, 18 July 2017.
 

Innovation Stream

Simon Rossi, General Manager, UberEATS ANZ
Simon was an early stage employee at Uber and now is responsible for the development and growth of UberEATS across ANZ and Japan. Prior to Uber, Simon was accountable for leading sales and operations at Yammer across EMEA - another start-up out of San Francisco. Simon’s career has also included time working in management consulting and regional leadership position across the globe. Simon has been active in the start-up communities in London, Melbourne and Silicon Valley. Simon will present on the changing consumer culinary experience during The Future Consumer Session on the morning of Monday, 17 July 2017.
Justin Nel, Key Account Director – Australia & New Zealand, Mintel
Justin joined Mintel in 2014 as the Key Account Director for Australia and New Zealand. His focus is aligning clients’ business objectives with relevant innovation insights and information, using Mintel to deliver unique strategic views of consumer trends, products, innovations and cultural changes that will shape the future. Hear from Justin during The Future Consumer Session on the morning of Monday, 17 July 2017 as he explores Understanding the iGeneration & Millenials demographics; in 2017 this could mean anything from a 16 year old schoolgirl living with her parents, to a home-owning family man in his mid 30s.
Dr Ian Jenson, Manager, Market Access Science and Technology, Meat & Livestock Australia
Ian Jenson is a food microbiologist and biotechnologist with over 35 years’ experience in fermentation, fermented foods, quality systems food safety and research management within Australia and internationally. He undertook research on the reasons why successful research did not always result in industry innovation, and recently received a PhD from the University of Tasmania. Ian will present on the afternoon of Monday, 17 July 2017 in the Commercialising Innovation Session on Transforming research into innovation: essential ingredients for success.
Liza Noonan, Executive Manager of Innovation, CSIRO
In her role as Executive Manager of Innovation at CSIRO, Liza is also leader of ON – an accelerator designed for publicly funded research teams achieve real world impact faster. Liza has extensive experience in innovation and technology and was most recently CEO of Springboard Enterprises Australia, a US connected Accelerator for female entrepreneurs. Liza is passionate about supporting Australians with big ideas build value and make innovation real – here and on the world stage. Liza is a Board Director at The Canberra Innovation Network and sits on the Executive Council of the IoT Alliance Australia. Liza will present on supporting innovation and the opportunities through the CSIRO ON program  on the afternoon of Monday, 17 July 2017 in the Commercialising Innovation Session. 
Natasha D’Costa, Director & APAC Agriculture & Nutrition Programme Lead, Frost & Sullivan, Singapore 
In her current role, Natasha works with major industry participants and governments across the wider APAC markets. Her focus includes nutraceuticals, agriculture and crop nutrition, food ingredients and the “farm to fork” value chain. Natasha will present on Tuesday, 18 July 2017 during the Australia's Future Nutritional Needs Session on Affordable Nutrition- Marrying Premiumisation and Value for Money to Ascertain how Consumers Food Focus Are Changing.
Sharon Natoli, Director, Food & Nutrition Australia
Sharon is passionate about helping consumers eat well and enjoy food by working together with food businesses to provide genuinely healthier offerings that are positioned to engage and build trust. With over 25 years experience as an adviser to FMCG companies, agribusinesses and primary industry marketing bodies Sharon will present on Tuesday, 18 July 2017 during the Australia's Future Nutritional Needs Session on Health & Nutrition Insights Influencing the Future Consumer.
Michelle Briggs, Technical Sales Manager, Kudos, UK
Sodium is a vital component of the human diet because of its role in maintaining water balance and muscle function. Overconsumption however, is directly associated with health implications for the consumer. By being proactive rather than reactive, the baking industry in Australia can play a leading role in reducing the risk of chronic diseases at a population level. Michelle will present on Sodium reduction: the need, impact and challenges specific to the baking sector on Tuesday, 18 July 2017 during the Australia's Future Nutritional Needs Session. 
Andrea Mortensen, Director & Owner, Appetite Communications
Andrea Mortensen is Director and owner of Appetite Communications, an independent specialist consultancy in food and nutrition communications. With 15 years in commodity marketing, public affairs and not-for-profit roles, she co-founded Appetite in 2011. She leads an experienced team in delivering integrated and effective communication strategies based on sound stakeholder insights. Andrea has degrees in science, nutrition and communication management. Catch Andrea speaking on Tuesday 18 July in session 5.2 - Fact or Fiction: Debunking Food Myths.
Dr. Kim Faulkner-Hogg: BSc, Grad Dip Nutr & Diet, Adv APD, PhD (USYD)
Kim is an Advanced Accredited Practising Dietitian in private practice and the Allergy Unit at RPAH. She holds a PhD degree in coeliac disease and the gluten free diet. Kim has more than 20 years of experience treating coeliac disease and food intolerances and helped define the FSANZ low gluten and gluten free food standards. Catch Kim's talk in session 5.2 Fact or Fiction: Debunking Food Myths on Tuesday 18 July.
Liza Noonan, Executive Manager Innovation, CSIRO 
Liza Noonan is Executive Manager of Innovation at the CSIRO and leader of ON – an accelerator designed for publicly funded research teams achieve real world impact faster. Liza has extensive experience in innovation and technology and was most recently CEO of Springboard Enterprises Australia, a US connected Accelerator for female entrepreneurs. Liza is passionate about supporting Australians with big ideas build value and make innovation real – here and on the world stage. Liza is a Board Director at The Canberra Innovation Network and sits on the Executive Council of the IoT Alliance Australia. Liza holds a Bachelor of Economics from UNSW and an Advanced Certificate in Management from the Danish Leadership Institute. Liza will be presenting on Monday 17 July in session 1.2.
Dr Rivkeh Haryono, Nutrition Scientist, Dairy Australia
Dr Rivkeh Haryono is a Nutrition Scientist at Dairy Australia where she is responsible for translating the latest dairy research into policy and consumer marketing activities. She completed her PhD at Deakin University in 2016 and was a food industry representative in the inaugural Oceanic Nutrition Leadership Program; a network of emerging nutrition leaders. Rivkeh is set to present on Tuesday 18 July in session 5.2 Fact or Fiction: Debunking Food Myths.
   
 

Export  Stream

Janelle Borham
Janelle Borham, Principal, Patent Attorney, Griffith Hack
Janelle is a patent attorney and principal of Griffith Hack, a firm that services clients in all aspects of intellectual property.  Janelle’s technology background is in organic and general chemistry, with specific experience in food chemistry, food processing and preservation, gums and additives, pharmaceuticals, polymers (including elastomers and plastic packaging), coatings, nanoparticle technology, ionic liquids and chemical aspects of energy storage solutions. See Janelle and Varinder Jaswal of Mondelez International present their case study Cream for Cooking – NPD and Assessing Export Opportunities on Tuesday 18 July during the Export Market Opportunities Session.
Danny Samson
Professor Danny Samson, Program Director, The University of Melbourne 
Danny Samson is Professor of Management at the University of Melbourne.  He has an honours degree in chemical engineering and a PhD in management from the Australian Graduate School of Management in decision analysis. He has worked with many organisations on operations and supply chain design and improvement, and on business strategies. During his career, he has been a consultant to senior executives in most manufacturing industries and in numerous service sector organisations. These include major companies in in the food, building products, paper and printing, chemicals, processing, banking and other industries, in Australia and elsewhere. He has written a dozen books and over a hundred articles in journals. Listen to Danny's talk on Rethinking the Export Supply Chain on Tuesday 18 July in Session 8.2
Lisa Neilson
Lisa Neilson, Associate, FB Rice 
Lisa is a Trade Marks Attorney and Associate in the firm FB Rice.  Lisa has extensive experience managing global trade mark portfolios and advising on local and global filing strategies. Lisa specialises in advising on brand adoption, clearance searches and all aspects of trade mark registration, protection and enforcement. Lisa's talk in Session 8.2 Rethinking the Export Supply Chain on Tuesday 18 July.
Caroline Francis
Caroline Francis, Director, Fordholm
Caroline Francis is the Director of Fordholm, a design consultancy specialising in consumer-validated packaging for export using Virtual Prototyping. Caroline is currently conducting strategic PhD research within the Industry Transformation Research Hub at the University of Melbourne focusing on Chinese consumer e-Trust of packaging security through e-Commerce channels. Caroline will be talking in session 8.2 on Tuesday 18 July. 
Ross Mclean
Ross Mclean, Senior Counsel, Baker McKenzie
Ross McLean is a senior counsel at Baker McKenzie. Ross advises major brand owners, universities and manufacturers on intellectual property protection issues, supply and procurement matters and food regulatory laws in Australia and the region.  Ross is recognised as a leading lawyer in his field and is listed in Best Lawyers: Australia. Ross will be talking in session 8.2 on Tuesday 18 July. 
Varinder Jaswal, Section Manager, Research Development, Quality & Innovation, AMEA, Mondelēz International
Varinder works at Mondelez International as a Section manager in Research & Development. He has a B.Tech degree in Food process engineering from GNDU, India and Master of Science in Food technology from VUT, Melbourne, Australia. Varinder has over 15 years’ experience in Food industry covering product and process development for Dairy, Grocery and Confectionary categories. In his current role, Varinder and his team are responsible for value optimization in Chocolate category across the Asia, Middle East and Africa region and also support asset optimization agenda for Mondelēz International. See Varinder and Janelle Boham of Griffith Hack present their case study Cream for Cooking – NPD and Assessing Export Opportunities on Tuesday 18 July during the Export Market Opportunities Session.

 

 

Technology Stream

Sandra Olivier, Research Microbiologist, Food Safety and Stability Group, CSIRO
Sandra is a food microbiologist who works closely with industry, assessing microbiological hazards in food and providing innovative and practical solutions for preservation. Sandra has expertise in sporeformers and their inactivation, leading research focused on enhancing the nutritional value and quality attributes of processed foods using high pressure thermal processing. Sandra will be presenting as part of the Session on The Future of Technologies on the morning of Monday, 17 July 2017. She will present on Innovation and market opportunities with high pressure and microwave technologies exploring how these innovative approaches to food preservation are impacting Australian and overseas markets, including striking the right balance between meeting food safety objectives whilst satisfying the imperatives to deliver value-add and quality improvements to foods.
Dr Roman Buckow, Research Group Leader – Food Transformation Group, CSIRO
As the Research Group Leader of the Food Transformation Group at CSIRO, Roman’s team are focused on the development of processing platform technologies and services that deliver sustainable gains in productivity and efficiency across the food value-chain. Roman will be presenting on High value functional ingredients using extrusion porosification technology (EPT) including 3D ink as part of the Session on The Future of Technologies on the morning of Monday, 17 July 2017.  
Dr Aarti Tobin, Team Leader – Meat Science Team, CSIRO
There is an expanding market for value adding as today’s consumer demands a meal ‘easy to prepare’ if not ‘ready-to-eat’. With over 25 years’ experience in developing commercially successful value added meat products for local and export markets, Aarti will share ideas on how the industry can take advantage of newly developed technologies. This presentation will also discuss Shockwave technology, new to Australia, and how it aids meat tenderness to increase consumer acceptance and price.
Dr Lisa Szabo, CEO, NSW Food Authority
Lisa was appointed NSW Food Authority CEO in 2015 - the statutory authority of New South Wales with responsibility for food regulation across the food chain. Lisa is well know in the food research, scientific management and food regulation arena having been an expert advisor or member of a number of national and state government inquires and committees. Lisa is presenting on behalf of the Food Regulation Standing Committee (NSW member) during the Navigating the Regulatory Environment Session on Monday, 17 July 2017 on the priority areas for the food regulation system agreed for both countries for 2017 – 2021 via the Australia and New Zealand Ministerial Forum on Food Regulation.
Bernadette Eriksen, Founder and Chief Executive Officer, Flavour Creations
Entrepreneur Bernadette Eriksen is the Founder and Chief Executive Officer of Flavour Creations, a Brisbane-based $30 million food manufacturing company that researches and develops innovative dysphagia and nutrition products intended to support a healthy lifestyle and improve the lives of thousands living with dysphagia. Bernadette will be presenting a case study on the Flavour Creations Dysphagia Cup - a revolution in the international ready-to-drink thickened beverage market on the afternoon of Tuesday, 18 July 2017 in the Session What's Next in Packaging Innovation.
Mathew Fenech, Materials & Applications specialist, Sealed Air
During Matthew Fenech's 25 year career journey, he has explored a suite of roles in Quality Assurance, Production Management and in his current R&D based role he delivers customer centric and insight led packaging developments. He will share his insights on the future of packaging – trends driving the next wave of innovation on the afternoon of Tuesday, 18 July 2017 in the Session What's Next in Packaging Innovation.
Ishan Galapathy
Ishan Galapathy, Director, Capability Unlimited
Ishan has a wealth of knowledge in the field of Operational Excellence, working across six countries for nearly two decades, including companies such as Kellogg’s and Campbell Arnotts. An industry expert in Operational Excellence, a speaker and an author, Ishan lives in Sydney with his wife and two sons. Ishan will present Operational Excellence (OpEx) in the Industry 4.0 Era on Tuesday 18 July 2017 during the Session Driving Supply Chain Efficiencies & Effectiveness. 
Fiona Fleming, Director, FJ Fleming Food Consulting Pty Ltd
Fiona is an Advisor in Policy and Regulation for the Australian Food and Grocery Council and Director of FJ Fleming Food Consulting Pty Ltd. 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 non-government environments. In addition to her role with the AFGC, Fiona consults in the areas of food policy and regulation; recall and crisis management and food safety and quality. Fiona is a Professional member of the Australian Institute of Food Science and Technology. Fiona is currently serving as a Non-Executive Director of AIFST and a Non-Executive Director of Healthy Kids. Fiona's talk is on Monday 17 July in session 2.2 - Navigating the Regulatory Environment
Kate Levy, Research & Innovation lead, Rentokil Initial
Kate has been leading research, communications and product development for over 13 years. She has worked with Government representing Australian businesses internationally and for the private sector driving innovation and change within, primarily, industry businesses. She currently leads marketing, research and innovation for Rentokil Initial in the Pacific. Kate will be talking on Tuesday 18 July, in session 6.2 Driving Supply Chain Efficiencies & Effectiveness.

 

Mark Phythian, Director - Imported Foods Section, Department of Agriculture and Water Resources  
Mark Phythian has worked with the Department of Agriculture and Water Resources for 16 years, the last five as Director, Imported Food Section. He graduated Bachelor of Agricultural Science from University of Tasmania in 1990 and spent approximately 10 years in the seafood and beverage industries before joining the department. Mark is talking in Session 2.2 on Monday 17 July - Navigating the Regulatory Environment
Melanie Wishart,  Advisor - Food & Beverage, GS1 Australia 
Melanie has been with GS1 Australia for over 17 years and has various positions within the Sydney team.  She has been in the Customer Engagement team for 11 years as an Advisor and Corporate Account Manager in the Food & Beverage team – Specifically in the fresh foods sector. With strong knowledge and thought leadership about the value of global GS1 standards in the Food and Beverage sector, Melanie works with key organizations and associations within the Australian food & beverage industry to improve supply chain efficiencies, visibility and traceability through the utilisation of the GS1 system of open global standards and services – Numbering & Barcoding, eCommerce and Data Synchronisation. Melanie will be talking in session 6.2 Driving Supply Chain Efficiencies & Effectiveness on Tuesday 18 July.
Michael Dossor, Group General Manager, The Result Group 
2017 marks Michaels 30th year in the packaging Industry. Having started his career in technical support roles within the Coding & Marking segment, then expanding his skills with Sales and Marketing based positions. Michael is now Group General Manager of Result Group. Between that time Michael has worked as a problem solver in various parts of the packaging Industry, including; Self Adhesive Materials, Printing, Software Automation and Package development with an emphasis on Resealable packaging. Today Michael or “Doss” to his friends is active in the market with Result Groups four key business units; Product Identification, Value Added Packaging, Self-Adhesive Materials and Process Automation. Catch Michael speak on Tuesday 18 July in session 6.1.
Dr Paul Gurr, Academic, Uni of Melbourne 
Dr. Paul Gurr is a Research Fellow at the University of Melbourne. He graduated from Monash University with a Science honours degree. After ten years research experience at CSIRO Clayton, he completed his PhD at the University of Melbourne under Prof Greg Qiao. Dr. Gurr has worked with the ARC carbon capture storage project, and is currently engaged with the ARC ITRH “Unlocking the Food Value Chain". Paul will be talking on Tuesday 18 July in session 6.1.
Dr Regine Stockmann, Team Leader-Separation Science, CSIRO 
Dr Regine Stockmann works as a senior research scientist at CSIRO Agriculture and Food and is the Research Team Leader for the Separation Science Team. Dr Stockmann is a qualified chemical engineer with a PhD in milk protein biochemistry from Monash University.  She has worked in food product and process development for about 15 years with a particular focus on separation processing. She works with food processors to develop functional food ingredients and undertakes academic research through student and postdoc collaborations with various universities. Regine is speaking on Mondya 17 July in session 2.1 Where to next? The Future of Technologies

 

 

Science Stream

Neil Bogart, Assistant Vice President Quality Systems, Red Diamond, Inc, USA
Neil’s passion for the food industry has spanned over 27 years and taken Neil from the restaurant industry to food science, and now responsibility for Red Diamond’s many quality control divisions, in particular within the ready-to-drink division. Neil will present on Monday, 17 July 2017 in the Food Safety: The Golden Years? Session on From Artillery Shells to FSMA: Where are We Headed? looking at how the core principles for HACCP were developed through the construction of artillery shells for war, to today, and why we are having to redevelop our food safety programs, including HACCP.
Dr Craig Shadbolt, Manager, Food Incident Response & Complaints, NSW Food Authority
Understanding the causes of foodborne disease in Australia is crucial to enable prevention in the first place. Craig has been with the NSW Department of Primary Industries and NSW Food Authority for over 12 years, managing food incident investigations, food recalls, and other food safety related issues at a local and national level. As part of his presentation on Monday, 17 July 2017 in the Food Safety: The Golden Years? Session, Craig will discuss Stories from the Frontline – Investigating causes of foodborne disease in Australia sharing with delegates, real-life insights that will aid industry to better manage the causes of foodborne diseases in Australia.
Dr Kapil Chousalkar, Associate Professor, University of Adelaide
Kapil Chousalkar is leading a food safety and avian health research group at the University of Adelaide. Kapil teaches avian medicine, food safety, poultry production and quality to veterinary and animal science students, and will share insights gained through research conducted by the University of Adelaide on Salmonella: keeping ahead of the game on Monday, 17 July 2017 in the Food Safety: The Golden Years? Session.
Alex Holt, General Manager of Quality, Sustainability & Health, FoodCo (Woolworths) 
Alex was appointed General Manager of Quality, Sustainability & Health within FoodCo a division of Woolworths Food Group, in April 2016. Alex has a passion for delivering customer satisfaction, improving operating performance and building strong team partnerships. Alex will present in Session Managing Emerging Threats & Vulnerability on Monday, 17 July 2017 on Brand Integrity and Customer Trust.
Dr. Pia Winberg, CEO & Chief Scientist, Venus Shell Systems Pty. Ltd.
Pia has worked across sustainable marine industry development and academia for the past 20 years; integrating marine food production systems with the environment, to deliver potent nutritional benefits to society. Pia is now on a commercial pathway with a mission to take new Australian marine crops through to healthy and accessible food for all.  With seaweed now valued at a USD$10 billion global crop and on trend with consumers, Pia will present on Changing the Food Paradigm...with Seaweed on Tuesday, 18 July 2017 during the Changing Production Paradigms – the latest science & innovation Session.
Dr S.P. Singh, Food Safety Scientist, NSW Department of Primary Industries
SP leads a Horticultural Food Safety Research Program which is funded through projects from Hort Innovation, NSW state and federal governments at the NSW Department of Primary Industries. His research interests focus on developing new technologies/industry practices to mitigate food safety risks to horticultural industries and consumers. SP will present on Tuesday, 18 July 2017 during the Changing Production Paradigms – the latest science & innovation Session on Innovative Cold Plasma for Horticultural Industries.
Dr Gie Lam, Senior Lecturer, Deakin University
Gie Liem is a senior lecturer and researcher at Deakin University Australia and member of the Centre for Advanced Sensory Science (CASS). He obtained his PhD from Wageningen University in the Netherlands and the Monell Chemical Senses Centre in the USA. After having worked for Unilever R&D in the Netherlands, he furthered his career at Deakin University in Australia where he continued to focus on food choice/sensory perception of children and sensory marketing. He is a member of the AIFST sensory special interest group, the editorial board of Food Quality and Preference and the organising committees of Pangborn 2017, SenseAsia 2018 and NZOZ sensory science symposium. Gie will be presenting on Tuesday 18 July in session 7.1 - The Future Palate
Jasmine Lacis-Lee, Technical Manager – Microbiology, DTS Food Assurance
Jasmine Lacis-Lee is a specialist in food safety management within the Australian food manufacturing industry. Jasmine has a Bachelor of Science – Biotechnology, majoring in Microbiology with almost 20 years’ experience as a food microbiologist and over 15 years’ experience working in the food & beverage industries. Having worked for Parmalat & Coca Cola Amatil, she has experience managing a NATA accredited laboratory, managing manufacturing quality systems, and food safety. Jasmine joined DTS Food Laboratories in July 2015 and regularly consults with a variety of organisations providing strategies for microbiological and allergen risk assessments, equipment installation and validations. Jasmine is presenting in session 3.2 on Monday 18
John Varcoe, Managing Director, Quality Associates
John is the managing director for Quality Associates Pty Ltd, a progressive company providing professional services in the quality and food safety sector. He has worked in the food industry for over 34 years, having held senior leadership roles for large corporations across manufacturing and retail. He has a passion for helping others unlock their potential in delivering safe quality products. John will be preseting in session 3.2, on Monday 17 July.
Dr Lee Hickey, Senior Research Fellow, Queensland Alliance for Agriculture and Food Innovation
Dr Lee Hickey is an emerging leader in the field of plant breeding and genetics. His research team is situated within the Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane. His research seeks to address major constraints that limit production of Australia’s most important cereal crops, wheat and barley. This includes disease resistance and drought tolerance, while also developing novel plant breeding tools and methodologies. Lee is set to present on Tuesday 18 July in session 7.2 Changing Production Paradigms – the latest science & innovation.
Phoebe Dowling, National Quality Manager, Simplot Australia
As the National Quality Manager at Simplot Australia, Phoebe Dowling is responsible for the Supply Chain Food Safety and Quality Program. She is a key Supply Chain stakeholder and is responsible for the recent development and implementation of an organisational Threat and Vulnerability Program. Phoebe's talk will be in session 3.2 on Monday 17 July.
Dr Suresh Gulati, PhD, University of Sydney
Suresh has worked as a Principal Research Scientist and Project Leader Feed Technology CSIRO Livestock Industries, Principal Research Fellow – Sydney University, Faculty of Veterinary Science and Senior Research Technologist Uncle Toby’s. He is currently a Research Fellow (Hon) Faculty of Veterinary Science, University of Sydney and Consultant to Naturale (Aust) Pty Ltd & Dairy Board India.  Suresh has also been published in over 120 publications in National and International Journals. Hear Suresh talk in session 7.2 on Tuesday 18 July.