News and blog posts

Do you have news, information or an opinion piece that might be of interest for AIFST members?

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The 2018 AIFST Summer School will be hosted by Curtin University, WA from Thursday, 22 February to Friday, 23 February 2018. Read here for more information.

Renew your membership before 31 December for a 10% discount on your 2018 membership!

Consumers are re-defining food values and what's good for them. To be a leader not a follower in the food revolution there are 3 key strategies to act on.

Over-labelling food products with allergen warnings reduces choice for allergy sufferers and can be misleading.
So what are the alternatives and how best can the food industry protect the consumer?

Words by Penny Jones

The hard-fought system to help consumers eat more healthily is under attack from certain misguided sectors of academia and public health.

Words by Geoffrey Annison PHD
Australian Food & Grocery Council

Lupin is now one of the 10 allergens that must be declared on food labels.

Words by Australian Food & Grocery Council

On behalf of the Australian Industry Skills Committee (AISC), Skill Impact is undertaking work on Food Science and Technology, and Food Processing qualifications.

Draft one MSL Laboratory Operations Training Package components are now available for review and comment via the IBSA Manufacturing website. Changes have been made to MSL40116 Certificate IV in Laboratory Techniques and MSL50116 Diploma of Laboratory Technology, as well as associated units of competency. Please read the consultation paper which outlines key information about the proposed changes. This also features the AIFST response to the consultation. 

CSIRO has released its Food and Agribusiness Roadmap, charting a course for sustainable growth in the sector amid a highly competitive global market.
 

Let's look at the numbers of greens gaining ground in more Aussie homes today. 

 

 

The 2017 Australian Institute of Food Science & Technology (AIFST) Awards were announced at the AIFST 50th Anniversary Convention, 17 July 2017. These awards are an opportunity to recognise the outstanding achievements of AIFST members and the contributions they have made to the Institute, as well as the Australian food industry. It is also an opportunity to acknowledge the newly appointed Fellow members.

The AIFST 50th Anniversary Convention, themed The Future of Food, continued for another day of thought-provoking discussions with leaders from the Australian food industry sharing their insights around the importance and impact of Technology, Science and Innovation on the industry moving into the future.

Givaudan
Promotion by Givaudan

The growing awareness of health and the desire for wellness in modern lifestyles is leading to increasing consumer demand for reduced sugar or sugar-free food and beverages.

The largest gathering of Australian food professionals came together for the AIFST 50th Anniversary Convention from 17 - 18 July 2017, themed The Future of Food. Leaders from the Australian food industry shared their insights around the importance and impact of Technology, Science and Innovation on the industry moving into the future.

Words by Drs Russell Keast, Gie Liem, Megan Thornton and Sara Cicerale - The Centre for Advanced Sensory Science, Deakin University

Read Belel Rathborne's introduction that featured in the July BiteSize

Are Ancient Grains really more nutritious than traditional grains?

Words by Alexandra Locke, Grains & Legumes Nutrition Council

A brief overview on the June Food Science Careers Evening. Words by Shona Gawel, General Manager - Membership Services

References used in the July/August 2017 edition of food australia