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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.

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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.

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

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

 

 

To mark the 50th anniversary of AIFST, in the January/Februrary 2017 edition of food australia, we interviewed AIFST Founding and longest-standing member Peter Ernest Seale. Peter, now aged 90, shared his experiences and story on the food science and technology industry over the years

 

Retail Baking Review Project: Validation Sought on Final Draft Qualifications & Units

The May/June edition of food australia will be a bumper issue as we lead up to the AIFST 50th Anniversary Convention. This edition provides the chance to further promote and communicate your business offering ahead of the Convention and foodpro exhibition. 

If you are in the food business, you are in the fashion business. Food trends are inspired by a myriad of influences - from social and political events, economic and geographical dynamics through to generational changes - that shape the resulting shifts in attitudes and behaviours towards nourishing ourselves and the next generation...

2017 sees us celebrating the 50th Anniversary of the Institute, with enhanced offerings for members throughout the year.

As an AIFST member you can SAVE more than 20% on registration for the AIFST 50th Anniversary Convention co-located with foodpro and discover The Future of Food at the International Convention Centre in Sydney from 17-18 July 2017.

The 2017 AIFST AGM will be held in the Pyrmont Room at the International Convention Centre, Sydney from 8.30am-9.30am on Tuesday, 18 July 2017.

AIFST has been granted an extension to report by ASIC, which will allow more of our members to engage with the AGM and AIFST during the AIFST 50th Anniversary Convention.

Our food consumption and eating patterns are constantly shaped by the world around us. Historically, we see food trends influenced by social change and world events, the environment, economics, medicine and technology. However, we must also acknowledge that if you are in the food business, you are also in the fashion business...

Investing in world-first technologies that haven’t been tried or tested can be a daunting step for food manufacturers, let alone any company, but for one Australian juice company, an investment into innovative world-first technology has now paid off. CEO of Preshafruit, Alastair Mclachlan shares his insights on disrupting and challenging crowded markets.

Digital disruption plays a big part in transforming the way companies and agencies operate, and how they talk to their customers. This is no different for the food industry. We take a sneak peek into the mind of one of Australia’s most reputable speakers on future trends to find out about digital disruption and what this will mean for the future of food.

With an extensive career in the food industry, Managing Director of Simplot Australia and Chair of the Australian Food & Grocery Council (AFGC) Terry O’Brien says it’s important to have a broad contextual view of the future of the food industry.

I believe Australia needs to break away from the notion that innovation is something that only happens while wearing a lab coat. In what is a crowded dairy marketplace, Chobani Managing Director Peter Meek shares three important insights on how the dairy company has managed to go from strength to strength.

He lived and worked in China for 18 years and now runs an organisation to help regional Queensland’s economic development, particularly for the food and agriculture sector. Through his role as CEO at Toowoomba and Surat Basin Enterprise (TSBE) and its Food Leaders Australia (FLA) initiative, Dr Ben Lyons shares some insights for cracking the Chinese market.