Being ‘food-technology-minded’ from an early age, Kim's introduction to the profession was in high school, reading Food Technology in Australia and food australia in the school library. She looked forward to meeting the criteria to be a member of the Institute.
Kim first joined AIFST in 2000 as a graduate of B App Science (Food Technology), completing her qualification at University of Western Sydney.
Joining AIFST opened opportunities to participate in the Institute’s meetings, in particular Young Member's Night, John Christian Award, and the Malcolm Bird Award. Kim encouraged others to do so also. It resulted in many professional friendships that continue to this day.
Throughout the last 20 years of active membership, Kim has demonstrated herself as a resolute food science professional.
After completing a research Honours in waste remediation of olive oil pressing wastes, she commenced a complex multidisciplinary PhD utilising culture of human cell line Caco-2 studying metabolism of divalent cations. A strong scientific approach was subsequently established.
Kim has continued her professional development gaining formal qualifications in quality, training and auditing. She has worked with small, medium, and large manufacturing and wholesale FMCG settings, including auditing, production, sales, as a food technologist, quality manager, domestic and global regulatory affairs, and as a consultant.
Her participation in the Institute, AFEA and as co-opted mentee for RACI mentoring of AIFST members has shown her to be an exemplary and worthy Fellow.