Innovation. Science. Technology. Networking.

More than 400 delegates descended on the Brisbane Convention and Exhibition Centre for the 49th Annual AIFST Convention in June 2016. The Convention included over 70 speakers discussing key aspects of innovation, science, technology, trade and export, regulation, functional foods, cook chill and more!

The overarching theme of the Convention was The Pulse of the Industry, demonstrating the current innovation and advanced technology employed by the food industry. Experts also discussed challenges such as Australia’s increasing ageing population and how digital technologies will disrupt the food and agriculture industries. 

PROGRAM HIGHLIGHTS

Foreign investment and exporting were two major topics debated at the Convention. A panel of leading Australian food and agribusiness industry experts agreed that while innovation is the key to ensuring a viable future for the food and agribusiness industry, the concern around foreign investment is impacting markets and hindering the collaboration that is urgently required. 

The panel, chaired by former ABC journalist Peter Couchman, comprised some of the industry’s leading decision-makers including: Peter Schutz (FIAL), Michele Allan (Science and Innovation Australia), Richard Katter (Ernst & Young), Dr André Teixeira (CSIRO), Terry O’Brien (Simplot), Janice Rueda (Archer Daniels Midland), Dr Ben Lyons (TSBE) and Alastair Maclachlan (Preshafruit).

Opening Address - The Hon. Ian Macfarlane

Macro Trends Driving the Food Industry - Phil Ruthven

Digital Disruption and the Implications for Food Markets - Dr Stefan Hajkowicz

Inaugural Young Professionals' Breakfast

Student Product Development Competition winner - Chickpea & Coconut Cookies

The Allergen Bureau awarded the 2016 Food Innovation Award

SOCIAL HIGHLIGHTS

The Wine and Cheese Tasting Sensation was...simply sensational! Delegates enjoyed an evening of fine fare and networking with like-minded delegates. The best of Queensland produce was on full display, with the carvery and paella stations a welcome inclusion to round-off the gastronomic delights of the six wine and cheese matching stations.