AUSTRALIAN FOOD ENGINEERING ASSOCIATION (AFEA)
ABOUT AFEA: Throughout the history of Australia’s agrifood economy, food engineers have made a significant contribution to the value of Australian agricultural commodities through the development and implementation of processing innovations that transform, preserve and stabilise. Since its formation in 2000, the Australian Food Engineers Association (AFEA) has worked to represent and support food engineers across Australia through activities including running workshops and events, with a highlight being the successful bid to host the 13th International Congress on Engineering and Food (ICEF13) in Melbourne in 2019. AFEA is planning future symposia and workshops in collaboration with industry organisations including AIFST, Engineers Australia and IChemE and is now focusing on:
AIFST has taken the lead in promoting the food engineering profession in Australia through linkages with academia, industry and research institutes in Australia and overseas and these activities have been led by AIFST’s food engineering groups in NSW and Victoria. In addition to activities in Australia, AFEA will continue to maintain its international linkages through IAEF, IFT and IChemE. AFEA invites anyone with an interest in engineering and food to join the association, attend their events and volunteer in their activities. If you are interested in joining AFEA, please contact AIFST at aifst@aifst.com.au AFEA Executive Committee (2024/2025)
| AFEA EVENTS Introduction to Food engineering – CSIRO short course 13-15 May 2024, Food Innovation Centre, Werribee, Victoria Registrations are now open! This three-day course is designed to cater to individuals with varying levels of prior knowledge in engineering, making it accessible to both non-engineers and graduate engineers seeking to refresh their understanding of engineering concepts in the context of the food industry. It will provide a comprehensive introduction to engineering concepts with a specific focus on the chemical and physical attributes of food, various food processing technologies, process analysis tools, the relationship between process parameters and product quality, and an overview of emerging technologies and digital tools. Throughout the course, practical examples and case studies related to food engineering may be used to illustrate the concepts being taught. CSIRO Extrusion Community of Practice The Extrusion Community of Practice, hosted by Dr Jordan Pennells from the CSIRO Food Innovation Centre, brings together colleagues from around Australia interested in food and feed extrusion technology. Each month, our session features an invited speaker who shares a 20-30 minute presentation on a topic relevant to their expertise, followed by an opportunity for open discussion. Please contact Jordan (jordan.pennells@csiro.au) to join the list of invitees. ICEF13 AFEA Publications Coming soon! JOURNAL ARTICLE LINKS |
