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AIFST is very pleased to announce the latest book in the Aussie STEM STARS series features Skye Blackburn on eating bugs for the planet.

At a virtual morning tea event this morning, Skye spoke about her food science journey and how she is inspiring and education the next generation of food scientists. To mark this special day, the publisher, Wild Dingo Press, has a special offer on the full series of STEM STARS books, including the opportunity to pre-order Skye’s book. Visit their website to take up the offer: https://lnkd.in/db-XxhMx

To view the recording of the virtual morning tea click here

AIFST members can also get free shipping – contact aifst@aifst.com.au for the code.

National Science Week is Australia's major national celebration and recognition of the sciences.   

Celebrating this year’s theme, ‘Food: Different by Design’, the Australian Institute of Food Science & Technology (AIFST), along with our partners, are pleased to announce the launch of the Australian Agrifood Science Portal. The AIFST has contributed with key resources focused on ‘What is food science & technology’ and ‘Food Science Teacher Resources’.

The Portal has been designed to support school agrifood science educators with access to resources, programs, and ideas to inspire and engage students with the wonderful world of agriculture and food science.

The Portal is a collaborative effort of partners from the Australian Science Teachers Association (ASTA); AIFST; Primary Industries Education Foundation Australia (PIEFA); Action for Agriculture; University of Southern Queensland; Centre for Excellence in Agricultural Education – Richmond Agricultural College; and OzHarvest.

A career in food science & technology is guaranteed to be challenging and fulfilling with so many opportunities in different fields of food science, by supporting our science teachers we are hoping to inspire the next generation of food scientists.

The Australian Agrifood Science Portal is a great example of fulfilling the AIFST mission to advance and inspire all food sector professionals through education, collaboration and recognition to champion a robust, innovative science based Australian food industry to meet future food needs.

Food fraud occurs when a food supplier intentionally deceive its customer about the quality and contents of the foods they are purchasing. While food fraud is often motivated by profit, some forms of food fraud can also pose a direct threat to the health of customers and consumers. Detecting food fraud is a challenge because consumers alone cannot detect them, and food fraudsters are usually innovative in the ways they avoid detection. In Asia and the Pacific, the risk of food fraud is estimated to be high, due to the high demand for premium quality food combined with an increasingly globalised food supply chain.

This document describes the key aspects of food fraud, and discusses a set of measures that food safety authorities can take in order to stop the persistent problem of food fraud. Among these, legal interventions combined with the use of technological tools seem to be promising tools in combatting the phenomenon.

The adoption of a definition of food fraud at the national level could support the identification of targeted actions, and the tools which help the alignment of national legislations and measures with Codex Alimentarius food standards support national food safety authorities in addressing the problem.

Access the tool kit: http://www.fao.org/3/cb2863en/cb2863en.pdf