Engage 2025: A hybrid education program for tertiary

food science students

Engage 2025 is an opportunity for tertiary food science students to come together to connect and learn from industry and academic leaders from across the agrifood industry The program is delivered in a hybrid format across 8 x 2hr sessions across several university locations. Students will have the opportunity to attend in person or virtually.
The aim is to enhance their current academic program and networks, building on their current skills and challenging their knowledge through critical and reflective thinking to better prepare them for the practical, real-world need for food science and their potential place within the agrifood industry. This program is intended to ‘jump start’ their industry readiness.

The course will be run over 8 x 2hr sessions. Seven of these sessions will be held face to face at university campuses around Australia and recorded for all registered participants. The final session, Careers, will be a Zoom session. These sessions would be delivered monthly from April 2025 to October 2025.

The first University host will be in April at the University of Queensland which includes an official launch with the Food and Beverage Accelerator (FaBA).

Program topics include:

• The food industry status - agrifood industry trends
• Research & Development
• Sensory & Consumer Science
• Food Safety
• Sustainability
• Humanitarian Food Science
• Nutrition
• Careers in the agrifood industry

Session 1 University of Queensland - Tuesday, 1st April from 4pm

(Registrations for the in-person event are CLOSED)

Session 2 LaTrobe University -Thursday, 1^st May 2025 from 3pm

Session 3 Western Sydney University -Monday, 26^th May 2025 from 3.30pm

Session 4 Deakin University Downtown  -Friday, 27^th June 2025 Time TBC

Session 5 UNSW, Friday - 25^th July 2025 from 4pm

Session 6 RMIT VIC - August

Session 7 University of Sydney NSW - September

Session 8 Uni of Melbourne VIC - October

Session 9 AIFST Careers session - Online

AIFST and FaBA - Australia’s Food and Beverage Accelerator are looking forward to delivering this program for our student and graduate members.

Webinar: Update on Nourishing Australia - the Decadal Plan for Nutrition Science in Australia

Join us for an insightful Webinar led by Dr Emma Beckett.

The Australian Academy of Science decadal plan, Nourishing Australia, was released in 2019. It sets out a strategy for realising the vision that Australian nutrition science plays a key role in improving long-term health and wellbeing globally, while delivering environmental, social and economic benefits nationally with core values of equity, sustainability, collaboration and innovation. The plan is aspirational and involves the health, food, agriculture and nutritech sectors. Join to learn about the plan, the progress, implementation plan, reflections and the future.  

Dr Emma Beckett is a food and nutrition scientist, educator and communicator. She is a member of the Australian Academy of Science National Committee for Nutrition, and was the chair of the mid-term review of the decadal plan for nutrition science in Australia. 

AIFST ACT Region Social Catch up

The ACT Branch warmly invites members and non-members of the AIFST to join in for a casual night of networking and connections.  All formalities can be left behind as this is a night to connect (or re-connect) with others in the Food Science and Technology community.  Come for a little, or stay for a while, it’s totally up to you.

When:  Wednesday 2nd April,  From 6pm

Where: Walt & Burley - Kingston Foreshore 70/17 Eastlake Parade, Kingston

We have booked some high tables in the Canal Bar area

Cost: No cost to rock up and connect, but if you get thirsty or hungry you can purchase your own food and beverages.   

RSVP:  Please show your interest by registering (no charge) via the register button so we have an idea of how many to expect in attendance.

AIFST Tasmania Networking Evening

Join the newly established AIFST TAS Branch Committee for their first social event of the year.

Joining them will be Stuart Addison from Salvage Drink Co who will be discussing the distillation process and sharing some sample tastings of his products.

Includes light nibbles. 

Please register to attend this event

AIFST SA Branch Blue Book Review with Karen Ferres

AIFST and The University of Adelaide are inviting you to join with them to hear about the popular AIFST Blue Book: "Cook Chill for Foodservice and Manufacturing: Guidelines for Safe Production, Storage and Distribution". Karen Ferres is a co-editor who has revised and edited this 2nd Edition and she will be joining us to talk about the book and answer your questions. 

Known as the 'Blue Book' within the industry, it stands as the quintessential reference textbook for food technologists, chefs, catering managers, auditors, consultants, and facilities engaged in the intricate art of cook-chill processes. Packed with invaluable insights and expert guidance, including:

• Characteristics of different cook chill systems
• What makes cook-chill food safe and what are the issues?
• Cook chill flow charts and descriptions
• Equipment used in cook-chill operations
• Heat treatment tables for various pathogens
• Preparing a food safety program or HACCP plan. 

This updated second edition reflects the latest in food safety and production, serving the growing cook-chill market. The Appendices offer key insights into food microbiology, regulations, pasteurisation, storage, packaging, quality standards, and a comprehensive glossary. A thorough reference list, reading recommendations, and useful websites are also included. If you are involved in cook-chill processes for foodservice and/or manufacturing, this book is your ultimate guide! 

There is a nominal fee to attend to cover refreshments and nibbles.

BOOK ORDERS: We are unable to directly sell the books on the night. However, If you would like to order the book on the AIFST website beforehand click HERE

About Karen Ferres: 

Karen Ferres graduated with a Bachelor of Applied Science in Chemistry/Microbiology from UniSA in 1988 and developed her love of cook chill as the Quality Assurance Manager at Qantas Catering with responsibility for managing the safety of thousands of meals daily in planes, trains, and hospitals.

Karen continued her relationship with cook chill in food service in vulnerable population businesses through implementation in 2008 of Food Safety Standard 3.3.1. in SA. and her engagement with the Institute of Hospitality in Healthcare.

Karen is currently the Director, Food Safety and Regulation in SA Health.

With 19 years’ experience in the food industry and 17 years as a regulator, Karen has led national and state government committees focussing on improving food safety outcomes, most recently Food Safety Standard 3.2.2A, and has been a strong advocate for improving food safety culture.

This Event is brought to you in conjunction with The University of Adelaide

This presentation will examine food standards, with a focus on emerging trends and innovations in food regulation. Key topics include the regulation of cell-cultured and genetically modified foods, and food labelling, with an emphasis on transparency and consumer protection. Additionally, the role of surveillance in monitoring food safety and ensuring adherence to standards will be highlighted. Consumer research will be integrated to assess public perceptions and preferences on these issues. The presentation aims to provide a comprehensive look at the evolving landscape of food regulation.

Matt O’Mullane is the General Manager of the Food Safety Branch at Food Standards Australia New Zealand (FSANZ) and has worked across the Australian government for nearly 25 years, including over 10 years at FSANZ. He has extensive experience in human health risk analysis and the regulation of food, chemicals, pesticides, veterinary medicines, and GMOs. Matt was a toxicological adviser to the World Health Organisation (2011-2017), the Australian Delegation Leader to the Codex Committee on Contaminants in Foods (2018-2022), chaired FSANZ’s Advisory Committee on Novel Foods (2017-2022) and was secretary of the Gene Technology Technical Advisory Committee (2022-2024). Prior to joining government, he was a research scientist in the university and private sectors and led innovations in cancer drug development and disease detection and undertook research in human virology and plant biochemistry. Matt has a first-class honours degree in virology and a PhD in cancer cell biology from the University of Wollongong.

Sharon Natoli: Speaking with Confidence & Growing Your Influence

A Short Course for Aspiring Female Leaders in Food Science

Due to the popularity of this course we are scheduling some more dates with the fabulous Sharon Natoli.

3 x 90 minute online sessions for female food scientists. Sessions will be held fortnightly over a 6 week period from 6 May - 3 June 2025. Registrations are limited to 25 so be quick!

Course outline-

Session 1: Barriers, Intentions and Challenges (6 May)

• Awareness of the barriers that get in the way of speaking with confidence and growing your influence.
• Why confidence and influence matters in the workplace – what you gain from developing your skills in these areas.
• How to increase your confidence and influence – a starting point for change.
• Setting intentions.
• Getting into action - fortnightly challenge.

Session 2: How to Increase Your Confidence (20 May)

• Fortnightly challenge follow-up and sharing
• The power of words – words and phrases you can use to enhance your confidence
• Standing in your power – embodying confidence through your body language
• Structuring your message for clarity – using the power of three to create rhythm and memorability
• Shifting from nervousness to confidence – how to manage nerves before you speak or participate
• Getting into action - fortnightly challenge.

Session 3: How to Increase Your Influence (3 June)

• Fortnightly challenge follow-up and sharing
• Speaking to be heard – voice projection and warm up
• Five speaking styles for influence
• When to use more words and when to use less
• Managing your state – bringing energy to your speaking
• What’s next? Intentions and outcomes.

ABOUT YOUR PRESENTER:

Sharon Natoli helps individuals, teams and leaders find their voice, grow their presence and ignite their influence by speaking up with confidence.

Sharon has 30 years experience in one on one counselling, communication, media and spokesperson roles, and as an advisor to organisations in the food sector assisting brands find their voice through key message development. Her professional experience is complimented by her personal understanding and empathy about the internal barriers that hold people back from speaking up and sharing their thoughts, ideas and opinions with confidence.

Sharon’s philosophy is that speaking up is a critical ingredient for demonstrating leadership readiness and making the career contribution you'd like to make.

Food Science Fundamentals

Virtual Short Course

The aim of this course is to familiarise food industry staff on the basic principles of food science.

Understanding the language used to assist communication with other staff and customers. Identify how food science impacts and supports their non-science role. 

This course will be delivered virtually, and the content includes:

• What is Food Science?
• Food Policy & Regulations
• Food Chemistry – the building blocks
• Food Packaging
• Food Microbiology
• Nutrition – food and the human body
• Food Processing
• Sensory & Consumer Science
• Food Safety
• The Future of Food

The course is held over four (4) afternoons:

1. Thursday 8th May 2025, 1:00 PM - 5:00 PM (AEST)
   
2. Thursday 22nd May 2025, 1:00 PM - 5:00 PM (AEST) 
3. Thursday 5th June 2025, 1:00 PM - 5:00 PM (AEST) 
4. Thursday 19th June 2025, 1:00 PM - 5:00 PM (AEST) 

Only 30 places available.

PLEASE NOTE: Due to the interactive nature and long hours these sessions will NOT BE RECORDED and you are expected to be in attendance to gain the most from this course.

Join us for an insightful Webinar led by Prof Nenad.Naumovski & Dr Deep Jyoti Bhuyan

Prof Nenad.Naumovski will discuss Nutrition and the gut-brain axis - This presentation will include the potential influences of adhering to different dietary patterns on gut microbiota that may result in the modulation of the gut-brain axis.

Postbiotics for gut health: How do Australian native foods fit into the equation? Dr Deep Jyoti Bhuyan

Our gut microbiota is indispensable in food metabolism, nutrient absorption, and overall health. A person's gut microbiome composition affects their ability to absorb nutrients, so even a healthy diet may not ensure proper nutrient uptake. About 92% of adults in Australia do not meet their vegetable intake, and 50% fall short on fruit, leading to poor health and costing Australia over $195 billion annually. This is where postbiotics, the by-products of gut microbiota, offer a promising approach to personalised nutrition. Australian native fruits and vegetables have been integral to the Indigenous diet for millennia, and they have the potential to revolutionise the functional food industry globally. This presentation will explore the links between postbiotics and Australian native foods, featuring studies from our lab and others.

Our Speakers:

Prof Nenad Naumovski commenced his employment at University of Canberra (UC) in 2014 where he works as a Full Professor in Food Science and Human Nutrition. He has established a research arm investigating healthy aging trajectories, plant bioactives, psycho-cardio-metabolism and development of nutraceuticals. Dr Naumovski is a founder and team leader of the Functional Foods and Nutrition Research (FFNR) Laboratory (former: Collaborative Research in Bioactives and Biomarkers (CRIBB) Group). He is an academic member of the University of Canberra Research Institute in Sport and Exercise (UCRISE) and he also holds a position of Visiting Professor (Harokopio University, Athens, Greece), Conjoint Senior Lecturer (University of Newcastle, Australia) and Honorary Fellow (Abertay University, UK). Dr Naumovski is author of over 200 peer reviewed manuscripts, and he has presented at several national and international conferences. He was invited guest speaker for Australian Academy of Science (Food for Thought; Alternative Food Sources), International Bipolar Foundation (Dietary Interventions and Nutraceuticals for the Management of Mental Health) and Australian Institute of Food Science and Technology (AIFST). From July 2025, Dr Naumovski and his laboratory (FFNR Laboratory) will be based in Singapore at the Singapore Institute of Technology.

Dr Deep Jyoti Bhuyan is a Senior Research Fellow, International Engagement Coordinator, and Higher Degree Research Coordinator at the NICM Health Research Institute (NICM HRI) at Western Sydney University. He leads a culturally and linguistically diverse research group known as The GutBiotics Lab, which investigates the relationship between gut microbial byproducts (postbiotics), Australian native foods, and health. Dr Bhuyan has established NICM HRI’s first gut microbiome and virology laboratory and a genome sequencing facility to train the next generation of researchers within and outside of WSU. The research conducted at his lab contributes significantly to a recent paradigm shift in microbiology, revealing how postbiotics can provide essential insights into the impact of the gut microbiome on health and cancer therapy. He has published 61 articles in prominent journals, including Gut Microbes, Trends in Food Science and Technology, and Critical Reviews in Food Science and Nutrition. His research on postbiotics has garnered multiple awards and has been featured in over 160 media outlets, including The Conversation, ABC News/Radio and BBC Brazil, reaching more than 39 million readers. In collaboration with the industry, he has facilitated the commercialisation of a functional food product in both Australian and international markets.

Marketing the health benefits of food products

The opportunities of Standard 1.2.7 and the risks of the food-medicine interface

No matter the category of food product, consumers now expect it to be healthier and better for them. But marketing the health benefits of food products – whether they are true or not – can open up a can of regulatory worms. This half-day workshop will cover the following:

• The risks of a claim re-classifying a product from food to medicine.
• How format can impact on health marketing (i.e. can my food be sold in a pill, tablet, or capsule)?.
• How has the regulation of sports supplements changed?
• Distinguishing between high-level health claims, general level health claims and nutrition content claims.
• Knowing whether the Food Standards Code needs to be amended or not.
• How much scientific information is necessary to self-substantiate a health claim.
• Assessing whether your product is eligible to make health claims (i.e. do I need to meet the NPSC and what on Earth is the NPSC?); and
• Identifying pathways to market the health benefits of a product without making health claims.

This workshop is suitable for people working in regulatory, marketing, QA, R&D, NPD and legal at food companies, especially those responsible for approving key marketing claims.

Presented by CharlesFisher,  KHQ Lawyers – Principal Solicitor in Food & Beverage 

Charles is a Principal Solicitor (Food and Beverage) at KHQ lawyers. Charles is one of the leading consultants and trainers on food marketing, compliance, labelling, classification, licensing, safety and food crisis management. He has spent more than a decade staring at Australian and New Zealand FMCG regulations. He has facilitated thousands of innovative food, beverage, cosmetic and health products in reaching the AUNZ market, and have negotiated favourable outcomes with many industry regulators, including but not limited to FSANZ, DAFF, TGA, NSWFA and more.

Not a member? Join online today!

FoodTech Qld

19-20 June 2025

Gold Coast Convention & Exhibition Centre

FoodTech Queensland brings together the most innovative food manufacturing and technology solutions into one destination event on the beautiful Gold Coast.

Held every three years, FoodTech Qld unites major food operators with influential industry figures and explores the critical challenges faced by food manufacturers. As Queensland’s leading event for food processing and production, it’s the industry’s meeting place for driving business growth, discovering advanced solutions and reconnecting with peers.

To register, visit the FoodTech Qld website HERE

AIFST Members receive 10% discount off Conference Passes! Please contact us at aifst@aifst.com.au to receive the discount code.

AIFST online workshop: How to confidently make voluntary marketing claims food

How does the Australian Consumer Law go beyond the Food Standards Code?

Most of the marketing of food products is not prescribed by regulation in Australia. So how can we confidently assess whether our products are “natural”, “vegan”, “good for you”, “sustainable” or “fresh”? The key is being able to assess your risk of breaching the Australian Consumer Law. This half day workshop will enable participants to:

• Identify who their “reasonable consumer” is.
• Assess what their expectations may be; and
• Know how much evidence we need to hold to substantiate our marketing claims.

We will look at recent regulatory actions on emphasising key ingredients, origin claims, sustainability, and packaging claims, and more.

This workshop is suitable for people working in regulatory, marketing, QA, R&D, NPD and legal at food companies, especially those responsible for either substantiating or approving key marketing claims.

Presented by Charles Fisher, KHQ Lawyers – Principal Solicitor in Food & Beverage 

Charles is a Principal Solicitor (Food and Beverage) at KHQ lawyers. Charles is one of the leading consultants and trainers on food marketing, compliance, labelling, classification, licensing, safety and food crisis management. He has spent more than a decade staring at Australian and New Zealand FMCG regulations. He has facilitated thousands of innovative food, beverage, cosmetic and health products in reaching the AUNZ market, and have negotiated favourable outcomes with many industry regulators, including but not limited to FSANZ, DAFF, TGA, NSWFA and more.

Please note: Due to long length and interactive nature of this workshop it will not be recorded so please only register if you can attend on the advertised date

AIFST25 Convention 12-13 August 

AIFST25 will be held as a face-to-face event, on August 12 & 13 in Melbourne featuring a full technical program and exhibition.

With the theme Grow, Learn, Connect, and Champion, AIFST25 will be held over two days with plenary and concurrent session streams, the convention will feature more than 50 scientific and food industry speakers from across the agrifood sector. Food safety will feature strongly, alongside advances in health and nutrition, sensory and consumer science, food security and resilience, sustainability, and packaging. 

Please join us in August to grow, learn and connect.

Visit our AIFST25 website page HERE for partners and more!

For all partnership enquiries, please contact Clive Russell on 0407 066 188 or via clive.russell@aifst.com.au.

AIFST25 Convention Tuesday 12 August 

Day 1 only ticket includes Tuesday 12th August 2025 face-to-face convention sessions and the Food and Wine Networking Event.

AIFST25 will be held as a face-to-face event, on August 12 & 13 in Melbourne featuring a full technical program and exhibition.

With the theme Grow, Learn, Connect, and Champion, AIFST25 will be held over two days with plenary and concurrent session streams, the convention will feature more than 50 scientific and food industry speakers from across the agrifood sector. Food safety will feature strongly, alongside advances in health and nutrition, sensory and consumer science, food security and resilience, sustainability, and packaging. 

Please join us in August to grow, learn and connect.

Visit our AIFST25 website page HERE for partners and more!

For all partnership enquiries, please contact Clive Russell on 0407 066 188 or via clive.russell@aifst.com.au.

AIFST25 Convention Wednesday 13 August 

Day 2 only ticket includes Wednesday 13th August 2025 face-to-face convention sessions and the Food and Wine Networking Event.

AIFST25 will be held as a face-to-face event, on August 12 & 13 in Melbourne featuring a full technical program and exhibition.

With the theme Grow, Learn, Connect, and Champion, AIFST25 will be held over two days with plenary and concurrent session streams, the convention will feature more than 50 scientific and food industry speakers from across the agrifood sector. Food safety will feature strongly, alongside advances in health and nutrition, sensory and consumer science, food security and resilience, sustainability, and packaging. 

Please join us in August to grow, learn and connect.

Visit our AIFST25 website page HERE for partners and more!

For all partnership enquiries, please contact Clive Russell on 0407 066 188 or via clive.russell@aifst.com.au.