Course: Food & Feed Extrusion
Date: 11- 13 August 2021
Time: 8.30am – 4.30pm AEST days (Three day course)
Cost: 10% discount for AIFST members
This course covers the principles of extrusion, the design of extrusion processes, and the formulation of extruded products. Principles learned will be demonstrated through the live-streaming of a practical session (from the CFAM facility in South Africa).
The program is relevant to the production of all types of extruded products - eg expanded snacks, breakfast cereals, pastas and third generation snack pellets, pet foods and aquafeeds. The course is relevant to both single and twin screw extrusion technology.
The course will cover topics from the basics of extruders and their configuration, through what is happening chemically and physically inside the extruder barrel, to an understanding of extruder dies and extruder instability.
Wednesday 11th August, 2021, 4.00 - 5.00pm AEST
This event will be recorded
Join Fiona Fleming, our CEO, for an update on the AIFST CPD program – how it works and how to make the most of it.
The world of food science and technology is changing rapidly and as an industry we need to ensure that we keep up to date with changes.
In today’s increasingly competitive and changing world, food scientists and technologists must stay at the cutting edge of new developments throughout their careers. It is no longer possible to rely on basic studies or on-the-job training to provide professional advice and service to our employers, customers and clients.
Modern businesses rely on skilled professionals who are competent in their profession, remain current in their knowledge, have the ability to manage and embrace change and are highly engaged. This means to continually improve our technical knowledge and skills we need to engage in continuing professional development.
AIFST also recognises that in modern organisations, food scientists and technologists are increasingly responsible for developing their own careers.
A Continuing Professional Development (CPD) program is an active self-planned and structured program for developing and enhancing your professional skills. The program is designed with clear objectives, extends your professional knowledge and capabilities and allows you to engage in a broad range of activities to increase your career options.
Webinar - MATS®: Australia’s shelf-stable food manufacturing opportunity
Tuesday August 17th, 2021, 9.00 – 10.30am (AEST)
Microwave Assisted Thermal Sterilisation (MATS) is an innovative food processing technology that delivers clean label, shelf-stable foods with high eating and nutritional quality (915labs.com/).
Using microwaves to rapidly heat packaged food and drink, and then cold water to rapidly cool the cooked product, MATS processing commercially sterilises food while avoiding the traditionally long thermal exposure known to produce lower quality outputs.
MATS technology has evolved rapidly during the past few years and has now emerged as a new player on the food processing scene, with Tata SmartFoodz establishing a world first commercial production facility in Sri City, India, to “cater to moments of delicious indulgence” (tataq.com/) – all in a shelf-stable format
The Stable Food Group (stablefoodgroup.com/; SFG) was established to identify, research and commercialise opportunities in stable and extended shelf-life foods and ingredients. After several years of patient learning and development, the SFG founders are convinced that Australia either must act now to capture the MATS opportunity or lose yet another initiative off-shore.
This presentation will provide you with a MATS primer, an introduction to SFG and an invitation to join with SFG and its research partners to seize this exciting opportunity and establish a world-first MATS co-manufacturing, product development and research facility in Australia.
Dr Tom Lewis, RDS Partners
Dr Tom Lewis (FAIFST) is an industry R&D facilitator with over 30 years’ experience working across the food industry’s commercial-research boundary. Projects of note include establishment of the Allergen Bureau and FermenTasmania. Through his company RDS Partners Tom facilitated the establishment of the Centre for Food Innovation, from which the Australian MATS opportunity sprang, and has been a key player in the MATS project since 2015. Tom understands the process and its potential, and is focussing his experience and strong collaborative ethos to bringing the Stable Food Group vision to reality.
Mike Locatis, Nexusist LLC
Mike Locatis is Managing Director of Nexusist LLC, a US-based consulting and venture development company with global reach through extensive partner networks. Mike is a veteran entrepreneur, has raised 10s of millions in VC and public research funding and has led several technology growth companies throughout his career. Mike is a co-founder and former CEO of 915 Labs, and provided the vision, strategy, funding, market development and management for MATS Commercialization, including research partnerships with Washington State University and the U.S. Department of Defense. Mike’s leadership propelled MATS from pilot to production scale as he developed and guided 915 Labs’ commercialization partnerships with the Tata Group and Kraft MATS, resulting in the sale of 915 Labs to Tata in 2019. Before his involvement with MATS, Mike served two successive roles in the Obama Administration as Assistant Secretary U.S. Department of Homeland Security - responsible for national critical infrastructure protection - and as Chief Information Officer for the U.S. Department of Energy.
Dr Belinda Chapman, Quantal Bioscience
Dr Belinda Chapman is co-founder and Director of Quantal Bioscience, a private microbiology research company specialising in microbiologically safe and stable food process and product design and validation, fermentation and gut health, together with science engagement, education and industry training. Quantal Bioscience are collaborators in the recent establishment of a commercial co-manufacturing fermentation facility in Sydney. During her 25-year career Belinda has worked in microbiology research roles across industry and academia, including for Arnotts, Macquarie University with Burns Philp, The Sanitarium Health Food Company, the CSIRO and The Westmead Millennium Institute for Medical Research, as well as in R&D Tax for KPMG, and in course development for the University of Tasmania.
AIFST Members: Free
Not a member? Join online today!
AIFST Virtual Workshop: Navigating the Food Regulation Maze
Food regulation can be confusing!
Do you ever ask yourself "How do I know if the ingredients I want to use in my new product are approved and safe?"
Or what about... "How do I know what I can or can’t say about my product?"
This workshop is designed to help your business collect and manage the information needed to assist with regulatory compliance.
The workshop will cover:
Whether you are entering the food industry or just trialling new products, learn more about the regulations that can protect your products and your consumers.
Please note - This workshop will NOT be recorded due to it its interactive nature and long length so you will need to be able to attend in person on the day!
Presenters & Speakers:
Julie Cox (B.Sc., LLB (Hons), GAICD, MAIFST)
Julie is a commercial lawyer with nearly 20 years’ experience advising leading food, healthcare and technology businesses on intellectual property, consumer, product safety and regulatory compliance matters. Julie spent the majority of her legal career with global law firm Baker McKenzie across London and Australia before establishing her own specialist legal consultancy for the FMCG industry.
With a background in both science (biochemistry) and law, Julie regularly advises food businesses on all aspects of the product lifecycle - from new product development to labelling, advertising and product safety compliance. Her clients range from market leading multinationals to new food start-ups across the dairy, alcohol, cereal, health food and infant formula sectors. Through her work, Julie has developed close working relationships and a deep understanding of the opportunities and challenges facing the food industry.
In addition to her undergraduate degrees in science and law, Julie is a graduate of the Australian Institute of Company Directors and a current MBA candidate with the AGSM at the University of New South Wales. Julie is passionate about innovation, continuous learning and promoting the Australian food industry as sustainable, innovative, and safe.
Fiona Fleming - AIFST
Fiona is CEO of the Australian Institute of Food Science and Technology (AIFST). She is an experienced Corporate and Regulatory Affairs professional who has been involved in leading and facilitating change and developing management strategies across a portfolio of food policy and regulation matters in global FMCG and NGO environments.
Fiona has more than 35 years’ experience in the food industry in the areas of dairy, seafood, cereal based foods, smallgoods, tea, simmer sauces and pastes, ingredients and infant formula. Fiona has previously worked for a large FMCG company in the role of Group Quality and Corporate Affairs Manager. In this role she was responsible for providing leadership across Australia and New Zealand in the areas of food policy and regulation; consumer affairs and communication; issues and crisis management and food quality and safety.
Fiona is a Fellow of the Australian Institute of Food Science and Technology. Fiona is currently serving as a Non-Executive Director and Deputy Chair of Healthy Kids. Fiona is a member of Allergy and Anaphylaxis Australia, an Associate Member of the Allergen Bureau and a member of the Australian Institute of Company Directors.
AIFST Members: $115.00
Student/Graduate Members: $75.00
NZ Members: $115 with code
Webinar: Organic Certification – trends, challenges & opportunities
Niki Ford, Chief Executive Officer, Australian Organic Limited
Josefine Pettersen, Technical Officer, Australian Organic Limited
Niki Ford joined AOL in 2018 and, in that time, has represented the organic industry to government and leaders across the nation advocating on behalf of organic primary producers and businesses. Ms Ford has extensive knowledge of organic consumer behaviour, organic production, regularity processes and trade market access matters.
For the past three years, Ms Ford has worked particularly to highlight the importance of a domestic regulatory framework for the organic sector, for the benefit of both industry and consumers while supporting Government on market access negotiations. In 2020 Ms Ford was awarded a mentorship through the NFF Diversity in Agricultural Leadership Program and returned in 2021 as a mentor. The same year she was also awarded a scholarship through Tim Fairfax Foundation as part of the 28 Cohort of the Australian Rural Leadership Program.
Josefine Petterson has a Masters of Organic Agriculture coupled with industry experience in both cropping and livestock. Having worked in the EU and Australia, she brings a new perspective of Organic Agriculture and insight to advancing opportunities of Australian producers. As part of her new Technical Officer role at AOL, she is focused on standards development and market access to further advance the Organic industry.
Webinar -Navigating the novel food & nutritive substance regulatory maze
Wednesday September 15, 2021
1.00 - 2.00pm AEST
The regulations around novel foods and nutritive substances can be confusing.
Do you struggle with any (or all) of the following questions:
If you answered yes to any of these questions, then join Jon Kite for this journey through the maze.
Jon Kite, JK Food Reg
Jon Kite is the Director JK FoodReg, a food regulation consultancy specialising in providing advice on the Australia New Zealand Food Standards Code, particularly in relation to the regulation of novel foods, nutritive substances, food additives and processing aids. Jon worked at Food Standards Australia New Zealand for nearly two decades and managed large projects, such as the approval of hemp seed foods, the review of the regulation of nutritive substances and novel foods, and the operation of the Advisory Committee on Novel Foods. Jon is now using that experience and expertise to help industry understand both whether approval is needed for foods and ingredients and how approval can be obtained through the FSANZ application process.