AIFST Webinar: The need for plant based meat alternatives
Date: Thursday 20th May
Time: 1:00pm - 2pm (AEST)
CPD Points: 1
In this webinar, Helen will be discussing:
Speaker: Helen Morris, University of Adelaide
Helen is the Program Coordinator for the Bachelor of Food and Nutrition Science at the University of Adelaide and coordinates and teaches several of the nutrition science courses within this program.
She is an Education Specialist and a member of the University’s Education Academy, also an Accredited Practising Dietitian with 35 years of experience covering clinical nutrition and dietetics across the life cycle (neonatal to geriatrics), community and public health nutrition, food service and education across a wide variety of audiences.
She contributed at a state-level to the development and implementation of the South Australian healthy food and nutrition policy for schools and pre-schools, in particular the development and delivery of training workshops and resources. Her contribution was recognised in 2012 with an Order of Australia Medal.
WA INDUSTRY CAREERS NIGHT NOW on the 25th May*
Due to recent Covid restrictions this event is now full. If you are interested in joining the wait list please email us at email@example.com
Hear from food industry experts on their experience of working in the food industry and what they expect from job applicants.
Speakers on the night:
Justin Whitely, Compass Group on AIFST
Stuart Johnson, General Manager Vesco Foods
Samantha Fewster, Food Technologist, Quality Produce International
Vicky Solah, Murdoch University
Following the presentations there will be a networking session.
Please contact AIFST for the student non-member registration code
* Please note this event is re-scheduled from the 27th April due to Covid Event Restrictions
Webinar: Food Allergy & Anaphylaxis – a fact of life for many Australians
Food Allergy Week (FAW) is an Allergy & Anaphylaxis Australia initiative which was launched in May in 2003 to raise awareness of food allergy.
Join AIFST and Jodi Aiken from Allergy and Anaphylaxis Australia as she shares insights on food allergy. She will be discussing:
About the presenter: Jodi Aiken – Allergy & Anaphylaxis Australia
Jody works for Allergy & Anaphylaxis Australia (A&AA) as a Health Management Educator. She has a B.App.Sci (Food and Nutrition) and a Master in Public Health.
Jody has been working in the area of Nutrition and Public Health for over 25 years. She has worked in research and health promotion with NSW Health and Healthy Kids School Canteen Association before joining A&AA in March 2016.
Jody has a special interest in allergies, as she has a child at risk of anaphylaxis to peanut and tree nut, as well as having a lifelong fish allergy herself.
In her role as Health Management Educator with A&AA, Jody advises people living with allergies and their carers on allergy management issues, writes newsletters, website content, social media posts and government submissions. She also liaises with food industry, government departments and other key stakeholders. She sits on the National Allergy Strategy steering and project committees. Jody is an associate member of Australasian Society of Clinical Immunology and Allergy (ASCIA) and sits on the ASCIA anaphylaxis, dietitian and paediatric committees.
2021 AIFST ANNUAL GENERAL MEETING
Notice is hereby given that the 2021 AIFST Annual General Meeting (AGM) will be held on Wednesday 26 May 2021 commencing at 5:30pm (AEST).
The AGM is open to all financial members of AIFST.
The AIFST will provide 2 options for attending the 2021 AIFST AGM, via a Zoom webinar or in person.
Location: NSW Food Authority, 6 Avenue of the Americas, Newington NSW 2127
Places will be limited in line with any crowd restrictions imposed by Government at the time.
COVID safe measures will be in place at the venue in line with Government recommendations at the time.
Members entitled to vote can do so in either one of three ways:
Before the AGM:
Nominate your vote on the Direct Voting Form and send to AIFST by 5.00pm (AEST) Monday May 24; or
Appointing a proxy to vote on your behalf on the Direct Voting Form and send to AIFST by 5.00pm (AEST) Monday May 24; or
The ‘Direct Voting” Form is available on the AIFST website: https://www.aifst.asn.au/AIFST-2021-AGM
The completed Direct Voting or Proxy form must be received at the AIFST email by 5.00pm (AEST) on Monday 24 May 2021.
At the AGM:
3. Vote at the AGM in person or virtually at the AGM on 26 May 2021:
a) Members will be able to vote in person by competing the voting paper that will be provided on arrival at the AGM venue.
b) Members will be able to vote via the virtual Zoom platform using the “chat” function in zoom by sending a private chat message to Fiona Fleming, the Company Secretary.
Register to attend the AGM by clicking on the REGISTER button or by emailing firstname.lastname@example.org by 5pm (AEST) on Monday May 24th.
Webinar -PIF V6.0 Implementation Roadmap: “Things I wish I knew or had access to before implementing this”
The AFGC Product Information Form V6.0 (PIF™ V6.0, “the ePIF”) is a web-based information management tool developed by the AFGC to assist food companies obtain and share product information needed to comply with Australia and New Zealand food regulations, industry codes, and customer product specifications in a consistent, standardised manner.
PIF V6.0 manages information in a readily exchangeable secure, electronic format. It supersedes and expands upon the earlier MS-Excel-based PIF v5 document.
The AFGC has established a PIF V6.0 Implementation Group (PIFIG) to provide input and support to the AFGC and the PIF Vendors with the implementation of PIF V6.0.
The PIFIG and the Vendors have worked together to develop a PIF V6.0 Implementation Roadmap to assist companies on the implementation journey.
Join AFGC, the PIFIG members and the PIF Vendors for this webinar to launch the PIFIRM (PIF Implementation Roadmap).
Fiona Fleming (PIF Manager)
University of Newcastle Central Coast Campus presents
Sustainable Food Future Conference 2021
Connecting community, industry and academia to create a sustainable food future.
This conference will bring together researchers, students, and local industry professionals in the food science and nutrition space to showcase current research efforts developing the next generation of sustainable food and nutrition services. The conference will feature presentations from leading experts in food science and nutrition research, with topics including nutrition and consumer science, food waste and sustainability, functional foods, postharvest technology, and nutrition and food science education.
The organising Committee:
Dr Tamara Bucher, Dr Patrice Jones, Dr Soumi Paul Mukhopadhyay, Dr Emma Beckett, Dr Tim Kirkman, Dr Taiwo Akanbi, Dr Penta Pristijono, Dr Quan Vuong, Dr SP Singh, Prof Chris Scarlett.
Call for Abstracts:
The call for abstracts and EOI for themes are now open.
Please visit the official webpage for further information on this event
To view the abstract submission requirements click here
Contribution Formats: Oral presentation or poster/e-poster
Themes may include but are not limited to:
Program: A detailed program will be announced in April 2021
Tickets: Both Virtual and In-Person attendance options available
Face to face registrations are limited to a total of 100 at this stage.
AIFST goes Ballistic!
Join us on the 23rd June for AIFST Queensland’s talk and trivia.
AIFST invites you to come along and check out Ballistic brewery at Springfield and share beer and snacks while you take the opportunity to see the workings of the brewery and catch up with your foodie colleagues. The evening kicks off at 6:00 pm brewery tour and wraps up at 9.00pm although you’re free to stay on and enjoy the ambience.
Sponsored by The University of Southern Queensland and ANFF-Q
Full Registration includes both Monday and Tuesday face-to-face convention and the wine and cheese tasting event.
The 2021 AIFST Convention will once again bring together an exciting, diverse and experienced line-up of international and local speakers to share their knowledge, insights and learnings about what the future holds for the food industry both here and beyond our shores.
The Convention program will feature a number of keynote speakers in our plenary sessions and 4 breakout stream sessions each day.
At AIFST we advance and inspire food sector professionals through education, engagement and recognition.
We support and champion their contribution to a robust, innovative, science-based Australian food industry.
For further information, please contact the AIFST team on 0447 066 324 or via email@example.com.
For all partnership enquiries, please contact Clive Russell on 0407 066 188 or via firstname.lastname@example.org.
Day 1 only ticket includes Monday 26th face-to-face convention and the wine and cheese tasting evening.
Wine & Cheese Tasting Sensation
A key highlight of the AIFST Convention is the Wine & Cheese Networking Evening and the 2021 event will continue this tradition!
Working closely with the venue and their suppliers, AIFST is working hard to create a memorable night with outstanding wines and an unforgettable selection of cheeses.
The Wine and Cheese Tasting Sensation social function is included in all Full Convention Registrations and in any 1 Day Convention Registrations purchased for Monday 26th July 2021
All AIFST Members (incl. Students)
$95.00 inc GST
Non AIFST Members
$125.00 inc GST
Please log into your account to access the member pricing
Thank you to our Wine & Cheese Tasting Sensation Partner EUROFINS
AIFST21 Convention: Food Science - delivering in a changing world 27 July 2021
Day 2 only ticket includes Tuesday 27th face-to-face convention.
Webinar: 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.
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