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 period from 5th Aug - 2nd Sept 2025. Registrations are limited to 25 so be quick!

Course outline-

Session 1: Barriers, Intentions and Challenges (5 Aug)

• 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 (19 Aug)

• 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 (2 Sept)

• 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
• The Future of Food
• Food Microbiology
• Nutrition – food and the human body
• Food Processing
• Innovation
• Sensory & Consumer Science
• Food Safety
• Food Safety Culture

The course is held over four (4) afternoons:

1. Thursday 7th August 2025, 1:00 PM - 5:00 PM (AEST)
   
2. Thursday 21st August 2025, 1:00 PM - 5:00 PM (AEST) 
3. Thursday 4th Sept  2025, 1:00 PM - 5:00 PM (AEST) 
4. Thursday 18th Sept 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.

AIFST QLD Member Exclusive: KB Seafoods Factory Tour

Need to know:

• The tour has limited numbers, so register today to avoid missing out!
• Competitors to KB's and those from similar industries are not permitted on tour.
• The attendee list will need to be approved by KB's prior to the tour, so please wait for confirmation from AIFST that your tour spot has been confirmed.

Safety and PPE requirements for guests:

• No fake lashes to be worn inside the factory

• No piercings
• Closed in footwear
• Hair to be tied up
• Long pants to be worn
• No jewellery
• No fake nails, or you will need to wear gloves.
• KB will provide PPE (coats, shoe covers, hair nets and earplugs which are all required to be worn into the factory).

Please direct queries to aifst@aifst.com.au. We look forward to sharing this experience with our members, and hope you can join the QLD branch on this tour.

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!

Webinar 4: Sustainable by Design – Circular Packaging and Upcycling of By-Products

Theme: Consumer-led sustainability through smart packaging and food waste valorisation

Sustainability is increasingly shaping how consumers choose what to eat – and who to trust. Consumers are actively seeking products that reduce waste, use less plastic, and tread more lightly on the planet. This session will explore how shelf-stable products can meet that demand through circular packaging solutions and smart use of food by-products. We’ll hear from industry creating shelf-stable products that are not only better for the environment, but desirable on the shelf. From upcycled ingredients to compostable packs, we’ll showcase what real sustainability looks like – and what consumers are ready to support.

Webinar 5: The Future Retail Shelf and its Disruption, Foodservice, and Export Potential

Theme: Where shelf-stable is headed next – new formats, market disruption, premiumisation

What will shelf-stable foods look like in 10 years – and where will we be buying them? This session explores how innovation is reshaping the category through new formats, channels, and consumer experiences. From chef-driven ready meals to high-protein snacks, pet foods, and medicinal nutrition, shelf-stable is no longer just about cans on a shelf – it’s a platform for creativity, convenience, and commercial opportunity. We’ll unpack how retail, export, and foodservice are evolving to embrace high-quality ambient products, and how brands are tapping into health, sustainability, and premiumisation to stand out. The cold chain isn’t just being bypassed – it’s being reimagined.

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

AIFST & SQF Food Safety Forum

From Risk to Resilience: Strengthening the Safety of Agrifood Systems

for the Future

We are proud to present the comprehensive AIFST & SQF Food Safety Forum — working together for a full-day event.

In a world of rapid change and rising challenges, food safety demands sharper thinking and faster action. The AIFST & SQF Food Safety Forum brings together a range of speakers for a dynamic series of short, thought-provoking presentations. An opportunity to hear about the latest challenges & opportunities, share practical strategies, and help drive the food safety into the future – transforming from risk management to resilient, future-ready agrifood systems.

Don’t miss this opportunity to connect with peers, gain valuable knowledge, and stay ahead in an ever-evolving industry.

Who should attend: Quality assurance managers, food technologists, auditors, regulatory professionals, and anyone committed to food safety excellence.