Careers in Food Science and Technology: an overview and a panel discussion
If the answer is 'yes' to any of these questions - come and join us in this careers event.
This is a unique opportunity to hear from our presenters about their journey in food science ranging from working in academia to actively supporting food product development. This is your opportunity to ask questions of our panel and learn from their experiences, create a communication pipeline and establish new connections. This is an excellent opportunity to understand various pathways for careers in food science and strategy to navigate this space creating research impact and producing innovative solutions.
In addition, at the start of this career event you will have opportunity to network with food industry experts and food scientists. Who knows, you may find your next career advancement opportunity here!
Event MC – Jarethan Mullen, Primo Foods
Facilitator – Anneline Padayachee, The Food & Nutrition Doctor
Thank you to our event partners Evolve Scientific and Integrity Compliance Solutions
Australian Bushfoods Farm Tour
Presented by: Native Oz Bushfoods QLD
Get a taste for life on the land with a deluxe 2 hour tour at Native Oz Bushfoods. Located in the quiet surrounds of the Lockyer Valley Region, you can escape to the country for the afternoon and experience a working bushfoods farm.
Currently their native food orchard has around 450 trees. They also host over 40 different varieties of edible natives in their educational garden that they are opening for you to enjoy.
The jam-packed tour includes:
We think it’s a once in a lifetime experience and would love to share it with our Queensland AIFST community.
About Native Oz Bushfoods:
In 2019, Doug & Tracey Goebel created Native Oz Bushfoods, an Aboriginal family-owned and operated business, farm, and retail a range of Australian native Bushfood products. Doug is a proud Bundjalung man, his ancestor coming from the North-eastern NSW.
Native Oz Bushfoods now has over a dozen hand crafted gourmet blends in the range, such as jams, salt blends and sauces. Ingredients used have either been grown on farm or been sustainability sourced from regional Aboriginal Communities around Australia.
AIFST & SAAFoST joint webinar
Join the Australian Institute of Food Science and Technology and the South African Association for Food Science and Technology as we collaborate with our friends in the Industry.
AIFST QLD Member Exclusive: Arnott’s Virginia Site Factory Tour
Sweet dreams are made of Nice (the Arnott’s biscuit)…
With a rich heritage and over 150 years of expertise, Arnott’s is an iconic Australian biscuit and snack manufacturer. Since the first factory opened in Newcastle, NSW in 1865, Arnott’s has developed countless innovations that are recognisable world-wide. Frequently spotted in Aussie-expat stores, who can say no to a Tim Tam or an Iced VoVo?
To share how they make their delicious biscuits, the Arnott’s Virginia factory is opening their doors for an AIFST members-exclusive tour. Students and the university community are encouraged to attend.
Free parking is available, and a site safety induction will commence promptly at 10am for all attendees.
Need to know:
Please direct queries to firstname.lastname@example.org. We look forward to sharing this experience with our members, and hope you can join us.
VIRTUAL TOUR - OJI FIBRE SOLUTIONS
The Australian Institute of Packaging has an exclusive offer for AIFST members.
Please direct queries to Australian Institute of Packaging email@example.com. We look forward to sharing this AIP experience with our members, and hope you can join us.
This event is brought to you by the Australian Institute of Packaging. To register for this event please click the link below and Select the AIFST member option.
DOWNLOAD EVENT DETAILS PDF
REGISTER ON-LINE VIA AIP WEBSITE
WA - FUTURE FOOD PRODUCTION AND SUSTAINABILITY EVENT
Presented by: Gary Kennedy, Correct Food Systems
PART 1 – Future Food Production
PART 2 - Sustainability
Gary has been working in food technology, food safety and all aspects of healthcare, food manufacturing and food service for nearly 40 years. He has undertaken work continuously for AIFST since 1986 and written many industry guidelines and codes of practice, including for smallgoods, hospitals, cold chain and the AIFST Blue Book.
He is a leading nationally qualified food safety auditor, qualified to audit many schemes in a array of product classifications and a qualified trainer. He is approved as a regulatory Food Safety Auditor in NSW, WA and Victoria.
Gary is a respected food safety specialist and is often approached by the media and legal firms to advise on food technology and food safety issues, including ABC Radio and Channel 10.
He is a fellow of AIFST; and a life member of the Institute of Hospitality in HealthCare.
SENSORY and CONSUMER SCIENCE
Are you looking to solve problems in your execution of sensory and or consumer research?
Or are you looking for greater efficiencies?
Take the opportunity to address your questions to our expert panel.
Thursday, 27th October 2022
1.00pm - 2.30pm AEDT (Sydney time)
The Panel of sensory and consumer science experts with many years of experience in their areas of application from academia, commercial research to food manufacture. Members of the panel include:
If you have questions for the panel, please email these to firstname.lastname@example.org by 20th October so that the panel members can consider them and prepare answers.
All webinar attendees will have a chance to add to or expand on panel responses as this is an open panel.
If you need a prompt for the kinds of questions that might be answered, here are a few:
Remember this is a panel that is open to all questions dealing with any issues in conducting sensory and consumer insights work at all levels in food product development and quality management.
We look forward to discussing your issues and potentially providing some solutions.
Please note that there may not be sufficient time on the day to address all questions posed, but they will be dealt with, and responses supplied at a later date. You will all be informed when this is available, so watch for the news.
About the panel
Anne Hasted: Anne started her career as an academic statistician in the Department of Applied Statistics at the University of Reading, leaving to set up Qi Statistics in 1989. She has a broad range of experience in industry (particularly in food, petrochemicals and packaging) and is a recognised expert on applications of statistical methods in the field of sensory and consumer research. She is co-developer with Hal Macfie of a successful programme of “hands on” training courses for sensory and consumer researchers which are recognised worldwide. Anne holds the position of Senior Statistical Consultant.
The 17th Annual NZOZ Sensory and Consumer Science Symposium
NZOZ Annual Conference
Dates: 13 - 15th February 2023. Pre-registrations are now open.
Please CLICK HERE to register your interest. Spaces will be limited so pre-registration is essential.
2023 AIFST Summer School - Virtual Event
The AIFST 2022 Summer school will be held on February 22 & 23 as a virtual event for all students.
The AIFST Summer School offers an opportunity for students and graduates to come together to connect and learn from industry guest speakers. Understand the practical, real world need for food science and technology. Prepare to play a role in the enormous growth opportunities of Australia's food sector.
More than 800 students over the past 10 years have attended the AIFST Summer School, coming together for an event that provides an avenue to grow, learn and connect with the Australian food industry.
Visit the Summer School WEBPAGE HERE for the program overview and further information on this event.
Sharon Natoli: Speaking with Confidence & Growing Your Influence
A Short Course for Aspiring Female Leaders in Food Science
3x90 minute online sessions for female food scientists. Sessions will be held fortnightly over a 6 week period from February - March 2023. The following provides the course outline.
Session 1: Barriers, Intentions and Challenges (28th February)
Session 2: How to Increase Your Confidence (14th March)
Session 3: How to Increase Your Influence (28th March)
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.
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