AIFST Annual Awards

The AIFST Sensory Solutions Tony Williams Sensory Award 2022

The Sensory Award is awarded to AIFST Young members - students and young professionals - who demonstrate academic achievement, interest, enthusiasm and integrity in sensory research. 

The AIFST Sensory Award is sponsored annually by Sensory Solutions in honour of Dr Anthony (Tony) Williams. Dr Williams was one of the pioneers of the Sensory Research Industry in the United Kingdom and a world authority in sensory and consumer science. Tony’s enthusiasm and passion also helped establish Sensory Research in Australia, whilst assisting with the inception of Sensory Solutions in 1996.

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The AIFST President's Award 2022

This award acknowledges and acclaims an individual or an organisation that has made an outstanding contribution to the Institute and has demonstrated a clear commitment to advancing AIFST’s role in supporting Australia’s food industry professionals.

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Previous Winners

The AIFST Peter Seale Food Industry Innovation Award 2022

The award acknowledges a significant new development in a process, product, ingredient, equipment or packaging which has achieved successful commercial application in any sector of the Australian food industry.  

This award is given in honour of AIFST Past President Peter Seale who held the role from 1973-75.

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Previous Winners

The AIFST Foodbank Hunger Hero Award 2022

This award recognises a person or team who have gone above and beyond to tackle food insecurity. Whether it’s championing a new initiative within their company or volunteering their time and expertise in the community, AIFST and Foodbank want to recognise an individual’s or team’s contribution and hold this up as an inspiration to others.

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Previous Winners

The AIFST Jack Kefford Award 2022

This award recognises the contribution to food science and technology of members of the Institute who publish research and technical papers.

The Award is named in honour of Mr. Jack Kefford who provided enormous input to the science and technology of food as Officer-in-Charge of the CSIRO Food Research Laboratory; Assistant Chief of the CSIRO Division of Food Research; as a scientist of international repute; as AIFST President (1971-73) and Technical Editor of food australia.

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The AIFST Allergen Bureau Julie Newlands Award 2022

This award aims to promote and raise awareness of best-practice food allergen management in Australia. The award seeks to encourage all Australian food industry sectors to adopt a consistent, science-based approach to food allergen risk assessment, management, and communication for the benefit of the allergen sensitive consumer. The award recipient will gain ANZ and international recognition for their demonstrated excellence in food allergen management.

The award is given in honour of Julie Newlands who was an inaugural Director, and the first Honorary Treasurer of the Allergen Bureau Ltd. Julie was a fabulous food allergen advocate and immersed herself in all aspects of allergen science, management and communication. Everything that Julie achieved at the Allergen Bureau is a testament to her drive and passion for the allergic consumer and for food safety. Julie passed away in November 2017. 

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The AIFST Bruce Chandler Award 2022

This award is for AIFST members who are authors of books or substantial reviews, considered to make the greatest contribution to the literature on food science and technology in particular years.  The award is given in honour of AIFST Past President, Bruce Chandler who had a long association with the journal food australia, first as an Associate Editor then member of the Editorial Board between 1969 and 1978. Notably he was Literature Editor for 12 years from 2001, a function which he performed with extreme dedication.

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The AIFST Keith Farrer Award of Merit 2022

This award is the Institute’s highest honour, acknowledging an individual whose work has resulted in significant positive change for the food industry, the food science and technology profession, food research and innovation, and/or food science education, and/or has promoted the health and enjoyment of the wider community regarding food.  The recipients’ achievements must also include substantial contributions made to further the aims and objectives of the AIFST.

The award is named after Dr Keith Farrer OBE, a pioneering scientist and author, who was involved in the formation of the AIFST in 1967. Dr Farrer was the second president of AIFST from 1969-71 and a recipient of the award (then known as the IFT Australian Award) in 1959.

NEW 2022 AWARD 

AIFST ILSI Dr David Roberts Emerging Young Leader Award 2022

This award is sponsored by International Life Sciences Institute South East Asia Region, Australasia (ILSI SEAR) in memory of Dr David Roberts to recognise a young technologist, scientist or nutritionist for their endeavour or achievement, and leadership potential, within the Australian food industry.  All sectors of the food industry and all roles are eligible.

Dr David Roberts was a nutrition scientist who made significant contributions to teaching and research at the University of Sydney, the University of Newcastle, and at Food Standards Australia New Zealand, the Australian Food and Grocery Council and ILSI SEAR, Australasia.

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 2022 Winners:

Judges Award Winner

The antimicrobial efficacy of native Australian essential oils against foodborne pathogens and spoilage microorganisms by Agnes Mukurumbira, R.A. Shellie, R. Keast, E.A. Palombo, and S.R. Jadhava, from Deakin University and Swinburne University of Technology.

 Judges Award - Runner up

A Sandwich ELISA for the Detection of Oat Protein in Foods Including Other Gluten-Containing Cereals by Tim Walker, Tony Treloar, Karrin Ryan, Anne Ryan, Michael Ryan, ELISA Systems.

People's Choice Award Winner

Antidiabetic properties of nano encapsulated Coccinia grandis extract incorporated breakfast porridge by V. S. B. Witharana, C. V. L. Jayasinghe, P. U. S. Peiris and K. A. C.  Madumali from Wayamba University of Sri Lanka.

People's Choice Award Runner up

Implementation of neural networks to predict process parameters in the ultrasonication-assisted Maillard conjugation of amaranth and seaweed polysaccharide by Rishi R. Naik, Yong Wang, Cordelia Selomulya from the University of New South Wales.

The AIFST Research Poster Competition 2022

This competition provides a space for food scientists to present a summary of their recent work or a key aspect of their work in poster form. The challenge for entrants is to effectively communicate and justify the key learnings of their work to an interested scientific audience. The platform for the 2022 competition will be virtual providing an opportunity for scientists from all over Australia to share their research.

Proudly supported by ROSEWOOD RESEARCH

View the poster entries for 2022 HERE

The AIFST John Christian Young Food Microbiologist Award 2022

This Award was given as part of the AIFST 2022 Food Microbiology Conference held in April 2022

The John Christian Young Food Microbiologist award was created as a means of encouraging and supporting the development of young food microbiologists. 

Applicants must be under 30 years of age and under at the time of presentation and must be a member of the AIFST however not restricted to students.   

Finalists are chosen on the basis of a 500 word summary of a food microbiology topic.  The topic and content must be related to food microbiology, including general interest topics, research work, literature review, risk assessment, case- or epidemiological study.  Assessment of applicant summaries will be undertaken by the FMG. 

Topic criteria are that the project is food microbiology related – literature review, experimental-based study, risk assessment, case or epidemiological study. 

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