AIFST in Conjunction with the Food Technology Association of Australia (FTAA) President Del Teesdale, invite you to register for the FTAA HOT TOPICS 2020 ZOOM WEBINAR on the 26TH MAY 2020.
TIME: 2.00pm till 4.00pm (AEST)
COST $88 per person (members and non-members)
PROGRAMME
Introduction & Welcome
Peter Bush – FTAA Executive Officer
Support for your Innovation Projects via direct contact with experts.
Barry McGookin – General Manager Innovation. FIAL
FIAL Continues to support the Food industry with the latest initiative of providing direct contacts of experts able to assist Food Companies
The Indonesian Food Innovation Centre (IFIC) – a link to Indonesia for the Australian Food Industry
Archie Slamet, Executive Director IFIC
Indonesia and Australia share the same challenges and opportunities in Food Security particularly in light of the current pandemic.. Collaborations in this area would result in win-win situations for both parties.
Allergen Management - food industry challenges in 2020
Lisa Warren, Allergen Bureau
The ever-increasing recalls of allergen related incidences in Australia is of great concern and needs to be addressed.
What do I need to know about converting Food Waste into products ? Part 1
Assoc Professor Victoria Haritos, Deputy Head, Dept of Chemical Engineering, Monash University
Considerations of Waste Volume and potential product value, conversion costs and regulatory compliance need to be considered.
Coffee Break (10 minutes - BYO)
Converting Food Waste into products Part 2
Assoc Professor Victoria Haritos, Deputy Head, Dept of Chemical Engineering, Monash University
Examples of converting food waste to products are drawn from dairy, fish, wheat bran and vegetables
Sustainable Protein Innovation
Dr Regine Stockman, Principal Research Scientist, CSIRO’s Food Innovation Centre
As the global population increases and traditional protein sources are becoming increasingly constrained, the need to diversify our food supply with alternative and sustainable sources of proteins must play a role in filling this gap.
Use of yeast extracts in plant protein based products
Hugo Leclercq, Bio Springer APAC Innovation & Business Manager (courtesy of Hawkins Watts Australia)
A major innovation challenge for manufacturers is the expectation to maintain taste, texture and appearance of products they are used to.
Most Plant based proteins come with off notes that need to be corrected. Extensive solutions will be shared during the presentation.
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