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  • FTAA Event: FTAA Hot Topics 2020 Online Event

FTAA Event: FTAA Hot Topics 2020 Online Event

  • 26 May 2020
  • 1:45 PM - 4:00 PM


Registration is closed

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)


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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