 |
|||
|
Full, day, half-day, session and
Workshop registrations still available. Our food
is our future in Sydney The future
of the profession and the Institute Other related sessions include Career paths of food technologists on Wednesday afternoon, with presenters ranging from high school students through to an Emeritus Professor, and an Education Workshop on Thursday morning, where AIFST’s significant activities in this area in the past 12 months will be presented and discussed. Young
member awards The two finalist teams for the Product Development Competition come from NSW and Victoria. Hayden Thatcher and Joanne Kennedy-Walker from Deakin University, Victoria have developed Glutifree – Veggies on the go – High Fibre Pumpkin and Spinach bar while Yvonne Lake, Rebecca Paget and Tamara Cameron from UNSW have developed Choc Banana Ravioli. This Award is sponsored once again by Earlee Products, with the winner also eligible for an additional prize offered by SPC Ardmona for a new fruit or vegetable food product. Sensory Solutions is also offering a prize for the best use of sensory evaluation. Other
AIFST highlights Tuesday morning will begin with the announcement of the winner of the Institute’s most prestigious Award, the AIFST Keith Farrer Award of Merit, followed by a presentation by the winner, a not to be missed opportunity to hear from a leading Australian food researcher. This will be followed by the J R Vickery Address, a second presentation by Frank Yiannis on the topic Beyond food safety management – food safety culture, where he will explore the organisational culture and human dimensions of food safety. The Food Industry Innovation Award and presentation will be made in the Wednesday morning Plenary session, while the winner of the Jack Kefford Award for best paper published in food Australia by an AIFST member in 2007, the Bruce Chandler Book Prize for a recent book written by an AIFST member and an AIFST President’s Award for service to the Institute will be announced in an AIFST Plenary session on Wednesday afternoon. This will be followed by the AIFST AGM to be held at 1730, Wednesday 23 July at the Sydney Convention and Exhibition Centre. Here members formally receive the Institute reports, interact with the Executive and Council and put forward viewpoints on Institute activities. Following will be the AGM Networking Drinks sponsored by Rejuvacare. The AGM and Networking Drinks are open to all AIFST members who are encouraged to attend whether or not they are registered for the Convention. The future
of innovation and food systems …and
more In addition to the numerous local speakers and the overseas Plenary speakers already mentioned, there are visiting speakers and poster presenters from France, Germany, Belgium, Israel, Egypt, Singapore, Thailand and New Zealand. Workshops
and advertorials The future
by night The serious networking begins with the Welcome Reception at the Convention Centre on Monday evening sponsored by V K Aromatics. For the first time this will be a joint event with foodpro exhibitors and will also continue the ‘Blue Book’ launch celebrations. On Tuesday evening the function moves off-site to the nearby Dockside at Darling Harbour. Sponsored by Danisco, the Wine and Cheese Evening will allow a celebration of Australian wine and cheese while enjoying the harbour by night. The final night Convention Dinner will be a culmination of the week’s activities. Jointly sponsored by Symrise and the Manildra Group it will be held in the Parkside Ballroom of the Convention Centre. Entertainment will be provided by One Hit Wonders. As always this is guaranteed to be an exciting close to the Annual Convention. AIFST also acknowledges with thanks the satchels sponsor Kerry (see pages 280-281), Lanyard sponsors Massey University New Zealand, Executive Lunch sponsor Givaudan, and refreshment break sponsors The Appointments Group (early morning refreshments) and G C Hahn, Dairy Food Safety Victoria, APS Food and Nutrition, The Product Makers and Food Spectrum. Morning and afternoon teas and lunches will be held in the Registration Foyer, with sufficient time during the lunch breaks for delegates to also visit foodpro. All sponsors are acknowledged with thanks as are the many advertisers supporting this issue of food Australia. Going
greener It has commissioned Peter Pushut,
an international student currently completing his PhD in Environmental
Science at the University of Wollongong to measure the carbon footprint
from this event as a baseline for future conferences. Evaluated will
be water and wastewater, lighting, heating and ventilation, consumption
of both renewable and non-renewable materials, food and beverage services
and chemical usage. He will also be evaluating the impact of transport
and delegates are being asked to complete a survey of their travel arrangement
for the Convention. The Convention Registration brochure and Program
book have also been printed by a carbon neutral process by an ISO 14001
certified printer, and on FSC accredited paper from well managed forests.
Cook chill for foodservice
and manufacturing: Following on from Guidelines for Chilled Food Production Systems, including Food Safety Program published by the Australian Cook Chill Council in 2000, this edition (The Blue Book, to be published by AIFST Inc), has been completely revised and updated to reflect new food safety and production information and the growth in the cook chill market for both foodservice and retail sectors. Publication is planned for mid 2008. The content includes
Useful background information is provided in the substantial appendices. This includes food microbiology, pasteurisation, food safety regulations, equipment used in production, storage and distribution, packaging materials, quality aspects and a glossary of terms and acronyms. There is also an extensive reference list plus suggestions for further reading and useful websites. Are you involved in, or planning, cook chill food production in your foodservice operation? Do you manufacture, or are you planning, ready to eat chilled foods for retail sale? If the answer is yes you cannot afford to be without this soon to be launched publication. Email your Expression of Interest to aifst@aifst.asn.au with the subject heading ‘Blue Book’ and we will send an order form on publication.
21-24 July 2008 foodpro, The Australian International Food Processing Exhibition, is held in Sydney every three years. Organised by dmg world media, foodpro 2008 is promoted as the largest, most prestigious, high profile trade event for the food and beverage manufacturing industry in the Asia Pacific region. Sold out by Christmas 2007, almost 300 exhibitors will fill four Halls and 18 000 m2 of exhibition space at the Sydney Exhibition Centre. Exhibitors include suppliers of processing machinery, ingredients, packaging and a wide range of ancillary products and services – from additives to weighing machines and everything in between. It will fill four Halls of the Exhibition Centre; Hall 3 will focus on food packaging and the meat industry, Hall 4 on food processing equipment and Halls 5 and 6 on ingredients and additives, testing equipment and services, ancillary equipment and a wide range of support products and services. The safety and traceability of the food chain from farm to fork is uppermost in the mind of the industry and consumers alike and foodpro will showcase leading edge examples of Australian and international food traceability solutions including RFID, X-ray inspection and testing equipment and services. OH&S is also a hot issue and technology has taken a huge step forward with safer and even antimicrobial flooring for food processing, hospitality and laboratory areas on show. The packaging industry is turning to technology to provide customers with more efficient, cost effective and environmental products and there will be a range of innovative packaging solutions on display. There are also a growing number of products and technology on show to assist businesses reduce their impact on global warming. In 2008 foodpro is supporting the National Breast Cancer Foundation with a small percentage of Stand costs already committed. There will also be the opportunity for visitors to donate. foodpro 2008 and
AIFST Don’t forget to visit… A record crowd of 8500 attended foodpro
2005 and the organisers are hoping to go close to 10 000 this year.
Make sure that you are one of them! Further information is available
from www.foodproexh.com. Support the Branches One of the great benefits of AIFST membership is the active state Branches and the range of professional development activities that they organise for members. In the current climate of continuous learning, all members are encouraged to take full advantage of these reasonably priced events which a promoted monthly through the Branch Newsletters, Email News Updates or Special Event Emails; all Newsletters can also be accessed by all members on www.aifst.asn.au. All events are open to all members, so if you are travelling interstate, check the relevant Newsletter. You may find an interesting meeting or seminar and an opportunity to network with interstate colleagues. Major events for all Branches in April and May are the Annual Meetings, where Branch activities are reported on and the Committees for 2008/2009 are elected. These are combined with an enjoyable networking function or dinner, and in the case of Victoria and NSW, a very popular Trivia Night. All Branches and special interest groups are always looking for new people with new ideas (and new energy) for their committees, so you are strongly urged to consider nominating (or just putting up your hand!). As many who have gone before will attest, such participation is also an important part of professional development, is both personally and professionally rewarding and will strengthen, the “… it’s also who you know” component of your career development. Remember that all AIFST Branch activities are open to all members from any state. The latest Newsletters with the most up-to-date information on Branch functions are available to all on the AIFST website. Click on Branches then Branch Newsletters. Branch Annual Meetings and 2008/2009 Committees During April, May and June State Branches are holding their Annual Meetings, combining networking events with reporting to members on Branch activities and electing Branch Committees for the coming year. The first event this year was the WA Branch who held a night of “winning cuisine and stunning panoramic view” at the Matilda Bay Restaurant in Perth on 16 April. Guest speaker was horticulturalist Sabrina Hahn, one half of the “Soil Sisters”, who feature on ABC 720 in Perth. She presented a stimulating and different look at the contribution of food production to the environment and nutrition and challenged the 45 attendees to consider the possible use of supposed wasteland as food production areas to assist communities in regional and remote areas to improve their diets through access to fresh produce. This could be particularly applicable to mining communities. The Committee has farewelled Cynthia Adikara and Stuart Johnson and welcomed Ranil Coorey and Gloria Olk. Ruth D’Sanges has graduated from Vice Chair to Chair and Past Chair Hannah Williams has taken on the role of Secretary. The 2008/9 committee is The next to hold its Annual Meeting was NSW Branch on 7 May. This was combined with a Trivia night at Farsaci’s Italian Restaurant in the Italian precinct of Norton St Leichhardt. A total of 83 people attended the event, with DTS Food Laboratories the Principal Sponsor. Following two years tireless service as Chair, Anthony Watkins retired from the position this year but remains on the committee as a co-opted member. The Branch is fortunate to have a new high profile Chair in Dr Dave Roberts, formerly Deputy CEO and Scientific and Technical Director of AFGC and Foundation Professor in Nutrition and Dietetics at the University of Newcastle. All other positions have been “shuffled” between existing committee members who have been joined by two additional co-opted members. The Branch has also initiated the role of ‘event champion’, which several of the Committee have taken on, in addition to assigning other responsibilities. The 2008/09 committee is The South Australian Branch celebrated its 25th Annual Meeting with a dinner in the Tower Room at the Lion Hotel Adelaide on 14 May. Some 30 members and guests met to conduct the business of the Branch and to hear a presentation by Dr Gary Dykes, Director of Food Safety and Quality Research at Food Science Australia and Immediate Past Chair of the Queensland Branch. Gary spoke on Identifying the real culprits in complex food spoilage ecologies. After several years hard work on the Committee, including the roles of Chair and Vice Chair, Eleanor Schmedemann has retired this year Anna Catalano has also left the committee and three new faces have joined the committee. They are Luisa Reyes-Veliz, Stewart Eddie and Gunapathi Selvarajan. The 2008/09 committee is More new Branch Committees in future issues. Employment advertising now on-line To complement the current employment advertising opportunities available via AIFST Branch Newsletters and food Australia, AIFST has announced the availability of online employment advertising on www.aifst.asn.au. This is being promoted as particularly applicable to short lead time/deadline, time sensitive positions and when the Newsletter or food Australia ad or insert deadlines have been missed. Costs for companies or agencies to post a 250 word ad plus logo is $198 per month, with ads removed after the month or deadline as appropriate. However AIFST members may also post a similar length “Seeking Employment” free of charge. Further details are available from Janet
Stanistreet at janet@foodaust.com.au New membership marketing initiatives Lainie Brown has recently been appointed to the new role of Marketing Coordinator. Lainie has a BSc (Human Nutrition) and Grad Cert (Marketing) from the University of Canberra. She joins AIFST from the Food Composition Team in FSANZ. Growing AIFST, in particular retaining current members and recruiting new ones, is a cornerstone of the AIFST Strategic Plan 2006–2009. Lainie will be responsible for developing a new marketing plan and a range of other initiatives to help achieve these outcomes. One of the first activities, currently underway, is a new Membership Survey (last undertaken in 2004). YOU are encouraged to participate in this survey so that AIFST can continue to service YOUR NEEDS! AIFST membership update At the Executive Meeting of 1 and 29 April, the following
members were accepted or upgraded.
AIFST Executive and Council 2007/2008 At the AIFST Inc AGM held in Melbourne in June, the new Executive and Councillors were elected. Ken Grice finished his term as President and President-Elect Peter Lancaster took on the mantle of President for 2007–2009. Richard Mason was renominated to the position of Treasurer for a further two year term and Dr Michael Eyles was elected unopposed as President-Elect to become the President in 2009-2011. Michael is currently Director, Leadership and Cross-Organisation Development with CSIRO. He was previously Group Executive for Agribusiness and Health, Chief Executive of Food Science Australia, and Chief of the Division of Food Science and Technology. The new AIFST Executive is
The Australian Institute of Food Science and Technology was formed just over 40 years ago, in May 1967, during a Convention in Shepparton, Victoria. During April and May this year, AIFST Branches have held special 40th Anniversary functions, often combined with their Annual Meeting (see Food Aust. 59(5): 176). Celebrations are culminating in the 40th Anniversary Convention to be held in Melbourne 24–27 June (see pp 239–271 this issue). In addition, a new booklet Our people Our heritage Our future has been printed, and is being distributed to all members with this year’s Annual Report. A new banner, also proclaiming the current AIFST vision “to be the peak association for agrifood professionals in Australia”, has been prepared for use at functions and promotional events. The history Presidents honoured Conventions The logo The logo included the three essential features of the profession at the time, which are still highly relevant:
For more information on AIFST and its activities and for membership information see www.aifst.asn.au or contact aifst@aifst.asn.au or (02) 8399 3996.
Government support for the
Victorian food industry The Victorian Government is delighted to be the principal sponsor of this event, the 40th AIFST Convention. I understand Victoria was also the location of the first AIFST Convention in Shepparton in 1967. The theme that the Victorian Branch Committee has chosen for this Convention is Celebrating 40 Years with 20/20 Vision. This is a theme the Victorian Government would like to share with you by continuing support for the food industry; an industry of great significance to this State. The Victorian Government is positioning Victoria’s $16.5 billion food industry to remain internationally competitive by broadening its focus from production to high value, innovative food products. The Victorian food industry Recently the food industry has had to deal with the adverse effects of drought, the rapid growth of China’s food exports and the growing value of the Australian dollar, just to name a few challenges to our export goals. The Victorian food industry is meeting these challenges through R&D, and the continual development of new food products and innovative business practices. Regional development Victoria
Regional Industry Investment Program The RIDF had been very successful in leveraging funds to deliver much needed infrastructure projects across Victoria, including projects to help communities recover from the combined effects of drought, frost and bushfire. So far, the RIDF has contributed $366.2 million toward 145 infrastructure projects across provincial Victoria, worth nearly $1 billion, which is an incredible result. Conclusion Gary Gaffney is Executive Director, Industry Investment Regional Development Victoria. Celebrating 40 years with 20/20 vision In recognition of this special anniversary, the Victorian Branch Committee chose the theme Celebrating 40 Years with 20/20 Vision, to both celebrate the past and look to the future. Some 700 delegates attended the three and a half day event, which included 93 papers in 27 Plenary and Concurrent Sessions, an additional 23 speakers in eight Workshops, 37 posters and a sell-out 53 Trade Exhibit stands. Although all states and the ACT were represented, more than half the delegates were from Victoria and 25% from NSW. There were also 39 international delegates. More than two-thirds of delegates represented the manufacturing sector or ingredients and service providers, while the remaining 30% were from education, research and government organisations – a truly representative cross-section. It was also pleasing to see once more a contingent of sponsored students from Queensland, proudly wearing T-shirts acknowledging their sponsors from various segments of the industry. Acknowledgement and thanks also goes to all speakers, poster authors and session chairs, who devote considerable time and energy to their participation; and to all delegates, the lifeblood of the event. The Official Opening Plenary and visiting speaker
highlights The Tuesday Plenaries were presented by the first of our invited overseas speakers, Professor Rao Ping-fan, College of Biosciences and Biotechnology Fuzhou University China and Dr David Thompson, founder and Chairman of mmr Research Worldwide. There were also several speakers and posters from New Zealand and international representatives of a number of companies participated in advertorial sessions. The Workshops Celebrating in style Monday night saw a change of venue as delegates strolled across the park to the Coral Atoll of the Melbourne Aquarium for the Danisco sponsored Cheese and Wine Evening. Here we were welcomed by the music and antics of the Skin Dive Jive Quartet who continued to entertain throughout the evening. The calming and colourful backdrop of the atoll and its inhabitants was perfect foil for the evening’s activities. The grand finale was the elegant ‘red and black’ Conference Dinner held at The Palladium Crown Towers in the Crown Casino complex. The event was again jointly sponsored by Symrise and the Manildra Group. The winners of a number of Institute Awards were announced and presented by AIFST President Peter Lancaster and the hard work of all concerned in making this a truly memorable Convention was gratefully acknowledged. In typical AIFST fashion, delegates finished their celebrations to the sounds of Deja Vu as they entertained with a progression of music and dance through he decades. A fitting finale was Convention Chairman Andrew Grace showing his wider talents as he joined the band on-stage. Thanks to the Trade Exhibitors
and Sponsors In addition to those sponsors mentioned previously and in the Awards section following, acknowledgement is made of Executive lunch sponsor Givaudan, delegate lunch/refreshment sponsors, G C Hahn, VK Aromatics, Kikkoman Australia, DTS Food Laboratories and The Appointments Group. FSANZ provided the nametag lanyards. Held for the third time and popular with exhibitors and delegates alike was the Exhibition Passport Competition, sponsored this year by the Rejuvacare International Pty Ltd. Passports stamped at each stand went into the draw. Richard Tupper of George Weston Foods won the Navman with the runner-up winning a Samsung MP3 player.
With the visit of the Pope taking place in the days prior to the 2008 Convention, demands on flights to and accommodation in Sydney are expected to be high. Early bookings are advised. Mark your diaries and begin planning for 2008 now! AIFST Awards The Annual Convention is the time for AIFST to recognise the achievements of its members. Foremost are the Award of Merit (see p 497) and the Food Industry Innovation Award (see p 496). In addition there are the following awards. AIFST President’s Award Martin Eagle MAIFST has been involved with the Victorian Branch committee for more than 15 years. During this time he has been Treasurer for at least 12 years as well as being Treasurer for the 2003 and 2007 AIFST Conventions. Along with Branch duties, Martin has been a Councillor for at least five years and has just completed his second term as Executive Councillor, representing the branches on the AIFST Executive. During Martin’s tenure with Danisco he has promoted AIFST within his work environment and has supported Danisco’s sponsorship of AIFST Conventions for many years, plus support for speakers at various technical seminars. Martin has been an enthusiastic and consistent contributor to AIFST at State and National levels over many years, which has been much appreciated by his Branch who nominated him for this award. Jack Kefford and Bruce Chandler
Awards Malcolm Bird Award As usual the standard was high, however one winner was emerged, Lydia Ong, who received a plaque and a cheque for $1000. Lydia also had a second paper accepted for presentation in a proffered paper session on another aspect of her work on probiotic microorganisms and cheddar cheese. Student Product Development
Competition Poster Competition The Award in the General Category was won by Christine Oliver and colleagues from Monash University for Characterisation of glycated proteins using various spectroscopic techniques, and the student award to Cheryl Chung and colleagues from Food Science Australia for Modification of resistant starch properties: its effect on in-vitro oil release from protein coated microcapsules. Dr Mary Ann Augustin, who holds positions at both Food Science Australia and Monash University was a collaborator in the work presented in both posters. The Food Safety Poster category was won by Roman Buckow and colleagues from Institute for Hygiene and Health, Hamburg Germany for Elimination of pathogenic bacteria and viruses in food by high hydrostatic pressure. Roman is currently working at Food Science Australia Werribee and with the Food Futures Flagship. The Student Food Safety Poster category was won by David Rosendale and colleagues from Crop and Food Research New Zealand for Combining extracts of functional food ingredients for managing the growth of good and bad gut bacteria. David is currently enrolled in a PhD program. AIFST Food Industry Innovation Award 2007 The 2007 award was made to Frank Buontempo and Paul Iuliana of Roma Food Products and Dr Rod Coogan, Dr Charlie Chessari and David Raynor of Food Science Australia for the Development of an innovative pasta production process to export healthy pasta to Italy and the UK. The project was commissioned as part of a Food Innovation Grant awarded to Roma by the National Food Industry Strategy. Food Science Australia was engaged to develop optimum scaleable conditions for the desired process and to resolve a range of processing and quality issues. With considerable challenges, the process developed represented a ‘quantum change’ from the traditional pasta making process and has allowed Roma Foods to produce an enhanced quality and consistently gluten free pasta product and also to commercially manufacture key materials from rice and maize flour, that were previously imported from Thailand. Dr Coogan accepted the award on behalf of his Food Science Australia colleagues, while Roma Food Products was represented by Sales and Marketing and New Product Development Manager Barry Westhorpe, who presented an address on the history, philosophy and products of Roma Foods. Roma Food Products were established in 1953. They manufacture and market over 70 alternative grain food products under the Organ brand for people with special dietary requirements or lifestyle needs. All products are gluten, wheat, dairy, egg, yeast and GMO free and suitable for vegans. Orgran has established itself as Australia’s leading brand of alternative grain foods and is sold in over 5000 stores nationally and 50 countries worldwide. The company achieved its first exports of 40 ft containers to the USA in 1990, via promoting the company and products via fax machine. They now also export to Germany, Lebanon, Belgium, Sweden, Norway, South Africa, Cyprus, Finland, Singapore, New Zealand, UK, and the home of pasta, Italy. Export accounts for 55% of the business. Mr Westhorpe acknowledged his Food Science Australia collaborators and thanked AIFST for the recognition of this award. AIFST Keith Farrer Award of Merit Citation 2007 Graham Harold Fleet commenced his higher education at the University of Queensland in the 1960s, graduating with a BSc and MSc in microbiology. He then completed his academic training with a PhD at the University of California Davis and a postdoctoral fellowship at Heriot-Watt University, Edinburgh, both in the area of yeast research. Graham returned to Australia in 1975 to take up a position as Lecturer in food microbiology in the Department of Food Science and Technology at UNSW. During the next 30 years Graham moved through the positions of Senior Lecturer, Associate Professor and Professor and Head of Food Science and Technology, showing great commitment and leadership along the way. In recent years, Graham was Chair of an UNSW wide team, which oversaw a major review of Science in the University and has also participated in the review of academic units at three Australian Universities plus teaching and research programs in Malaysia and Indonesia. Graham was responsible for establishing a teaching and research program in food microbiology at UNSW. Building on the undergraduate program he then established the Masters program in Food Microbiology in 1992. Over time both undergraduate and postgraduate programs have been developed to a point where the food microbiology teaching program is widely acknowledged as the best of its kind in Australia and one of the best in the world, evidenced through international peer review in 1995 and ongoing peer and student review. Graham has continued to be a prolific researcher and expert in his field. He has supervised the successful completion of some 30 PhDs, 11 MSc, 70 MAppSci, and over 100 final year research projects. Many of his senior research students have risen to prominence in the international food, research and regulatory sectors benefiting greatly from Graham’s selfless input into their early careers. Graham remains at the forefront of food microbiology research, particularly in the areas of foodborne yeast and microbial and yeast ecology of a wide range of foods. He even had a yeast named after him, Tetrapisispora fleetii, in 2004, a rare honour indeed. Graham has also made a major contribution to a range of food industries, not only in Australia but also in several Asian countries. He has diversified his interests in wine and other fermentation microbiologies with new work likely to significantly enhance the development of an Australian cocoa industry and revitalisation of the local rum industry. He has also worked with shellfish, dairy products, poultry, traditional fermented foods and most recently, minimally processed vegetables and salads. Graham is frequently invited to speak at conferences, with over 100 invited plenary keynote and other major presentations at major national and international meetings and more than three hundred presentations of his work and that of his students. To his credit he has six books (as editor or co-editor), 34 chapters in books, 21 reviews in refereed journals and 117 refereed research publications, the majority in key international journals. One of Graham’s 2003 papers Yeast interactions and wine flavour was the most downloaded paper for 2003-4 from the International Journal of Food Microbiology. He has been or is currently on the Editorial Board of eight significant food microbiology journals. Graham joined AIFST in 1976 and has been a Fellow
since 1995. During this time he has been a member of the NSW Branch
Food Microbiology Group for a significant period, contributing to group
activities including the Australian Food Microbiology Conferences and
chapters in various editions of the Green Book and to the Gold Book.
He is also a Fellow of the Australian Society for Microbiology and convened
their Rapid Methods Special Interest Group. He has been Chair and Vice
Chair of the International Commission on Yeasts and Vice Chair of the
Mycology Division of the International Union of Microbiological Societies,
of which he is now Chair-elect. Student product development success In 2007, AIFST ran its sixth annual Student Product Development Competition. This Competition is open to groups of undergraduate AIFST student members. Entrants must submit a preliminary proposal for a new food product by a specified date, from which the two finalist teams are selected. Members of these two teams prepared a detailed final report, plus a oral paper and Poster which they presented at the 2007 Convention in Melbourne. They also prepared samples of their products, which the judging panel, selected from the food industry, also evaluated. For the fourth year, the Product Development Competition
was sponsored by Earlee Products. Managing Director Bob Hamilton
presented the winning team with a check for $1000 and the runner-up
with $500. Earlee will continue their support in 2008. These two prizes will also continue in 2008. In addition a fourth sponsor will join the line-up with Sensory Solutions offering a prize of $500 to the finalist team which provides the best application of sensory techniques in their product development and presentation. While applications for the 2008 competition have already closed, current students working on university product development projects are encouraged to consider entering this competition in coming years. Further information is available at www.aifst.asn.au, Click on Awards. Here we present highlights of the two finalist submissions for 2007. Vibre Vizza – one serve
of vegetables – good source of fibre Product formulation and
target market Production and packaging To provide the required shelf life of 10 days, modified atmosphere packaging was selected (Nitrogen/CO2). The primary package was a vertically filled, heat sealed, low density polyethylene (LDPE) plastic sleeve. These would then be boxed in recycled corrugated cardboard boxes, 24 units per box. The issue of labelling, in particular nutritional labelling including Nutrition Information Panel (NIP), allergen and nutritional claims (“Good source of fibre”), was carefully evaluated. Microwaveable fish cake Product formulation and
market niche Production and packaging The primary packaging selected is an LDPE film into which four fish cakes are tightly packaged. This was selected because of its suitability for low temperature storage. The outer package is a flat square made of carton paper. A mock up of the package design was provided, showing the Ingredients List, NIP, allergen declaration, storage instructions and other necessary information.
15% discount for AIFST Members Order through www.blackwellpublishing.com Click on Science then Food Science and Technology for the most relevent titles. Discount code accessed via secure member area of www.aifst.asn.au is entered at end of payment entry screen.
|
With
the theme Our Food Our Future,
the Convention will explore a range of critical issues facing the food
industry now and into the future, in addition to celebrating the achievements
of our industry and providing opportunities for the leaders of tomorrow.
Convention Chairman Dr David Cusack, Technical Committee
Co-Chairs Bernard Parker and Dr David Miles,
and their committees of dedicated NSW Branch members, have organised
a stimulating four-day event and program of speakers to help achieve
this. Mel Malloch, Julie Bennett,
Vicki Wallace and the rest of the National Office team
have ably supported them in this endeavour. 
AIFST
is delighted to have the support of the NSW Government through the NSW
Food Authority. The Minister responsible for this body,
The Hon Ian Macdonald MLC, Minister for Natural Resources,
Primary Industries and Mineral Resources will officially open the Convention
on the morning of Tuesday 22 July. Several NSW Food Authority staff
will also present papers during the Convention. 
The
first session gets underway at 3 pm on Monday when AIFST President
Peter Lancaster will welcome delegates. This will be immediately
followed by a Plenary session on the Role of education and training
in the food industry. The high level panel will comprise two of our
overseas speakers and an Australian industry representative. They are
Frank Yiannis Walt Disney World’s Safety &
Health Director on The role of education and training in creating
a food safety culture, Professor John Floros,
Pennsylvania State University USA and President of IFT on The role
of IFT in educating and training the food industry and Megan
Lilly of the Australian Industry Group on Specific workforce/education
issues facing Australian industry. Frank Yiannis’ visit to
Australia is supported by the Australian Association of Food Protection.
Following
the student presentations will be the launch of AIFST’s latest
book Cook Chill for foodservice and manufacturing: Guidelines for
safe production, storage and distribution, “The Blue Book”.
A project of the National Cook Chill Group, the publication has been
authored by two members well experienced in both foodservice and food
safety, Brigitte Cox and Marcel Bauler.
This publication will be a ‘must-have’ for anyone involved
in, or planning, cook chill food production for foodservice, or manufacturing
for retail sale. Copies will be available for purchase during the week.
The Wednesday
and Thursday Plenary sessions have the respective themes Global
food, markets and money and The future of food.
In the former, Frank Drum, National Australia Bank’s
specialist Agribusiness Economist responsible for NAB’s agribusiness
commodity analysis, will speak on Macro financial global outlook
for the food industry. He will be followed by Laurent Michoud
from National Starch Food Innovation based in Hamburg, Germany, who
will address Innovation in the food industry – changing global
food markets. In the Thursday morning Plenary, Professor John Floros
will present his second paper on The future of our food system,
followed by Professor Bob Gilbert from the Centre for
Nutrition and Food Science University of Queensland who will address
At the frontiers of polymer science – starch and human nutrition.
AIFST
celebrates 40 years
Official
Opening
The
40th Anniversary AIFST Convention was back at the Melbourne Convention
Centre this year, with Victoria also having been the location of the
first AIFST Convention in Shepparton in 1967. 
Such
success is due to the hard work of the dedicated Victorian team led
by Convention Chair Andrew Grace, the Technical Committee
Chair Professor Andrew Sinclair and their committees
comprising Martin Eagle, Kirsten Zadow,
Elaine Conroy, Karen Baines, Maurice
Pattison, Jason Wan, Kim Tikellis,
Stuart Smith, Frank Sherkat and Sara
Cicerale. They were, as usual, more than ably supported by
the AIFST National Office, notably Mel Malloch, Executive
Manager, Julie Bennett Convention Coordinator, and
Vicki Wallace Financial Controller plus the rest of
the National Office team, all of whom were involved in some way either
in the lead up to and/or during the event. The students from a number
of Victorian universities and colleges were also highly visible in their
red and green AIFST rugby jerseys, and provided invaluable assistance
to the organisers and delegates alike during the week.
With
most of Sunday afternoon dedicated to AIFST Awards including student
presentations (see pp 494–497), the afternoon session was concluded
with the first Plenary address, Reflections and visions, by
Alan Mortimer, a Past President of AIFST (1991–1993)
and of the International Institute of Food Science and Technology (2003–2006).
Alan’s reflections covered the history of AIFST, beginning with
the first Convention of the IFT Australian Section in Wagga Wagga NSW
in 1951, the formation of the Institute and its first Convention in
Shepparton in 1967 and highlights since. These included some landmark
Conventions and other events; two notable amongst these being the Food
Conference 1982, held in Singapore in conjunction with the Singapore
and Malaysian Institutes and the 10th World Congress of Food Science
and Technology, organised by AIFST on behalf of IUFoST and held
in Sydney in 1999. Alan discussed his visions in terms of the challenges
of globalisation for the Australian food industry, including the relative
roles of the global supermarkets and the major food ‘world brands’,
and the challenge in Australia to undertake and commercialise R&d
rather than r&D. 
The
J R Vickery Address was the first presentation on Monday morning.
Dick Wells, CEO of the Australian Food and Grocery Council,
also discussed some of the challenges facing the Australian food industry
today and into the future. His paper The future of the Australian
food industry? is included in full in this issue (pp 488–491).
In
the second Monday Plenary, John Doumani Managing Director
Fonterra Australia and New Zealand, looked at the challenges facing
the dairy industry in particular, and the way in which his company is
addressing these matters. His paper is also published in this issue
(pp 472–474). 
Addressing
the topic Maillard reaction products – from food to medicine,
Professor Rao presented a fascinating look at the science
behind traditional Chinese medicines, in particular the functional role
of Maillard reaction products (MRP), which have not been previously
studied or linked to therapeutic effects. He also highlighted the significance
of MRP in many brown foods such as coffee, tea, soy sauce and sun dried
products. Professor Rao supplied some sobering statistics on the growth
in the Chinese food industry. From 1980–2000 the average annual
growth was 13.8%; since 2000 this has been 27% and it now comprises
8–10% of China’s GDP. Fruit juice, milk and prepared staple
foods are the categories showing the most recent growth surge, while
growth in instant noodles, carbonated drinks and frozen foods peaked
during the 1990s. Professor Rao is also the Vice President of the Chinese
Institute of Food Science and Technology (CIFST) and a member of the
IUFoST Governing Council. CIFST is hosting the 14th World Congress
of Food Science and Technology Food for Health and Wellbeing –
tradition meets the future in Shanghai in October 2008 (www.iufost2008.org)
and Professor Rao invited all to attend. 
Dr
Thompson presented an equally fascinating discussion on The
surprising role of sensory characteristics in branding. He discussed
the three elements that can influence the selection of a product, ie
hedonic, emotional and functional, each of which have sensory and non-sensory
components. Various aspects of a product, eg branding, packaging and
product can be assessed against these elements to determine an optimum
product profile. He also elaborated on the Means-End Chain Theory as
applied to the consumer selection of a particular product.
Wednesday’s
Plenaries began with Dr Dennis Heldman, Principal Heldman
Associates and President IFT (USA). Dr Heldman addressed the topic Global
issues in food science and technology. According to Dr Heldman,
the traditional contributions of the food industry in meeting consumer
expectations have been safe and wholesome foods, an affordable food
supply, convenient food products, improvement in product quality and
innovative food products. He outlined the evolution of the food industry
particularly from a US perspective and summarised its current status.
He also discussed current research impacting food science, in particular
molecular biology and biotechnology and nanoscale research including
nutrigenomics, metabolomics and proteomics. Dr Heldman outlined a number
of current and future challenges for food science professionals and
the profession. He concluded that food science graduates will need to
integrate chemical, microbiological, engineering, nutritional, sensory
and health sciences and that current trends with a focus on the link
between food and health may require re-evaluation of the definition
of food science and technology.
Dr
Heldman was followed by Professor Gustavo Barbosa-Canovas
from Washington Sate University. He was previously a Keynote speaker
at the 2001 Convention in Adelaide and is involved in collaborative
research projects in Australia. Professor Barbosa-Canovas provided a
comprehensive Overview of nonthermal processing technologies
with an emphasis on high pressure technology. Products where this technology
is achieving commercial success include dips and salsas, ham, chicken
and turkey deli meats, high value seafood including oysters, specialty
prepared foods and fruit juices and smoothies. Other major novel nonthermal
processing technologies discussed included pulsed electric fields, ultrasound
and ultra violet light. Nonthermal technologies are a growing success
in food preservation allowing as they do the production of more ‘fresh-like’
products. He believes that the future will see more nonthermal applications
for larger consumer groups, improved systems with reduced manufacturing
and machinery costs and new pathways to commercialisation.
Another
invited international visitor was Dr Stanely Brul,
Professor of Molecular Biology and Microbial Food Safety, Swammerdam
Institute of Life Sciences University of Amsterdam/Unilever Food and
Health Research Institute. In the context of a session on Emerging
issues in food safety he addressed the topic of strategic research
in the food industry including contributions by the Australian Food
Safety Centre of Excellence. 
Highlights
of AIFST Conventions are always the social functions. Everyone got into
the mood from day one with a big turnout for the Sunday night Welcome
Reception at the Convention Centre. This was sponsored by Kerry
Ingredients, who also sponsored the satchels. Delegates
had the opportunity to begin their exploration of the Trade Exhibits,
while enjoying a relaxed drink and cocktail snacks, and catching up
with friends and colleagues.
The
AIFST AGM Social Drinks on Tuesday evening was again
kindly sponsored by IFF. This was much appreciated
by all, and followed the AGM where outgoing President Ken Grice
handed over the reins of office to Peter Lancaster
and Dr Michael Eyles was announced as President Elect.
The AIFST President’s
Award is made at the discretion of Council to an individual or an organisation
that has made an outstanding contribution to the Institute. This year,
a dedicated member of the Victorian Branch Committee was recognised.
Another award
announced each year at the Convention is the Jack Kefford Award
for the best paper in food Australia by an AIFST member in
the preceding year. This Award recognises the contribution to food science
and technology of members of the Institute who publish research and
technical papers. It is named in honour of Jack Kefford FAIFST
the third President of AIFST, who has contributed greatly to the science
and technology of food in many capacities over many decades, most recently
as Technical and Literature Editor of food Australia. The Award
comprises a certificate, plaque and cheque for $1000. The 2007 Award
was won by Natalie May (student member), Dr
Peter Tong, Dr Peter Varelis (member) and
Dr Janet Paterson MAIFST for their paper Acrylamide
formation in deep fried potato products and removal of acrylamide precursors,
published in the October 2006 issue of food Australia. The award was
accepted by Natalie May, who undertook the work as part of her final
year honours project in food science and technology at the University
of New South Wales. She is currently a PhD student at the University
of Sydney.
This
year saw the presentation of the third Bruce Chandler Book Prize
for AIFST members who are authors of a nominated book published in the
past six months–five years and judged to make the greatest contribution
to the literature on food. The award is possible as a result of a bequest
by the late Dr Bruce Chandler FAIFST in 2003. Dr Chandler
was a long serving member of the Institute, his final contribution being
as Literature Editor of food Australia. The winner this year
was To Feed a Nation – a history of Australian food science
and technology by Dr Keith Farrer FAIFST OBE,
second President of AIFST. It was published in 2005 by CSIRO Publishing
with the support of AIFST and others. The Award, comprising a plaque,
certificate and cheque for $1000 was accepted humbly and with pride
by Dr Farrer.
Encouragement
of young food technologists and providing opportunity for their professional
development has always been an important role of AIFST. This has included
Young Member nights at a Branch level and the Malcolm Bird Commemorative
Award at a national level. This Award is named in honour of
Malcolm Bird, fifth President of the Institute (1975–77), who
passed away in 1977 soon after completing his term of office and who
always showed an active concern for the welfare of young members. It
is intended that young members be encouraged to adopt a professional
approach to their careers by providing them with an incentive and opportunity
to prepare and deliver a paper in public. The Award is open to AIFST
members under 30 years of age, who are first judged on a written paper,
with finalists also then judged on their presentation at the Convention.
The three finalists were Dr David Cusack, NSW Food
Authority who spoke on Animal clones in the human food supply,
Lydia Ong, Victoria University on Probiotic cheddar
cheeses delivering bioactive properties and Santiago Ramirez,
Food Science Australia Queensland on Why is the food industry not
evolving as rapidly as others? 
This Award
is open to groups of undergraduate student members who develop a new
food product. Entries are judged on a written proposal, oral and poster
presentations and a product sampling by the judges. This year the Award
was sponsored once again by Earlee Products,
a company committed to nurturing innovation in the Australian food industry.
The two finalist teams were Jessica Odlum, Amanda
Whittaker and Shakira Boocock from Deakin
University Victoria with Vibre Vizza – vegetarian pizza
and Thi Hoang Van Tran, Jeweldia Kempton
and Ho Nog Than Nguyen, Newcastle University, NSW,
with their Microwaveable Fish Cake. Both finalist teams received an
all expenses paid stay in Melbourne during the Convention and a certificate
of participation. The winning team, from Deakin University, received
a plaque and a cheque for $1000. The winning team also received an additional
cheque for $1000 from SPC Ardmona, for developing a product based on
fruits or vegetables. The runner-up team from Newcastle University received
a cheque for $500. Don’t miss the Food Industry Innovation Feature
in the Jan/Feb 2008 issue of food Australia for more on these
two new products. 
The
AIFST Food Industry Innovation Award acknowledges a significant new
development in a process, product, ingredient, equipment or packaging
which has achieved commercial application in any section of the Australian
food industry for between six months and five years prior to the nomination.
The
AIFST Keith Farrer Award of Merit is the Institute’s highest Award.
It acknowledges a member’s outstanding achievements in and contributions
to the field of food science and technology, be it in research, industry
or education; and to furthering the aims and objectives of the Institute.
The winner of this year’s Award is Professor Graham Fleet,
a Fellow of AIFST and Professor in Food Science and Technology in the
School of Chemical Sciences and Engineering at the University of New
South Wales. 
The
winning team comprised Shakira Boocock, Jessica
Odlum, and Amanda Whittaker from Deakin University
with their Vibre Vizza, gourmet functional vegetarian pizza.
The submitted report covered the product and its formulation, its market
potential and competitive framework, sensory and consumer tests, costs,
nutritional and other labelling requirements, packaging, the process
including GMP and HACCP matters, and safety regulations. There was also
a comprehensive reference list. This entry also won the SPC Ardmona
prize.
Vibre
Vizza was designed to offer one serve of vegetables and 3.6 g of
fibre per 95 g slice, thereby filling a gap in the market for a healthy
and convenient savoury snack product. The topping, which provides around
a third of the fibre, contains sweet potato, mushrooms, red capsicum
roasted with onions and olive oil, tomato paste, garlic and chilli flakes
in a topping paste, plus spinach, marinated egg plant, mozzarella and
herbed boursin cheese. The remainder of the fibre comes from the base,
which incorporates partially hydrolysed guar gum into a white flour
dough without negatively impacting on sensory or functional characteristic
of the dough. It is targeted at 19–44 year olds, the major consumer
of meals away from home. It is also suitable for younger age groups
complying with Healthy School Canteen strategies in NSW, Queensland
and Victoria.
The
runner-up team were Van Tran, Thanh Nguyen
and Jeweldia Kimpton from The University of Newcastle
with their Microwaveable Fish Cake home meal replacement, enriched
with fibre, calcium and omega-3 and –6. The submitted report covered
market research, product and process description, product and process
evaluation, quality control and packaging.
A
process flow chart outlining the six steps in the production process
was prepared. These are mixing ingredients, moulding, frying, cooling,
packaging and storage. The advantages and disadvantages of a frozen
vs chilled product were also analysed. Hazard Analysis and Control tables
were prepared and included both chemical (eg histamine and mercury)
and physical (eg metal) hazards in addition to microbiological issues.
