 |
|||
|
Have your say! Your place in the AIFST history Please have a look and contribute where you can to aifst@aifst.com.au, Subject line History, by 10 September. Behaving professionally and ethically As Council reconsiders this matter it would welcome input from members. If you could not attend the EGM and have your say, please review the motion (see www.aifst.com.au), and provide any thoughts and comments to aifst@aifst.com.au, Subject line Code of Ethics, by the end of September. AIFST membership update At the Executive Meeting on 13 July and the Council meeting on 25 July the following members were elected or upgraded.
Branch Annual Meetings and 2010/2011 Committees Beginning in March, State Branches have been progressively holding their Annual Meetings combining social, networking and technical events, with reporting to members on Branch activities and electing Branch Committees for the coming year. The Victorian Branch met early this year, on 3 March. As they have done for many years, the Victorian event combined the Annual Meeting with a Trivia night at The Heath Function Centre Caulfield Racecourse, attracting some 80 members and friends. There was sponsorship from Shamrock Food Recruitment and Rejuvacare plus nine other food indu stry supporters who sponsored trivia rounds and prizes. The Branch elected a new Vice Chair and Treasurer,
Dr Geoff Smithers and Peter Bush respectively, and
also welcomed new committee members Katie Lacorcia
and Dr Jenny Robertson. The Young Members Group also
have new Chair, Sara Cicerale. Janne Hughes
and Kirsten Zadow have left the committee this year.
The South Australian Branch Annual Meeting was held at the Lion Hotel in North Adelaide on 12 April. Following the meeting, the members enjoyed a sit down dinner and a presentation from ex-pat Australian (and Adelaidian) Emeritus Professor Malcolm Bourne FAIFST who shared how a young chemist from Adelaide became a Professor of Food Science at Cornell University, USA. He also delivered an “outstanding update” on his area of expertise Food Texture Measurement. The committee will see a few changes for the coming year with the loss of Chair Stewart Eddie, who has relocated to Queensland, and Secretary Luisa Reyes-Veliz. During the year the committee also lost Carly Cannon, Sarah Hardy, Jim Ralph and Guna Selvarajan. Former Vice Chair Charavy Chan has taken on the role of Chair and Sutasinee Anantanawat, the Secretary’s position. Rebecca Lloyd is a new addition to the committee. The 2010/2011 committee is: The NSW Branch Meeting at Il Locale Restaurant in Haberfield, Sydney, was accompanied by the antipasto course. Following the meeting, 64 members and guests enjoyed pasta, pizza and the traditional Trivia Quiz hosted by Gary Kennedy. The Branch has a new Chair and Secretary in Andrew Preston and Allison Saliba respectively. New committee members include Natalie Ellis and Jane Murray with Roxanne Ohlback-Plusch joining the ‘non-voting’ co-opted members. The 2010/2011 committee is: The WA Branch Meeting was attended by almost 50 members and guests at Bentley Pines Restaurant, Polytechnic West in Bentley Perth. The event was sponsored by Silliker and Dorsogna. There was also an Anchor Foods Gift Basket and vouchers for Seafood (Kailis Bros) and baked goods (Granny’s Pies and Cakes) for some lucky attendees. The Pines is the training restaurant for the Commercial Cooking and Hospitality students from Bentley Hospitality Institute at Polytechnic West (formerly Swan TAFE). The students prepared and served a gourmet meal accompanied by wine and soft drinks. Stuart Johnson, newly returned to WA from Victoria, shared some observations in his talk From the East back to the West. There have been minimal changes to office bearers with Peta Brenes stepping down from the Vice Chair role but remaining on the Committee. During the year Peter Bamford was replaced by Dr Stuart K Johnson who relocated to WA from Queensland while Gloria Olk and Ruth Umbrello have left the committee for 2010. The 2010/2011 committee is: The Tasmanian Branch held their Annual Meeting at the end of May. It took the form of a Boat Cruise on the Derwent River and included a presentation by Professor Margaret Britz, Dean of the Faculty of Science Engineering and Technology, University of Tasmania on Lactic acid bacteria in dairy processing: when stress counts. There have been a number of changes to office-bearers. The 2010/2011 committee is AIFST members tour Vietnam During March, a small group of AIFST members, including immediate Past President Peter Lancaster, joined colleagues from the Singapore Food Manufacturer’s Association, the Singapore Institute of Food Science and Technology and the Vietnam Association of Food Science and Technology, on a technical tour of Vietnam.
The Tour included visits to a number of food factories, from the highly automated Tiger Beer brewery and the THP beverage group to the semi-automated and manual facilities of Cholimax, Agrex Saigon, Cautre and Tien Giang Food Stuff company, which manufacture a range of foodstuffs from sauces, frozen foods including seafood and appetisers, rice paper and tea; plus the only decaffeinated coffee plant in Vietnam and a large cashew processing plant. The group also visited the Propax food show, Saigon
University and the Qualtest 3 laboratories, the Vietnam Government testing
centre. (Based on a report prepared by tour member Judi
Buckingham, DSM Food Specialties. The full report plus additional
photographs can be accessed via the Home Page of the AIFST website,
www.aifst.com.au). 2009 John Christian Young Food Microbiologist Award presented President presents award
Vale Frank Connor MAIFST Members of the technical food and dairy communities were saddened and shocked at the premature death in January of Frank Connor, at the age of 64, following a short but aggressive illness. A graduate in Food Technology from the University of NSW, Frank was awarded the University Medal in 1968 and is one of only eight such winners in the 50 plus years of this course. He then spent four years with the NSW Department of Agriculture at Hawkesbury Agricultural College, at the same time completing a Masters Degree in dairy research. Frank then spent 10 years working internationally for Nestlé as a dairy technologist and production manager, and in coffee research production and logistics in the UK and as Manufacturing Services Manager in the Philippines. When Frank returned to Australia he joined the UNSW Department of Bioprocess Engineering to work on an Australian Dairy Corporation funded project on the cheese industry. After four years he joined Foss Electric/Radiometer Pacific with whom he was still employed at the time of his death. Over the years he held a number of sales and management positions including that of Food Business Manager. Frank knew his product and was very hands-on and creative in assisting his clients. Frank was well known for his love of fishing, squash (until his knees gave out) and cows, with a strong commitment to his family. He loved a joke and requested that bright shirts be worn to his funeral. They were! Our sympathy is extended to Frank’s wife Olive, daughters Tammy and Wendy and his many friends and colleagues in the industry. Vale Rolly Higgins FAIFST We are also saddened to record here the passing in January of Life Fellow Rolly Higgins at the age of 93. Rolly was an Associate of Sydney Technical College in Industrial Chemistry. His food industry career began as Assistant then Chief Chemist at Riverstone Meat Company, followed by Chief Chemist at Leeton Coop Cannery. Rolly then moved to Edgell Birdseye where he worked until he retired. His positions included Chief Chemist Edgell Bathurst and Product Development Manager Edgell Division of Petersville. One of his major projects at Edgell was to commission the Gerber Baby Food line. He also contributed internationally to the Codex Alimentarius Committee on canned fruit and vegetables, and on the judging panel for the IFT International Award. A Foundation Member of AIFST, Rolly was highly respected by his peers. We acknowledge his Edgell’s colleague David Collins MAIFST for bringing this to our attention and extend our sympathy to all of Rolly’s former colleagues, family and friends.
Report of 2010 Convention coming in October
July 13-16
2009 Official Opening
It is ‘Crunch Time’ – a timely and appropriate title for this gathering. It’s crunch time for many reasons – most notably the economic downturn, which has presented many challenges for the industry in financing and development activities. Fortunately people have to keep eating, so in many ways we are less affected by it than many industries. Nevertheless, we still face this challenge and need to overcome it. It’s crunch time too because we live in a world with diminishing resources, rising populations and labour costs that are lower than Australia’s. The World Bank estimates that food production will need to double by 2050, when the middle class in China and India alone will be larger than the combined Western economies. The G8 countries last week announced a “food security initiative”, committing more than $12 billion for agricultural development over the next three years. This initiative signals a shift from food aid to long term investments in farming in the developing world. This $12 billion investment will more than triple spending on agricultural development because G8 leaders recognise there hasn’t been enough investment in agriculture and food security. Pricing trends and the economic crisis have led to increased global hunger, and this initiative reverses decades of policy where countries focused almost exclusively on food aid. Countries like America and Japan are stressing the need for long term investment in agricultural development in countries like Africa. Globally, the number of chronically hungry people has surged above one billion as the impact of the financial crisis compounds the effect of high food prices. The interdependency of the global food trade and the underlying domestic and international pressures on food prices from increasing population, loss of agricultural land, climate change and energy prices, means that the implications for domestic consumers and producers cannot be ignored. The rapid increases in food prices in recent years has begun to focus the attention of governments across the world. With global populations predicted to rise to nine billion by 2050, pressures on our current production systems, including the availability and price of food is likely to remain very topical, not only for farmers, but also for the wider community. So the challenge is for all in the industry to establish better and more efficient ways to turn our naturally grown food into desirable food products that can not only compete with imports at home markets, but sell for a good return on the international markets. Queensland food research initiatives In 2010, we will shift our food research and pilot plant facility to a new base on the Coopers Plains Food and Health Precinct. The food research laboratories are part of a $70 million facility and will focus on ways to help people live longer, healthier and more fulfilling lives through advances in healthcare, medicine, food and nutrition. The first of its kind in Australia, the Health and Food Sciences Precinct will cover both human and animal health and food sciences in one physical location. The scientists will co-locate with Food Science Australia staff moving from Cannon Hill. Scientists from Queensland Health, Department of
Primary Industries and Fisheries and the CSIRO will join together to
create a vibrant knowledge centre for health and food. It will usher
in a new era in food industry research for Queensland where we will
work more closely with our partners for the industry. A fresh approach The bottom line is that more and more people have less money in their pockets to spend on goods of any kind, including food. The concept of ‘value’ therefore becomes more important. The pressure is even greater now to rise to the challenge of improving efficiencies in production, streamlining processes and maximising the delivery of healthy and appetising foodstuffs that consumers perceive as good value. To meet these challenges, last year I announced ‘A Fresh Approach’, a long term strategy to grow Queensland’s primary industries. The Fresh Approach initiative refocuses the way the
State Government entity, Queensland Primary Industries and Fisheries,
works to achieve our vision of a $34 billion industry by 2020, ie almost
three times today’s value.
Since I announced this initiative we have achieved some significant outcomes, including:
In 2006/07, the food processing industry in Queensland, employed 47 000 people in 3000 enterprises, 99% of which are small to medium sized businesses. Growth in the processing of Queensland produce to higher value forms is vital to Queensland meeting the government’s target of 100 000 new jobs. It truly is an area with huge potential and we want to foster that. Value added foods program By way of example, I will describe a new, albeit
small project we are working on that will give you an insight into how
we work and what we want to achieve. The project aims to develop a new ‘all-Aussie
salad’ from native plants. This small but exciting project shows
that value added foods is flexible and open to new ideas if we think
our research and support can help an industry grow. Although only at
a very early stage, this exciting initiative could also help increase
Indigenous participation in the blossoming bush foods industry. As well as exciting new niche projects such as the native salads project, our research team has a major focus on completing the ‘gate to plate’ leg of the value chain. Our work in sugar, horticulture and seafood research in particular is helping the industry understand and address the needs of consumers. We focus our research on the three key drivers for consumers of ‘health’, ‘quality’ and ‘convenience’. This formula is delivering practical results in partnerships that have immediate benefits for industry. Convenience At this event, for example, one of our scientists Kent Fanning will discuss the success of the QPIF-bred Queen Garnet plum, which complements fresh products to achieve a year-round presence of plums in the market. This new variety of plum has been selected, not only for its production capability but for its high content of health components. Its deep red to black colour is due to anthocyanin, with levels up to five times higher than other plums and superior to highly coloured berries, such as blueberries and blackcurrants. Its rich pigmentation has potential as a natural food colour to replace artificial colours linked to hyperactivity reactions and its high level of anthocyanins also have a range of health-enhancing bioactivities. These include antioxidant, anti-cancer and anti-diabetic properties. We are proud of this great new fruit that will have national and international competitiveness embedded in its breeding and selection. We are also looking at convenience in seafood. Our researchers are looking at natural preservation techniques to support the extension of fresh seafood into the ready-to-eat supermarket category to distinguish it from cheaper frozen imports. This same technology, predominantly using native herbs as natural preservatives, is also being trialled very successfully to extend the shelf life of fresh tropical fruits, including even cut fruits. We anticipate a time in the not too distant future when you will not go to the vending machine to buy a chocolate, but more likely a package of fresh cut, ready to eat fruit. We anticipate you will buy it at a reasonable price and it will look and taste as good as it did the moment it was cut. We showcased this technology recently to key personnel from the food industry, including school and hospital leaders, and the feedback was very positive. We can also highlight a success in the sugar industry, where we have completed two new processes for adding value to sugar. We have helped develop the LoGICane low glycemic index sugar product, launched in March 2009 and natural cane juice targeted for commercial production in the coming year. Queensland Government supports
Convention The Queensland Government is a major sponsor of this event, in particular via DEEDI, of which I am one of four responsible Ministers. We did this because we believe that AIFST has the full support of the Australian food industry to lead the way and provide a pathway to our future. We commend AIFST for its proactive approach bringing all in the industry together for this, the 42nd Annual Convention. As well as providing funding, staff from DEEDI have
worked with the organisers on both the Convention Committee and also
on the Technical Committee. Now the event is upon us, you will also
see our scientists and technical staff playing a significant role in
delivering their latest research findings to delegates.
Crunch time in Brisbane The 42nd Annual AIFST Convention was back in Brisbane in 2009, once again at the South Bank riverside venue of the Brisbane Convention and Exhibition Centre. Challenges are mounting for the agrifood industry. They include business survival in the global financial crisis (GFC), issues of environmental sustainability, food safety and security, plus health and other consumer and stakeholder demands, all within a global marketplace. It is truly Crunch Time for the industry and these issues became the focus of this Convention. The Convention itself was not immune to the impact of the GFC. Nevertheless more than 400 delegates attended the three day event, which included more than 70 papers in 23 Plenary and concurrent sessions, 65 Posters and some 40 stands in the Trade Exhibit. There was also a fourth day of three separately bookable Workshops. 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. Crunch time for food in Queensland We were equally fortunate to have the Hon Tim Mulherin, Minister for Primary Industries, Fisheries, Rural and Regional Queensland to officially open the Convention. He is one of four Ministers responsible for this new portfolio. He sees food processing as an untapped employment opportunity within Queensland, which wants to move from being the raw material supplier for other states to the “state that puts food directly on our plates”. “We have a vision to build a $34b industry by 2020 – that is almost three times today’s value and we can only do this by food processing and responding to changing demands,” he said. Crunching the issues The third speaker in the opening session was Dr Sheri Schellhaass, Vice President Research and Development, General Mills, USA and President of IFT. In speaking on the changing face of food product development, Sheri raised the issues of rapidly changing information technology, shifts in the demographics of the workforce, changing consumer needs and environmental and economic realities as all influencing food product development. There is also a need to use ethnography in understanding the consumer, ie observe what people do rather than asking them what they do. AFGC’s Chief Executive Kate Carnell then spoke of the need for a National Food Industry Strategy for Australia. She believes that Australia needs simple food messages backed by good data, so that pseudo science and community activism do not inappropriately influence government policy. Other topics addressed by Plenary speakers were food allergies (Dr Ronald van Rees, an immunologist from the Netherlands who reported on some innovative work to remove allergens from specific foods); packaging (Dr Jose Lageron, Spain and Dr Alaster Yoxall, UK) and product development (Anne Goldman, Canada and Professor Allan Anderson, New Zealand). Dr Yoxall’s two presentations were very well received. Using videoed interviews with his own parents he highlighted the potential social impact of difficult to open packaging on the elderly, and the innovative biomechanics work he is undertaking on the human hand’s ability to open the lids of jars. The allergy theme was continued with a half day workshop on Thursday facilitated by Robin Sherlock for the Australian Allergen Bureau, while Professor Anderson and Ms Goldman respectively held Workshops on New Product Development… and … Consumer Product Research. Crunching the communication
AIFST also embraced “new media” this year, with a live webcast of the first two Plenary sessions available for members who could not attend the Convention. This received some excellent feedback and remained accessible via the AIFST website for a month after the Convention. A ‘twitter’ account was also set up to assist in publicising the event. Once again the National Office retained a PR company to promote the Convention and to handle media enquiries before, during and after the event. One outcome was filming during the Convention, including lengthy interviews with two speakers, for an ABC Landline story on water sustainability, aired on 16 August. Featured were J R Vickery Keynote speaker Dr Claus Conzelmann and CSIRO’s Brad Riddout who spoke on Water footprinting in the agrifood sector. The Convention also received 39 additional media exposures between April and the end of August. These included three radio interviews with Alister Yoxall and one with Kate Carnell, five print exposures and 30 on-line, with an estimated commercial value of almost $100 000. Crunching the carbon footprint
This year AIFST was fortunate to have the involvement of Miguel Alvarado a student from Mexico completing his Masters of Environmental Management at the University of Queensland under the supervision of Margaret Renouf of UQ’s Working Group for Cleaner Production. As in 2008, EPA Victoria’s Event Carbon Footprint Calculator was used. This showed that the estimated carbon footprint for the 2009 event was 17% lower than 2008, however the impact per delegate was a little higher due to the reduced numbers. One obvious initiative at this year’s event was the delegate “satchel”; a carry bag made of material from recycled plastic bottles. Time for AIFST The new President-Elect was announced as Jo Davey FAIFST, most recently Group Innovation Manager with Dairy Farmers. Jo has had a distinguished food industry career of some 25 years, primarily in dairy, and is a past NSW and National President of DIAA as well as having been actively involved with AIFST over many years. She will become President in 2011. The new Honorary General Treasurer was announced as Alan Mortimer FAIFST, also a Past President of AIFST (1991–1993). Peter Lancaster paid tribute to outgoing HGT Richard Mason FAIFST who has given of his time and skills in this position for four years, under two Presidents. He also acknowledged outgoing Immediate Past President Ken Grice FAIFST for his invaluable six years contribution on Executive and Council. This Breakfast was sponsored by food Australia in recognition of its 60th Anniversary in August. Managing Editor, Dr Barbara Munce, gave a brief rundown of the history of the publication and thanked advertisers, readers and contributors alike for their ongoing support of and contribution to the publication’s success over the years. Time to network Tuesday night saw a change of venue as delegates strolled along the South Bank promenade to the Watermall in the Queensland Art Gallery for the Danisco sponsored Cheese and Wine Evening. Delegates enjoyed a superb range of Queensland wines from Sirromet and Ballandean Estate and boutique cheeses from Gallo Dairyland, Balambah Organic Cheese and Witches Chase Cheese. The grand finale was the Convention Dinner held in the Parkside Ballroom of the Convention Centre. This year, long time sponsor the Manildra Group, was joined by co sponsor B J Harris. The winners of the student awards were announced (p 434) by AIFST Immediate Past President Peter Lancaster. He also gratefully acknowledged the hard work of all concerned in making this a truly memorable Convention. Guests enjoyed a superb three course meal featuring Queensland produce and fine wines, and a relaxed final catch up with their friends and colleagues. Those who wished were able to adjourn to the foyer during the evening to follow progress in the State of Origin rugby league match on the big screen or to let down their hair at the disco. Time to say thank you!
In addition to those sponsors mentioned previously, and in the Awards section following, acknowledgement is made of satchel sponsor Kerry Ingredients, refreshment break sponsors G C Hahn, Tetra Pak, Kikkoman, Agribusiness Association of Australia and Cheetham Salt. The Appointments Group sponsored the Early Morning Refreshments and Kingfood provided the nametag lanyards. Acknowledgement is also made of DEEDI, the Dairy Industry Association of Australia, Australian Association of Food Protection and Australian Food and Grocery Council who organised and supported specific sessions. Time for Melbourne AIFST Awards The Annual Convention is the time for AIFST to recognise the achievements of its members. 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. In 2006 the Award of Merit was renamed in honour of Dr Keith Farrer, our second President and second Award of Merit winner. The winner of this year’s Award is Dr Ailsa Hocking FAIFST. AIFST President’s Award Jack Kefford and Bruce Chandler
Awards Malcolm Bird Award Both finalists gave excellent presentations and the marks were close, however one winner emerged, Sara Cicerale, who received a plaque and a cheque for $1000. Student Product Development
Competition Poster Competition The Award in the General Category was won by Lijiang Cheng and colleagues from Dr Mary Ann Augustin’s research team at Food Science Australia Werribee for The use of water-in-oil-in-water multiple emulsions for the encapsulation of resveratrol, the Food Safety/Microbiology Category by M Chaliha, Yasmina Sultanbawa and colleagues from Queensland Primary Industries and Fisheries, DEEDI, Hamilton, Brisbane for Potential of plant essential oils to extend storage life and suppress fishy odour of chilled barramundi fillets; the Nutrition Category by Purnima Gunness, B Flannagan and Mike Gidley from the University of Queensland for Mechanisms behind the cholesterol-lowering effect of soluble dietary fibres and the Dairy category also by a team from University of Queensland including Bhesh Bhandari and Mike Gidley, with Enamul Haque as the lead author. This poster was on the topic of Protein conformational modifications, enthalpy relaxation and kinetics of water-protein interactions in MPC 85 powder upon storage: effect on solubility. In fact 52 of the posters came from just four research institutions, viz University of Queensland (20), Queensland Primary Industries and Fisheries, DEEDI, (15), South Australian Research and Development Institute (SARDI, 9) and Food Science Australia (8). They are thanked for their active participation in the Convention.
Ailsa began her career with a BSc (Hons) in Microbiology from the University of Sydney in 1971 and four years as a clinical bacteriologist. She then joined CSIRO Division of Food Research as Experimental Officer in the fledgling field of food mycology. She retired from Food Science Australia as Science Leader Mycology and Mycotoxins at the end of 2008, having gained her PhD from the University of NSW in 1986 working on the effects of solutes in membrane function in xerophilic fungi. Ailsa remains at CSIRO as a Research Fellow. During her 35 year career, Ailsa’s achievements in the area of food mycology are numerous. Those on record include over 150 journal publications plus many book chapters. Her most notable publication is as co-author of Fungi and Food Spoilage with long-time colleague Dr John Pitt, a previous Award of Merit winner. The first two editions were published in 1985 and 1997 with the third edition to appear later this year. Ailsa’s skills are focused on the areas of food spoilage fungi physiology and mycotoxin production, the taxonomy of Penicillium, Aspergillus and xerophilic fungi and, more recently, the molecular taxonomy of Alternaria and Fusarium. Her research projects have resulted in improved stability of intermediate moisture foods and preserved foods. Ailsa has investigated heat resistant and xerophilic moulds which can lead to significant levels of food spoilage not only through their presence but also the taints that they can produce in foods. To overcome the difficulties of enumerating yeasts and moulds from foods, Ailsa and her colleagues also developed media specifically designed to accurately detect and enumerate fungi from foods, some of which have been adopted into Australian and international standard methods. Ailsa is well regarded in the Australian food and related industries in relation to yeast and mould spoilage of foods, beverages and stored commodities. Some of the food industry problems that she has solved include those with the preservative resistant yeast, Zygosaccharomyces bailii; mould spoilage of bottled waters and sports drinks, particularly when these products were new to market; and identifying sources of mould contamination of foods in the factory environment. Ailsa has held a number of high profile positions in the Australian and international scientific community. These include her present role as Chairman of the International Commission on Food Mycology (since 2003); founding Secretary, International Commission on Food Mycology (1996–2003); Chairman, Editorial Board, Microbiology Australia (2000–2009; Member of Editorial Board, 1995–2000); Chairman, Publications Standing Committee, Australian Society for Microbiology (ASM); Editorial Board Member, Journal of Stored Products Research (1990–present) and Journal of Food Protection (1996–2005) and Management Committee, Journal of Food Protection (2000–2003). Ailsa has also recently accepted the position of Mycology Editor for the International Journal of Food Microbiology. In addition she has reviewed papers for many local and international journals. Ailsa has delivered presentations at scientific meetings and seminars and university lectures, totalling more than 200 in Australia and in eighteen other countries. She has conducted mycology workshops at conferences and elsewhere to assist the food industries in developing countries. She has supervised six graduate students and examined eight PhD theses. Awards conferred on Ailsa include the CSIRO Jubilee Study Award (1983; to study identification and taxonomy of Fusarium and Trichoderma); Janssen-Cilag–Australian Society for Microbiology Distinguished Mycologist Award (1998); Fellow, Australian Society for Microbiology (1993); and Honorary Reader in the School of Biological Sciences at The University of Sydney. Ailsa also recently received an ASM Distinguished Service Award. Ailsa has contributed to the AIFST for most of her career. She has been a member of the AIFST since 1974 and a Fellow since 1989. She joined the AIFST NSW Food Microbiology Group in 1986 and still remains an active member. Ailsa chaired the NSW Food Microbiology Group committee for three years, was secretary twice (totalling nine years’ service), was on the Editorial Committees for Foodborne Microorganisms of Public Health Significance (the Green Book) and Spoilage of Processed Foods: Causes and Diagnosis (the Gold Book); and Editor in Chief for the fifth and sixth editions of the Green Book. The sixth edition was awarded the Bruce Chandler Book Award in 2006. Ailsa has also made significant contributions to the organisation of Australian Food Microbiology Conferences, at which she has been a frequent presenter, as well as at Annual AIFST Conventions. Ailsa served on the Food Australia Management Committee for several years. Throughout her 35 years in food mycology research, Ailsa Hocking has remained passionately loyal to this specialist field. An admirable quality of Ailsa during this career is that while maintaining her research focus, she has adapted her research to benefit the Australian and international food industries. Ailsa has also donated an enormous amount of her time to the Institute and truly merits recognition for these contributions. She is an eminently worthy recipient of AIFST Keith Farrer Award of Merit, 2009. Student product development success In 2009, AIFST ran its Student Product Development Competition for the eighth year. 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 two finalist teams are selected. Members of the two teams prepared a detailed final report, plus an oral paper and poster which they presented at the 2009 Convention in Brisbane. They also prepared samples of their products for evaluation by the judging panel, which was comprised of representatives from the food industry. For the sixth year, the Product Development Competition was sponsored by Earlee Products. Managing Director Bob Hamilton presented the winning team with a cheque for $1000 and the runner-up with $500. In addition, MLA offered a bonus prize of $1000 for the finalist team who developed the best meat product, SPC Ardmona $1000 for an innovative product incorporating fruit or vegetables and Sensory Solutions $500 for the best application of sensory techniques to product development and presentation. Only the SPC Ardmona and Sensory Solutions were presented in 2009. All sponsors will continue their support in 2010. As the MLA prize has not yet been awarded, there is great incentive for a student team to develop a meat-based product and therefore be eligible for the prize. The deadline for Preliminary Proposals for the 2010 Competition is 15 March 2010 (aifst@aifst.com.au). Current students working on university product development projects are also encouraged to start planning for entry into 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 2009. Product formulation and
target market Its ingredients include gluten free flour, soy flour and grits, lecithin, poppy seeds, linseeds and sesame seeds. Gluten free flour was the major component of the crackers and is comprised of maize starch, tapioca starch, rice flour and hydroxypropylmethylcellulose. This combination of ingredients provides the desirable characteristics of wheat gluten, without inducing allergic reactions in susceptible consumers. Soy flour in conjunction with the gluten free flour produces easily sheetable biscuits and aids in ensuring consistent and even dough rise. The rolled soy beans and seeds add to the biscuit’s overall texture, appearance and flavour. A serving (30 g) provides 411 kJ, 2.1 g protein, 3.4 g of fat (with only 0.4 g saturated fat), 14.4 g of carbohydrate (with only 0.5 g of sugar) and 125 mg of sodium. Sensory evaluation of the cracker against commercially available gluten free and wheat-based crackers showed that Soyers differed in appearance, texture, flavour and overall acceptability, indicating further development was necessary; however, Soyers were considered to have a superior ‘multigrain’ look and an enjoyable flavour. The judges of the competition felt that Soyers was a concept that could be marketable and commercially manufactured. Production and packaging Product formulation and
target market The glutinous rice mixture is comprised of glutinous
rice flour, wheat flour and potato starch. Glutinous rice flour gives
the product its texture and mouthfeel, while the cooked wheat flour
sustains the height of the product. The potato starch functions as a
thickening agent. Extra light virgin olive oil is sprayed onto the surface
of the ball and contributes a smooth mouthfeel to the product. Production and
packaging The product was considered best consumed fresh but trials determined that the product retains its best sensory attributes for up to four days under refrigeration. The sensory quality of the product becomes unacceptable before microbial spoilage occurs. Further work was recommended to investigate methods of stabilising the product and extending its storage life. The team decided that the product itself was the selling point so packaging was kept simple. A transparent, hand-sized box was selected. A requirement of the box material was a high barrier to water migration from the product to prevent dehydration.
Congratulations Ken! AIFST Fellow honoured Dr Alex Buchanan FAIFST has recently received two prestigious awards. In the Australia Day Honours 2009, Alex received an Order of Australia Member in the General Division (AM) for “service to food science and technology, particularly though research supporting aid programs in the South East Asia region, and to the community”. Alex is also the 2008/9 recipient of the Rotary International Global Alumni Service to Humanity Award. This Award was created to honour “outstanding former program participants whose extraordinary service to humanity and professional achievements exemplify the Rotary ideal of Service Above Self”. A member of the Rotary Club of Melbourne, Alex’s accomplishments include the development of the Australian milk biscuit, a high protein biscuit used by the Australian government and many Rotary clubs for emergency food aid, and the creation of affordable, nutritionally balanced infant food for health centres in Thailand. He also helped implement the first successful cooperative food research projects between Australia and Southeast Asian nations and was for a number of years based in Kuala Lumpur. The Award will be presented at the 100th Rotary International Convention in England in June. Alex was the recipient of the AIFST Award of Merit in 1978. AIFST at Food Micro and Fine Food Perth In March, AIFST held/participated in two successful events. The 13th Australian Food Microbiology Conference was held in Melbourne in March. It attracted some 230 delegates from around Australia. Delegates represented a cross section of those from industry, including the major FMCG companies, small manufacturers, the fresh produce industry, major supermarkets, those providing goods and services to the industry plus those from academia and research. The Trade Exhibit was sold out well in advance of the Conference. AIFST acknowledges the 13 exhibitors and all sponsors including the major sponsor Oxoid for their support. Immediately prior to this Conference, AIFST Executive Manager Mel Malloch and a team from the WA Branch committee mounted a stand at Fine Food Perth. This promoted both the advantages of Institute membership, particularly to the technical staff at many SME food companies, and also Cook Chill for Foodservice and Manufacturing (Blue Book) which contains practical food safety guidelines for this sector. There was a steady steam of visitors to the stand who went into the draw for a copy of the Blue Book. In all, the event had 180 exhibitors and more than 5000 visitors. AIFST at Fine Food in Sydney Continuing its initiative to “spread the message”, AIFST recently had a stand at Fine Food Australia in Sydney in September 2009, following successful participation in the Melbourne event in September 2008 and in Perth in March 2009. According to the organisers the event was a great success; despite the “doom and gloom … of the Global Financial crisis, the food industry came together with business on their minds…”. More than 25 000 visitors, including some 1300 from 46 other countries visited the 1000 exhibitors. These included more than 200 exhibitors from 32 other countries, with major participation from Brazil, Cyprus, China, France, Korea, Spain, Taiwan, Thailand and USA. The AIFST stand, manned by Mel Malloch and other members of the National Office team and NSW Branch committee, was very busy. AIFST promotional material and back issues of food Australia were distributed, new members and subscriptions were signed up and publications, in particular ‘The Blue Book’, were sold. AIFST respresented at IUFoST 14th World Congress The Chinese Institute of Food Science and Technology (CIFST), under the auspices of the International Union of Food Science and Technology (IUFoST), hosted the 14th World Congress of Food Science and Technology at the Shanghai Everbright Convention and Exhibition Centre in Shanghai, China in October 2008. The theme was Food for Health and Wellbeing – Where Tradition Meets the Future. China was an inspiring choice for the Congress having a rapidly growing food industry with a mix of both traditional and modern foods and a long history of promoting health and wellbeing through appropriate foods and beverages. Also 2008 was the year of the XXIX Olympiad. Plenary presentations from well known figures were a highlight of the Congress, and included Dr Jørgen Schlundt, WHO, Switzerland (International food safety – Recent recognition of joint responsibilities); Dr Patrick Wall, University College Dublin, Ireland (Challenges for the global food chain); Professor Soichi Arai, Tokyo University, Japan (Functional food science and technology in Japan – State of the art); Professor Chen Jian, Jiangnan University/CIFST, China (Tradition and innovation – Recent advances in traditional fermented foods and functional foods in China); Professor Paul Singh, University of California-Davis, USA (Designing food systems for manned space explorations); and Professor Colin Dennis, Campden and Chorleywood FRA/IUFoST Scientific Council (Technologies shaping the future), who replaced 2007 World Food Prize laureate Professor Philip Nelson, USA, at short notice. Following the lead from the 13th Congress in Nantes, France in 2006, each Plenary paper was followed by a selected young researcher from around the world, and included AIFST member Dr Lydia Ong, University of Melbourne, winner of the 2007 AIFST Malcolm Bird Award for Young Members. While Lydia is curently affiliated with Melbourne University, the work for which she received the Malcolm Bird Award and which she reported at IUFoST was undertaken while she was a PhD student at Victoria University. The Congress attracted 2200 delegates from 74 countries, to hear the seven Plenary speakers and six young researchers plus another 308 oral presentations featured in 28 technical sessions and 60 symposia. There were 900 posters. CIFST organisers were assisted by 80 student volunteers from local universities. The Congress also hosted a World Food Expo of local and international exhibitors. Major overseas contingents were from Korea, Japan, Thailand, Australia and the USA. The Australian contingent of about 50 included 25 students and four staff from Curtin University of Technology in Perth, WA, current AIFST President Peter Lancaster, and former Presidents Alan Mortimer, Emeritus Professor Ken Buckle and Professor Chris Hudson. Alan was one of ten recipients of CIFST Friendship Awards, presented by CIFST President Professor Pan Beilei, for his assistance to CIFST when he was IUFoST President in 2003–06. Alan’s company, ABC Blending Co., also provided travel funds to enable Lydia and student member Hugh Dircks (2008 AIFST Malcolm Bird Award winner) to travel to China.
Alan Mortimer receives his Friendship Award from CIFST President Professor Pan Beilei
Young Members Hugh Dircks (Front
L) and Dr Lydia Ong (Front R) with
The Australian/AIFST contingent at IUFoST, the Curtin students in their distinctive jackets. Dr MS Swaminathan, who holds the UNESCO Chair in Ecotechnology at the MS Swaminathan Institute in Chennai, India, and was the first World Food Prize laureate in 1987, presented the IUFoST Distinguished Lecture (Achieving sustainable nutrition security for all and forever), and was a member of the panel discussion on food security. Outgoing International Academy of Food Science and Technology (IAFoST) President Ralph Blanchfield (Honorary FAIFST) (UK) presented certificates to 25 newly elected Academy Fellows, including Professor Albert McGill FAIFST (formerly Victoria University) and Professor Laurence Melton (member, Auckland University, NZ). The theme for Congress 15 in Cape Town, South Africa on 22–26 August 2010 is Food Science Solutions in an Evolving World. This is already in the food Australia online diary and updates will be provided as they come to hand from the South African Association of Food Science and Technology (SAAFoST) and IUFoST. Ken Buckle Cook chill for foodservice
and manufacturing:
The content includes Useful background information is provided in the substantial Appendices. This includes food microbiology, food safety regulations, pasteurisation/heat treatment, 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 very affordable publication. Order from the AIFST online bookstore on www.aifst.com.au or contact aifst@aifst.com.au or (02) 8399 3996 to request an order form. 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 or from www.aifst.asn.au.
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.
|
On
25 February 2010, during the NSW Food Microbiology Group, The Year
that was 2009 event, Jeremy Chenu, the John Christian
Young Food Microbiologist of 2009 was presented with his award by
Dr John Christian, who was overseas at the time of the meeting
last year. The title of his presentation was, Cronobacter (Enterobacter
sakazakii) can be simultaneously detected with Salmonella on a chromogenic
agar plating medium.
Winner
of the 2009 President’s Award, Dr Megan Sheehy
was unable to attend the 2009 Convention in Brisbane to accept her award.
She was therefore very pleased to receive the Award from AIFST President
Dr Michael Eyles, when he attended the SA Branch Christmas
function at the end of November last year. Megan was nominated by her
Branch colleagues for many years of dedicated service. More information
on Megan’s efforts for the Institute was in the Convention feature
in the October 2009 issue of food Australia (Food Aust. 61(10):
433).
I
thank the organisers for inviting me to open this major event today.
It is a privilege to have this opportunity to address food industry
leaders and the many people who work so hard for the industry in this
State and more broadly across the nation. Queensland Primary Industries
and Fisheries has carriage of much of the food science research agenda
carried out at the State Government level, and I want to speak about
the food science initiatives we are currently working on.
I commend
the organisers for their work in staging this important event. This
Convention plays a major role in addressing the challenges I have spoken
about by bringing you, the people with the skills and the knowledge,
together to help provide the answers, learn from each other and map
the food future of our State and our nation.
Convention
planning started more than a year in advance and the committees worked
tirelessly to create a successful event and a quality technical program
which attracted a record number of overseas speakers. Trish
Desmarchelier was Convention Chair, ably supported by John
Hine, Ken Mackenzie, Ed Stuttard
and Karyn Manktelow. The Technical Program Committee
headed up by Roger MacBean, included Hilton
Deeth, Ellis Hogetoorn, Mike Gidley,
Gordon Robertson, Stuart Johnson,
Mike Weeks, Wesley Pritchard and Steven
Nottingham. They were, as usual, more than ably supported by
the AIFST National Office team, notably Mel Malloch,
Executive Manager, Vicki Wallace Financial Controller,
and Julie Bennett Convention Coordinator, together
with Janet Stanistreet (Registration Desk),
Mark Whiskin (Trade Displays) and other members of the publication
team who prepared the printed material. The students from the
University of Queensland were also highly visible in their
bright blue AIFST rugby shirts, and provided invaluable assistance to
the organisers and delegates alike during the week.
The
theme of the Convention was well and truly embraced by the next presentation
in the opening session, The J R Vickery Address, named
in honour of AIFST’s first President. We were honoured to have
Dr Claus Conzelmann, Vice President – Safety,
Health and Environment, Nestlé Group Switzerland who addressed
the topic The food industry’s role in feeding the world sustainably.
A major point made was that while all are concerned with Global Warming/Carbon
Footprint, we should be equally concerned with the Global Drying/Water
Footprint impact of an activity. In particular we need to be concerned
about the use “black water”, water withdrawn from the environment
beyond its natural rate of replenishment, especially “fossil water”
deposited in underground aquifers during the ice ages millennia ago
and which is extracted in a similar way to oil. Such major aquifers
exist in Africa, USA and Saudi Arabia, as well as Australia. Despite
what many may think he advised that modern agriculture and food production,
by ‘economies and ecologies of scale’, have made food more
affordable and have reduced the environmental impact per unit of food
production, in particular compared to home made alternatives. Sustainability
is also becoming a point of differentiation in the market and may well
become a cost of entering the market, particularly with global retailers.
The
second session on Day 1 was a Plenary on the theme of Sustainability
in food processing with presentations from four of our overseas
visitors. The session began with the concept of reducing waste by the
Total exploitation of agrifood chain co-products and biomass
from Dr Keith Waldron Head of Sustainability in the
Food Chain Exploitation Platform, Institute of Food Research Norwich.
UK. Some co-products are important sources of hydrocolloids, dietary
fibre, food ingredients and animal feed but ongoing innovative R&D
is required to fully exploit the potential. He was followed by Dr
Gary Tucker from Campden BRI UK on sustainable thermal processing;
Lars Lundahl from Tetra Pak Sweden, who outlined Tetra
Pak initiatives in packaging sustainability and liquid and dairy processing
efficiencies; and Professor Erich Windhab from ETH,
Zurich on engineering research to optimise energy efficiency and environmental
sustainability in various food processing operations.
The
Convention was fortunate to have as a Plenary speaker on Day 2 Dr
V Prakash an international leader in food research. Not only
is he Director of the Central Food Technological Research Institute
in Mysore in India where he is also President of that country’s
Nutrition Society, he is the current President of the International
Academy of Food Science and Technology (IAFoST), a body of IUFoST,
who generously supported Dr Prakash’s visit to Australia. Dr Prakash
spoke on the integrated food processing chain as it impacts on food
and nutrition security and gave as an example the historical lost nutrition
from rice bran and the significance now of rice bran oil, of which India
is a major producer.
In
addition to the large number of overseas speakers, AIFST continued its
international communication and collaboration by hosting the visit to
the Convention of five Presidents of international sister organisations.
In addition to Dr Sheri Schellhaass from IFT (USA), Wai Ming
Ser-Low, visited us once more from the Singapore Institute
of Food Science and Technology (SIFST), David Pooch
from the New Zealand Institute (NZIFST), Janice Baker
from the Canadian Institute (CIFST) and Rosie Maguire
from the South African Association of Food Science and Technology (SAAFoST).
In a Plenary session opening Day 2 they each addressed the topic of
communication strategies within their own organisations and the challenges
which they face. They all outlined the role of their websites and the
degree to which they had embraced the new “social media”.
In addition, Ms Maguire extended an invitation to all to visit Cape
Town in August 2010 when the SAAFoST will host the IUFoST 15th World
Congress of Food Science and Technology.
Some
60 members braved the early morning start to participate in a new AIFST
initiative, an AGM Breakfast. While enjoying a ‘healthy’
and tasty light breakfast, members received the reports of Council and
discussed the activities, achievements and future challenges of AIFST.
An important part of the AGM this year was the inauguration of the new
President and the announcement of other elected Office Bearers. Outgoing
President Peter Lancaster FAIFST, passed over the Chain
of Office to the new President Dr Michael Eyles FAIFST.
A former Chief Executive of Food Science Australia, and Executive Director
and Group Executive at CSIRO, Michael is currently Executive Manager,
Simplification Initiative at CSIRO. Michael has been actively involved
in AIFST for more than 30 years, in particular with the activities of
the NSW Branch Food Microbiology Group and the food Australia
Editorial Board. He received the Award of Merit in 2003.
AIFST
and the Convention Organising Committee truly appreciate the support
of so many sponsors and exhibitors.
Kirsten
Zadow, Interim Chair of the 43rd Annual Convention, invited
all delegates to next year’s Convention, Creating the Future
of Food, to be held in Melbourne. The dates and venue have now
been confirmed as 25–28 July 2010 at the Sebel Albert Park, Melbourne.
Delegates are invited to come and explore the interaction of body, mind
and passion in creating the future of food for our customers and consumers.
Phillip Strong has now taken on the role of Convention
Chair and Elaine Conroy is Technical Committee Chair.
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, 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 2009 Award
was won by Dai Suter and Fiona Fleming
from George Weston Foods and The AFGC Allergen Forum for their paper
on Cereal food allergy issues, opportunities and the way forward
for industry. This paper was considered a good overview of the
topic and of particular practical use to the food industry. In fact
it was based on a presentation to the previous year’s Convention
in Sydney. Convention presenters are encouraged to prepare their paper
for publication in food Australia. This makes them eligible
for this award and also allows the content of their talk to reach a
much larger audience.
Also
presented was the fifth Bruce Chandler Book Prize for
AIFST members who are authors of a nominated book published in the past
six months–five years and adjudged 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 winners this year were Brigitte
Cox FAIFST and Marcel Bauer for their book
Cook Chill for foodservice and manufacturing: guidelines for safe
production storage and distribution (The Blue Book). This publication
is published by AIFST and was launched at the 2008 Convention. In the
intervening 12 months it has sold almost 700 copies and in the words
of one of the judges, “is already a key reference document for
our cook chill process, HACCP plans and CCP management”.
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 submission,
with finalists also then judged on their presentation at the Convention.
The two finalists were Sara Cicerale, Deakin University,
Victoria, who spoke on The influence of heat on biological activity
and concentration of oleocanthal and Shantel Sager,
George Weston Technologies, NSW, who presented Acrylamide: a carcinogen
of concern or hot air?
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 selected were David Chua, Sarah
Crennan and Trevor Goltz from the University
of Queensland with “Soyers” gluten free biscuits
and Tina Wong, Yuk Yue Yeung and Ivy
Loh from the University of South Australia with Tai –chi
balls, a glutinous rice/fruit snack suited to sushi bars. The latter
presentation was particularly entertaining, taking the form of an interview
on a lifestyle food program. Both finalist teams received an all expenses
paid trip to Brisbane for the Convention and a certificate of participation.
The winning team, from University of Queensland, 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 and $500 from Sensory Solutions for
the best application of sensory techniques. The runner-up team from
University of South Australia received a cheque for $500. MLA
also offers a prize for the best meat innovation product. However as
no products this year had a meat component, this was not awarded. Student
groups intending to participate in this competition in future years
are encouraged to consider a meat based food product and be eligible
for this prize. Don’t miss the Product Development Feature in
the March 2010 issue of food Australia for more on these two
new products. 
This year
the Poster Competition had three industry sponsors: DSM Unlimited
(General Category), Ingredients Plus (Nutrition), and r-biopharm
(Food Safety plus the Day 4 Food Allergen Workshop). AIFST supported
the fourth category, Dairy. Posters are an increasingly important part
of scientific meetings, providing opportunity for a larger number of
delegates to participate directly in the Convention and allowing the
wider communication of research and other material. This year there
were 65 posters, twice as many as in Sydney last year, which were judged
in the four categories. Each winner was presented with a certificate
and cheque for $300.
The
winner of the AIFST Keith Farrer Award of Merit 2009 is Dr Ailsa
Hocking FAIFST an Australian food mycology expert of international
renown.
Soyers
Gluten Free Crackers – gluten and dairy free, cracker-styled savoury
biscuit
TAI-chi
Balls
Emeritus
Professor, Ken Buckle FAIFST, a past president of AIFST
(1995-7), Award of Merit winner (1990) and current Public Officer has
been elected a fellow of IFT (US). He was recognised “for more
than 30 years of service to the Australian Institute of Food Science
and Technology (an IFT sister organisation) and for his commitment to
teaching and promoting food safety”. The latter includes contribution
of his expertise in the area of food safety and food technology as a
teacher and mentor for over 40 years. Over the course of his career,
Professor Buckle served as Head of the Department of Food Science and
Technology at UNSW, Associate Dean (International Development) for the
science faculties, and was UNSW’s first Director, China Relations.
He was awarded a Centenary Medal by the Australian Government for ‘service
to Australian society in food science and technology’. His international
contributions include President of the International Academy of Food
Science and Technology (2001–03). 
Following
on from Guidelines for Chilled Food Production Systems, including
Food Safety Program published by the Australian Cook Chill Council
in 2000, this new book 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. It was launched in July at the AIFST Annual Convention in Sydney.
