Call for Nominations - AIFST Awards 2012

The AIFST Awards for 2012 will be presented at the 45th AIFST Annual Convention at the Adelaide Convention Centre, 15–18 July 2012.

The full conditions for these awards and the nomination process, as outlined in the AIFST Manual of Procedure, and relevant nomination forms are available on the AIFST website at www.aifst.asn.au/awards/.

All nominations should be forwarded to the national office mail or email address. Please note the closing dates for nominations.

2012 Food Industry Innovation Award

This award recognises a significant new development in a process, product ingredient, equipment or packaging, or in the fields of food safety or logistics, which has achieved successful commercial application in any section of the Australian food industry within the last six months to five years. Nominations by corporate members, accompanied by a statement of willingness by the nominee to comply with obligations for the Award should be forwarded for the attention of the President.

Closing date: 17 March 2012

2012 Keith Farrer Award of Merit

This award is made for achievements in food science and technology in the wide areas of research, industry and education and contributions to further the aims and objectives of the Institute. Nominations by corporate members (fellows and professional members) of corporate members, not exceeding 1000 words, with bibliography if applicable, and including the nominee’s acceptance should be forwarded for the attention of the President.

Closing date: 17 March 2012

2012 President’s Award

This award recognises, acknowledges and acclaims outstanding contributions to the Institute by an individual or an organisation. Nomination by two corporate members, not exceeding 1000 words, should be forwarded for the attention of the President.

Closing date: 17 March 2012

2012 Jack Kefford Award

This Award for the best paper published in food australia during 2011 by AIFST members will also be presented during the convention.

2012 Malcolm Bird Commemorative Award

This award is for AIFST members under 30 years of age on 30 June 2012. A nominee shall have been a member of the Institute at the time of nominating.

The selection is based on the merit of a 1000 word technical abstract and a subsequent spoken presentation at the 2012 convention, which selected finalists attend at AIFST expense. Nominees must also provide a 500 word statement providing reasons that support is required for attendance at the AIFST convention, achievements in study, professional positions and Institute involvement, curriculum vitae, and a statement by a peer or department head on how the nominee has demonstrated academic excellence, leadership and integrity. The subject of the entry may be any aspect of food science
and technology including original research or critical review.

Notification by 17 March 2012 of intention to enter would be appreciated.The completed nomination form including the above material must be submitted to the Executive Manager by 26 March 2012.

2012 Student Product Development Competition

This award is open to groups of undergraduate AIFST student members. Entries consist of a proposal for a new food product; two finalist teams will prepare a final written report and give an oral and poster presentation and product sampling at the 2012 convention. Up to three members of each finalist team
will attend the 2012 convention at AIFST expense. Detailed information on this competition has already been circulated to all universities and colleges who may have eligible students.

Preliminary proposals to the Executive Manager are due by 17 March 2012

Bruce Chandler Book Prize

The late Bruce Chandler bequeathed funds to establish an AIFST Book Prize, for a book that has been published in the past six months to five years and is judged to make the greatest contribution to food science and technology. At
least one author must be a financial member of the Institute for two consecutive years prior to the book’s publication. A multiple author book may be eligible provided that the editor and the majority of the authors are members of the Institute.

Nominations of up to 1000 words must set out the contribution that the book has made to food literature, this may be accompanied by published reviews. Copies of the nominated book must also be supplied. Full conditions for
the award should be obtained from the National Office.

All submissions to the Executive Manager by 17 March 2012.

New Code of Professional Conduct

At the AIFST Extraordinary General Meeting held on 10 July 2011 at the Sydney Convention and Exhibition Centre, Darling Harbour, a special resolution to amend the Constitution (Version #19) by replacing the Code of Professional Ethics [Clause 3 (w)] with a shortened Code of Professional Conduct was approved.

In the pursuit of their profession all members of the Institute agree to observe and be bound by the Code of Professional Conduct to:

• act in accordance with the objects of the Institute;
• conduct themselves in such a manner as to reflect
  credit upon, maintain the standards of, and advance the
  profession of food science and technology;
• aim in their work to enhance the health, well-being and
  safety of the public;
• act in compliance with all appropriate statutes and
  authorities;
• publish observations, statements and scientific research
  objectively, fairly and accurately and maintain objectivity
  when reviewing the work of others;
• make public statements in the name of the Institute only
  when authorised;
• respect any confidence gained in a professional capacity,
  and not use confidential information for personal gain nor
  disclose it to third parties without permission;
• avoid conflicts of interests or any appearance of
  impropriety, and act honestly at all times;
• acknowledge the work and contributions of others and
  afford to those under their direction every opportunity to
  advance their knowledge and experience;
• recognise a responsibility towards the development of the
  next generation of the profession.

The Code of Professional Conduct is available on the website for all members and prospective members to view. www.aifst.asn.au

Nigerian book appeal

The Institute would like to acknowledge a number of members who kindly donated to an appeal to purchase 30 copies of the publication Food Science and Technology, edited by Geoffrey Campbell-Platt, Professor Emeritus of Food Technology, University of Reading. The books have now been sent to National Universities Commission in Abuja, Nigeria, and forwarded to 30 Nigerian Universities. We are happy to report that the books have been enthusiastically received as publications such as this are out of their reach, as they simply cannot afford them.

We thank the following members; Alan Mortimer, Ellen Kitson, Nola Caffin, Hilton Deeth, Michael Eyles, Stirk Kyle, Marea Martlew, Catharine McKean, Jayantha
Sellahewa and Professor Ronald Wills for helping us to make this special initiative a reality.

Cook chill for foodservice and manufacturing:
Guidelines for safe production, storage and distribution

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.

The content includes
1. The history of large scale cook chill systems
2. What is cook chill?
3. Cook chill flow charts and descriptions
4. Characteristics of different cook chill systems
5. Food safety support programs
6. Preparing a food safety program or HAACP plan

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 website on www.aifst.asn.au or contact aifst@aifst.asn.au or (02) 8399 3996 to request an order form.