Reminder


President presents award
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).


Call for nominations: AIFST Awards 2010

The AIFST Awards for 2010 will be presented at the 43rd Annual AIFST Convention at the Sebel Albert Park 25–28 July 2010. The full conditions for these awards and the nomination process as outlined in the AIFST Manual of Procedure, plus relevant nomination forms, are available on the AIFST website at www.aifst.com.au, click on Awards/National Awards. All nominations should be forwarded to the National Office mail or email address at the end of this page. Please note the different closing dates for each Award.

2010 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 of corporate members (Fellows and Professional Members) by 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: 12 March 2010

2010 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: 26 March 2010

2010 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: 12 March 2010

2010 Malcolm Bird Commemorative Award
This Award is for AIFST members under 30 years of age at 30 June 2010. A nominee shall have been a member of the Institute for a minimum of 12 months prior to the closing date for the nominations.

The basis for selection is the merit of a 1000 word Technical Abstract and a subsequent spoken presentation at the 2010 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 5 March 2010 of intention to enter would be appreciated. The completed nomination form including all of the above material must be submitted to the Executive Manager by 26 March 2010.

2010 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, with two finalist teams to prepare a full written report and give an oral and poster presentation and product sampling at the 2010 Convention. Up to three members of each finalist team will attend the 2010 Convention at AIFST expense. The 2010 competition is sponsored by Earlee Products with support from SPC Ardmona, MLA and Sensory Solutions. Detailed information on this Competition has been circulated to all Universities and Colleges who may have eligible students.

Preliminary Proposals to the Executive Manager are due by 13 December 2009.

Bruce Chandler Book Prize
The late Dr Bruce Chandler, bequeathed to AIFST a sum of money to establish an AIFST Book Prize for a book published in the past six months to five years 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 which the book was published. 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 the literature on food and which 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 26 March 2010.

2010 Jack Kefford Award
This Award for the best paper published in food Australia during 2009 by AIFST members will also be presented during the Convention.

AIFST National Office
PO Box 6436, Alexandria NSW 2015
Tel: (02) 8399 3996
Fax: (02) 8399 3997
Email: aifst@aifst.com.au


AIFST at Fine Food in Sydney

Continuing its initiative to “spread the message”, AIFST recently had a stand at Fine Food Australia in Sydney, following successful participation in the Melbourne event in September 2008 and in Perth in March of this year.

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 membership update

At the Council meeting on 12 July and Executive Meeting on 18 August, the following new members were elected or upgraded. The new Student/Graduate members were elected at Executive meetings between April and August.

PROFESSIONAL MEMBERS

New South Wales Branch
Dr Svetlana Rodgers
Lyndon Thomas

Victoria Branch
Dr Philip Button*
Prof Stefan Kasapis
Molly Tan*
Queensland Branch
Andrew Coleman
Susan Fox
David Rogers

Western Australian Branch
Dr Syed Abbas*

*denotes upgrade

 

MEMBERS

New South Wales Branch
Jerin P Abraham
Dijana Green
Steven Hather
Chris Hession
Donna Higgins
Clement Hinchliffe
Maryanne Kerin
Denis Monahan
Andrew Odd
Craig Owen
Suneta Singh
Louie Skinner

Western Australian Branch
Fong Yen Chan
Dr Janet Howieson
Peter Kampen
Edward Laferia

South Australian Branch
Lisa Ansell
Matthew Lee

Victorian Branch
Alan Abolencia
Pei Gee Chew
Katarina Marshall
Alicia Wytkamp

Queensland Branch
Megan Agnew
Chiu Hua Chan
Ashley Flanagan
Harald Hendriks
Neil Hollywood
Craig Lyon
Anthony McCormack
Huiqi Shee


Branch Annual Meetings and 2009/2010 Committees

During April, May and June, State Branches held their Annual Meetings, combining networking events with reporting to members on Branch activities and electing Branch Committees for the coming year.

The NSW Branch was the first to hold its meeting, at the NSW Food Authority on 29 April. High on the agenda was a discussion paper on Future directions for the NSW Branch of AIFST, which laid out some of the issues facing the Branch committee in the successful delivery of meetings and benefits to Branch members. This attracted enthusiastic interest. The views and outcomes will be discussed further by the Branch and Executive and an action plan determined. Following the meeting, 60 members and guests continued their networking informally while enjoying wood fired pizza and wine at Jouliana’s at the Newington Marketplace.

The former Vice-Chair David Cusack has become Chair. He thanked outgoing Chair Dr Dave Roberts for undertaking this role in 2008 and retiring committee member Alfredo Calle. New to the committee this year is David Harvey.

The 2009/2010 committee is:
Chair: David Cusack
Secretary: tbc
Treasurer: David Laboyrie
Committee: Jackie Baroni, David Harvey, Donna Ross, Anne Watson.
Co-opted members: Edward Lawes, Denis M’Gee, Belinda Mueller, Jane Murray, Alison Saliba, Anthony Watkins.

The West Australians held their Annual Meeting on 6 May when 29 members and guests enjoyed a Chinese banquet at the Han Palace Chinese restaurant in East Perth. Dr Justin Whitely, who launched the “Blue Book” at last year’s Convention, spoke to the attendees about this publication and highlighted its usefulness to all sectors of the industry involved in cook chill or ready to eat operations. Two copies were awarded as lucky door prizes.

Incoming Chair, former Vice Chair Elli Susanto, thanked retiring Treasurer and Committee member Ken Dods for many years of service to Branch. Peta Brenes has become Vice-Chair and Tuna Dincer Treasurer. Catherine Lech, Katja Lozic and Kathy Quinn have moved on while Peter Bamford and David Lee have joined and Wendy Newton has rejoined the committee.

The 2009/2010 committee is:
Vice Chair: Elli Susanto
Chair: Peta Brenes
Secretary: Hannah Williams
Treasurer: Tuna Dincer
Committee: Peter Bamford, Ranil Coorey, David Lee, Wendy Newton, Gloria Olk, Ruth Umbrello, Dr Justin Whitely.

The South Australian Branch Annual Meeting was held at the Lion Hotel in North Adelaide on 13 May. Following the meeting, more than 20 members enjoyed a sit down dinner and the reminiscences of guest speaker John Harvey OAM.

John was a foundation member and is a Life of Fellow of AIFST and doyen of the brewing industry. John was Convenor of the ‘ad-hoc’ committee, which led to the formation of the SA Branch and had many years involvement with the Branch committee and the Adelaide Conventions. He also spent 39 years at SA Brewing Co Limited.

The Branch also heard from Emeritus Professor Henry Lovell OAM FAIFST who happened to be in Adelaide on assignment. He spoke of his experiences and of the UK Institute of Food Science and Technology. Other long term Fellows present at the event included Dean Bottrill and Ken Pocock.

The Chair, Vice-Chair and Secretary positions have all changed hands. Miguel de Barros Lopes and Megan Sheehy have left the committee this year and Shannon Coombs and Jim Ralph have joined.

The 2009/2010 committee is:
Chair: Stewart Eddie
Vice Chair: Charavy Chan
Secretary: Luisa Reyes-Veliz
Treasurer: Joe McCreanor
Committee: Sutasinee Anantanawat, Carly Cannon, Shannon Coombs, Sarah Hardy, Jim Ralph, Guna Selvarajan, Kevin Stretton.

The Victorian and Queensland Branches both held their Annual Meeting on 4 June.

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 over 140 members and friends. There was sponsorship from Shamrock Food Recruitment and Rejuvacare and nine other food industry supporters who sponsored trivia rounds and prizes. Outgoing Branch Chair Kirsten Zadow passed on the mantle to incoming chair Mike Black. Cheryl Taylor is the new Secretary/Treasurer. New to the committee are Janne Hughes and Karen Baines (formerly Food Micro Group Chair).

The 2009/2010 committee is:
Chair: Mike Black
Vice Chair: Elaine Conroy
Secretary/ Treasurer: Cheryl Taylor
Committee: Kirsten Adamson (Bulletin Editor), Karen Baines, Clark Baini, Andrew Connellan, Martin Eagle, Janne Hughes, Stuart Smith and Kirsten Zadow;
Group Chairs: Michael Parker (Food Microbiology), Vivian Boghossian (Sensory), Ramon Hall (Nutrition), Mary Whelan (Cook Chill), Laura Clouston (New Product Development), Joanne Kissick (Young Members).

The Queensland Meeting took the form of a comedy night and dinner in the River Room at the Snug Harbour Comedy Club in Brisbane. This also included a trivia quiz and attracted good industry sponsorship. Lata Masih and Ellis Hogetoorn have swapped positions, to Secretary and Membership respectively. New committee members are Bronwyn Tuesley, Jana Cameron and Aachel Pratap. David Pickup, Ed Stuttard, John Hine and Stuart Johnson have left the committee this year.

The 2009/2010 committee is:
Chair: Connie Restuccia
Vice Chair: Brenda Mossel
Secretary: Lata Masih
Treasurer: Brett Kerrison
Committee: Ellis Hogetoorn (Membership), Matthew Sheilds (Newsletter), Jane Cameron, Jane Clarke, Leigh Doonan, Christopher Hope, Stepan Von Schroellkamp, Bronwyn Tuesley and Rachel Pratap.

The Tasmanian Branch held their Annual Meeting on 29 May at Zep’s Café Campbell Town. The meeting was preceded by two technical presentations on Viability of Vibrio parahaemolyticus in Australian pacific oysters and the Use of ATP as a replacement for a total plate count. The main Tasmanian committee remains unchanged. However three members of the student committee, Ann Wanasen, Adam Xiyad and Mohamed Fahud have moved on, and two new members, Craig Tobias and Siti Zulfakar, have joined.

The 2009/10 committee is:
Chair: Felicia Kow
Vice Chair: Sajid Surury
Secretary: Chris Forbes-Ewan
Treasurer: Vivianne Cameron
Committee: Geoff Allison, Bryan Brassington
Student Committee Members: Zhang Donglai, Craig Tobias, Siti Zulfakar

The 2009/10 Queensland committee was reported in the August issue (p 304). There are now some further updates to this, viz Ed Stuttard remains on the committee, as does David Pickup as Past Chair. There were also some errors with three of the names of other committee members; Matthew Shields, Jana Cameron and Aachel Pratap, for which we apologise.

 


July 13-16 2009
Brisbane Convention & Exhibition Centre


Official Opening

Queensland Government supports food research

T. Mulherin

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.

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 Queensland, we are meeting that challenge head on. It might be crunch time, but we’re doing something about it.

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.
This is just one of several infrastructure developments to form world class centres for science in Queensland.

A fresh approach
Queensland’s primary industries sector needs to embrace change to keep pace with the demands of the changing world around us. As well as the economic crisis and rising food prices, the issue of climate change, skill shortages and biosecurity threats are affecting our capacity to deliver and must be addressed by modern agribusiness.

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.
This plan with industry, education providers and research organisations aims to accelerate growth. It involves:

  • building skills for the future
  • capitalising on research and development
  • networking and modernising of services.

Since I announced this initiative we have achieved some significant outcomes, including:

  • transferring the Australian Agricultural College Corporation to Queensland Primary Industries and Fisheries from the Department of Education, Training and the Arts
  • announcing a new agri-science hub in Mareeba to focus on research, development and extension, and education and training on the Atherton Tablelands
  • signing a Statement of Intent with James Cook University to create the Australian Institute for Tropical Agricultural Sciences
  • announcing $32 million in investments for the Queensland beef industry as part of ‘2020 Beef’
  • announcing a new partnership between the government and the University of Queensland to bring together the research expertise of Queensland Primary Industries and Fisheries and UQ. The alliance will incorporate the Centre for Nutrition and Food Sciences already established at the University along with advanced interdisciplinary plant and animal research that will be negotiated as part of the formal partnership.

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
Queensland Primary Industries and Fisheries, within Department of Employment, Economic Development and Innovation (DEEDI) support a value added foods program to help develop Queensland agribusiness through food research and industry innovation. This program works to improve industry profitability, productivity and trade outcomes. We work to help Queensland industries capture market share of the increasing global interest in food for health and well-being, specifically targeting our ‘Queensland’ grown tropical and sub-tropical foods.

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.
Our value added foods scientists, together with DEEDI Indigenous Business Development officers, are currently working with an indigenous community in Hervey Bay, paving the way for a new ‘native salad’ industry.

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.
The first seeds have ‘literally’ been sown in a project involving the Dhugamin Aboriginal Community at Scrub Hill near Hervey Bay and the State Government. By Christmas our scientists will be conducting further research on the first grown product to ascertain its suitability as a healthy alternative food to traditional salads.

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
Today convenience and food goes hand in hand. Everyone wants their food ready to eat and always available. Our scientists invest time and energy looking at how to achieve commercially successful convenience products. To date this investment has been well spent as our outcomes have been very positive.

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
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.

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.
I hope you all enjoy this great event and take many things from it.


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.

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.

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
AIFST is grateful to have had the support of the Queensland Government for this Convention. The newly established Department of Employment, Economic Development and Innovation (DEEDI), incorporating the former Departments of Tourism, Regional Development and Industry and Primary Industries and Fisheries was the Major Sponsor.

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 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 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.

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.

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
A major role of the Convention is the communication and exchange of information and ideas in various ways.

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.

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
In 2008, AIFST began moving down a “greener” pathway, aiming to provide members and delegates with a Convention with a reduced environmental impact. With the Crunch Time theme for this year’s event, this initiative was continued with the collaboration of the Brisbane Convention and Exhibition Centre. Initiatives continued included energy supply from an accredited green power supplier, a monitored recycling program, close monitoring of catering to select items with less environmental impact and to reduce waste, and Convention generated printed material sourced from an FSC certified mill and printed with vegetable based inks using a carbon neutral process by an ISO 14001 accredited printer.

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
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.

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
Highlights of AIFST Conventions are the social functions, beginning with the Welcome Reception in the Trade Exhibit area on the evening of Day 1. This event was sponsored by Rejuvacare.

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!
AIFST and the Convention Organising Committee truly appreciate the support of so many sponsors and exhibitors.

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
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.


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
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 the Institute recognised former SA Branch Chair Dr Megan Sheehy, who was nominated by her Branch colleagues for many years of dedicated service. Megan has been a member of AIFST since 1992 and a Professional Member since 2000 when she also joined the SA Branch Committee. In her nine years on the Committee she was Chair for three years, Councillor for five and Secretary for one. She was also Chair of the Technical Committee for the 39th Annual Convention in Adelaide. As a young researcher Megan also participated in Young Member Awards, being a finalist for the Malcolm Bird Award twice and for the John Christian Award once. Megan was promoted to Chief Chemist at Joe White Maltings in 2007. Despite her increasing work demands she has always made herself available to the AIFST Committee and has been a mentor to newer committee members. The award was accepted on behalf of Megan by Carly Cannon, Chair of the SA Branch at the time of nomination.

Jack Kefford and Bruce Chandler Awards
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”.

Malcolm Bird Award
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?

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
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.

Poster Competition
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 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.



AIFST Keith Farrer Award of Merit Citation 2009

The winner of the AIFST Keith Farrer Award of Merit 2009 is Dr Ailsa Hocking FAIFST an Australian food mycology expert of international renown.

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.


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).

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 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
Alan Mortimer (Back L) and Peter Lancaster (Back R)

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:
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 online bookstore on www.aifst.com.au or contact aifst@aifst.com.au or (02) 8399 3996 to request an order form.


2008 Student product development profiles

In 2008, AIFST ran its seventh 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 2008 Convention in Sydney. They also prepared samples of their products, which the judging panel, selected from the food industry, also evaluated.

For the fifth 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. In addition MLA offered a bonus prize of $1000 for the finalist team who developed the best meat product, SPC Ardmona $1000 for the best fruit and vegetable product, and Sensory Solutions $500 for the best application of sensory techniques to product development and presentation. Only the SPC Ardmona and Sensory Solutions prizes were awarded in 2008.

All sponsors will continue their support in 2009. As the MLA prize has not yet been awarded, there is great incentive for a student team to develop a meat based product and hence be eligible for this award.

The deadline for Preliminary Proposals for the 2009 Competition has been extended to 16 March 2009 (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 2008.

GlutifreeVeggies on the go! – Fibre-full Roasted Pumpkin & Spinach Bar
The winning team comprised Hayden Thatcher and Joanne Kennedy-Walker from Deakin University, Melbourne with their Gluti-free – Veggies on the go! a “Fibre-full Roasted Pumpkin and Spinach Bar”. The submitted report covered the product and its formulation and specifications, its market potential and competitive framework, sensory and consumer tests, costs, nutritional and other labelling requirements plus the process, both laboratory and commercial scale, GMP and HACCP matters, and manufacturing regulations plus a relevant reference list. This entry also won the SPC Ardmona and Sensory Solutions prizes.

Product formulation and target market
The vision for the project was to develop a gluten free savoury product, which was a good source of fibre for adult women and consumers suffering from celiac disease or gluten free enteropathy, without compromising flavour or convenience. Its ingredients include wholemeal gluten free flour mix, soy and vegetables and it is low in sodium and trans fats. Vegetable gum replaces the functionality of gluten. It also contains inulin, a naturally occurring group of polysaccharides which function as a fibre as well as having a prebiotic effect. One serve provides 14% of RDI for dietary fibre The product is a pre-baked frozen product, designed to be eaten warm as a single serve snack but also suitable as a meal component. Their trials indicated that the microwave reheated product was superior to the fresh baked product.

Although presenting a pumpkin and spinach variety, the team identified two other vegetables combinations which were also suitable. Sensory evaluation was carried out over a number of workplaces and adult school campuses and focused on women. The product was rated between 3.74 and 3.81 for aroma, taste, texture and appearance on a 5-point hedonic scale, with the first two parameters rating most highly. This indicated market acceptance but also room for improvement.

Production and packaging
The report provided a commercial operation flow chart plus hazard analysis and HACCP audit tables and identified seven Critical Control Points for microbiological quality and safety, physical contamination and absence of allergens. They provided microbiological specifications for the finished product and estimated a 3–6 month frozen shelf life. A package outer was designed to meet all labelling requirements including ingredients and Nutritional Information Panel (NIP). Following an assessment of the labelling regulations the team determined that the product could make the claims “Gluten Free”, “Low Salt” and “Good Source of Fibre”.

Chocolate Banana Ravioli
The runner-up team were Yvonne Lake, Rebecca Paget and Tamara Cameron from The University of New South Wales with their Choc Banana Ravioli a sweet new dimension to a traditional savoury food. The submitted report covered market opportunity and strategy including a financial analysis, product description and evaluation including nutrition and sensory matters, process description and evaluation, safety and regulatory aspects, shelf life, packaging, labelling and environment issues.

Product formulation and market niche
This product aims to capture part of the growing specialty food industry with a target market of middle to upper income families who desire both convenience and novelty. The product blurs the line between sweet (chocolate) and savoury (pasta) to create a new flavour combination. The sweetened chocolate pasta has a banana and milk chocolate filling. It is sold chilled and must be boiled like normal pasta before consumption.

Production and packaging
The ravioli is produced in a similar way to traditional ravioli with processing steps including dough formation and extrusion, melting and mixing the filling (which includes mashed frozen banana) and shaping the ravioli. The product is then pasteurised, cooled, dried and packaged. A HACCP process flow diagram was produced highlighting the Critical Control Points. The pasteurisation process is used to increase the shelf life of the ravioli (three months chilled) and to increase food safety. The product is packaged in a rectangular container made of polyethylene laminated with nylon and polyvinyl chloride to provide strength, plus gas and water vapour properties. A modified atmosphere was also used to counteract the postharvest respiration of bananas, and to enhance microbial stability and shelf life. An outer cardboard box was used to better protect product during transport and for the labelling requirements. A sample NIP was provided however no front of pack claims were proposed as the product is a dessert, designed as a treat with a focus on taste rather than nutritional properties.


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.


 

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