Largely through the effects of the global pandemic, the last 12 months has seen tremendous changes in our way of life, way of working and way of thinking. This year’s Convention picks up on this theme, with a focus on some of the challenges and opportunities presented to food science and the food industry in a world where “change” can seem to be the only constant.
Over two days with plenary and four concurrent session streams, the convention will feature more than 60 scientific and food industry speakers from home and abroad. Food safety features strongly, including key areas of microbiological safety, allergens, and traceability systems.
Advances in nutrition, sensory and consumer science will be presented, including personalised nutrition and new opportunities at the interface of food science with each of these disciplines.
The sustainability and resilience of food systems will be examined through contrasting lenses that represent different points along the food supply chain. These include new and emerging food crops, cellular agriculture, fermentation systems, waste valorisation, packaging technologies and case studies in innovative processing.
AIFST are looking forward to a return to a more traditional convention format, with the great networking opportunities offered by a face-to-face event. Popular social events make a return – the Wine & Cheese Tasting, Young Professionals Networking breakfast and AIFST Fellows breakfast will all be held at this year.
As a final selling point, which is always popular with members, this year’s convention will run concurrently with foodpro, Sydney (25-28 July 2021). Both events will be held at Sydney Olympic Park and together will cater for a very wide range of interests.
The AIFST website has a dedicated convention page with up-to-date information on the program and speakers.