Austalian Institute of Food Science Technology

6 7 BUSINESS VIEW OCEANIA VOLUME 4, ISSUE 3 BUSINESS VIEW OCEANIA VOLUME 4, ISSUE 3 AUSTRAL I AN INST I TUTE OF FOOD SC I ENCE AND TECHNOLOGY (A I FST ) key pillars. Institute President Duncan McDonald released: “The AIFST continues to navigate and adapt to both market and societal changes that continue to challenge all organisations. I am excited along with the AIFST Board and our CEO, Fiona Fleming, to be focused on continuing to build the AIFST community by adapting and delivering services and outcomes that our members value. It is important that we continue to adapt the Institute to be one that is recognised as the ‘leading choice across the food science field’ and that our members can be proud of.” Moving forward according to their 2021- 2023 strategic plan, AIFST will dedicate their resources to building their membership base, developing the association as a sustainable organisation, attract the next generation of food technologists by engaging young people and spreading awareness of potential careers in the food sector. They are committed to providing a range of learning and professional development opportunities to food industry professionals for the development of sector knowledge as a whole, as well as events and networking opportunities to foster further collaboration between industry bodies, members, and affiliate sectors. AIFST will continue to promote, build, develop, and unite their industry in the years to come, to support all involved in food science and technology as they ensure the quality, safety, diversity, efficiency, and sustainability of products that thousands of Australians eat every day. Mrs. Fleming shares some challenges currently affecting AIFST’s members. “We have had to work really hard to educate the public on the importance of food scientists and technologists and the work that they do. Our members are key from paddock to plate and hold value in a number of other industries. We identify our members as key players working in the science of feeding our future- it is crucial that the vital nature of their work is recognised and respected, so that their assets may continue to grow and develop for the betterment of all those they support.” AIFST would like to highlight their upcoming event, the AIFST22 Convention. Due to be held in Melbourne on the 23rd and 24th of August, the convention is focussed this year on: Food Science- Creating the future through collaboration and innovation. Registrations open in April, Mrs. Fleming explains. “We are really excited for AIFST22, given that we haven’t been able to hold events in person for a good long while thanks to COVID. The convention will feature an exhibition as well as a comprehensive program. Over two days with plenary and three concurrent session streams, the convention will feature more than 50 scientific and food industry speakers from across the agri-food sector. Food safety will feature strongly, alongside advances in health and nutrition, sensory and consumer science, food security and resilience, sustainability, and packaging. Innovation and collaboration will be a constant theme. AIFST will also recognise excellence in the food industry at our Annual Awards ceremony. We are offering partnerships including gold, silver, and bronze packages, exhibition booths, social functions and networking, young professionals/ mentoring breakfast, catering, program and content, and convention collateral partners.” AIFST’s strategic plan for 2021-2023 identifies a distinct vision, yearly priorities, and a clear plan of implementation, all according to their four