The theme for this year’s AIFST Convention is ‘Food Science - Creating the future through collaboration and innovation’
We asked some of the mentees from this year’s National Mentoring Program to respond to our question: Q: What does the AIFST22 theme mean to you? Min Dillon Food Science & Nutrition student at Murdoch University “Alone we can do so little; together we can do so much”, Helen Keller. As a Murdoch University food science student with a background in health, I think of collaboration as the homeostasis of science’s body of knowledge. Collaboration is how the scientific body of knowledge achieves equilibrium and stability, sustains life (both in theory and in application), thrives now and in the future. At Murdoch we are encouraged and supported to ‘free our think’ and collaborate with other Universities, research institutions, businesses, industry, non-profit organisations and governments. One example is the research undertaken by the Health Futures Institute, looking at the unlocking of chemical secrets in WA’s healthiest food. Another is the Food Innovation Precinct, the new home for the Food Future Institute promoting collaboration between growers, producers, scientists and international Agri-innovation firms. Innovation is the product of a thriving and healthy collaboration, creating sustainable food solutions for the future. Danielle Mansfield Food Science and Technology Diploma student at William Angliss Institute The AIFST theme of ‘Food Science – Creating the future through collaboration and innovation’ means to me the excitement of future possibilities and technologies born of in person interaction and contact. We have taken this for granted in the past. After two years of the COVID-19 pandemic it is exciting
to meet with people in person and collaborate, learn from them and network. As a current student at William Angliss Institute’s Food Science and Technology diploma, I have been privileged to collaborate with an amazing group of teachers and students with vastly different backgrounds to myself. Collaboration is important in being able to innovate as we all have our different perspectives and life stories. There is much to be done in this exciting area and I look forward to being a part of the convention so that new ideas will be sparked. Elerin Toomik PhD candidate at the University of Tasmania The food industry and food science need to work together because perhaps only in that way can there be innovation in this field. The AIFST22 convention is the perfect place where the industry can meet with scientists and broaden their respective knowledge. As a food microbiologist, it is easy to get lost in the laboratory work, but to understand the impact of the work we do, we need to have a conversation with the other side. The food industry can, on the other hand, see what the ‘wacky’ scientists are up to and potentially find new perspectives and partnership opportunities to get ahead of the competition. Kristi Ngan Product Development Technologist at Frucor Suntory In terms of innovation, it’s about how we do things differently in terms of ingredients we use, what claims we make and new processing technologies. This leads to meeting different consumers’ needs by observing trends, identifying new eating occasions and, overall, developing food products that meet peoples’ needs before they know it themselves. Not only is the future
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of food science about collaborating within a business and with their external companies (ingredient suppliers and research agencies), it’s about sharing the knowledge with the food industry (suppliers, manufacturers and universities). The AIFST conference is a great opportunity to learn about what people are working on and build connections within the industry. It makes me wonder if we should take more time to understand how companies are approaching food science and their ways of working, especially across different food categories. This may unlock ways to think differently and improve our food science mindset. Derrick D’Souza Culinarian and PhD Candidate at Victoria University I cannot imagine a young food scientist’s dream turning into reality, ideas becoming international brands, or queries answered, without mentors and guidance. Turning such dreams, ideas and queries into true innovations and breakthroughs is only possible through collaboration and support. Collaboration could be seen as the spark plug of the entire engine, the driving force of innovation. Collaboration on a national level between growers, manufacturers, technology developers, start-ups and academics, and recognition by the government through grants, research promotion and advocacy, must be at the forefront for innovation to occur. Much has been said, but much more needs to be done if we are to stay relevant and ahead of the competition. Keeping abreast of trends, navigating major movements successfully and making things happen effectively through collaboration must be our vision. The future is in our hands, let us come together - stay together - grow together.
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