NZIFST Conference 2023
HANDBOOK
July 2023
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Conference Handbook
Welcome
Welcome to Dunedin! NZIFST President Phil Bremer phil.bremer@otago.ac.nz NZIFST Vice-President Esraa El Shall NZIFST Executive Manager Wendy Bayliss PO Box 44322 Pt Chevalier Auckland 1022 New Zealand Phone: 022 549 8483, Email: wendy@nzifst.org.nz Website: www.nzifst.org.nz
Conference Committee Graham Eyres, University of Otago, Chair Amit Taneja, Fonterra Aswathi Soni, AgResearch Biniam Kebede, University of Otago Don Otter Evelyn Fraser, Consultant Matt Steven Neala Hart, Fonterra Brands Pankaj Sharma, Open Country Dairy Pat Silcock, University of Otago Anne Scott, FoodNZ Wendy Bayliss, NZIFST, Conference Manager Melanie Walker, Avenues Event Management
On behalf of the Conference Committee, I would like to warmly welcome you to the 59th Annual NZIFST Conference, held in Dunedin for the first time since 2001. We are also excited to bring you a joint Welcome and opening plenary session in conjunction with the New Zealand Food Safety and Science Research Centre (NZFSSRC). The NZIFST conference theme, “Food in a Changing World”, was chosen to recognise that the food industry is operating in an environment where the only constant is change. New Zealand is a small nation at Conference Chair, Graham Eyres the edge of the globe, yet we are strongly affected by the global environment and external pressures, such as disruptions to supply chains, work force shortages, climate change, sustainability targets, political unrest, and ongoing impacts of the COVID-19 pandemic. How can the food industry best respond to the myriad of challenges it is facing? The aim of the 2023 conference is to better understand the drivers of change and how the food industry and NZIFST can respond to provide the best possible future of food in Aotearoa New Zealand. The plenary speakers and session topics have been selected to facilitate this discussion. Our plenary speakers will be discussing food integrity and security; science insights into food safety, quality and health; food waste and sustainability; mātauranga Māori; and reflections on the “new normal” for the future of the food industry in New Zealand. After several years affected by border closures, we are pleased to be hosting several international speakers to add their perspective to these debates. I encourage you all to make the most of the talks, social events and networking opportunities to discuss these issues, meet new people and reconnect with friends and colleagues. Please also support the students for the poster and 3 minute pitch competitions, and help these students become the future leaders of the food industry in New Zealand. Finally, I would like to thank the conference committee for their hard work putting together this exciting programme and look forward to sharing the experience with you all.
July 2023
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Plenary Speakers
2023 Plenary Speakers The committee is pleased to announce the following plenary speakers:
Lain Jager Past Chair, Primary Sector Council Lain Jager is best known for his time with the hugely successful kiwifruit marketer Zespri where he was CEO from 2008 to 2017. During his tenure as CEO Zespri grew strongly through the impact and recovery from the bacterial vine disease Psa. Grower returns doubled, and the share price grew from $1.00 to $8.00. Today, Lain is involved in a range of investment projects in Tourism and Agribusiness, serves as a Director on several Boards, was the Chairman of the Primary Sector Council which produced the Fit for a Better World Report focused on the New Zealand Food and Fibre Sector, and is the Co-Chair of Te Puna Whakaaronui – a Food and Fibre think tank.
Brett Cowan Chief Scientist, ESR Brett Cowan has a diverse background including an honours degree in mechanical engineering, registration as a medical practitioner, studies in theology and ancient history, and an MBA from the University of Auckland. He is ESR’s Chief Scientist on the senior leadership team, responsible for leading research and he has taken on significant responsibilities in supporting the COVID-19 response and research activities for New Zealand. Brett was previously the General Manager of Business at Auckland UniServices Limited, the commercial arm of the University of Auckland. Prior to this he was Associate Professor and Head of Radiology also at the University of Auckland where he set up and directed the internationally recognised Centre for Advanced MRI. He has taught ethics at the University of Auckland and was previously deputy chair of the Human Participants Ethics Committee. Brett’s paper explores the worlds of Misinformation and Disinformation
Craig Armstrong Director (Customers), New Zealand Trade & Enterprise (NZTE) Originally a farmer from Hawkes Bay, Craig leads teams who are growing businesses in the biological and manufacturing value chains. He has worked internationally in Board and Executive capacities with Lion, Cadbury, Yoplait, Dr Pepper/7Up and Heinz and is currently a leader with New Zealand’s international business development organisation, NZTE. He’s Chair of the Industry Advisory Panel for the High Value Nutrition National Science Challenge developing scientificallyproven health foods; Chair of the Industry Advisory to MPI for development of the F&B ITP and a Board Member of the NZProduct Accelerator, assisting businesses commercialise new designs and manufacturing methods. He’s a member of the MBIE College of Assessors, and a graduate of Massey University (NZ) and of Thunderbird School of Global Management (Arizona, USA). Craig’s paper is titled: New Zealand’s national and international economy as it relates to food security
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Conference Handbook
Plenary Speakers
Mike Casey New Zealand Zero As the owner/operator of Forest Lodge Orchard, Mike leads growing operations and conversions. He is focused on demonstrating the success of an electrified orchard to our peers within the industry. These include running demonstration days and having an open door mentality to other industry, and non-industry members to reinforce the potential and viability of fossil fuel free grown produce. Mike has also completed a certificate in Company Direction, and has extensive start up experience as a former director and founder of GradConnection which was acquired by SEEK in 2019. He is also a regular investor in New Zealand and Australian startups with a focus on climate and emissions reduction technology.
Prof. Philip Marriott Professor in the School of Chemistry, Faculty of Science at Monash University Professor Marriott’s research commenced at LaTrobe University (Ph.D.) then continued at Bristol (Postdoc). Academic appointments include the National University of Singapore, then in Melbourne at RMIT and Monash University. His primary research is in comprehensive two-dimensional GC (GC×GC) and multidimensional GC, and mass spectrometry, including fundamental development and a broad applications base. Foods, flavours and beverage analysis feature strongly amongst key directions for the advanced separations technologies he has developed. Professor Mariott’s paper is titled: Do I really need to know the volatile compounds in my sample – and what should I do about it?
Dr Kathy Glass Distinguished Scientist, University of Wisconsin-Madison Food Research Institute Kathy Glass joined the Food Research Institute at the University of Wisconsin-Madison in 1985 and currently serves as Associate Director. Her primary role is to work with the food industry to develop and validate formulation-safe foods. Kathy is an active member of several advisory committees and professional associations including the National Advisory Committee for the Microbiological Criteria of Foods and the International Association for Food Protection (IAFP). She has served as Past-President of IAFP and its Wisconsin affiliate, is the recipient of the 2011 IAFP Fellow Award, the 2017 National Cheese Institute Laureate Award, and 2019 Wisconsin Meat Hall of Fame. In addition, Kathy is a regular instructor at workshops on challenge studies, Listeria control methods, and dairy and meat safety. She earned her Doctorate in Food Microbiology and Safety at the UW-Madison, focusing on formulation safety of pasteurized process cheese products. Kathy’s paper is titled: Formulating foods for microbial safety in the clean label era.
Prof. Warren McNabb Professor of Nutritional Sciences at the Riddet Institute Warren McNabb is a Professor of Nutritional Sciences at the Riddet Institute, a New Zealand Centre of Research Excellence (CoRE), hosted by Massey University. His research interests include nutrition for health, sustainable nutrition, human-microbiome interactions, physiology and metabolism. Warren leads several programmes including the MBIE-funded, New Zealand Milks Mean More and the Sustainable Nutrition Initiative. Warren is also an Associate Investigator in the HVN National Science Challenge, Healthy Digestion and Infant Health. His focus is on food structures-nutrient digestion interactions, clinical investigations of nutrition, and sustainable nutrition. Warren is a Fellow of the New Zealand Institute of Agricultural and Horticultural Sciences, a Professional member of the New Zealand Institute of Food Science and Technology, a member of the American Society of Nutrition and the Canadian Nutrition Society, and has served on national and international research advisory and funding panels. Warren’s paper is titled: How do structures in milk function within foods: their impact on human digestion and nutritive value following processing? July 2023
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Plenary Speakers
Prof. Dame Juliet Gerrard Photo: Elise Manahan
Prime Minister’s Chief Science Advisor | Kaitohutohu Mātanga Pūtaiao Matua Juliet trained at Oxford University and moved to New Zealand in 1993 where her career has included roles in both Crown Research Institutes and universities. Juliet’s research background is broad and interdisciplinary, with particular interests in fundamental and applied protein science. She has held an Industry and Outreach Fellowship with Callaghan Innovation, founded a start-up company, chaired the Marsden Council, served on the Board of Directors of Plant and Food Research, and is currently on the Board of Te Papa. Since Juliet’s appointment in 2018 as the Prime Minister’s Chief Science Advisor she has supported the science and science advisor community to provide advice to the Prime Minister, Ministers, and the public on a wide range of topics Juliet’s paper is titled: Food Waste: a global and local problem.
Glen Neal General Manager, Risk Management & Intelligence Food Standards Australia New Zealand (FSANZ) Glen is responsible for the risk management and intelligence functions associated with developing food standards. This includes labelling, contaminants, composition, additives and foods requiring pre-approval such as novel foods, public health nutrition standards, and the economics and social science inputs to standards development. His background is in public health and he has held a range of leadership positions within New Zealand’s central government food and biosecurity authorities, such as the Ministry for Primary Industries. Glen thinks that the mega trends of the increasing integration of global food supplies, emerging risks, increased attention on food's role in public health and tightening public sector budgets are strong forces that drive the need for increased collaboration, agility and creativity. He is currently a member of the Singapore Food Story Advisory Panel and represents the work of FSANZ on a FAO Technical Working Group on cell-based food products. Glen will present Reflections o n " The New Normal" a nd w hat t he f uture m ay h old f or t he Food Industry i n N Z a t t he Conference Closing Session.
Dr Graham Strong [Ngai tahu] Commercialisation Manager Otago Innovation Ltd (the University of Otago Technology Transfer office) Graham has 25 years of business experience, the last 11 in his current role. His focus is natural medicines and products, nutraceuticals, indigenous intellectual property and traditional knowledge, botanical and animal sciences. He has a PhD in Botany, a Master of Laws (focusing on commercialisation of Maori medical knowledge in manuka) and did postdoctoral work on organic rice production at UC Davis, USA. As Otago Innovation's expert in natural product commercialisation and indigenous intellectual property, Graham assists researchers who are concerned about finding the right balance between turning ideas into money and working collaboratively with others. Graham also co-owns one of New Zealand's premium saffron f arming o perations. O perating f or o ver 1 1 y ears, t he o peration p roduces h igh q uality p remium g rade s affron primarily for their flagship nutraceutical eye health product.
See the conference website for more information about conference programme and speakers. HERE
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Conference Handbook
General information
General information Venue and Parking
Speaker’s Preparation
The conference will be taking place at the University of Otago Campus in the St David Lecture Theatre, and Castle and Burns Complexes. The posters, exhibition and registration desk will be in The Link building.
If you are making a presentation at the Conference you are requested to meet with the A/V technical support staff at least 1 hour prior to the presentation to load and check your material. Registration staff will direct you to the “Speaker’s Room” which is close by the registration desk. Alternatively, please contact Wendy on 022 549 8483 or Amanda Denholm 021 537 157
Registration and Information Desk The Registration Desk is located in The Link which will be right by the front doors and is your first point of call for all matters associated with the conference, from programme and amendments to social function ticket purchases. The registration desk will be open daily from around 07:30 until end of sessions.
Name Badges – sponsored by TLL Food Technology (Food Technology Consulting) Name badges must be worn at all times. Your name badge is your ‘entry ticket’ to the technical sessions of the conference and into the refreshment breaks.
Registration contact – phone Bailey 027 426 0129 July 2023
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General information
Daily Catering
Liability
All morning teas, lunches and afternoon teas, and the exhibitor and poster network function on Monday will be in the Exhibition areas (In The Link next to stand 5)
You are reminded that you are responsible for the security of your own items. Please do not leave personal items unattended.
Coffee Cart sponsored by Eurofins Food and Water Analytics NZ Ltd Barista coffee is available free of charge from the coffee cart situated in The Link next to Stand 5
Whilst every care will be taken by the venue and organising personnel, Otago University Campus, and the NZIFST Inc. will not be held responsible for any loss or damage to any property of any delegate or exhibiting company, by theft or fire or any other cause whatsoever outside the control of the venue.
Emergency
Post-Graduate Student Posters Competition Sponsor The University of Otago Department of Food Science
In the event of an emergency please follow the directions of the venue staff.
The student competition posters are around the walls in the main conference room. These are available for viewing during refreshment breaks.
Fire hoses and fire alarm switches must remain visible and accessible at all times.
NOTE: Poster authors are expected to be in attendance with their posters on MONDAY from 17:00 to ~19:00. Poster competition winners will be announced at the Awards Dinner on Tuesday evening.
Privacy
3-Minute-Pitch Competition Sponsor Pacific Process on behalf of Qualitru Sampling Systems
Warn others in the immediate area as you evacuate via the nearest exit.
Personal details provided by you on the registration form are confidential to NZIFST. These will be used by NZIFST for conference purposes (such as registration, name badges, delegate lists, etc) and made available to conference exhibitors and sponsors or used for general contact purposes by the NZIFST Secretariat. Your details will not be passed onto any third party.
On Tuesday morning, students in this competition have 3-minutes and 1-slide to present their work. The 3MP competition winners will be announced at the Awards Dinner on Tuesday evening.
Conference Amendment or Cancellation The organisers have made every effort to secure the speakers as advertised but reserve the right to amend the programme without recompense to the delegates.
NZIFST AGM 1-1:30pm Tuesday in Castle 1, University of Otago
COVID-19 If you are feeling unwell, or are positive for Covid-19 please DO NOT come to the conference venue. 8
Conference Handbook
Social Programme
Social Programme Additional tickets for all social functions are subject to availability and may be purchased from the registration desk at the conference.
NZIFST Awards Dinner Town Tall, Dunedin from 6:30pm Tuesday. A sumptuous dinner will support the presentation of NZIFST Awards including •
The J C Andrews Award, the Institute’s most prestigious Award.
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The Ron Hooker Award for Exemplary Service
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New Institute Fellows
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Distingushed Service Award
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Emerging Leader Award
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Student Poster Prizes (Sponsor UoO, Dept of Food Science)
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3MP Competition Prizes (Sponsor Azelis NZ Ltd)
And Food Industry Awards including •
Exhibitor and Poster Networking Social. Student Posters Sponsor UoO, Dept of Food Science Monday 3rd July, 5-7pm The Link. You are invited to join us for light refreshments at the close of sessions on the first day. One ticket included in the full (Delegate, Speaker and Student) registrations or Monday Day Registration.
Early Career Foodies Function, Sponsor Azelis NZ Ltd Monday 3rd July 7 -9pm. Student and Graduate Members are invited to gather and relax with their peers for a fun evening. Numbers limited and must be booked when registering. Light meal provided; cash bar applies. No charge to registered eligible delegates.
NZFS Award for Significant Contribution to Food Safety
Come and recognise and congratulate your fellow members. Tickets are $109.25, they are not included in the registration fee.
Additional tickets for social functions are subject to availability and may be purchased from the registration desk at the conference.
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Awards
Awards The following awards will be announced and presented at the NZIFST Awards Dinner on Tuesday 4th July.
J C Andrews Memorial Award The J C Andrews Memorial Award is the most prestigious award presented by the New Zealand Institute of Food Science and Technology (Inc.). It is presented in memory of Massey University’s first chancellor, Dr John Clark Andrews, who proposed that a food technology degree course be established at Massey University. The J C Andrews Award recognises an Institute member who has made a substantial contribution to science and technology in the food industry. The J C Andrews Award winner will give a public address after lunch on Tuesday 4th July in the main conference room following the NZIFST AGM.
Institute Fellowships Fellowship is an honour bestowed upon a member to recognise their substantial contribution to the profession of food science and technology, through outstanding service in at least one of the following areas: •
Research and development leading to the creation of new knowledge
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Technology transfer and education
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Development of the food industry, including promotion of its ethical standards and public image
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Development of the affairs of the Institute, its Branches or Divisions.
Distinguished Service Award This award recognises ongoing distinguished service and contribution to the Food Industry, support over a long period, above the normal line of duty.
The Ron Hooker Award for Exemplary Service Established to honour and recognise the outstanding contribution given by Ron Hooker to the NZIFST since its formation in 1965, this award is to recognise significant past or current service or contribution to the NZIFST, developing the affairs of the Institute, its Branches or Divisions.
Student Poster Competition Prizes (sponsored by the University of Otago Department of Food Science) Recognises the best posters at the conference submitted by student members of the Institute.
3-Minute-Pitch Competition Competition (sponsored by Pacific Process on behalf of Qualitru Sampling Systems) Recognises the best oral presentations at the conference by student members of the Institute.
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Conference Handbook
Food Industry Awards
Food Industry Award NZFS Award for a Significant Contribution to Food Safety This award recognises an individual, a team, or an organisation that has made a significant improvement to food safety in New Zealand. This could include a development or improvement of a specific process or operation, and it could be for one particular sector or across a few sectors. Improvements in any of the following areas may be recognised: •
Science and research
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Equipment or processing technology
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Product or packaging development
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Industry best practice
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Building and maintaining a food safety culture (e.g. staff engagement processes and practices; educational or training
Places limited at the dinner – reserve yours now
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Conference Handbook
Joint NZFSSRC / NZIFST Welcome
St David Lecture Theatre
Session
Venue
Phil Bremer (President NZIFST / NZFSSRC Chief Scientist)
Plenary A1: Opening (40 mins) - Lain Jager (Chair Primary Sector Council), The New Zealand Food Sector - the New Normal
Plenary A2: (20 mins) - Brett Cowan (Chief Scientist, ESR), Misinformation / Disinformation
Chair sums up session
Refreshments Sponsored by Dominion Salt
9.20-10.00
10.00-10.20
10.20-10.25
10.25-11.00 Session Venue
Plenary C1: Mike Casey (New Zealand Zero) The electrification of everything
Plenary C2: Craig Armstrong (NZTE) New Zealand’s national and international economy as it relates to our food security
Burns 1 Pankaj Sharma
Refreshments
D1: Aspects of Food Circularity
Castle 1
1.30-2.15
2.15-3.00
3.00-3.30 Session
Venue
Don Otter
Chair introduces session
D11: High Value Products from Horticultural By-Products Campbell Ellison (Callaghan)
Chair
3.30-3.35
3.35-3.55
D21: Vacuum Frying Below the Triple Point of Water (VFBTPW) of Frozen Unmarinated Beef Slices Lemuel Diamante (Seperex)
D2: Innovation in Food Processing Sponsor Cuddon Freeze Dry
Esraa El Shall
Chair
Sponsored by Dominion Salt
Castle 1
Venue
Chair sums up session
12.25-12.30
Sponsored by Dominion Salt
B14: Low Temp Electrostatic Spray drying Loc Pham (Spray Systems)
12.05-12.25
Plenary C: Food Integrity, security and circularity
B24: Hemp: Growing a healthy future Jody and Blair Drysdale (Hopefield Hemp)
B13: Has a2 Milk taken over NZ? Don Otter (Industry Expert)
11.45-12.05
Session
B23: Challenges and Opportunities in Aquaculture – a Salmon sector perspective David Cole (Mt Cook Salmon)
B12: Hyperspectral imaging through vacuum packaging to assess biochemical changes in cheese Marlon dos Reis (AgR)
11.25-11.45
Refreshments
B33: Potential of NZ Grown Pea Varieties for Developing Low Glycaemic Foods Jaspreet Singh (MU)
B22: Lumina: An overnight success, 13 years in the making Tara Dwyer (Headwaters)
B11: Plant Grown Dairy? Abby Thompson (Miruku)
11.05-11.25
12.30-1.30
B32: Technology Development for Barley Based Plant Based Foods Gert-Jan Moggre (PFR)
B21: Bridging Gaps: Encouraging Agriculturalists and Food Scientists to Embrace Innovation Craig Bunt (UoO)
Chair introduces session
D31: Title TBC Russell Frew (Oritain)
Biniam Kebede
Burns 2
D3: Traceability and authenticity of high value foods
B34: Title TBC Nicola Wilson (Leaft)
B31: Protein is the New Black - Nutritional Qualkity is just as important as quantity Anneline Padayachee (Expert)
Matt Steven
Evelyn Fraser
Don Otter
Chair
11.00-11.05
B3: Nutritional quality of plant-based foods Burns 2 (B2)
B2: Challenges and opportunities in the Agri-food sector Burns 1 (B3)
B1: Dairy Session Castle 1
(St David Complex)
Plenary A (Joint NZFSSRC and NZIFST): The New Zealand Food Sector - the new normal
Chair
Hon Rachel Brooking, Minister for Food Safety, Opens Joint Conference
Mihi Whakatau (tbc) - Options: Rauru Kirikiri or UoO kaumatua
Session
9.00-9.20
Registration opens
7.30
Welcome & Introduction - Prof Phil Bremer (NZIFST President), Dr Libby Harrison (NZFSSRC Director)
NZFSSRC Women in Science Breakfast (Union Main Common Room)
7.15-8.45
DAY 1 - MONDAY 3rd July
NZIFST Conference 2023 - Food in A Changing World
D41: Wholegrain Foods - Challenges and Opportunities John Taylor (UoPretoria)
Neala Hart
Burns 7 (Smallest)
D4: Consumer Insights
B44: Never work with animals or children, actually children are not that bad Pat Silcock (UoO)
B43: Effects of olfactory and gustatory perception on food choices and macronutrient intake Mei Peng (UoO)
B42: Flavour and aroma of New Zealand Pinot noir and its volatile composition using Machine-Learning Damir Torrico (LU)
B41: Advanced analytical fingerprinting tools to tackle flavourrelated challenges. Biniam Kebede (UoO)
Graham Eyres
B4: Sensory & Flavour Burns 7 (Smallest)
Emerson's Dinner (Doors open at 7pm; Seated by 7.30pm) - Speaker Richard Emerson (tbc)
7:30-9.30
Plenary E2: Kathy Glass (UoWisconsin) Formulating Foods for Microbial Safety in the Clean Label Era
Plenary E3: Warren McNabb (Riddet Institute) How do structures in milk function within foods, and their impact on human digestion and nutritive value following processing?
Chair sums up session
Refreshments Sponsored by Dominion Salt
9.15-9.45
9.45-10.25
10.25-10.30
10.30-11.00
NZIFST AGM
NZIFST Mission & Vision Presentation
1.00-1.30
1.30-1.50
Plenary G1: (40 mins) - Dame Juliet Gerard (PMCSA) Food waste: a global and local problem
Chair sums up session
Refreshments
Session
2.30-3.10
3.10-3.15
3.15-3.45
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Sponsored by Dominion Salt
JCA Winner's Address (30 mins)
Plenary G: Food Waste
2.00-2.30
1.50-2.00
Phil Bremer (President NZIFST)
Chair
Sponsored by Dominion Salt
AGM and JCA St David Lecture Theatre
Chair sums up session
12.25-12.30
Session
F14: TBC
12.05-12.25
Refreshments
F24: Microbiota-gut-brain axis: new opportunities for dietary interventions Nicole Roy (UoO/Riddet)
F13: Water, Water Everywhere, But do you want to drink it? Chris McBeth (Hydroxsys)
11.45-12.05
12.30-1.30
F23: The Role of Gold Kiwifruit in Supporting Psychological Wellbeing Michael Billows (UoAdelaide/CSIRO)
F12: Title TBC Sandy Botherill (Foodstuffs)
11.25-11.45
F44: Challenges, Response and Recovery following Cyclone Gabrielle Anne-Marie Perchec Merien, Jefferson Fowles (MPI)
F43: Organ-on-a-chip Technology for Food Safety Craig Billington (ESR)
F42: Using genomics to help find a food source for yersiniosis in Aotearoa New Zealand Lucia Rivas (ESR)
F22: Clinical Research Network for Human Nutrition and Digestive Health Simone Bayer (UoO)
F11: TBC Barry Anderson (Climate Change Commission)
11.05-11.25
This quick-fire competition features post-graduate students delivering their research outline in only 3 minutes and using only 1 slide. Sponsored by Pacific Process/Qualitru
F41: Foodborne Listeria and listeriosis in New Zealand. How are we doing? Tanya Soboleva (MPI)
F21: Effects of Monty’s Surprise apple consumption on acute antioxidant capacity and postprandial glucose Linda Nezbedova (MU)
Chair introduces session
Burns 7 (Smallest) Aswathi Soni
11.00-11.05
Amit Taneja/Biniam Kebede
Evelyn Fraser
Matt Steven
F4: Food Safety - Innovations in Microbiology
D44: Sensory and consumer insights from online product reviews: a case study with coffee Josafath Espinosa Ramos (AgR)
D43: Consumer use of food labelling: a case study using biometrics in consumer food science Erin Young (UoO)
D42: Application of Biometric Approaches in Agri-food Marketing: A Systematic Review Lei Cong (LU)
Chair
Burns 2
F3: 3 min Pitch Competition
Plenary E1: Phil Marriott (Monash University, Melbourne, Australia / Patricia Coleman Lecture), Do I really need to know the volatile compounds in my sample – and what should I do about it?
8.35-9.15
F2: Nutrition and health - beyond micronutrients
Chair introduces session
8.30-8.35
Burns 1
Richard Archer
Chair
F1: Purpose Led Sustainability
Castle 1
Venue
Castle 1
Plenary E: Science insights into food quality and health
Session
Session
Registration opens
7.30
DAY 2 - TUESDAY 4th July
Early Career Foodies' Function Sponsored by Azelis NZ Ltd (UoO Student Union, Main Common Room)
7.00-9.00
Chair sums up session
4.55-5.00
Posters & Refreshments (UoO Link) Student Poster Competition sponsored by University of Otago, Dept of Food Science
D34: Food Fraud/Food Scanner Kirill Lagutin (Callaghan)
D24: Integrating AI and Advanced Technologies into MES/QMS for Enhanced Food Manufacturing Efficiency and Quality Shakeel Ahmed (iMonitor)
D14:Food in a changing world. How will that change your role? Saskia van der Geest (Consultant)
4.35-4.55
5.00-7.00
D33: Chiral chromatography approaches for authenticity. Phil Marriot (Monash)
D23: Sustainable Meat Processing Technologies for the Future Lovedeep Kaur (MU)
D13: High value products from process grade avocados Owen Catchpole (Callaghan)
4.15-4.35
D32: Rapid origin traceability of coffee Joy Sim (UoO)
D22: Gas Expanded Liquids- A tuneable, scaleable green solvent. Jolin Morel (Callaghan)
D12: Black Soldier Fly - Insights into Insect Bioconversion to Value-Add Organic Wastes Jocelyn Eason (PFR)
3.55-4.15
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Conference Handbook
Chair sums up session
Awards Dinner
H34: Highlands Pitpit: A Knowledge Rich, Multifunctional Crop in Papua New Guinea Simon Semese (MU)
H24: Food System 4.0: Healthy Food Innovation where Nutrition is the underpinning foundation Anneline Padayachee ()
Castle
Graham Eyres
Introduction
Plenary J1: (40 mins) Glen Neal (FSANZ) Reflections on "The New Normal" and what the future may hold for the Food Industry in NZ
Plenary J2: (40 mins)- Graham Strong
Farewell & announcement of 2024 Conference (Graham Eyres, Esraa El Shall , Rob Archibald)
11.00-11.05
11.05-11.45
11.45-12.25
12.25-12.50
Chair sums up session
10.25-10.30
Chair
I14: Significant Historial Changes in Lipid Intakes, Science and Formulations Laurence Eyres (ECG)
10.05-10.25
Plenary J -
I13: Helen Ashworth (Cuddon Freeze Dry)
9.45-10.05
Venue
I24: Interactions and function of Oleosins within Oil bodies (Amanda Board (Riddet)
I12: A Brief History of Food Processing Mike Boland (Riddet)
9.25-9.45
Session
I23: Gelation and network structure of food gel systems investigated at different length scales Faith Descallar (Riddet)
I11: A History of NZIFST Dave Pooch (FoodNZ)
9.05-9.25
Refreshments
I33: Understanding the flavour of sourdough bread Andrea Warburton (UoO)
I22: High-Protein Bread from Legumes and Protein Isolates to Improve Bread Quality and Nutrition SzeYing Leong (Riddet)
Chair introduces session
10.30-11.00
I21: Microstructural organisation of plant-based foods influences I31: Use of proton transfer reaction mass spectrometry to starch digestion. understand flavour generation during food fermentations Thomas Do (Riddet) Franco Biasioli (Italy) - supported by Catalyst Funding I32: Monitoring Daynamic Biotransfoirmation of Terpenes During Beer Fermentation Rebecca Roberts (UoO)
Warren McNabb (TBC)
Anne Scott
Chair
9.00-9.05
I34: Generation of flavour compounds Jihan Kim(AgR)
Pat Silcock
Burns 2
Burns 1
Castle
Venue
I3: Fermented foods: flavour, nutrition and health.
H33: Otago Taonga plant species “Treasures of Tāne” Rob Tipa (Ngāi Tahu, Ngāti Kahungunu)
H23: Beyond the Heat: How Non-Thermal Processing Can Change the Flavour of Meat Products Nazimah Hamid (UoA)
I2: Food structure and effects on digestion and nutrition. Sponsor Riddet Institute
H32: Tahuaroa, Neglected Traditional Foods of Aotearoa Nick Roskruge (MU) (Te Atiawa / Ngati Porou / Ngati Tama)
H22: Impact of differently structured starch gels on gastrointestinal fate of curcumin-containing nanoemulsions Haroon Qazi (MU)
I1: Insights from the Past to guide the Future
Registration Opens
H31: Indigenous Foods in the Pacific: A Bibliometrics Analysis of Research Trends, Gaps and Potential Future Directions Dominic Agyei (UoO)
Burns 2
Dominic Agyei
H3: Indigenous foods in the Pacific region
H21: Enhancing the Nutritional and Sensory Properties of Legumes through Innovative Food Processing Technology Indra Oey (UoO)
Burns 1
H2: Role of food processing for optimum nutrition & quality Sponsor Cuddon Freeze Dry Biniam Kebede
Session
8.00
DAY 3 - WEDNESDAY 5th July
6.30
5.10-5.15
4.50-5.10
4.30-4.50
4.10-4.30
The session will involve the following stakeholders: Govt/policy: Dame Juliet Gerrard (PMCSA) Chris Henderson (DCC) Industry: Nicky Solomon (FINNZ) Hamish Conway (GF) Academia Miranda Mirosa (UoO) Craig Bunt (UoO) Non-profit sector Deborah Manning (Kiwi Harvest) Kaitlin Dawson (NZ Champions)
Chair introduces session
3.45-3.50
3.50-4.10
Miranda Mirosa
Castle 1
Chair
H1: Food Waste Forum: Tackling food waste together: Actions and innovations. Open to Public - ISF event
Venue
Session
H44: Allergen bureau: the threshold challenge Debbie Hawkes (Allergen Bureau)
H43: Emerging Vibrio risk in New Zealand Seafood: Incidence, information/education and methods for postharvest control Sravani Gupta (PFR)
H42: Food Safety Challenges with Recycled Water Andrew Pearson (Tonkin and Taylor)
H41: Consumer safe water use and reuse for food production and processing in the face of global challenges Leon Gorris (Food Safety Futures)
Burns 7 (Smallest)
Craig Billington (TBC)
H4: Food Safety - Challenges in FS
Programme Outline
NZIFST Conference Programme Outline DAY 1 - MONDAY 3rd July 7.15-8.45
NZFSSRC Women in Science Breakfast (Student Union Building)
7.30
Registration opens
Session
Joint NZFSSRC / NZIFST Welcome
Venue
St David Lecture Theatre
9.00-9.30
Welcome & Introduction
Session
Plenary A (Joint NZFSSRC and NZIFST): The New Zealand Food Sector - the new normal
Venue
St David Lecture Theatre
9.20-10.25
Plenary A1: Lain Jaeger (Chair Primary Sector Council) Plenary A2: Brett Cowan (ESR)
10.25-11.00
Refreshments
Session
B1: Dairy
B2: Challenges and opportunities in the Agri-food sector
B3: Nutritional quality of plant-based foods
Venue
Castle 1
Burns 1
Burns 2
Burns 7
11.00-12.30
4 Speakers per session
4 Speakers per session
4 Speakers per session
4 Speakers per session
12.30-1.30
Refreshments
Session
Plenary C : Food Integrity, security and circularity
Venue
Castle
1.30-3.00
Plenary C1: Mike Casey (NZ0) Plenary C2: Craig Armstrong (NZTE)
D4: Consumer Insights
B4: Sensory & Flavour
3.00-3.30
Refreshments
Session
D1: Aspects of Food Circularity
D2: Innovation in Food Processing
D3: Traceability and authenticity of high value foods
Venue
Castle 1
Burns 1
Burns 2
Burns 7
3.30-5.00
4 Speakers per session
4 Speakers per session
4 Speakers per session
4 Speakers per session
5.00-7.00
Posters & Refreshments
F4: Food Safety - Innovations in Microbiology
7.00-9.00
Early Career Foodies' Function
7:30-9.30
Emerson's Dinner (Doors open at 7pm; Seated by 7.30pm)
DAY 2 - TUESDAY 4th July 7.30
Registration opens
Session
Plenary E: Science Insights into Food Quality and Health
Venue
Castle 1
8.30-10.30
Plenary E1: Prof. Phil Marriott (Monash University, Melbourne, Australia / Patricia Coleman Lecture) Plenary E2: Kathy Glass (UoWisconsin) Plenary E3: Prof. Warren McNab (Riddet Institute, MU)
10.30-11.00
Refreshments
Session
F1: Purpose Led Sustainability
F2: Nutrition and health - beyond micronutrients
F3: 3MP Competition
Venue
Castle 1
Burns 1
Burns 2
Burns 7
11.00-12.30
4 Speakers per session
4 Speakers per session
Up to 15 Student Speakers
4 Speakers per session
12.30-1.30
Refreshments
Session
AGM and JCA Address
Venue
Castle 1
1.00-1.30
NZIFST AGM
1.30-1.50
NZIFST Mission & Vision Presentation
2.00-2.30
JCA winner's Address (30 mins)
Session
Plenary G: Food Waste
2.30-3.15
Plenary G1: Professor Dame Juliet Gerard (PMSCA)
3.15-3.45
Refreshments
Session
H1: Food Waste Forum: Who is responsible to finding solutions to Aotearoa’s food waste problem? Open to Public - ISF event
H2: Role of food processing for optimum nutrition & quality H3: Indigenous Foods in the Pacific Region
Venue
Castle 1
Burns 1
Burns 2
Burns 7
3.45-5.15
8 Speakers on the panel
4 Speakers per session
4 Speakers per session
4 Speakers per session
6.30
Awards Dinner - Town Hall
H4: Food Safety - Challenges in Food Safety
DAY 3 - WEDNESDAY 5th July 8.00
Registration Opens
Session
I1: Insights from the Past to Guide the Future
I2: Food structure and effects on digestion and nutrition
I3: Flavour of Fermented Foods
Venue
Castle 1
Burns 1
Burns 2
9.00-10.30
4 Speakers per session
4 Speakers per session
4 Speakers per session
10.30-11.00
Refreshments
Session
Plenary J: Where to from here?
Venue
Castle 1
11.00-12.25 12.25-12.50
Plenary J1: Glen Neal (FSANZ) Plenary J2: Graham Strong (Otago Innovation Ltd) Farewell & announcement of 2024 Conference
July 2023
15
16
Conference Handbook
Name
Emily Fanning
Khushboo Soni
Rebecca Yang
Aylin Sen
Rebecca Roberts
Victor Da Silva
Yijun Liu
Abdul Halim Farawahida (Farah)
Strathadevi Rajendran
Kelly-Anne Bentley
Xi Gong
Linda Nezbedova
3MP#
3MP1
3MP2
3MP3
3MP4
3MP5
3MP6
3MP8
3MP9
3MP10
3MP11
3MP12
3MP13
Massey
LU
LU
UoO
MU
UoA
MU
UoO
Massey
UoO
UoO
UoO
Organisation
Judging Break
Effects of Monty’s Surprise apple consumption on acute antioxidant capacity and postprandial glucose: A randomized control crossover trial.
Peptidomic analysis of anionic oat intestinal peptides.
Design and analysis of novel 3D printed foods with re-purposed animal and plant proteins.
Effect of medium compositions on fermentation VOCs analysed by PTR-ToF-MS and SPME-GC-MS
Changes of citrinin, pigments, and pH during incubation of Monascus spp. on Coconut Cream Agar
Sustainable and self-cleanable "ice cubes" for reducing microbial cross-contamination throughout the cold chain
Judging Break
Modelling The Influence Of Foods On The Colonic Microbiome
Monitoring Dynamic Biotransformation Of Terpenes During Beer Fermentation
Emulsification potential of coconut oil body membranes
Smoke flavour of food as a function of smoking conditions
Determination of deforestation biomarkers in soybean
Geographical and quality indicators of New Zealand hops to establish 'terroir'
Title
Session F3 - 11am - 12.30pm, Tuesday 4th July
3 Minute Pitch Schedule for the 2023 Annual NZIFST Conference 3 Minute Pitch Schedule for the 2023 Annual NZIFST Conference
July 2023
17
Priyanthi Chandravarnan, Dominic Agyei
Emily Fanning, Biniam Kebede, Graham Eyres, Russell Frew Taskeen Fatima, Craig Bunt, Dominic Agyei, Biniam Kebede, Michelle Leus, Sarah Morris Xi Gong, Hannah Lee, Margaret Brennan, Martin Middleditch, James D. Morton
S03
S04
S05
S06
S07
S08
S10
S11
S12
S13
S14
S15
S16
S17
S18
S19
S20
S21
S22
S23
S24
Taskeen Fatima
Xi Gong
Minyue Guo
Elizabeth Ham Thilanka Haththotuwa Ari Hayati
Ruchita Rao Kavle
Qimou Li
Yijun Liu
Anna Carolina Marshall
Linda Nezbedova
Sahiti Peddisetti
Haroon Qazi
Aylin Sen
Victor Silva
Khush Soni
Shijie Tian
Xintong Xu
Rebecca Yang
Dinesha Katugampala
S09
Shuva Bhowmik, Dominic Agyei, Azam Ali
S02
Effects of Monty’s Surprise apple consumption on acute antioxidant capacity and postprandial glucose: A randomized control crossover trial. Design and analysis of novel 3D printed foods with re-purposed animal and plant proteins. Impact of differently structured starch gels on the gastrointestinal fate of curcumincontaining nanoemulsions Emulsification potential of coconut oil body membranes
Linda Nezbedova, Tony McGhie, Mark Christensen, Julian Heyes, Noha Ahmed Nasef, Sunali Mehta
Hannah Lee, Sahiti Peddisetti, Kelly-Anne Bentley, Isobel Pope, Jessica Hampton, Lovedeep Kaur, Jaspreet Singh, James Morton Haroon Jamshaid Qazi, Aiqian Ye, Alejandra Acevedo-Fani, Harjinder Singh Alyin Sen, Harjinder Singh, Aiqian Ye, Alejandra Acevedo-Fani Victor Silva, Warren McNabb, Nicole Roy, Clare Wall, Nick Smith, Jane Mullaney
Anthocyanin-bentonite composite enables enhanced thermal stability and reversible pHresponsive color change Effect of Smokehouse Conditions on Transfer of Odour Active Compounds and PAHs in Culinary Smoke Impact of ethanol on chemical composition and sensory profile of Pinot noir wines
Xintong Xu, Boyang Xu, Kang Huang
Dinesha H. Katugampala, Emma Sherman, Farhana Pinu, Lisa I. Pilkington, Rebecca E. Jelley, Bruno Fedrizzi
Rebecca Yang
Shijie Tian, Huirong Xu, Kang Huang
Employing stable isotopes and trace elements to trace soybean origin sourced from deforestation hot stops Non-Destructive Measurement Of Kiwifruit Firmness Using Acoustic Vibration And Bulk Optical Properties
Khush Soni, Biniam Kebede, Russell Frew
Modelling The Influence Of Foods On The Colonic Microbiome
Milk coagulation properties of dairy sheep in a New Zealand flock
Free Amino Acid Profiles Of Trevally Frames: An Insight Into Its Utilization A Comparative Study Of Huhu And Sago Grubs' Protein Nutrition And Food Technology Implications. Improve extrusion 3D food printing using a special ohmic heating system Sustainable and self-cleanable "ice cubes" for reducing microbial cross-contamination throughout the cold chain
The Impact of novel sheep wool derived dietary keratin protein (KDP) on Gut Microbiota
Catalase-immobilized biomimetic leaves as an indicator for verification of fresh produce sanitation Alternative Plant Based Fining Agents for Beer
Peptidomic analysis of anionic oat intestinal peptides.
Changes of citrinin, pigments, and pH during incubation of Monascus spp. on Coconut Cream Agar Smart hydrogel film potential for active food packaging Fundamental Understanding Of Physical And Microstructure Characteristics Of Microwave-Treated Rice Can A Rapid Method Predict The Origin Of Nz Hops? Characterisation of Volatile Compounds in Commercially Available Horopito & Kawakawa Teas
Title
A.C. Marshall, N. Lopez-Villalobos, S.M. Loveday, M. Weeks, W. McNabb
Yijun Liu, Boyang Xu, Yingxin Li, Kang Huang
Elizabeth Ham, Leo Vanhanen Thilanka Haththotuwa, Alaa El-Din Bekhit, Pabodha Wththasinghe, Jie Gao, Yakun Hou, George Dias Ari Hayati, Dominic Agyei, Indrawati Oey Ruchita Rao Kavle, Ellenna Tamsin Maree Pritchard, Alan Carne, Alaa ElDin Ahmed Bekhit, James D. Morton, Dominic Agyei Qimou Li, Meng Wai Woo, Marco P. Morgenstern, Siew Young Quek
Minyue Guo, Shijie Tian, Kang Huang
Abdul Halim Farawahida, Jon Palmer, Steve Flint
S01
Number Authors
Abdul Halim Farawahida (Farah) Shuva Bhowmik Priyanthi Chandravarnan Emily Fanning
Name
2023 Student Poster Index 2023 Student Poster Index
18
Conference Handbook Effect of Plasma activated water on Escherichia coli and Salmonella Typhimurium Improvement of Cronobacter sakazakii and Salmonella spp. Detection in Powdered Infant Formula
Detection of Listeria monocytogenes and Salmonella spp. in plant-based foods Reduced enrichment time and threshold testing for Salmonella spp.
Does rearing system impact on muscle metabolite composition of dairy lamb meat? A Comparative Study Of Huhu And Sago Grubs' Protein Nutrition And Food Technology Implications.
Wenpu Chen, Yichao Liang, Biye Chen, Chiang Poh Leong, and Steve Dimler
Ray Haddad
C.E. Lister, L.F. Scanlen
X. Luo, S. Xiong, K. Huang
Loc Pham, Bogdan Zisu
Rupantri Raju
A.B. Ross, T.J. Braggins
Aswathi Soni, Gale Brightwell
Rebecca Dievart, Gulustan Kuccuk, Jean-Philippe Tourniaire, Yannick Bichot, Christophe Quiring, Sophie Pierre
Rebecca Dievart, Gulustan Kuccuk, Yannick Bichot, Christophe Quiring, Sophie Pierre
Jennifer Pelowitz, Joshua Whitworth, Mike Clark, Astrid Cariou
Joshua H. Whitworth, Jennifer Pelowitz, Yicheng Xie, Alex Brandt, Mike Clark and Sophie Pierre
Mengxiao Yang, Aiqian Ye, Zhi Yang, David Everett, Elliot Gilbert, Hajinder Singh
R. Zhang, SY Quek, W. Zhang
R. Zhang, M. Cao, D. Mou, A. Subbaraj, C.E. Realini, S. McCoard, A.B. Ross
Ruchita Rao Kavle, Ellenna Tamsin Maree Pritchard, Alan Carne, Alaa El-Din Ahmed Bekhit, James D. Morton, Dominic Agyei
P02
P03
P04
P05
P06
P07
P08
P09
P10
P11
P12
P13
P14
P15
P16
P17
Wenpu Chen
Ray Haddad
Carolyn Lister
Xiaoying Luo
Loc Pham
Rupantri Raju
Alastair Ross
Aswathi Soni
Weijia Wang
Weijia Wang
Weijia Wang
Weijia Wang
Mengxiao Yang
Ruyu Zhang
Renyu Zhang
Dominic Agyei
Effects And Mechanism Of Ultrasound-Assisted Intermittent Tumbling On The Quality Of Cooked Ham
Effect of ingestion temperature on the pepsin-induced coagulation and in-vitro gastric digestion behaviour of milk
ISO 16140-2 Validation Study for 18 hr Enrichment Time with a Listeria Chromogenic Method
The metabolite fingerprint of Leptospermum honey is strongly associated with geographic origin
Using simple solar dryers to preserve local fruits in the Fiji islands
Low temperature electrostatic spray drying of milk and lactoferrin
Effects of freezing methods on physicochemical properties and Flavor characteristics of surimi gels
Meeting The Future Needs Of New Zealand Food Composition Database Users
Food Safety Culture, the What, Why and How
Impact of divalent ions on physic-chemical properties of milk protein-soy protein isolate solutions
The Role of Gold Kiwifruit in Supporting Psychological Wellbeing: A Randomised Multiple Baseline Feasibility Trial
Michael Billows, Naomi Kakoschke, Ian Zajac
P01
Michael Billows
Title
Authors
Name
Numbe r
2023 Professional Poster Index 2023 Professional Poster Index
Sponsors and Exhibitors
Sponsors and Exhibitors The NZIFST acknowledges and appreciates the generous support of our many sponsors and exhibitors. Delegates will have ample opportunities to view the exhibits and meet the staff during refreshment breaks. Please support our exhibitors and sponsors, during and after the event.
Principal Partner www.formulafoods.co.nz / www.matt.nz
http://oritain.com/
www.antonpaar.com www.bio-rad.com www.cuddon.co.nz www.ehedg.org/new-zealand www.eurofins.co.nz www.fts.co.nz www.hygena.com www.johnmorrisgroup.com www.labsupply.co.nz www.mediray.co.nz www.nzms.co.nz www.ngaio.co.nz www.onelab.co.nz www.plantandfood.co.nz www.totallab.co.nz www.thermofisher.com
Azelis NZ Ltd Dominion Salt TLL Food Technology University of Otago Department of Food Science Pacific Process/Qualitru Food Tech Solutions Ltd Cuddon Freeze Dry Riddet Institute Eurofins Food and Water Testing NZ Ltd
July 2023
19
Principal Sponsors
Formula Foods Formula Foods is a 100% New Zealand owned flavour and ingredient company based in Christchurch. Our team of flavourists utilise advanced technologies to make tailor-made flavours from base natural materials and offer customised solutions with low minimum order quantities on short lead-times. Formula Foods has a comprehensive range of products and services to offer the food manufacturing industry, including: •
Flavours: Formula Foods designs and manufacturers flavours right here in New Zealand. We have a wide range of flavours to choose from including natural, artificial, and functional flavours.
•
Ingredients: Formula Foods also supplies a variety of ingredients to the food manufacturing industry. These ingredients include natural colours, oleoresins and antioxidants.
•
Services: Formula Foods offers a range of services to the food manufacturing industry including flavour development, ingredient sourcing, and technical support.
“We work closely with clients to supply a unique, tailor-made range of products and services, of unparalleled quality and performance, to the food manufacturing industry, who in turn will achieve improved, high quality, costeffective and innovative products with improved shelf stability” Dave Rout, CEO
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Conference Handbook
Principal Sponsors
Mätt Solutions Improve food quality, reduce waste, and boost your business with the support of Mätt Solutions. Mätt Solutions is New Zealand's leading provider of food quality and process control instrumentation as well as comprehensive shelflife testing services. We work alongside our clients to understand your product, identify your unique needs and suggest a solution that improves quality and longevity. The importance of food quality cannot be overstated, as it directly impacts both the well-being of individuals and the success of businesses. At Mätt Solutions, we offer a unique approach for evaluating shelf life and ensuring top-notch quality, allowing you to prevent unsafe food, product recalls, costly rework, and the resulting damage to your reputation. Our team of specialised food scientists collaborates closely with you, analysing your product and optimising its shelf life and overall quality. Through our industry-leading and comprehensive testing process, we provide invaluable guidance on how to extend shelf life and enhance quality. Our extensive range of tests includes meticulous lab-based analysis, sensory and taste evaluations, as well as instrumental testing of crucial indicators such as colour change, texture, and water activity. With our expertise and thorough approach, we equip you with the knowledge and insights necessary to achieve superior food quality and maximize product longevity. "Less waste means a greener planet and a better bottom line. It benefits your business to test your product and deliver the very best quality to your customers. Our expertise and support services will deliver results you can trust." Bob Olayo, Manager July 2023
21
Major Partner
Oritain Founded in 2008, Oritain is a world leader in using forensic science to verify product origin. Headquartered in New Zealand, Oritain partners with some of the world’s leading organisations to support their ESG commitments, reduce the risk of fraud and unethical practices, and protect their reputations. A product’s origin can be identified by measuring the varying chemical compositions of different environments. As something is grown, reared or made, it absorbs a unique ratio of elements, depending on the local temperature, altitude, precipitation and soil condition – known as an origin fingerprint. By analysing the unique isotopic fingerprint, Oritain can trace it back to its source, ensuring its authenticity and ethical production. Oritain’s methodology is robust enough to stand up in a court of law, and it can never be tampered with, replicated or destroyed. While the move to sustainable practice is driven by a desire to change our impact on the world, we can’t do this without knowing the certainty of our actions. Transparency is one way of holding ourselves accountable, yet for it to be effective, it must be underpinned by proven traceability. Oritain’s scientific traceability does just that. Working with Mother Nature, we help brands across multiple industries to verify the origin and authenticity of their products and raw materials. With this verified truth, brands are empowered to make changes across their supply chain to operate more sustainably, and to pass those assurances onto their consumers. 22
Conference Handbook
Exhibitors
Exhibitors
Anton Paar New Zealand Anton Paar develops and manufactures analytical instruments that generate reliable data, enabling food companies to proceed with confidence in product development, production and quality control. Anton Paar is the world leader in the measurement of density, concentration, material characterization, CO2/O2, viscometry/rheometry and provides customtailored automation and robotic solutions. Laboratory and process measuring instruments from Anton Paar are used in the control of incoming goods, quality control and research throughout the food industry. The product portfolio ranges from portable measuring instruments over high-precision automated laboratory or process measurement technology to individual industry-specific solutions. Moreover, Anton Paar now offers 3 years warranty on instruments in conjunction with the recommended maintenance intervals. The products we supply to the food industry include: •
Powder Characterisation – Techniques to characterise water sorption rates, shelf life, bulk density and tapped density for storage and transportation of granular foodstuff.
•
Density Meters – Density and concentration measurement for liquids and solids.
•
Microwave Digestion – Digestion of samples, evaporation, acid leaching, and extractions.
•
Oxidation Stability – Determination of oxidation stability by using increased temperature and an excess of pure oxygen
•
Particle size Analyzer – Measures a wide range of particle sizes in liquid dispersions or dry powders.
•
Raman Spectrometers – Identification and verification of samples.
•
Rheometer – Checks over flow curve and yield point determinations to complex rheological investigations.
•
Refractometer – Brix and concentration measurement of liquids and solids.
•
Viscometer – For liquids, pastes and gels
To learn more about Anton Paar’s products and their applications please come and visit our stand at the NZIFST Conference.
Bio-Rad Laboratories Bio-Rad Laboratories, Inc. develops, manufactures, and markets a broad range of innovative products and solutions for the life science research and clinical diagnostic markets. The company is renowned for its commitment to quality and customer service among university and research institutions, hospitals, public health and commercial laboratories, as well as the biotechnology, pharmaceutical, and food safety industries. Founded in 1952, Bio-Rad serves more than 100,000 research and healthcare industry customers through its global network of operations. The Company employs more than 8,260 people worldwide and had revenues exceeding $2.9 billion in 2021. Bio-Rad’s Food Science Division is based in Hercules, CA USA and Paris, France. Our main production sites are in France, Singapore and USA. Bio-Rad is a worldwide leader in real-time Polymerase Chain Reaction (PCR) and has strong expertise in microbiology linked to the heritage of Pasteur Institute. Bio-Rad manufactures tests for food safety with a complete line of solutions for food pathogen testing. We offer a full menu of iQ-Check real-time PCR test kits for the detection of key pathogens, culture media for nutritive enrichment and RAPID'Chromogenic media with easy colony identification for detection of pathogens and enumeration of quality indicators. As an instrument manufacturer, Bio-Rad also provides instrument options for both low and high-volume users, including our iQ-Check Prep automation system. At BioRad, providing products for food, beverage, industrial water, and veterinary safety diagnostics is a relationship that we’ve built with our customers over 70 years. July 2023
23
Exhibitors
Cuddon Freeze Dry Cuddon Freeze Dry are delighted to announce the launch of our new ‘green’ range of commercial conductive batch freeze dryers. Designed with reduced whole-of-life costs and reduced environmental footprint from the outset, we are incredibly proud to be leading the field in this technology. With the global movement to replace synthetic refrigerant gases
with more environmentally acceptable alternates (driven by the Montreal Protocol and updated by the Paris Agreement 2015), the new range of Cuddon freeze dryers has been specifically designed, built and optimised for CO2 refrigerant; there is no compromise on performance often associated with dropin alternate refrigerants. The range matches or exceeds the performance of the previous Cuddon R507 general purpose freeze dryers. We will also be offering a retro-fit package to enable our current clients to switch to CO2 refrigerant. Due for release by the end of March 2023, there will be 3 options: from a simple switch out of refrigeration machinery through to a full upgrade to the higher capacity shelf area, ice coil and CO2 refrigerant.
Eurofins Food and Water Testing NZ Bringing global expertise to regional New Zealand. We think it’s important to be close to our customers, which is why you’ll find Eurofins Food and Water Testing NZ at eight locations from Auckland to Invercargill. And we’re still growing – adding new capacity and logistics to make sure our world-class food and water laboratory testing is accessible to all who need it. While our roots are local, our expertise is global. As part of a unique international network of 940 laboratories across 61 countries, we tap into specialist centres of excellence for the latest testing technologies, processes, and innovation. We draw on a portfolio of over 200,000 analytical methods, and offer customers across the dairy, meat, seafood, food processing and petfood sectors an unmatched scope of food and water analytical testing, supported by world-leading scientific expertise. When you partner with Eurofins Food and Water Testing NZ you bring global capability to your doorstep – wherever you are in New Zealand. www.eurofins.co.nz
Really Local. Truly Global 24
Conference Handbook
Mediray Experience Mediray, New Zealand's top laboratory and medical supplies distributor, committed to providing unparalleled products and services for laboratories in New Zealand. Our team of experts proudly represents cutting-edge global brands, such as bioMérieux, Perkin Elmer, Eppendorf, Hanna Instruments, Elisa Systems, Macherey-Nagel, and many others. Join us at our expo booth to explore an extensive range of premium products from over 30 industry-leading brands. Our offerings cover laboratory automation, sample and media preparation, pathogens, and analytical testing. Talk to our knowledgeable team with strong scientific backgrounds to guide you in selecting the ideal solutions tailored to your needs. Visit booth #15 and discover how Mediray can enhance your laboratory operations and improve productivity. Connect with us and embrace the opportunity to collaborate with a trusted partner dedicated to helping your laboratory thrive.
Exhibitors
to collaborate, to ensure our country produces only high quality products with a maximum shelf-life, whilst minimising recalls! Our Product Range:
Food Tech Solutions – A Focus to Food Safety! A trusted niche partner of high calibre testing solutions within the food/dairy, wine and research industries of New Zealand. Our beginnings were in milk quality with a long history of working closely with leading milk processors to help position New Zealand as a global leader in the dairy industry. In our 25th year, operating from our Auckland warehouse, we service our customers nationally and internationally, fulfilling demands within the New Zealand food industry for a superb source of quality products from world renowned, dedicated manufacturers such as Charm Sciences, Stable Micro Systems (SMS), Megazyme, Neogen, and TRIO.BAS. We are solely focused on positively enhancing your Food Safety and Quality Programmes to monitor manufacturing cleanliness, and finished product testing with rapid seamless testing options. Please visit booth #11 and connect with us and discuss opportunities
•
Air Monitoring – Bacterial air monitoring – TRIO.BAS™
•
Product Sterility Testing (EPIC) – UHT, ESL – Charm Sciences
•
ATP Detection Systems – Advanced hygiene control – Charm Sciences
•
Texture Analysis – Food profiling and packaging testing – Stable Micro Systems
•
Enzymatic Test kits and Enzymes – Wine, beverage, food and research – Megazyme
•
Allergens – Wide range of ELISA and rapid tests for testing food and environmental testing.
•
Pasteurisation Confirmation – Milk (cow, goat, sheep), soft cheeses – Charm Sciences
•
Rapid Antibiotic Residue Testing – Raw milk and other food matrices – Charm Sciences
We work closely with our clients, delivering solutions, ongoing relevant training, provision of rapid essential technical support, loan instruments, seminars, focus groups, and regular instrument demonstrations. Please Contact: Jo Kelly-Tuckey, General Manager for inquiries. Tell us how we can facilitate making the most out of your quality control! www.fts.co.nz
July 2023
25
Exhibitors
Hygenia Hygiena is a world leader in food safety and animal health that provides integrated One Health Diagnostics™ from farm to fork to our customers around the world in the areas of environmental monitoring, production animals, food manufacturing, water, food service, healthcare and other industrial fields. We embrace the “One Health” principle through our core brands of Hygiena and BioChek with the belief that the health of people is closely connected to the health of animals in our shared environment.
Ngaio Diagnostics
Hygiena delivers rapid microbial detection, monitoring, and identification solutions to a wide range of industries. Utilising advanced technologies and patented designs, Hygiena provides industry-leading ATP monitoring systems, PCR-based foodborne pathogen detection, DNA fingerprint molecular characterisation systems, allergen tests, environmental collection devices, and more. Hygiena is committed to providing customers with highquality innovative technologies that are easy-to-use and reliable, backed by excellent customer service and support. Headquartered in Camarillo, California, with offices in Wilmington, Delaware, the United Kingdom, and China, Australia, and over 80 distributors in more than 100 countries worldwide, Hygiena products span the globe.
Ngaio Diagnostics offers microbiology, hygiene, allergen, food and drink testing solutions plus general laboratory products at competitive prices. Our wide range of products, from market leading suppliers, allow us to offer complete solutions to meet each customer's demand. Our range includes (but not limited to) •
Hygiena ATP systems – the most used ATP brand in the world
•
Hygiena MicroSnap – delivers 6-8 hour quantitative results
•
Hygiena ZymoSnap – easy and reliable Alkaline phosphatase testing in milk products
•
CertaBlue – offers real-time micro and sterility testing
•
MicroFast – offers a range of sheet media
•
Hygiena BAX – a leading molecular system
•
Allergen kits – for all requirements
•
Meizheng Dairy Tests – rapid detection of antibiotics, pesticides, mycotoxins, and more
•
SYSMEX – CUBE Flow Cytometry
Ngaio prides itself on being able to supply top class service, alongside industry leading solutions to every customer. Contact Ngaio with any enquiries, or for technical assistance that you require.
meters, milling/grinding/cutting) optical analysers (microscopes, colour measurement, spectrophotometers, Raman spectroscopy, refractometers), separation science (rotary evaporators, temp control) and an extensive range of general lab instruments and supplies. We provide a full range of services including: •
Maintenance and Repair
John Morris Group
•
Internal customer support team
John Morris Group has a proud heritage spanning 70 years, specialising in the supply, installation and servicing of precision instruments and consumables covering diverse industry sectors.
•
Field sales personnel
•
Product specialists
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Trained service engineers
Supporting the food industry, our scope of instrumentation includes compositional analysis (fat and moisture and protein analysers, milk testing, fibre analysis, digestion and extraction, SPE), physical property analysis (viscometers, texture analysis, density 26
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Our main distinguishing feature from all other instrument distributors in New Zealand relies on our additional capabilities to add value to a purchase in a manner our customers understand and appreciate.
Exhibitors
Thermo Fisher Scientific Lab Supply As independent importers and distributors of laboratory equipment and consumables, with offices and warehouses in Dunedin and Auckland, Lab Supply partners with over 75 world-leading scientific brands to help our food and beverage clients expand research and innovation in the development, processing, and manufacture of their products. We are committed to equipping you with the right solutions to help you grow your production capacity and lead the way in food safety and quality. Our portfolio includes a range of products for media and sample preparation, rapid chemical testing, bioburden and pathogen testing, analytical technologies, product testing and more. Brands we represent include Eppendorf, Memmert and Sigma-Aldrich, among others. We have also announced an enhanced partnership with Merck, to increase coverage in the food and beverage market and offer customers better access to Merck’s product range. We understand the importance of accuracy and rigour in scientific work. With a focus on ensuring that the highest food safety and quality control standards are met, we make sure the products we supply provide accurate, reliable, and consistent results. Our staff are on hand to help you find the right product, offer technical advice, and make recommendations on the use of equipment you purchase from us. We also support what we sell with in-house servicing, calibration, and repair capabilities for a wide range of laboratory equipment. Talk to our team today about how we can support your business. Come and talk with us on our stand at the Conference.
Thermo Fisher Scientific is the world leader in serving science, enabling our customers to make the world healthier, cleaner, and safer. Our comprehensive range includes high-end analytical and process instrumentation, laboratory equipment, consumables, chemicals, and reagents. We support you from start to the end in all your analysis and servicing needs. Collectively, our local team of more than 1000 employees are working together across Australia and New Zealand to provide unparalleled industry, product, and application expertise. Our goal at Thermo Fisher Scientific is to provide solutions your lab can confidently use to succeed in food safety testing. We serve and support our customers as a one-stop source from sample collection to confirmation. Thermo Fisher Scientific has a proven microbiology solution for every step of your food testing workflow. This includes market-leading molecular instrumentation, sample preparation capability, PCR technology and lab equipment and plasticware for foodborne pathogen and quality indicator detection as well as traditional culture media and biochemical for immunological tests. Come to Thermo Fisher Scientific’s booth to find out how we can support in your Food Safety testing workflow.
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Exhibitors
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Masterflex – pumps and tubing
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PBI Air Samplers and accessories
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INTEGRA – Media Preparators, plate pourers, dispensing pumps, vacuum aspirators
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OMNI International – homogenisers and bead mills
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SSI Bio and Technoplas – Plastic laboratory consumables
Onelab: Results Matter
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NEW! Petri Dishes
Onelab offers a range of products for food manufacturers, from the laboratory through to process optimisation and finished product testing.
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Brand – consumables including volumetric glass, digital burettes, bottle top dispensers
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IKA – mixing, shaking, stirring, viscometers, ovens etc
Onelab’s market position is to support the New Zealand market with high quality products that are imperative to your success.
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Grant Instruments – water baths, bench top equipment, dataloggers etc
Key to our food testing product range is R-Biopharm. R-Biopharm’s speciality is competence in food and feed analysis, offering innovative products and user-friendly solutions for the analysis of allergens, mycotoxins, microbiological contaminants and more. Technologies include Lateral flow, ELISA, Enzymatic, purification columns and Real-Time PCR.
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Labconco – Class II and laminar flowhoods, dry block evaporators, vacuum concentrators
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INTERSCIENCE – blenders, diluters, pourers, colony counters, dispensing pumps etc
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Milestone – Sample prep for metal analysis, mercury, fat extraction, fragrances and flavours
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SEAL Analytical – Discrete and segmented flow analysers, robotic sample prep automation – food and beverage analysers
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Hettich – Centrifuges and incubators
BUCHI – Kjeldahl, NIR, evaporation, freeze dryers, meat extraction etc
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Cole-Parmer – Everything laboratory!
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Rainin – Liquid Handling – pipettors, tips
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METTLER TOLEDO laboratory range – balances, electrochemistry, Spectrophotometers, Titrators, density, Refractometers
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Tecan and Tecan Genomics – Liquid handling and NGS Library prep kits and automation
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Service – Onelab Service all brands we sell – Nationwide!
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Gerber Instruments – dairy testing equipmentt
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Nasco : Whirl Pak sample bags
Onelab believe Results Matter; contact us for your Laboratory requirements.
Key products in our wide range include: •
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R-Biopharm – Allergens, mycotoxins, microbiological contaminants, constituents, GMO’s, vitamins, hygiene monitoring
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Exhibitors
NZMS Scientific Food and Beverage Safety | Hygiene Monitoring | Product Quality Need honest advice to find the right quality assurance products for your business? Ask Steph or Simon @ Booth 13 NZMS Scientific offers a range of products to support all facets of in-house testing, giving local manufacturers a clearer picture of the issues affecting their product; detecting problems earlier and responding faster. Founded in Auckland 40 years ago, we've been backing this up with professional technical support with a team that understand your requirements. “Our favourite is the MVP Icon” says Steph, Division Manager at NZMS Scientific, “It’s a smart system that keeps a record of Adenosine triphosphate (ATP) and HACCP parameters so it’s all in one place. It’s simple and it works”.
Pathogen and Hygiene Testing Regular monitoring of the final product and facility environment ensures high food safety standards. A range of products are available for detecting foodborne pathogens, spoilage organisms, and hygiene.
Allergen Detection When food is around, the risk of cross-contamination of food allergens abounds. The Romer Labs range can provide instant results for immediate action, or detect sensitive trace allergens in less than 2 hrs.
Quality Testing Measuring the chemical composition of food, wine, beer or milk provides businesses with objective data to ensure consistent product quality.
Beverage Testing Spoilage organisms in beer and wine can affect both beverage safety, final taste, and your brand. Veriflow technology provides easy to use PCR accurate results in 4 hours. Our partners: Dimanco, Medical Wire, Millipore, Romer Labs, CDR Foodlab
Total Lab Systems Total Lab Systems Ltd is a New Zealand owned and operated company offering sales, service and support to the food industry throughout New Zealand. We are the exclusive New Zealand distributor for the Ametek Brookfield range of viscometers, rheometers, texture analysers and powder flow testers. Brookfield has been the world standard in viscosity measurement for over 85 years.
Plant & Food Research We call them Positive Foods – foods that are good for people and planet. At Plant & Food Research, we want to make sure that Aotearoa New Zealand’s foods not only offer great nutrition and taste but also help to maintain, or even restore, the natural environment. Our research not only looks at creating the best foods – whether that’s through our breeding programmes or new product development – but also at ensuring production systems are sustainable and resilient. We’re answering the vital questions of today, like how to produce plant-based proteins that hit consumer values of nutrition, performance and cost, as well as working with tangata whenua to create new benefits for Māori. We’re also looking to the future, making sure we can continue to feed the growing global population with nutritious products they want to eat. Through our research, we’re creating new ways to grow plants to produce more and better fruit, vegetable and arable crops from the same area of land. We’re helping growers reduce their use of agrichemicals so they only use what the crop requires and minimise their impact on the natural environment. We’re also finding out what’s good in food by understanding detailed nutrient and chemical compositions as well as running clinical trials so that consumers know what they eat is beneficial to their health. And we’re finding ways to use the waste streams so that nothing goes to landfill, while creating smart food systems that know exactly how to manage food so it gets to the consumer in the perfect condition.
Their new Vapor Pro XL (VPXL) is a chemical free moisture analyser with an accuracy down to 0.001%. It is ideal for any application in which Karl Fischer titration is used. The VPXL is fast and accurate and ideal for industries such as food and beverage, chemicals, pharmaceuticals, and plastics. The Brookfield range complements Total Lab’s existing portfolio of food related instruments – A&D (balances and moisture analysers), Rudolph Research (refractometers and density meters), SI Analytics (pH and automatic titrators), MISCO (handheld refractometers) and Velp Scientifica for protein, fibre and fat and oil testing. Contact us for your instrumentation, calibration, or service needs. Come visit us on our stand at NZIFST Conference
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Specialty sponsors
Specialty Sponsors
Azelis Azelis is a leading global innovation service provider in the specialty chemicals and food ingredients industry, present in 63 countries across the globe with over 3,800 employees. From ingredient selection to recipe formulation and new technology development, Azelis is here to support you from concept to production. Our technical experts can help you achieve, in line with your process requirements, the physicochemical, sensory, and nutritional balance that you need for your products, thanks to Azelis’ comprehensive portfolio across all food and beverage applications. Whether you are a product developer, brand owner, contract manufacturer or a principal – Azelis is here to support you as your innovation partner. Visit our Customer Portal, a connected experience that inspires you with the latest market trends, articles, formulations, products, and related documentation. With just a few clicks, you can access the latest ingredient and market trends and order your samples and products. Innovate with Azelis today!
TLL Food Technology TLL Food Technology, an innovator in the food sector, transforms food product ideas into thriving enterprises. We deliver innovative and sustainable food development services to meet the demands of a competitive market. Our expert team, with backgrounds in top global food companies and significant academic accomplishments in food and sensory science, upholds excellence in each project. We offer two separate yet complementary services: developing and commercialising new food products for businesses ranging from startups to established companies, and representing Elea's advanced Pulsed Electric Field (PEF) technology. This advanced technology enhances efficiency, reduces costs, and elevates food quality. While these services operate independently, their synergistic potential could offer added benefits. As TLL Food Technology paves the way in innovation, join us to shape the future of food innovation and explore how our solutions can fuel your business success.
The Riddet Institute The 2023 Food Structures, Digestion and Health international conference is the seventh in the series co-hosted by the Riddet Institute and CSIRO. It brings together world-leading scientists from diverse disciplines and innovators from the food industry with a common interest in designing Future Foods in Harmony with Nature. These foods will be sustainable, support optimal nutrition, human health and wellbeing, and appeal to the preferences of tomorrow's global consumers. 30
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The Organising Committee for the 7th International Conference on Food Structures, Digestion and Health are pleased to announce that conference registrations and abstract submissions are now open. We look forward to welcoming you to Queenstown in November 2023.
Specialty sponsors
QualiTru Sampling Systems Since 1983, QualiTru Sampling Systems® has been the leader in the science of aseptic liquid sampling for easy-to-use, versatile and cost‑effective sampling systems that help the dairy, beverage and liquid food industries produce safe, quality products. The QualiTru system is pre-sterilised and simple to use that easily prevents cross contamination. Because your test result is only as accurate as your sample. Pacific Process has partnered with QualiTru to strengthen local support and demonstration availability. Learn more at: QualiTru.com Contact Daniel.Smith@pacficprocess.co.nz
Department of Food Science Te Tari Pūtaiao Kai University of Otago Dominion Salt Dominion Salt is a New Zealand-based company that specialises in the production and distribution of salt. The company was founded in 1946, and since then, it has become one of the leading salt producers in the Asia-Pacific region. Dominion Salt operates two large salt production facilities in New Zealand and supplies salt to the dairy, food processing, pharmaceutical and agricultural industries and exports its’ products to customers all over the world. Dominion Salt has played a significant role in the country's food and provides a range of salt products specifically designed for use in the food industry, all of which are produced using the latest technology and strict quality control measures. Dominion Salt’s commitment to sustainable and ethical business practices has earned it a reputation as a trusted and reliable supplier of high-quality salt products. With a focus on innovation and customer service, Dominion Salt continues to be a leading player in the global salt industry.
The food industry is undergoing a period of unprecedented change. In response, the University of Otago proudly offers a comprehensive ‘farm-to-fork and beyond’ degree. The BSc in Food Science has been re-designed to produce well-equipped graduates to address the challenges of improving food systems' social, environmental, and economic sustainability. We have therefore moved away from our two traditional prescribed programmes (Food Science and Consumer Food Science) to a new merged, single, more flexible degree that enables students to tailor their programme based on their career aspirations. This degree will accommodate a broader range of career pathways, including Product Development, Safety and Quality, Production and Processing, Ingredient Technology and Consultancy, Marketing and Consumer Insights, Policy and Regulatory, Sensory Science, Sustainability, and Entrepreneurship. The Department is recognised as a leader in discovering and delivering the science required to catalyse change for a sustainable food future. Contact us to find out more.
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