 FOOD SUSTAINABILITY
Singularly the most important issue affecting the Food and Beverage industry this century is food sustainability, and the NZIFST 2008 Conference (24 to 26 June, Energy Events Centre, Rotorua) will be focusing on this issue.
 Online registration form, or registration form for downloading, full programme, keynote speaker, venue, trade exhibit and sponsorship details are now available on this site.
The NZIFST Conference will raise delegates’ understanding of what is actually meant by ‘food sustainability’. The programme will highlight current research, best practice and case studies of how local companies have implemented sustainability strategies.
The Conference will also highlight other local key initiatives including the Fonterra Eco-efficiency Initiative and the Packaging Accord that aims to reduce the carbon footprint. And Spring Humphreys from Fonterra will be facilitating a forum on Carbon Zero.
The Conference programme is divided into three key sections: global perspective; local initiatives; and where to from here? ‘We have developed a three-day programme that will inform delegates about the key drivers for sustainability because we must, as an industry, respond intelligently to food miles and its flawed assumptions. And our Conference will be a great place to begin the dialogue.’
Day one of the programme will give a global perspective about food sustainability, including the challenges posed when changing land use from food production to bio-fuels.
The second day of the Conference will focus on local initiatives, and will provide a great opportunity for small to medium businesses to gain a better of understanding, in a practical way, of what they can, and should, be doing.
The final day will focus on ‘where to from here?’ with a forum about how to reduce the carbon footprint. There will also be an opportunity to gain an insight into the impact of sustainable policies on product development and ingredient usage.
 Full programme, keynote speaker, venue, trade exhibit & sponsorship, accommodation and registration details available now.
New Year's Honour for Leader in Food ProcessTechnology
 A pioneer in New Zealand's food processing industry, Professor Emeritus R. L. (Dick) Earle, has been made an Officer of The New Zealand Order of Merit for services to engineering.
Prof Earle, who was appointed the world's first Professor of Biotechnology in 1965 at Massey University, has helped train the young engineers and technologists who have become the backbone of New Zealand's huge food processing industry.
One of his most important engineering breakthroughs was developing a continuous freezer at the former Longburn meat works.
"Each carton would have 25kg of processed meat, and it would go through a continuous freezer. It took about 30 hours to freeze each carton. The technology was picked up internationally later . . . we did it first here at Longburn," Prof Earle said.
Prof Earle was an early lecturer and researcher for Massey University's Bachelor of Technology degree and helped develop the university's diploma in meat technology.
The honour was pleasing, he said, because it recognised the importance of good engineering and processing for New Zealand's food industry.
"I think the engineering fraternity has been under-represented in honours in the past," he said. "It's an important profession; engineers and technologists are at the coalface developing new ideas and new products . . . our work affects everyone in society . . . there's a good deal of responsibility to ensure what we do is in the best interests for everyone."
His lifework has involved applying process engineering principles to biologically-based industries, and his book, Unit Operations in Food Processing, is regarded as a seminal text. "We've put it up on the web, free to use, and it gets about 1500 hits a day from all round the world," he said.
He was a member of the New Zealand Biotechnology Association, the International Institute of Refrigeration, the Council of the New Zealand Institute of Food Science and Technology, the Chemical Engineering Society of New Zealand and others. He was awarded a Fellowship of the NZIFST in 1975, received NZIFST's J.C. Andrews Award in 1976, was co-winner of the ER Cooper Medal of the Royal Society of New Zealand in 1984, and was appointed a Distinguished Fellow of the Institute of Professional Engineers of New Zealand in 2003.
He is past president of the Hearing Association and a council member for the National Foundation for the Deaf.
Prof Earle retired from Massey University in 1996, but still researches and writes.
Written by Lee Matthews and reproduced courtesy of Manawatu Standard
About NZIFST:
NZIFST, the New Zealand Institute of Food Science and Technology, is the professional link uniting people in the food industry who apply science and technology to the processing and distribution of foods.
The Institute is committed to the promotion and advancement of Food Science and Technology, one of New Zealands most important industries and professions. Through regular Branch meetings, a fortnightly email newsletter, technical seminars and workshops, and an annual conference, a high level of member contact and participation is maintained.
At every opportunity, our members are invited to share their knowledge, experience and ideas and discuss industry developments, issues and concerns.
 More about NZIFST.
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NZIFST PROFESSIONAL DEVELOPMENT SURVEY
The NZIFST Council believes that we need to improve professional development benefits for members. We need your feedback on the courses we have already identified and started development on, as well as your own ideas. We believe the provision of professional development opportunities is at the heart of a strong NZIFST. Please spend a little time to complete the survey...
2008 MASSEY UNIVERSITY FOOD AWARDS - CALL FOR ENTRIES
Massey University is calling all enterprising food manufacturers who think they have what it takes to compete in this year’s Massey University Food Awards. Entries close 6 June. More ...
BRANCH NEWS & EVENTS:
 Auckland: Branch meeting & AGM Monday, 26th May @ 6:00-8:30pm, Commercial Traveller's Club, 27-31 Ohinerau Street, Remuera, with Lisa Er, How to grow a business from a great recipe ...
Waikato: Branch Meeting Wednesday 14th May 2008, 6.30pm, ‘An Asian Food Perspective”, WINTEC – Avalon Campus – Hospitality Lecture Theatre.
Canterbury: June factory tour, Synlait, Dunsandel, Sat. 7th June, 10:00 am, departure by bus.
Hawke's Bay/Poverty Bay: Branch meeting and plant tour Wednesday 21st May, Alto Packaging, 1444 Railway Rd South, Hastings, 5.30pm.
Manawatu/Wellington: Report and photos from the Kettle Soup branch meeting, on 11th March. | |
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