|
Topic |
Engineering for non-engineers |
Nutrition for non-nutritionists |
Improving your food labelling expertise |
Food labelling – clarifying those grey issues |
Certificate in NZ Food Labelling Legislation |
| Provider |
Massey University –Institute of Food, Nutrition & Human Health, Professor Richard Archer |
Massey University –Institute of Food, Nutrition & Human Health, Professor Richard Archer |
McFoodies Ltd - Labelling Project Manager, Marianne Holmberg |
McFoodies Ltd - Labelling Project Manager, Marianne Holmberg |
McFoodies Ltd. May be linked with a NZQA-approved training provider. |
| Target |
Food scientists / technologists without an engineering background who now feel that this knowledge would add value to their role. |
Food scientists, technologists, product developers who would like to update their nutrition knowledge. |
Food technologists, senior staff or owners within food manufacturing companies who create the label information for their products but are not totally confident in their skills in this area. |
Food technologists, senior staff or owners within food manufacturing companies who create the label information for their products, or consultants / regulators, who are mostly confident in their skills but who occasionally have questions on specific technical issues. |
Aspiring food industry auditors / consultants & food technologists, senior staff or owners within food manufacturing companies. For those wanting a qualification in this area or for their own professional development. |
| Content / Format |
Explanation of concepts, description of equipment and practice examples in:
- Units and quantities
- Basic physics of heat, energy, power, velocity, flux, diffusion
- Flows & resistances
- Equilibrium & diffusion
- Simple calculations
- Scale up/down
- Moving fluids around –pumps, pipes, fans
- Heat exchange –convection, radiation, conduction
- Mixing
- Powders and particles
- Shear and applications
- Drying and driers
- Reactions, rates and processes –thermal death, Maillard browning, temperature sensitivities
- Enzymes and microbial growth
- Process control
- Integration of unit operations and unit processes into full processes
- The design process, safety, contracts, engineers, suppliers
- Services –steam, comp air, room air, water, waste etc
|
Review of concepts:
- Non-communicable disease and food supply, with relevance to Public Health Bill
- Micro and macro nutrients
- Nutrition recommandations (NRVs & Nutrition Guidelines)
Practical exercise –small groups
- Nutrition endorsements: Tick & GI—science behind them, problem solving, pros and cons
- Food and Beverage classification for ECE & schools-- science behind them, problem solving, pros and cons
- Vending machine guidelines—science behind it, problem solving (how to alter products to meet the guidelines)
Selection of 3 hot topics, may include:
- Allergies & intolerances
- Foods for the Elderly
- Irritable bowel disease
- Probiotics
- Omega 3s
- Protein utilisation in the elderly
- “special foods”for diabetics
- Artificial sweeteners and fat substitutes
- Sports nutrition-
- Fortification
Closer look at Nutrition Myths |
Brief formal presentation introducing the NZFSA Food Labelling Guide (developed in large part by Marianne Holmberg), as a resource for attendees. This would be followed by a written, practical exercise undertaking the process of creating a label. The exercise would be performed by all attendees with assistance from the presenter(s). |
Facilitator-led question and answer / discussion session with individuals’level of input decided by attendees. Facilitator would encourage controlled but free-flowing discussion within the group to achieve answer to all questions. Questions could be provided by attendees anonymously and beforehand. |
Formal training course accessible only via the NZIFST website. All materials would be downloadable as modules with assignments marked weekly. Training materials would be written presentations with voice-overs. Website would include an on-line forum for discussions between students and facilitators. Would cover areas of legislation related to the labelling of food for sale in NZ. i.e.
- ANZ Food Standards Code (ANZFSC)
- Fair Trading Act 1986
- Weights and Measures Regulations 1999
Students would examine the regulations at a deep level and would become very familiar with their contents / intentions. |
| Outcome |
- A better appreciation of the engineering mind & language
- Understanding scale and unsteady state
- Knowing more about the equipment
- Able to do the basic calculations around pumps, pipes, heat exchange
|
- Understanding of the role of food, nutrition and the food industry in relation to non-communicable disease- public health bill
- Understanding of nutrition concepts / recommendations for application to food labelling and nutrition related claims
- Awareness of current nutrition issues related to food industry
- Opportunity for covering nutrition related topics of importance to your business.
|
Attendees would learn more about the structure of the ANZFSC and its specific requirements for food labelling in NZ. They would gain awareness of how the NZFSA Food Labelling Guide can assist them in future labelling projects. |
Attendees would learn from the facilitator and other attendees and would obtain answers to specific questions about how to interpret and apply the ANZFSC to their particular products / product types. |
Graduates would gain a qualification that would prove they are “expert”in this area. They would be able to defend their labelling decisions with ANZFSC / Commerce Commission regulators if necessary. They would be able to audit labels for compliance, or provide labelling consultancy services at a very high level. |
| Time required |
Two days |
One day |
Half day |
2hr |
100-150 hours over 10-15 weeks |
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Engineering for non-engineers 
