50+ participants took up an exciting opportunity to enrich their classroom practice with cutting-edge insights at a full day face-to-face Masterclass. HEIA(Q) and the Australian Institute of Food Science and Technology (AIFST) hosted the Food Science Masterclass for Food and Nutrition teachers on February 25, 2025, at the Department of Agriculture and Fisheries, Health & Food Sciences Precinct in Coopers Plains.
Participants explored the latest trends in food science, uncovered Nutrition Information Panels (NIPs), previewed new product development (NPD) innovation, delved into career pathways in the food industry and toured state of the art food science labs.
We are excited to hear how these learnings have translated to revived classroom practice to inspire your students in food science.
Read the full article below!
AIFST QLD Food Science Masterclass: Insights for Food and Nutrition Teachers
The recent AIFST (Australian Institute of Food Science and Technology) Queensland Food Science Masterclass provided an invaluable opportunity for teachers to engage with industry experts and see food science and technology in action.
Our thanks go to the AIFST, Fiona Fleming and the Department of Primary Industries staff involved in organising and delivering such a fantastic day for teachers.
Participants explored:
- a behind the scenes tour of the state-of-the-art food science labs
- career pathways in the Food industry: Trish Lindeman (Principal Technologist – Food Innovation).
Trish presented an informing session on the diverse career pathways for Food Technologists. She emphasised the demand for food technology professionals and the fields in which they work such as sensory science and consumer research, new product development, quality assurance and control, food microbiology, and food process engineering.
- Emerging Nutrition Trends: Miss Pui Ting Wong (Pearl)(Dietitian and PhD candidate)
Pearl explored the nutritional and economic benefits of the Mediterranean diet, along with the importance of culinary education. She also touched on future trends in nutrition technology, including the potential for digital nutrition labels that provide consumers with more information about food ingredients and processing.
- Consumer and Sensory Science Trends: Ishita Pramanik (Consumer and Sensory Scientist, DPI)
Ishita, discussed aspects of food sensory science, including concept development, product optimisation, and sensory research including focus groups. She also provided an update on key trends shaping the food industry, including sustainability and ethical eating, health and wellness, cultural diversity in food, and the impact of technology on food production. Ishita concluded by highlighting future trends such as personalized nutrition, vertical farming, and lab-grown meat.
- The Product Development Process: Kerridyn Hooker (Principal Food Technologies and Product Development Lead, DPI)
Kerridyn walked participants through the product development process. Current projects span across horticultural products, seafood, beverages, and mixed food systems such as meal bars and ready-to-eat meals. She outlined the stages of product development, idea generation, feasibility assessment, concept development, pre-launch scaling, product launch, and post-launch reviews. A highlight was visiting the product development and sensory profiling facilities.
- Food Safety and HACCP: Kim Jorgensen (Food Technologist)
Kim led a highly entertaining session on food safety, focusing on Hazard Analysis and Critical Control Points (HACCP). She explained how a food safety program is crucial in ensuring the safe production of food, outlining its components such as suitable premises, pre-requisite programs, and the HACCP plan. Kim detailed the process of hazard analysis, identifying risks, and implementing preventative measures. She also discussed the different types of food spoilage, including pathogens, chemical hazards, allergen hazards, and physical hazards.
- Navigating Food Regulations: Fiona Fleming (CEO, AIFST)
Fiona presented an essential session on navigating the food regulation landscape. She provided a comprehensive overview of the food regulatory system in Australia, covering the Food Standards Code, Food Acts, and Australian Consumer Law. She also highlighted key areas of the Food Standards Code, including product composition, labelling (both mandatory and voluntary), and claims.
The day was a huge success and is being used as a model for future masterclass events supporting the subjects which our members are teaching.