NZIFST Food Industry Excellence Awards 2013
Applications now open
NZIFST CRASH COURSES coming up ....
Food Microbiology - Food spoilage, food poisoning & processes for microbial control (Level 1)
Gary Broome, Food Tech International
23 May, AUCKLAND
Creating food labels from scratch
Cathy McArdle, McFoodies
23 May, WELLINGTON (tbc)
1 July, HASTINGS
Smarter design of products and processes
Anny Dentener-Boswell, Adecron
12 June, AUCKLAND
1 July, HASTINGS
FREE Listeria workshops, in association with MPI
More half-day workshops are planned for Auckland, Christchurch, Otago and Hawkes Bay (June & July)
2012 NZIFST AWARDS WINNERS ANNOUNCED
J C ANDREWS AWARD
JC Andrews Award 2012: Dr Gordon Robertson
DISTINGUISHED SERVICE AWARD
Distinguished Service Award for the Dairy Industry 2012 – Kevin Marshall admires his trophy with Dairy Division Chairman, Neil Walker
New NZIFST Fellows
Back – Rodney Wong, Ken Morison, Tom Robertson, David Lowry, Rolf van Essen
Front – Anne Scott, Young Mee Yoon, President Cathy McArdle, Ann Hayman, Siew Young Quek
Excellence in INNOVATION
2012 Runner-up Eric Arndt, Aria Farms; President Cathy McArdle; Katy Bluett (on behalf of winner Fiona Hyland, Tip Top Ice Bar)
Excellence in ECO-EFFICIENCY
(Sponsored by Ecolab)
Greg McGaghey & Alastair Campbell (Winner), Bluebird Foods; Cameron Gilliland, Ecolab; Runner-up James Good, Fonterra Te Roto
Excellence in LEADERSHIP
(Sponsored by Jasol New Zealand)
Winner – Pierre van Heerden, Sanitarium (left), Runner-up David Tanner, Zespri with Graham Lee from Jasol (Absent – Runner-up Sharon Angus Silver Fern Farms)
Excellence in SERVICE or SUPPLY
David Calder, Arrow International (runner-up); Winner Sue Reynolds, Chch EHO Team; President Cathy McArdle; Carolyn Lister, Plant and Food Research(Runner-up)
More details are available at http://www.nzifst.org.nz/awards/default.asp
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.
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