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• NZ Food Price Index (On-line)

  • When
    22 Sep 2021
  •  
    5:30 PM - 6:30 PM (NZST)
  • Location
    ZOOM

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  22nd September, Wednesday

  5:30 pm via Zoom – I hour

  NO CHARGE   for Members or Non-Members

  
  

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• WEBINAR: "Turitea, we have a problem"

  • When
    30 Sep 2021
  •  
    7:00 PM - 8:00 PM
  • Location
    ZOOM

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  “Turitea, we have a problem”

  Sub-Title: The technical odyssey and challenges turn a fruit by-product into a highly function nutraceutical ingredient.

  The problem was daunting: how to create a cost-effective food ingredient with exceptional functionality from a valueless waste stream.

  Listen as Professor Richard Archer details the odyssey to turn apple pomace by-product into a unique water binding fat mimetic, based on the careful extraction of pectin from the cell wall matrix, followed by physical manipulation of the matrix. The result is a simple process that is robust and efficient, and a new ingredient that provides both nutritional and sensorial benefits.

  This project is part of the Food Industry Enabling Technologies (FIET) Program, funded by the Ministry for Business, Innovation and Employment and undertaken by six partners:  Massey University, Riddet Institute, University of Auckland, University of Otago, Plant and Food, and AgResearch.

  NZIFST Auckland Branch is seeking to use Zoom webinars to update members with new scientific and technical advice based around an informative 30-minute presentation, followed by 10 minutes Q&A coordinated by the Chair.

  The cost is nil for NZIFST Members and $20 for non-members. 

  
  

   

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• EHEDG Basic Course - Hygienic Design Principles (rescheduled)

  • When
    28 Oct 2021
  •  
    8:45 AM - 5:00 PM
  • Location
    Waipuna Highbrook Conference Suites, Auckland
  • Spaces left
    2

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  EHEDG Basic Course - Hygienic Design Principles
  
  The EHEDG Basic Training Course, originally set for August 26^th has been re-scheduled for October 28^th due to current Lockdown restrictions. Additional spaces are now available for the new date. Please register your interest by October 1^st.”

  
  OVERVIEW:
  Hygienic design of food manufacturing facilities, equipment and services is an essential, but often under-appreciated pre-requisite of HACCP-based food safety management programmes. Consequently, many food hygiene issues have hygienic design failings as a root cause, leading to high remedial and investigative costs, productivity losses, and in serious cases, product recalls. With proper knowledge and training these losses are entirely preventable.
  
  WHO SHOULD ATTEND?
  

  • Food manufacturing industry personnel
  • Equipment engineering supply companies
  • Auditors, inspectors, testers, service supply companies and consultants

  DISCOUNTS APPLY FOR:
  

  • EHEDG members (Company/Institution & Individual)
  • NZIFST Students
  • Multiple registrations from same company

  For full details CLICK HERE

  [NOTE: Course limited to 40 attendees. Registrations close 1 October]

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• AK Branch Speed Mentoring

  • When
    28 Oct 2021
  •  
    6:30 PM - 9:30 PM
  • Location
    Remuera Club

  Registration is closed

  
  

  The NZIFST Auckland branch is thrilled to present our 3^rd annual Speed Mentoring event, to be held on Tuesday 21st September, at the Remuera Club.

  This event brings together our junior institute members, with our NZIFST Fellows and Senior institute members. The evening involves a series of brief one-on-one meetings, covering a wide range of topics concerning career development.

  As in previous years the event will include an introduction of the various mentors and help gain a better understanding of some of the experience and expertise that lies within the NZIFST community.

  As a new feature the 2021 event will allow mentees the opportunity to pre-book some sessions with Mentors.

  NOTE: This event is not intended for student members

   

  
  

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• EHEDG Advanced Course on Hygienic Design

  • Start
    2 Nov 2021
  •  
    8:45 AM
  • End
    4 Nov 2021
  •  
    4:30 PM
  • Location
    Ruakura Conference Centre, Hamilton
  • Spaces left
    1

  Register

  
  

  EHEDG Advanced Course on Hygienic Design
  
  OVERVIEW:
  This course will provide knowledge and insight into the hygienic design of equipment and and hygienic engineering aspects especially for the food, but also for the cosmetics, pharmaceutical, biotechnology and chemical industries.

  WHO SHOULD ATTEND?
  

  • Designers from technical engineering, process development and quality assurance
  • Management, marketing and sales staff from design and mechanical engineering companies and food manufacturers
  • Operators, maintenance engineers, installers and sanitarians
  • Auditors, inspectors, testers, consultants and certifiers

  DISCOUNTS FOR:
  

  • EHEDG members (Company/Institution or Individual)
  • Students
  • Multiple registrations from same company

  For the full course brochure and programme CLICK HERE

  [NOTES: This course is limited to 24 attendees & registration closes 6th October]

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