We invite you to partner with us for this highly anticipated Congress. Whether you are part of New Zealand’s own food industry or a global operation, a presence at this event will see you profiled amongst world class science and technology which in this Congress will focus on bringing a sustainable food supply to the world.
The Congress theme was chosen in light of the challenges our world’s growing population will experience without a supply of safe, wholesome food for all, without compromise. Delegates, speakers and partners of this event will all contribute to mankind’s triumph over these challenges.
Predicted to attract over 1500 participants, Congress delegates will be food industry professionals from the forefront of production and manufacturing through to the highest expertise in research. Post-graduate students will showcase their potential, and their innovative approach to the needs of our world.
New Zealand is reliant on its food industry for a major part of its export income. It is committed to the supply of high quality food through the application of science and technology and will proudly profile its achievements at the Congress. Many New Zealand companies have expanded hugely after showcasing their innovations at global exhibitions. Your visible presence at this event will impact on your company’s future business in many ways. Through building your business-to-business network and thus expanding your knowledge of the industry that sustains you, your company cannot fail to gain significant benefit.
We therefore seek your support for and participation in this showcase of world-class food science and technology. This second release of our Congress prospectus sets the remaining available opportunities. However, if they do not meet your needs, we will customise a package to suit.
On behalf of the organising committee, I look forward to sharing the benefits that partnering with us can bring to your company
Richard Archer is the current Logan Campbell Professor of Food Technology at Massey University. Having completed his PhD he spent four years in the deer byproduct industry then nineteen in the dairy industry in New Zealand. He returned to Massey in 2004 to head the Institute of Technology and Enginering and then the Institute of Food, Nutrition an Human Health until 2014. Richard Archer is a Fellow with the Riddet Institute, Director of the FoodPilot, serves on several advisory boards and is the current Vice-President of NZIFST. He is Chief Technologist of the large MBIE-funded FIET research programme on food process engineering and leads a number of smaller projects and programmes.
After graduating BSc Hons in biochemistry Grant Boston started his working life at the Christchurch Medical School, assisting in research on iron free radical metabolism with Christine Winterbourn, winner of the 2011 Rutherford Medal. He then moved to the Auckland School of Pharmacology to investigate adenosine metabolism.
In 1985 he moved to the NZ Dairy Research Institute, firstly in analytical chemistry then in the milkfat and butter section where work followed on fat chemistry through thermodynamics to rheology. From 2006 he worked on contract for Fonterra Brands and Dairy Insight until 2007 whenhe joined NZPork as Research and Innovation Manager and 5 ½ years later joined OSPRI, the operator of the TBfree and NAIT programmes.
His current role is at Biosecurity NZ as the GIA relationship manager for the livestock sectors, working with industry partners to improve biosecurity readiness.
Margot has over 15 years’ experience as a director of public
Science Impact Leader for Dairy Foods at AgResearch, a commercial research company in New Zealand.
He most recently was the Director of the Dairy Innovation Institute and held the Leprino Foods Endowed Professorship in the Department of Animal Science at the California Polytechnic State University, San Luis Obispo. David is originally from Australia, and completed his PhD in dairy food science at the University of Wisconsin, Madison. He has 30 years of experience in research and teaching at universities in Australia, New Zealand, Canada, the USA, and in Australia at the CSIRO federal government research center and at an industry-funded company as a science liaison manager to bring together publicly-funded researchers and the dairy industry to generate new ideas. David is a Fellow of theRiddet Institute, a National Center of Research Excellence in New Zealand, andChair of the International Dairy Federation Standing Committee of Dairy Science and Technology.David’s current research program focuses on understanding the impact of dairy product microstructure on enzymatic reactions that produce flavor compounds; release of flavor compounds, nutrients, and bioactive components under oral and digestive conditions; colloidal and surface physical chemical reactions in dairy products; cheese science and technology; and dairy ingredient functionality.
Chief Executive, NZIFST
Rosemary has been the Executive Manager of the NZIFST for over 16 years. She originally trained as a research/food process engineer and worked in the whey protein sector of the dairy industry for thirteen years including designing, managing and teaching professional development courses for the dairy industry. Rosemary also has over 25 years’ experience as a Professional Conference Organiser.
Dr Marshall is a company director and consultant in technology, research and development. A biotechnologist/chemical engineer, he has more than 50 years’ experience in senior executive and governance roles in primary industry research and development. He is current chair of the Riddet Institute CoRE, Food Industry Enabling Technologies (FIET), NZ Food Safety Science and Research Centre (NZFSSRC) and the Industry Advisory Panel of the High Value Nutrition National Science Challenge. He is a director of the Bioprocessing Alliance and a member of the Research Advisory Committee of Seafood Innovations Ltd.
His previous experience includes the Investment Advisory Panel of the Primary Growth Partnership, the board of Plant and Food Ltd, Wool Equities Ltd, research advisory committee for Zespri Ltd and roles as managing director of ViaLactia Biosciences Ltd, group director R&D of the New Zealand Dairy Board and chief executive of the New Zealand Dairy Research Institute (now Fonterra Research Centre). A Fellow of the New Zealand Institute of Chemistry and a Fellow of the New Zealand Institute of Food Science and Technology (NZIFST), he was awarded the NZIFST JC Andrews Award for Distinction in Food Science and Technology in 2006 and the Distinguished Service Award in 2012. He was active in IDF for 30 years including President of the Co-ordination Committee, chair of a number of Groups of Experts and as a member of the organizing committee for WDS held in NZ. He was awarded the IDF Award for outstanding contribution to progress in dairying worldwide in 2016.
Dr Laurence Melton is currently Professor of Food Chemistry at the University of Auckland, a member of the Riddet Institute (the NZ Centre of Research Excellence for Food Research), and an Editor for Food Chemistry. He initiated the food science and wine science degree and diploma courses at the University of Auckland. Previously he was Professor of Food Science at the University of Otago, worked for Unilever in the UK and was a visiting scholar at the University of California at Davis and CSIRO at Werribee, Australia. He was the President of NZIFST from 1987 to 1989 and received the JC Andrews award in 1996. He is a Fellow of NZIFST and IUFoST.
Executive Chairman at Australian Blending Company, Melbourne, Australia
For the last 50 years Alan Mortimer has worked in senior technical and operational roles within the food industry across Europe and Australia. He was a President of IUFoST from 2003-2006 and has also been President and Treasurer of AIFST. Alan has attended 8 IUFoST World Congresses across all continents and was Chair of the Organizing Committee of the 10th World Congress in Sydney in 1999.
He is a recipient of the Order of Australia which was awarded “for services to food science and technology at the national and international level”.
Anne trained as a food technologist and after 10 years in technical roles in the New Zealand Primary Industry she moved into the Public Relations and publishing industry, working primarily for food industry clients. Her skills encompass writing and editing, publishing and web editing and she has extensive experience in organising NZIFST conferences.
Joint Managing Director of Start Afresh Limited, Bay of Plenty, New Zealand
Dr David Tanner is joint Managing Director of Start Afresh Limited, an agri-food Management and Consulting partnership formed in January 2015. He has eight years leadership experience with leading global horticultural brand company, Zespri International, with the past six years in an executive leadership team position as General Manager, Science & Innovation.
Prior to that, he had five years with a global top-six R&D authority in Australia (CSIRO), where he managed and undertook research for the Australasian food industry. He has a proven track record, driving growth through incremental and breakthrough innovation in the agri‑food sector. He is a member of NZIFST, the International Society of Horticultural Science (ISHS) and a Fellow of IPENZ.
Senior Research Fellow at the University of Auckland, New Zealand
Dr Dongxiao Sun-Waterhouse has worked in and with international food industries, academia and research institutes. Her research interests are mainly in Food Science and Biotechnology, and the smart use of formulation and processing synergies for functional food development and bioactive delivery. Dongxiao is a Senior Research Fellow in the School of Chemical Sciences at the University of Auckland, an Honorary Associate for Plant & Food Research Limited and a Chair Professor of the South China University of Technology.
She has been actively involved in applied research and industrial consulting nationally and internationally for improving commercialisation outcomes. Dongxiao is a Fellow of NZIFST.
Melanie Walker established Avenues Event Management over 25 years ago. From small beginnings Avenues has grown to be one of New Zealand’s largest event and conference companies employing 24 staff and organising some of New Zealand’s most significant events. The team is passionate about excellence and attention to detail. They are creative with a strong history of bringing magic moments to any event. As a multi-disciplinary team they bring a unique mix of experience and professional acumen to any they work on. Over the years Melanie and the Avenues team have welcomed many international delegates to New Zealand – whether for culinary festivals, international biotechnology conferences or the largest international wine event in the Southern Hemisphere. No matter what, Melanie’s philosophy has been the same – be a partner in the success of the event, commit to its outcome , put the right team on the ground and the rest is easy!
Andy Williams has spent his career working in the dairy industry and assisting with numerous local technical conferences and seminars over that time. At an international level, he has been involved as the Convenor in two IDF (International Dairy Federation) World Dairy Summits (WDS) in 2001 and 2010 held in NZ which attracted 1600 and 2300 people respectively. He was a member of the organising committee of the IDF Symposium on Lactose and its Derivatives held in Moscow in 2007 attracting 800 people, and the Convenor of the 2010 IDF International Mastitis Conference held in NZ attracting 800 people. Subsequent to these conferences he has been active in supporting organisers of subsequent WDS events.
As part of the organising of these WDS conferences in NZ, Andy attended the preceding 4 WDSs in Denmark, Germany, Greece and Mexico to build networks, as well as promoting and learning about what would create a “world best” Summit. In 2008, the WDS organising committee won the IAPCO (International Association of Professional Congress Organisers) International Client Award from some 3500 contenders.