Organizations

The professional organization representing food science and technology in Australia is the Australian Institute of Food Science and Technology (AIFST), which began in 1950 as a regional section of the Institute of Food Technologists, the first regional section to be commissioned out side of the United States. In 1967, AIFST became an independent organization and now has 1,850 members in several grades: Fellows, Associates, graduate members, student members, licentiates, and affiliates, according to defined requirements of professional qualification and food industry experience. AIFST is the Australian representative body in the International Union of Food Science and Technology. AIFST has six state branches which come together in an annual convention; there are also technical interest groups in the areas of food microbiology, food processing and engineering, food service, seafood technology, and nutrition. The technical journal Food Australia is the joint official organ of AIFST and the Council of Australian Food Technology Associations (CAFTA).

CAFTA is an organization of companies in the food industry and its membership of233 companies embraces the majority of food and beverage manufacturers, food ingredient suppliers, and some retailers. Its principal function is to represent the food industry on government committees concerned with food standards and regulations. CAFTA also conducts, in conjunction with AIFST, the Food Information Service, which seeks to inform the media, educators, and consumers about food safety, quality, and nutrition.

Other technical organizations serving the general area of food science and technology are the Cereal Chemistry Group of the Royal Australian Chemical Institute, the Australian Society for Viticulture and Oenology, the Dairy Industry Association of Australia, the Australian Society of Sugar Cane Technologists, and the Australian and New Zealand Branch of the Institute of Brewing (UK).

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