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... for the first time in its 100 year history, the international association for food protection (iafp) is bringing its international forum to australia ... the securing global food safety conferencence is to be held on 26 – 28 september 2011 in melbourne ... the event also incorporates the 14th australian food microbiology conference, and is presented by the iafp, the australian institute of food science and technology inc (aifst) and the international commission on microbiological specifications for food (icmsf) ... the conference provides food safety professionals with a forum of international and local expertise in which to exchange information and learn more about protecting food supplies ... conference topics will look at the management of food safety systems in manufacturing, international trade, the supply chain, primary production as well as foodborne disease epidemiology, foodborne hazards updates and the role of the laboratory in food safety ... there will be ample opportunity to exchange information on the current state of play for microbiological and other food hazards, enhancing the effectiveness of systems used by industry and government to manage food safety and challenges faced by individuals and organisations in securing a safe global food supply ... australia’s food regulation system will be explored, with the three tiers of government represented by steve mccutcheon (food standards australia new zealand), dr john carnie (chief health officer, department f health, victoria) and mark saunders from the local government sector ... to view the complete program and registration brochure go to www ... au, and click on the securing global food safety conference link

... food companies across europe face an uphill battle to attract the best candidates because many people don’t see food factories as an attractive place to work ... “potential candidates see the food industry as warm and noisy, with salaries and packages that are not very attractive compared with other sectors like banking,” warns pierre boulaire, ceo of international recruitment specialist manageria ... growth forecast the resulting competition for talent is set to increase as food production remains largely impervious to the economic shocks that have ripped through other sectors of the european economy ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology (ifst) and member of the board for improve, the uk’s food and drink skills council ... “companies are looking not only for food scientists and food technologists but also for a wider range of scientists and engineers to work in the food industry,” he added ... “all our clients across europe are looking for the same sort of high-calibre people and bemoaning the lack of talent available,” agrees stephen jones, director of management consultants focus management ... ” matching skills food and drink is already the largest single manufacturing sector across the european union in terms of both turnover and employment, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope (the recently rebranded confederation of food and drink industries) ... “the bit that makes me shake my head is that people are not being told about the great opportunities that are available in the food sector,” says jones ... even so, there are many candidates arriving on the market whose skills are a poor match for what the industry needs, and this can leave them struggling to get a foot in the door ... “in terms of skill set, the industry is not so relaxed about what they’re looking for,” says louise beales of tailor made resources, which specialises in food production recruitment

... the jobs market in the food and drink industry is extremely buoyant, with skills shortages and growing demand set to push up salaries across the board ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology (ifst) and member of the board for improve, the uk’s food and drink skills council ... food and drink is the largest single manufacturing sector for employment across the european union, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope, the recently rebranded confederation of food and drink industries ... “there has been a lot of recruitment activity in 2010-2011 and the industry seems to be in good shape,” says matthius hennig, senior consultant with german-based international recruitment specialist rau consulting ... “we’re 60 per cent up on 12 months ago and last year was a record year for us,” agrees stephen jones, director of focus management consultants ... “all over europe our clients are looking for the same sort of high-calibre people and bemoaning the lack of talent available ... europe is also seen as a centre of excellence for the food industry around the world and that’s leading to a brain drain ... ” jones predicts that three key drivers will continue to boost demand for skilled food industry personnel: “many companies didn’t take on graduates during the downturn, many graduates don’t recognise the opportunities on offer in the food industry and there’s an ageing population of senior managers right across europe who are coming up for retirement ... ” r&d activity fooddrinkeurope’s data on innovation indicates that food and drink companies have maintained consistent levels of r&d investment in recent years, leading to bright prospects for candidates looking to build a career in this side of the business ... dennis believes that food safety, health and well-being and sustainability are all influencing the focus of development efforts

... the jobs market in the food and drink industry is extremely buoyant, with skills shortages and growing demand set to push up salaries across the board ... “we’re looking at very significant increases in employment over the next 10 years,” says professor colin dennis, president of the institute of food science and technology ( ifst ) and member of the board for improve, the uk’s food and drink skills council ... food and drink is the largest single manufacturing sector for employment across the european union, providing jobs for around 4 ... 2 million people, according to fooddrinkeurope, the recently rebranded confederation of food and drink industries ... “there has been a lot of recruitment activity in 2010-2011 and the industry seems to be in good shape,” says matthius hennig, senior consultant with german-based international recruitment specialist rau consulting ... “we’re 60 per cent up on 12 months ago and last year was a record year for us,” agrees stephen jones, director of focus management consultants ... “all over europe our clients are looking for the same sort of high-calibre people and bemoaning the lack of talent available ... europe is also seen as a centre of excellence for the food industry around the world and that’s leading to a brain drain ... ” jones predicts that three key drivers will continue to boost demand for skilled food industry personnel: “many companies didn’t take on graduates during the downturn, many graduates don’t recognise the opportunities on offer in the food industry and there’s an ageing population of senior managers right across europe who are coming up for retirement ... ” r&d activity fooddrinkeurope’s data on innovation indicates that food and drink companies have maintained consistent levels of r&d investment in recent years, leading to bright prospects for candidates looking to build a career in this side of the business

... researchers from the university of valladolid, spain, report that the extrusion of wheat bran before its use in high fibre bread could improve the quality and characteristics of both the bread dough and the final loaf ... published in lwt - food science and technology, the research investigates the effect of bran extrusion on bread quality, reporting that using extruded bran also reduces the loss of dough height during fermentation to a greater extent than untreated bran, and produces a higher volume and better firmness than breads with normal bran ... “there were only minimal differences in acceptability between breads with the different types of bran and, in some cases, the extruded bran showed a clear advantage,” they added ... bran benefits bran is often used to enrich breads (notably muffins) and breakfast cereals, especially for the benefit of those wishing to increase their intake of dietary fibre ... in addition to being a rich source of fibre, bran has also been shown to be high in vitamins and minerals, whilst it also has high antioxidant content

... from july 10-13, the australasian food manufacturing industry will descend upon sydney for the much anticipated triennial iconic event: foodpro ... foodpro 2011 has already exceeded the expectations of organisers with a record-breaking number of exhibitors, confidently maintaining its status as the largest food processing exhibition in the asia pacific ... as the biggest and most complete exhibition yet, more than 320 foodpro exhibitors will fill five halls of the sydney convention and exhibition centre, darling harbour, equating to more than 22,000 square metres ... “since its inception in the 1960s, foodpro has become the most influential and comprehensive food manufacturing event in the australasian region, and is much anticipated by the food and beverage processing industry ... “visitors recognise foodpro as an invaluable opportunity to view the latest showcase of products and ideas from the cream of the food manufacturing business suppliers ... extraordinarily cost effective, it enables exhibitors and attendees alike to make face-to-face contact while appreciating the full breadth of their respective industry sectors,” he said ... foodpro 2011 has assembled the most concentrated convergence of the industry’s most powerful ideas and product showcases including newest food manufacturing industry trends as well as the latest in food and beverage processing machinery, services, technical products, ingredients, flavourings, additives, food safety, micro-biology and testing equipment, packaging, handling, storage, transport, plant equipment, hygiene, water and waste systems, and much more ... this paramount exhibition presents equipment and inspiration to cater to industries from meat and dairy to confectionery and baking, seafood to fruit and vegetables, beverage, soft drink and juice, even the brewing, wine and spirit industries ... foodpro 2011 will be co-located with the 44th annual australian institute of food science and technology (aifst) conference which will be concerned with how food science and technology, including food production and processing, influences food choices

... fat from seed kernel ‘waste products’ could provide the food industry with a new source of edible oils, according to research ... the new study, published in lwt - food science and technology, reports that the seed kernel of the rambutan (nephelium lappaceum linn ... ) fruit, a product generally considered as a waste material, and obtained in large amounts as a by-product of the fruit canning industry could act be used as a sustainable source of fats ... “the rambutan seed kernels provide a considerable yield of fat and the high arachidic acid content makes the fat highly stable to oxidation,” said the researchers, led by professor utai klinkesorn of kasetsart university, thailand ... the authors said that the high levels of arachidic acid found mean that rambutan seed fat is highly stable to oxidation, and could be used as a sustainable source of fats for industry ... “because of these physical and chemical characteristics, the merit of using rambutan kernel fat in the cosmetic and food industries may be justified,” they added ... however, the researchers said that although roasted rambutan seeds are considered edible in some asian countries, the safety the kernel fat “must still be evaluated before it is used as an ingredient in the food industry ... thailand has become the leading producer and exporter of the fruit ... this fruit is generally consumed fresh, although they are also processed and canned in syrup ... they added that the seeds account for around five per cent of the fruit, and as such represent a large waste by-product of the canning industry

... fat from seed kernel ‘waste products’ could provide the food industry with a new source of edible oils, according to research ... the new study, published in lwt - food science and technology, reports that the seed kernel of the rambutan (nephelium lappaceum linn ... ) fruit, a product generally considered as a waste material, and obtained in large amounts as a by-product of the fruit canning industry could act be used as a sustainable source of fats ... “the rambutan seed kernels provide a considerable yield of fat and the high arachidic acid content makes the fat highly stable to oxidation,” said the researchers, led by professor utai klinkesorn of kasetsart university, thailand ... the authors said that the high levels of arachidic acid found mean that rambutan seed fat is highly stable to oxidation, and could be used as a sustainable source of fats for industry ... “because of these physical and chemical characteristics, the merit of using rambutan kernel fat in the cosmetic and food industries may be justified,” they added ... however, the researchers said that although roasted rambutan seeds are considered edible in some asian countries, the safety the kernel fat “must still be evaluated before it is used as an ingredient in the food industry ... thailand has become the leading producer and exporter of the fruit ... this fruit is generally consumed fresh, although they are also processed and canned in syrup ... they added that the seeds account for around five per cent of the fruit, and as such represent a large waste by-product of the canning industry

... the addition of gluten powder to pasta made from poor quality flour may lead to greater quality and improved consumer acceptance, says new research ... the study, published in journal of texture studies, reports that the addition of three grams of powder to pasta made from poor quality, low protein flour, can increase the quality and colour of the cooked pasta ... “this study shows an easy and applicable method of improving the quality of pasta made from low protein wheat flour using gluten powder,” said the researchers, led by mahsa majzoobi from the department of food science and technology, at shiraz university, iran ... ” pasta production the researchers noted that one of the most important factors influencing the quality of pasta is the protein content and gluten quality of the flour used ... majzoobi and colleagues added that glutenin, a low molecular weight fraction of gluten, is crucial for the production of high-quality pasta ... due to the high price and falling supply of semolina and other gluten rich flours, in some parts of the world pasta’s have been partially or totally substituted with other flours, including as ordinary wheat flour, corn, rice, oats, legumes or pea flours

... they study, published in lwt - food science and technology, investigates the effect of whey protein addition on textural properties of yoghurt at different protein and fat contents, finding that “the use of whey proteins impart the possibility to replace parts of fat ... ” the team of researchers, led by alina krzeminski from the institute of food science and biotechnology at the university of hohenheim, germany, reported that the firmness and viscosity of yoghurt samples increased with the addition of whey protein ... “it is evident that the addition of whey proteins reinforces firmness properties of low-fat yoghurts comparable to characteristics of full-fat yoghurt,” wrote krzeminski and colleagues ... low-fat demand as consumer demand for healthy products grows, many food producers are being forced to develop new low-fat products without altering sensory and functional properties of products ... hydrocolloids and stabilizers have been used to imitate the fat perception and enhance the stability of yoghurt, however the reduced fat levels still led to a loss in viscosity and structure, “resulting in an altered appearance, texture, and mouthfeel,” said the authors ... krzeminski and colleagues noted that previous research has highlighted the potential application for the use whey proteins in cheese production