Founded in 1967, the Australian Institute of Food Science & Technology is an industry body that aims to advance Australia’s position in the global food industry. Unlike the Australian Association of Food Professionals, which evolved from the Food Media Club and is essentially about food marketing and media, the AIFST is, as its name suggests, the premier body for food producers and scientists.
Their website states that “AIFST represents thousands of food industry professionals working in all facets of the food industry including food science, food technology, engineering, sensory, new product development, innovation, regulatory, QA, nutrition, microbiology and food safety, as well as those in leadership positions within the academic, industry and private sectors.
The Australian Institute of Food Science & Technology monitors industry trends, supports innovation and provides project management services to the Australian food industry. It publishes a members-only bi-monthly magazine, Food Australia, that combines academic articles with industry news. The Institute also runs symposiums, awards and other food industry events.
Food science courses are now on offer at many Australian tertiary institutions. The University of Melbourne defines food science as:
...the study of the physical, biological, and chemical properties of food, and the concepts underlying food safety and processing. It blends biology, chemistry, physics, engineering and nutrition to solve the problems of developing a safe, healthy, and nutritious food supply for people everywhere.