OUR KEYNOTE SPEAKERS
Prof Clare Collins
University of Newcastle
Clare Collins is a Professor of Nutrition and Dietetics in the School of Health Sciences, Faculty of Health and Medicine at the University of Newcastle, NSW, Australia.
Prof Clare Collins
Laureate Professor, University of Newcastle, Australia
Clare Collins is a Laureate Professor of Nutrition and Dietetics in the School of Health Sciences, Faculty of Health and Medicine at the University of Newcastle, NSW, Australia.
Her innovative and world leading research creates new technologies to evaluate nutrition and dietary intake, and how improving nutrition, diet quality, food patterns can facilitate improved weight and health across all ages and stages of life and for those with chronic health conditions. Professor Collins has developed technology based tools for dietary assessment, including the Healthy Eating Quiz and the Australian Eating Survey.
Professor Collins is a Fellow of the Dietitians Association of Australia (DAA). She chaired the development of the Best Practice Dietetic Guidelines for the Management of Overweight and Obesity for Adults. In 2009-2010 she was a team leader of the extensive evidence review to inform the revision of the 2013 NHMRC Australian Dietary Guidelines.
Dr Flavia Fayet-Moore
CEO, Nutrition Research Australia
Dr Fayet-Moore is a registered nutritionist, Accredited Practicing Dietitian, board certified Lifestyle Medicine Professional, and Honorary Associate of the University of Sydney.
Flavia leads a team of highly skilled researchers to conduct end to end nutrition and communications projects. Flavia obtained her Honours Bachelor of Science in Nutritional Sciences from the University of Toronto, and both her Master of Nutrition and Dietetics and PhD in nutrition from the University of Sydney. She is a member of the Nutrition Society of Australia, the Dietitian’s Association of Australia, a founding board member and fellow of the Australasian Society of Lifestyle Medicine. Flavia is passionate about improving the health of Australians, especially among children and adolescents, through research and its communication.
Prof Liisa Lähteenmäki
Professor, Aarhus University, Denmark
Her research areas are consumer behaviour (e.g. consumer decision making, promoting behaviour change), factors influencing consumers’ food and meal choices, perception of health-related messages, sustainable and responsible consumer behaviour (e.g. food waste), acceptability of new innovations and technologies, integrating consumer insight and communication challenges in cross-functional communications in innovation processes.
Food Futures Company
Influenced by a rural upbringing & tertiary qualifications in Agri Science, Peter Crane GAICD has a personal understanding and passion for the issues surrounding agriculture and farming. He is committed to help drive the sector forward to the mutual benefit of society and industry.
As Executive Director, Peter is an experienced leader with a rare combination of senior strategic roles spanning the Food and Agricultural Industries. He has a proven ability to design and lead R&D programs and teams that facilitate concept generation through to commercial delivery in multiple industries, most recently in food. Collaborative by nature, Peter has an active, diverse, and relevant network, with many productive and mutual relationships at a senior levels in both corporate and government entities.
Peter has a track record of inspiring organisations, teams, and individuals to excel and combines honesty and loyalty, with high levels of personal integrity.
Prof Ron Wills
University of Newcastle, Australia
Professor Wills is a Conjoint Academic in the Discipline of Applied Sciences in the School of Environmental & Life Sciences. His research area focuses on food technology.
He has 60 years experience in research and development in many aspects of food science and technology during employment at CSIRO, University of Otago NZ, University of NSW, Australian Wheat Board and University of Newcastle and consultancies with AusAid and FAO managing projects in the ASEAN countries, Korea, China and Samoa. Has a long standing interest in postharvest horticulture with international recognition for his research innovations. Overall, his research record is 300+ research papers and the leading text on postharvest horticulture which is now in its 6th edition and has been published in Spanish, Chinese, Bahasa Malay and Farsi (Persian).
Dr Mirjana Prica
Food Innovation Australia
Dr Mirjana Prica is an enthusiastic visionary who focuses on entrepreneurship and innovation to deliver commercial value. Mirjana sits on boards and advisory groups for cooperative research centres, universities, research and industry organisations, where she leverages her 20+ years of research and commercial experience in materials, minerals, food and agribusiness.
Currently, Mirjana is leading FIAL, a national and industry-led organisation, established by the Commonwealth to drive innovation and market initiatives for Australia.
She has over 8 years experience in strategy and business development in food and agriculture.More than 17 years project management experience in research and development of food/water, ceramic, and mineral concepts with particular emphasis on business development and technology transfer.
Prof John Prescott
Director of Research & Consulting
Professor Prescott is the director of TasteMatters Research & Consulting, and author of Taste Matters. Why We Like The Foods We Do (Reaktion Books, London). He was trained in experimental psychology and has worked in food perceptions and preferences for over 30 years at universities and research centres in Australia and New Zealand. Since 2005, he has been Editor of Food Quality and Preference, the leading journal for sensory/consumer science, and is also a member of the editorial board of Chemosensory Perception. He has authored 100+ journal articles and 20 book chapters on topics including cross-cultural taste preferences, perception of pungency, the genetics of taste perception, the role of personality in food preferences, and multimodal influences on flavour perception and preference. Since 2013, he has been a visiting professor at the University of Florence, Italy, and is also an adjunct professor at The University of Newcastle.
Dr Polly Burey
University of South Queensland, Australia
Dr Polly Burey is a chemical and materials engineer/food scientist with expertise in developing fundamental understanding of the relationships between formulation, microstructure, processing and rheological behaviour of food materials, developed over a 19-year industry-linked academic research career. Polly leads the BSc Food Science major introduced in 2017, and the Food Waste Valorisation Research Program Team . The Food Science major spans 8 specialist units relevant to food science as well as 4 core general units focusing on mathematical analysis and communication. The rest of the major can encompass related electives that could be in wine science, plant agricultural science, health, engineering and business - Polly is happy to talk to you about your food science interests and what a food scientist actually does!
For a bit of an idea of what Food Science is see https://www.youtube.com/watch?v=Wj8t6V5yubk
Polly's current research interests lie in the development of useful products and energy offsets from food excess and processing by-products, specifically ingredients, nutritional products, and composite materials, including bioplastics. Through this research the Food Waste Valorisation team works with industries to analyse food supply systems, and determine economically and environmentally viable food byproduct transformation strategies and processes. The ethos of the team is that food 'loss' and 'waste' are untapped resources with many potential applications beyond landfill. As part of this research, Polly also belongs to the Functional Foods Group and the Centre for Future Materials within the Institute for Advanced Engineering and Space Sciences.
Dr Jenny Wood
NSW Department of Primary Industries
Tamworth Agricultural Institute
Dr Jenny Wood’s areas of research are multidisciplinary and focussed on all things grain quality from the paddock to the plate, particularly regarding pulses. This includes the impact of genetics, agronomy and the environment on grain quality, and how the resulting grain quality then impacts farmer prices, processing, foods and market/consumer demand. In 2015, she was awarded the Megazyme Award for contribution to the Australasian grain science industry, having held numerous roles on the Association’s executive committee. She has over 26 years experience in grain quality research, including pulses (chickpea, faba bean, mungbean, field pea and lupin), barley malting and wheat and has contributed to the development of more than 30 new pulse varieties. Dr Wood has supervised post graduate students researching a range of grain quality topics including cooking, puffing and frying qualities, sensory attributes and health benefits in vitro. She has an interest in researching novel plant-protein and co-product functionality as food ingredients and is a Technical Adviser to the Australian Pulse Grain Standards Committee. Dr Wood has published many book chapters and scientific journal articles and is on the Editorial Board for the International Journal of Food Science & Technology. Dr Wood and her team recently created Hidden Treasures®, a range of convenient, healthy, allergen-friendly and tasty snacks created from pulses. Please contact Jenny (firstname.lastname@example.org) if you are interested in taking this snack range to market.