The Australian Institute of Food Science and Technology (AIFST) has announced the recipients of their prestigious merit and innovation awards ahead of the 46th Annual AIFST Convention.
The Keith Farrer Award of Merit, which acknowledges achievement in food science and technology and contribution to furthering the aims of the Institute’s objectives, has been awarded to Professor Ian Brown.
Professor Brown’s 32-year career spans technical and commercial roles across the cereal, ingredient, food and nutrition industries both internationally and locally. In furthering his personal research activities and applying them collaboratively between companies and the scientific sector, Professor Brown has been successful in commercialising key food and nutritional ingredients including Hi-Maize®, the world’s first commercial source of resistant starch.
Professor Brown is currently the CEO and Managing Director of the Australian publicly listed company Clover Corporation, which under his leadership has experienced an increase in profits from $465,000 to $4.4 million. In addition, Professor Brown is a Special Visiting Professor at the University of Colorado and an Adjunct Professor at the Flinders University of South Australia.
President of the AIFST, Jo Davey, said, “It is unique in the food sector to see an individual that holds full-time senior industry positions with such an impressive scientific record of published papers, book chapters and keynote presentations. Additionally, he has also been awarded a PhD by one of Japan’s leading universities and is listed on 24 patents. Professor Brown has a long list of truly outstanding achievements.”
The Food Industry Innovation Award, which is judged on the significance of a new development that has achieved commercial application, has been awarded to Australian Functional Ingredients Pty Ltd for the development of a natural antimicrobial, Herbal-Active®.
The innovation is a natural and tasteless ingredient sanitiser made of a combination of essential oils and extracts from culinary herbs. The product can extend the shelf life of fresh produce up to 10 times, reduce the need for fungicides post-harvest, sanitise fruits and vegetables prior to juicing and replace chemical santisers in washes for hands, surfaces and equipment. Additionally, for many foods and beverages, Herbal-Active® can be used instead of a selection of preservatives.
“We applaud Australian Functional Ingredients on this true innovation that has such wide-ranging food industry application. Herbal-Active® has the ability to also assist with many food security goals by reducing food waste by extending the shelf life of fresh and manufactured products and increasing food safety – a great asset to our industry,” said Jo Davey.
Professor Brown and Australian Functional Ingredients Business Manager, Vic Cherikoff will be presented their awards at the 46th Annual AIFST Convention, taking place in Brisbane from 14th – 16th July 2013.
To register for the upcoming AIFST Convention, visit http://www.aifst.asn.au/46th-annual-aifst-convention.htm or contact Julie on firstname.lastname@example.org or 02 9870 8688