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Seminars Schedule

NOTE: 2022 Seminar details will not be available until February 2022

2021 Seminars

Day 1 - 13 April 2021

Allan BW
10:00 AM - Seminar Room 1, Upstairs

Siempre Sustainability - What is sustainable packaging

Presented by Allan Birch - Director / Consultant at Siempre Sustainable Solutions

10:00 AM - Seminar Room 2, Hall 2, Business Growth Hub

Business Support for Covid Recovery

Presented by Tui Rutherford - Auckland Unlimited, formerly ATEED

11:00 AM - Seminar Room 1, Upstairs

HVAC Hygiene in Food Production Plants

Presented by Felicia Prestige - Presco Group 

11:00 AM - Seminar Room 2, Hall 2, Business Growth Hub

Exports and Covid - resilience, demand for nz products

Presented by Craig Armstrong - New Zealand Trade and Enterprise

12:00 PM - Seminar Room 1, Upstairs

Temperature Calibration and How it Relates to Food Production

Presented by Daryl Pettit - Laboratory/Quality Manager - WIKA Instruments Ltd

12:00 PM - Seminar Room 2, Hall 2, Business Growth Hub

NZ Food Innovation Update: Covid and beyond

Presented by Dr Nicky Solomon - NZ Food Innovation Network

1:00 PM - Seminar Room 1, Upstairs

New Technology for Food Sterilisation – Microwaves

Presented by Dr. Jeremy Smith - Massey University

1:15 PM - Seminar Room 1, Upstairs

Improve Product Quality With Rapid Freezing of Liquid Foods

Presented by Jolin Morel - Massey University

1:30 PM - Seminar Room 1, Upstairs

Freeze Drying Delicate Foods

Presented by Professor Richard Archer - Massey University

1:00 PM - Seminar Room 2, Hall 2, Business Growth Hub

Shakeel Ahmed/ iMonitor

Presented by Shakeel Ahmed - iMonitor

2:00 PM - Seminar Room 1, Upstairs

Generating Culinary Smoke at Desired Composition and Temperature

Presented by Professor Jim Jones - Massey University

2:15 PM - Seminar Room 1, Upstairs

Commercial Application of Meat Tenderising With Enzymes

Presented by Pat Silcock, University of Otago

2:30 PM - Seminar Room 1, Upstairs

Improve Production Efficiency of Plant Materials With Pulsed Electric Field

Presented by Pat Silcock, University of Otago

3:00 PM - Seminar Room 1, Upstairs

Converting Waste Streams Into High Value Fibre Ingredients.

Presented by Professor Richard Archer - Massey University

3:15 PM - Seminar Room 1, Upstairs

Drying Juices and Other Sticky Products Without Maltodextrin

Presented by Dr. Lee Huffman - Plant & Food Research

3:30 PM - Seminar Room 1, Upstairs

Increasing Shelf Life of Berry Fruits With UV Disinfection

Presented by John Bronlund - Massey University

Day 2 - 14 April 2021

9:30 AM - Seminar Room 1, Upstairs

Hygienic Design Introduction Session

David Lowry, Chairperson at EHEDG New Zealand

9:35 AM - Seminar Room 1, Upstairs

The Should Have Done It Differently Files: Real-Life Learnings in Hygienic Design

Presented by Rex Johnstone, Technical Director Industrial at BECA

10:00 AM - Seminar Room 1, Upstairs

A Journey Through MPI’s Hygienic Design Requirements Past to Present: An Auditors View of Performance & Opportunities

Su’ad Barakat, Technical Specialist Engineering at AsureQuality Ltd.

10:00 AM - 1:00 PM - Seminar Room 2, Hall 2, Business Growth Hub

Digital Lean Introductory Workshop - Callaghan Innovation

*Digital Lean Introductory Workshop*

10:25 AM - Seminar Room 1, Upstairs

How EHEDG Guidelines Will Provide the Foundation of Your Food Safety Plan

David Lowry, Chairperson at EHEDG New Zealand

11:00 AM - Seminar Room 1, Upstairs

State of the Industry

Presented by Nerida Kelton - Australian Institute of Packaging

11:00 AM - Seminar Room 1, Upstairs

Sustainable Packaging Design

Presented by Nerida Kelton - Australian Institute of Packaging

12:00 PM - Seminar Room 1, Upstairs

CRS Regulations

New Zealand Packaging Forum

1:00 PM - 3:00 PM Seminar Room 1, Upstairs

The Role of Packing in Reducing Food Waste

Presented by Nerida Kelton - The Australian Institute of Packaging

1:00 PM - Seminar Room 2, Hall 2, Business Growth Hub

Covid19 and the NZ Retail landscape.

Presented by Nikhill Sawant - Countdown Supermarkets

Day 3 - 15 April 2021

10:00 AM - Seminar Room 1, Upstairs

Process Control for Consistent Quality and Reduced Cost & Quality Control with Oxidization Testing

Presented by Simon Lewis - Anton Paar

10:00 AM - 12:00 PM - Seminar Room 2, Hall 2, Business Growth Hub

How to get better returns from your product development - Workshop

Be part of the conversation!

11:00 AM - Seminar Room 1, Upstairs

Leading the way in Allergen Control via reducing cross-contamination, automation, appropriate design

Presented by David Newell - Matcon

12:00 PM - 2:00PM - Seminar Room 2, Hall 2, Business Growth Hub

How to foster a Culture of Innovation in your business - Workshop

Presented by Jason Low - Solid Consulting

1:00 PM - Seminar Room 1, Upstairs

MAP, the key to shelf life without preservatives + Covid-19 Impact on the MAP scene

Presented by Bob Olayo - Food Quality and Process Solutions Specialist at Mätt Solutions Ltd

2:00 PM - Seminar Room 1, Upstairs

Guarding the Future

Presented by Apoorv Mehrotra - Oji Fibre Solutions