FEATURED IN THIS ISSUE - NZIFST - The New Zealand Institute of ...

EDITORIALSFrom the EditorThe NZIFST Conference is over for another year withsignificant presentations looking at the challenges ahead forour industry. Andrew Ferrier, CEO of Fonterra and openingkeynote speaker took a hard look at the threats and opportunitieswe face protecting and growing our offshore markets:the growth of pastoral farming in Latin and South Americancountries and in China will be significant here.Other speakers; Dr Geoffrey Savage of Crop & Food ina plenary and Professor Ray Winger in his J C Andrews address;highlighted the risks of using foods (and their extracts)as drugs or supplements – it is vital that we as manufacturingprofessionals, the ‘health’ industry and researchers lookat whole diets, rather than at micronutrients with ‘magical’powers. Both speakers cited examples when ‘obvious’ micronutrientswere not the truly active component.Socially the gathering was also very successful. The WellingtonTown Hall has character and its spaces conferred anintimacy that purpose-built venues lack. Early feedback fromexhibitors was positive.We have published Ray Winger’s address in this issueand as usual the J C Andrews recipient has dug out someinteresting photographs and produced a thoughtful and inspiringpaper.Our travellers talecomes from HortResearch’sKarl Crawford who wasinvited to the VitafoodsInternational Conferenceand Part II of the report onthe William Davidson 125conference appears in theMeat News section.You will find photographsfrom the NZIFSTConference in a couple ofAnne Scottplaces in this issue. We havemontaged exhibition and people images ‘at the back’ andprinted photographs of awards ‘up front’.The NZIFST AGM saw a changing of the guard in our executive,full details in the NZIFST section but the first changeis on this page. Our new President is David Munro whosefirst contribution is below.Anne Scott, Managing EditorFrom the PresidentMy greetings to all Members and Fellows as your new President.Why have I taken on this role? Because I’m passionateabout food science, technology and engineering, and haveenjoyed the challenges, excitement and rewards that a careerin the food industry brings. It’s really satisfying to see youngpeople with the same passion and to help them develop inthe Profession. And that’s really what NZIFST is all about –helping people develop and grow.I’d like to say a huge ‘thank you’ to our outgoing President,Sally Hasell. Much has been achieved under her leadershipover the past two years. It’s great to see the increasedlevel of enthusiasm and activity in most of our branches. Wehave better external relationships, both internationally andwithin New Zealand. Our website and ‘nibbles’ have greatlyincreased communication with our members. Our careersprogramme is buzzing – and a whole host of governance,administration and procedural matters have been improved.What then are the challenges facing NZIFST over the nexttwo years? Like other professional organisations, we haveto move from being a ‘collegial’ type of operation, wheremembers’ time was freelyavailable, to a more commercialapproach. We existto deliver services to ourmembers and to the Professionin the most effectivemanner. If we fail todo this, we simply won’tsurvive. We are in reasonablehealth at present, butwe must invest our resourceswisely to ensurethat we continue to prosperand grow.David MunroOn behalf of all members,I’d like to extend a warm welcome to the new Executiveand Council. I believe we have a really strong team to lead usas we face the challenges ahead.David Munro, President, NZIFSTFood New Zealand