Luz Sanguansri will address the topic of 'sustainable value chains of the future' the FIAL Supply Chain Integrity Seminars, to be held alongside foodpro.
Can you tell us about your career so far, and your role at your company now?
I am one of the Research Team Leaders at CSIRO Agriculture and Food. I have more than 25 years' experience leading and managing a wide range of research and commercial projects – from lab-scale to commercial scale. I am currently leading a team, developing new ingredients and products for health and nutrition, and adding value to second grade produce and by-products from food processing by applying traditional and emerging food processes.
What will you be sharing on at foodpro?
I will be speaking at the Supply Chain Integrity Seminars on the future of a sustainable value chain by eliminating food loss. My session is held on Tuesday 18 July at 11:30am.
In your opinion, what is the most exciting technology or change happening in the food processing and manufacturing industry?
The most exciting thing for me is the opportunity to recover edible food loss and waste, and transform them into high value ingredients and nutritious food products which will contribute towards food and nutrition security. This will return more dollars to the producers and reduce or eliminate environmental burden from landfill.
What role do you think foodpro plays in the industry?
foodpro provides a vehicle for the food industry to be aware of what is happening in the food processing industry in terms of who the players are and research innovators providing solutions to current challenges in the food industry.
What’s the one point or idea you want every visitor to your seminar to take home?
For every visitor to be aware of the current food loss and waste issue, and take action towards eliminating food loss, by adopting some of the solutions available now or be part of developing new strategies led by CSIRO for a sustainable value chain into the future.
You can catch Luz Sanguansri's presentation on Tuesday 18 July at 11.30am, in seminar room 3.5 on level 3.
