This year’s annual convention for the Australian Institute of Food Science and Technology – AIFST25 – once again confirmed its place as the go-to event for food science and technology professionals. AIFST CEO, Fiona Fleming, reflects on the two-day event.
This year’s Australian Institute of Food Science and Technology – AIFST25 – convention, with the theme, Grow, Learn, Connect, Champion, brought together 500 delegates from research, industry, academia and government to hear from an extraordinary line-up of speakers and panellists.
These highlights from the two days resonate and reflect the challenges and opportunities shaping the Australian agrifood sector and provide a glimpse of the depth and energy that ran throughout the event.
Innovation as imperative
We opened with the prestigious JR Vickery Address, delivered by Professor Sally Gras (University of Melbourne).
Sally set the tone for the two days: from climate pressures to resource scarcity, she reminded us that “we need to do things differently” and fast. She called for bold investment, digital upskilling, and adopting AI as part of the solution. Her words underscored what we intended with this program: creativity, science and engineering are the foundation of resilience across our community.
Menu 2035: what will be on the plate?
Lee Fordham of Synthesis delivered a stark but hopeful keynote, Menu 2035.
Constraints from climate change and demographics will force change but also spark ingenuity. He homed in on three pressure points:
- How we source food – from circular aquaculture to novel ingredients.
- How we stretch food – through waste reduction and by-product use.
- How we increase sustenance – tailoring nutrition for everyone.
His reminder that “the future belongs to those who prepare for it today” was a clear call for businesses and the wider agrifood community to adapt supply chains now, or risk being left behind.
Global food challenges
Global Food Regulatory Science Society and IUFoST president, Professor Samuel Godefroy, widened the lens with an unflinching view of global food systems under strain.
From food safety hazards and waste to climate shocks and spiralling health costs, the challenges are daunting. Yet his prescription aligned perfectly with our purpose: resilience rests on three foundations – science, regulation and collaboration. For Australia, staying active in international regulatory science isn’t just good citizenship, it’s essential to keeping our agrifood sector connected to global best practice.
Food safety – risks and opportunities
Food safety was a strong thread throughout the convention, with experts highlighting emerging risks and opportunities. Panels explored the need to embed food safety into organisational culture, moving beyond compliance to genuine engagement across teams.
Discussions ranged from allergen risk management and supply chain testing to the safety of recycled packaging, precision fermentation and cell-grown foods. Speakers also examined the impact of climate change on foodborne illness, the role of clear communication in countering misinformation, and the responsible use of technologies such as AI in food safety monitoring.
The message was clear: robust regulation, transparent communication and a proactive safety culture are essential to consumer trust and Australia’s reputation in global markets.
Towards a sustainable future
The Towards a Sustainable Future session brought together voices from CSIRO, RMIT, Food Frontier and End Food Waste Australia to debate everything from food labelling and plant protein scalability to insects as tomorrow’s protein.
The panel cut through consumer confusion on “use-by” versus “best-before” dates and reminded us that halving food loss and waste by 2030 is ambitious but essential. For food companies, the message was clear: invest in consumer education and seize opportunities to commercialise side streams. For our community, it was a moment to reaffirm that sustainability requires collective action.
Technology on the frontline
Showcasing innovation was central to AIFST25. Sessions on engineering and product development revealed how quickly once-niche technologies are heading mainstream:
Drying and fractionation innovations — from electrostatic spray drying to vacuum-microwave dehydration.
Precision fermentation — with Nourish Ingredients, Cauldron, and Eden Brew showing how alternative fats and proteins are already moving from lab to shelf.
These sessions reinforced what we set out to highlight: the future of food is being built in Australia right now.
Reimagining the global food system
On day two, food futurist Tony Hunter pushed the boundaries of imagination with his provocation: “How on earth are we going to feed 11 billion entities?”.
Tony identified five transformative technologies — alternative proteins, cellular agriculture, genomics, the microbiome, and synthetic biology — all supercharged by AI and quantum computing. His conclusion echoed the spirit of AIFST25: yesterday’s approaches won’t solve tomorrow’s challenges. Businesses must bet on a “TECHponential” future or fall behind.
National food security preparedness
We also heard an impactful keynote from Andrew Henderson (Agsecure), who addressed the critical issue of national food security. He warned that “the assumption that Australia will always be food-secure is a dangerous fantasy.”
Andrew pointed to the Indo-Pacific as the most important geo-strategic region in the world and outlined Agsecure’s recommendations for building resilience across the food security ecosystem. His call to “go back to fundamentals” was a timely reminder that preparation cannot be delayed.
Key messages resonated strongly: regional self-reliance is critical, a well-fed Indo-Pacific is a stable one, and policymakers must be pushed to prepare. It was a powerful reminder that food security is national security.
Looking to 2035: the closing conversation
We closed with a forward-looking discussion, 2035 in Australia, chaired by Dr Chris Downs (FaBA). It brought together Todd Redwood (BSI Group), Jeff Lang (Vortair), Michele van der Walt (University of Melbourne) and Didier Chanove (Kerry Group).
Their focus on gender equity, circular economy adoption, consumer nutrition and the power of data reinforced the program’s central message: innovation cannot be siloed. To thrive, Australia’s agrifood industry will need inclusivity in its workforce, flexibility in supply chains, and collaboration that cuts across disciplines and borders.
A community with purpose
Overall, AIFST25 was more than a program; it was a celebration of science in action. Over two days we showed that innovation is no longer optional, and the future will reward those who grow, learn, connect, and champion new ways of thinking.
As we farewelled delegates, I felt enormous pride. It wasn’t just another industry convention, but a gathering of a resilient, forward-thinking community committed to ensuring Australia’s agrifood sector is ready for the challenges and opportunities ahead.
Thank you to our speakers, partners, volunteers, delegates and the AIFST team for bringing such energy and insight. Together, we are shaping a stronger future for food science, technology and the agrifood community.
This article first appeared in the August/September 2025 edition of Food & Drink Business magazine.
