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Archive for June, 2011

Meat Industry Environmental Sustainability Review 2010 – Now Available

Monday, June 27th, 2011

a-env-0086-final-report-1-1Meat and Livestock Australia have published their report, Industry environmental sustainability review 2010.

From the report:

This Industry Environmental Sustainability Review is the third in the series. It aims to quantitatively assess how the red meat industry has improved environmental performance in recent years, allow processors to assess how changed practices and facilities have resulted in better performance since the previous study, allow comparison against objective industry performance data and allow external stakeholders to objectively assess how the industry as a whole has improved and demonstrated continual improvement in environmental sustainability.

Click here for more information and to access the report on the Red Meat Innovation website.

For further queries, please contact Tessa Cousins at MLA on tcousins@mla.com.au.


Muffins may help reduce milk allergy

Monday, June 20th, 2011

From the ABC:

Eating baked goods that contain milk may help children get over milk allergies, according to a study, a finding that may have the potential to change treatment for the disorder, which affects as many as three per cent of young children.

Allergic children given cooked milk, baked into muffins, over the course of months or years saw their symptoms disappear faster than children who simply avoided milk products, says Anna Nowak-Wegrzyn, of the Mount Sinai Medical Center in New York, the study’s co-author.

The study is “a step in the direction of… providing a more personalised approach for treating food allergies,” says Nowak-Wegrzyn.

“One approach is not right for all children with milk allergy. The majority does not need to and should not strictly avoid milk.”

Click here to read the full article on the ABC website.


Dip in German Baking in Weinheim, Jan – Feb 2012

Tuesday, June 14th, 2011

The International Baking Academy has been established by the Akademie Deutsches Backerhandwerk Weinheim (National German Bakers Academy) in response to the high demand from around the world for knowledge and skills in German Baking .

The Diploma in German Baking is a 6 week hands-on program taught in English. The course will be held at the Academy in Weinheim, near Heidelberg, Germany from 17th January to 29th February 2012.

Click here for more information on the International Baking Academy website.


VET Fees and Funding Review submissions due 24 June

Tuesday, June 14th, 2011

From Skills Victoria (email):

The Essential Services Commission has completed the first stage of research and consultation for the VET Fees and Funding Review, with the release of the Issues Paper. Questions raised by the issues paper include: What is the right balance between individual, employer and government contributions?  What are the implications of Victorian commitments at a national level to funding and fee structures?  What impact are eligibility criteria and the variation in fee levels for different courses having on student choice?  Should caps be reintroduced?

Responses to the Issues Paper are due to the ESC by Friday 24 June 2011.  The issues paper, details of public forums and more information about the submissions process can be found here:  http://www.esc.vic.gov.au (The VFITB is happy to assist industry with submissions.)

The Commission is due to deliver a final report to the Victorian Government in August 2011.


Exciting Chocolate Short Course in July

Tuesday, June 14th, 2011

William Angliss Institute’s Confectionery Manufacturing department is running a Chocolate Course over three consecutive days in July in Melbourne.

From the William Angliss Institute website:

Learn about the principles, equipment and procedures used to make chocolate and chocolate products.

Topics include  refining and conching, enrobing and  recording relevant data and fault recognition.

The course also covers  aspects of tempering, moulding and enrobing prepared centres.

Chocolate Manufacturing – Tempering, Enrobing and Moulding (WA05030)

Dates: 4 – 6 July
Time: 9.00 am – 5.00 pm
Cost: $850 plus GST
Contact: Colin Garrett on 03 9606 2111
Email: food@angliss.vic.edu.au

Note: Minimum of 6 and maximum of 12 participants is required to run the course

Click here to read more courses on offer on the William Angliss Institute website.


Cheese Making Theory and Practice Short Course, 15th – 18th August

Tuesday, June 14th, 2011

From the National Centre for Dairy Education website:

This course will look at the theory and production of cheese products.

Four days of theory and one day of practical cheese making in a pilot scale dairy factory is included in the course.

Course coordinator, Jeff Mayes has over 30 years experience working in research and production within the Australian dairy industry. His expertise includes a wide range of cheeses and he has coordinated a range of research projects for both CSIRO and Australian dairy companies.

Topics include:

  • Theory of fermentation of milk.
  • Separation process and technology.
  • Standardisation and pasteurisation of cheese milks.
  • Quality control points.
  • Cleaning, sanitation and storage issues.
  • Hands on production of a range of cheeses.

Click here to register your attendance on the National Centre for Dairy Education website.


AgriFood Australia release the 2011 Environmental Scan

Saturday, June 4th, 2011

From the Agrifood Skills Australia website:

AgriFood Skills Australia has released its 2011 Environmental Scan – Australia’s Regions: Australia’s Future. The 2011 Scan was developed in close consultation with agrifood industry to provide a contemporary overview of the state of the industry, its skills and workforce development issues and how well the National Training system is responding.

The 2011 Scan focuses on the untapped potential of regional Australia but which, without intervention, will be constrained by the workforce and skills crisis facing the agrifood industry:

  • the industry faces a looming manpower crisis in several sectors due to the ageing of its workforce, skilled workers exiting to the resource sectors and poor labour attraction and retention rates over an extended period of time – suggestions are that the tipping point will occur between 2013 and 2018.  Within seven years, 56.2 per cent of our existing workforce will be over 55; half of our agricultural scientists are already nearing retirement.
  • Converging factors are impacting on industry and necessitating new business models and a radically new skills base – the need to reduce emissions ahead of the price on carbon,  managing rising energy prices and water costs, biosecurity, animal welfare and ensuring our natural resources are managed and used sustainably.

Click here to download the Environmental Scan [PDF: 2.26MB].


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