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NEW EVENT: HEIA(Q) Food Science Day for Home Economics teachers

Thursday 23 November 2017, and Friday 24 November 2917 at The University of Queensland

Limited places available so please book early
Special support for HEIA(Q) regional members

HEIA(Q) is pleased to offer a day of hands-on food science workshops for home economics and other teachers. The workshops have been designed to assist with implementation of the upcoming Senior Food & Nutrition syllabus. Developed by staff at The University of Queensland (UQ) in consultation with QCAA Principal Education Officer Penny Braithwaite, who is responsible for the development of the new Food & Nutrition syllabus, the workshops will be facilitated by UQ lecturers and food experts Dr Nidhi Bansal and Professor Melissa Fitzgerald. HEIA(Q) thanks UQ for sponsoring the conference and making it very affordable for HEIA(Q) members.

Date Thursday 23 November 2017 (sold out)
Friday 24 November 2017
Venue Room 301, Seddon Building (Building 82D), The University of Queensland, St Lucia, Brisbane (and then in the laboratories)
Time 8.45 am–3.30 pm
Cost HEIA members $75
There are a limited number of FREE places available for regional HEIA members who travel more than 300km each way and for those who have to travel by air to the workshops (proof of flights required). There is also a $75 flight subsidy for those flying to the event.
HEIA student members $60
Non-HEIA members $150
Requirements Closed-in shoes and lab coat (provided by UQ if delegates do not have their own)
Waiver By registering to attend the conference, delegates give permission for photographs that contain their images to be published in HEIA(Q)’s newsletter, website etc.
Getting there Public transport (bus or ferry) is the best option but if driving please refer to the map at UQ parking is now regulated via an app, which will need to be downloaded in order to pay It is swotvac so parking should be a little easier than usual.
Registration Please go to TryBooking

It is not possible to register for just one workshop but a registration can be shared (lunch will be for one person only).

Timetable: Delegates will be divided into two groups. One group will undertake Workshop 1 in the morning and Workshop 2 in the afternoon; the other group will undertake Workshop 2 in the morning and Workshop 1 in the afternoon.

8.45 am Registration (tea and coffee)
9.00 am Official welcome, housekeeping
9.15 am Move to laboratories for workshops
9.30 am Workshops commence
10.30 am Morning tea
10.50 am Workshops recommence
12.20 pm Lunch. Delegates swap workshops.
1.00 pm Workshops commence
3.30 pm Workshops conclude
3.35–4.30 pm Networking drinks with other home economics delegates as well as with delegates attending other Science Day workshops

Workshop descriptions

Workshop 1: Demonstrating food product development stages: Guided satay sauce formulation

Facilitator Dr Nidhi Bansal, The University of Queensland
Duration 2.5 hours
About the workshop Develop your understanding of various stages of food product development from idea generation to lab-scale prototype manufacture in this 2.5-hour laboratory-based workshop. You will explore the fundamental stages involved in developing a new food product while applying these techniques to develop a satay sauce through guided formulation. The session will include formulation of a product using selected ingredients, lab equipment and testing equipment and sensory analysis and cost formulation on the product.
About the facilitator Dr Nidhi Bansal is a senior lecturer in Food Science and Technology at The University of Queensland. Dr Bansal completed her PhD degree in Food and Nutritional Sciences in December 2007 from University College Cork, Ireland. After finishing her PhD, she worked as a postdoctoral fellow at Dairy Products Technology Centre, California Polytechnic State University. In 2010 Nidhi joined UQ, where she teaches courses such as principles of food preservation, food science and food product development. She leads a research group in the areas of texture and flavour modification, non-thermal processing and shelf-life extension of dairy products.

Workshop 2: The interactions between different components in food quality

Facilitator Professor Melissa Fitzgerald, The University of Queensland
Duration 2.5 hours
About the workshop Participants will conduct two experiments to explore the interactions between different components in food quality. The first will explore the effect of different leavening agents on factors of bread quality, and the second will explore how different forces and emulsifiers lead to stability of an emulsion. Both of these experiments will be delivered in ways that can be carried out in a school kitchen.
About the facilitator Professor Melissa Fitzgerald is Chair in Food Science and Technology at The University of Queensland’s School of Agriculture and Food Sciences.
Professor Fitzgerald researches food quality and nutritional value, and works at the interface of the university and the food industry to transfer knowledge to the industry and ensure that UQ graduates are industry ready with skills for the knowledge economy. She graduated with a Bachelor of Science (Honours) with a major in plant biochemisry from University of Sydney and led the Grain Quality and Nutrition Centre at the International Rice Research Institute in the Philippines for 7 years.

For further information please contact:
Dr Janet Reynolds
E. (preferred contact mode)
M. 0400 628 880

HEIA(Q) 2017 Practical Day Out

Please note: As at 20 October 2017 the workshops were fully booked. However, cancellations may result in vacancies becoming available before the event.

HEIA(Q) invites all members to a full day of food workshops specifically designed to align with the new Food & Nutrition syllabus.

Session 1: 9.00 am–10.30 am

Chef Reg Morgan will investigate food nutrients and participants will prepare dishes that demonstrate the chemical and functional properties of food. The food prepared in this session will be served for morning tea.

Session 2: 10.50 am–1.00 pm
Chef Reg Morgan will further investigate food nutrients and participants will prepare dishes that demonstrate the chemical and functional properties of food. The food prepared in this session will be served for lunch.

Session 3: 1.30 pm–3.30 pm

In this session participants will experiment with methods of sensory profiling various food products.

Date: Monday 27 November 2017
Time: 9 am–3.30 pm
Venue: St Thomas More College, Cnr Troughton Road and Turton Street, Sunnybank
Cost: HEIA members $80 (includes morning tea and lunch)
Requirements: Apron, closed-in leather shoes
Attendees: 18 maximum
Bookings: Please use this TryBooking link:

Please advise of any dietary requirements when booking.

Further information:
Belinda Ingram
M. 0427 188 139