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Cafe Scientifique - Food: Farm to Plate

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by Tony Dyer (subscribe)
I've made it to my life's goal - the old age pension. Now I write for fun. Hope you enjoy reading.
If you like food you're gonna love Cafe Scientifique
cafe Scientifique, capalaba, national science week, food technology
Have a Good Look at How Food gets to Your Plate

As part of National Science Week Capalaba State College on School Road, Capalaba is hosting the Redland's first ever Cafe Scientifique this Saturday the 16th of August. A Cafe Scientifique is a relaxed gathering where people explore latest trends in science and technology outside the academic setting so there's no need to bring your white coat and eye protectors!

The Cafe is being held in the College's Senior Campus Cultural Centre commencing at 6pm and going on through to 8pm. The best access to the Centre is via Gate 3 off School Road.

Entry to the Cafe Scientifique is free. Coffee, tea, cakes and biscuits will be available to purchase on the night.

The evening will include addresses from six scientists who will speak on their fields of expertise covering all aspects of food science. Each scientist will give a talk of approximately 15 minutes addressing issues such as, the human body and movement, the environment and nature, our health and medicine and innovation and technology. These talks will build on each other to provide an understanding of the night's overall topic, 'Fresh Food From Farm to Plate'.

Just as food production starts at the farm the speakers will commence the evening discussing what happens at the farm (soil, plants, toxins) and work their way through the whole process to the plate (quality control and testing, food safety, how do you get a new product to market?). Finally, as in the real world, the best laid plans might sometimes go wrong so the evening's discussion will address how mishaps and disasters (investigation of food poisoning) are managed.

The panel of expert speakers includes:
Dr Peter Kopittke from the University of Queensland. Peter will be talking about problems farmers have with their soils. He is currently researching the areas of agricultural production, water chemistry and waste disposal. This includes how trace metals in the soil affect plants.

Dr Mary Fletcher from the University of Queensland. Mary will address problems facing meat producers (cattle and sheep) and the impact of natural plant toxins being eaten by stock resulting in the animal's death. Mary is currently focusing on the identification and analysis of natural toxins in a range of plants, fungi and agricultural products. These toxins can affect human and animal health and pose risks to production, food safety and market access.

Connie Bridger is a committee member with the Food Industry Association of Qld and a Food Technologist at Sunny Queen Australia. Connie is currently working with 12 different food safety and quality standards with the national quality team, implementing systems and ensuring compliance.

Kim Jorgensen is a Food Safety and Quality System Specialist Food Technologist and educator. She also teaches English to foreign students.

Paul Burt is the Production Manager of the Food Pilot Plant at the Health and Food Sciences Precinct, Coopers Plains, Brisbane. This facility is designed to serve the needs of the Queensland and Australian food industries and associated food technology. Sensory and consumer science facilities also conduct scientific research and trial new products and processes. His focus is on getting new products to market.

Helen Smith is the supervising scientist of Reference Microbiology at the Public Health Microbiology Unit of Queensland Health. Helen will be speaking on how governments and other areas trace back outbreaks of food poisoning and other foodborne illnesses. 'Disease Detectives: Investigating Foodbourne Outbreaks'.

This is a night to be enjoyed by everybody aged between 13 and 100 who likes to eat, has an interest in food science, hospitality and/or agriculture and knows how to enjoy a nice cuppa with a piece of cake or biscuit.

After the Cafe Scientifique you will never look at a plate of food again without understanding the skills, technologies and science used to get it to the table.
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Why? To understand how your food gets from the farm to the plate.
When: Saturday 16 August 2014 from 6.00pm to 8.00pm
Phone: 0412 640 954
Where: Capalaba State College, Senior Campus Cultural Centre, School Road, Capalaba
Cost: Free
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