Society of Food Associated Disciplines (SOFAD) is an association which brings together social, career, and academic opportunities for individuals interested in a range of food associated disciplines. It also raises awareness of the importance of these disciplines and provides general support for members.

2. Issue No.1 February 2014
Welcome to SOFAD
he Society of Food Associated
Disciplines, SOFAD, is an association
related to food and health including
Food Science, Nutrition, Food Safety,
Food Process Engineering, Dietetics,
Population Health Nutrition, Exercise
Nutrition and Wine Science. Our purpose
is to facilitate opportunities, support
members, as well as raise awareness of
the importance of food and health. We
provide people with the latest research,
discoveries, career opportunities and
social functions.
T
Past Events
F
‘
iona Greig is nutrition manager for
Beef + Lamb New Zealand where
her role integrates nutritional messaging
through generic marketing activities on
behalf on their stakeholders from
the gate to the plate’. Her talk covered
her journey and the range of people she
works with to deliver lean beef and lamb
to the New Zealand market.
Dr Andrea Braakhuis, a New Zealand
registered dietician, is a lecturer at the
UoA FMHS, and has important academic
roles in the Dietetics programme (Masters).
She has extensive experience in the area of
Sports dietetics (High Performance Sport NZ;
US Olympic Committee; Australian
Institute of Sport). The lecture was
well received by those who attended
and this concluded our events for
the year.
SOFAD Opening
Expo Stall
e have managed to secure 200
members thus far which we are
incredibly happy about, so thank you all
for signing up and for all the support
from the Food & Health programme,
different academics and industrial
personnel for making this happen; we
are working hard to bring you an exciting
array of events throughout the semester.
Social Event
Meet, Greet and Drinks
e held a casual get together to
informally interact between and
with the members through game play and
casual drinks. We will hold more social
events for members to have a chance to
get to know each other.
W W
SOFAD Opening
Lecture Briefing
e have made SOFAD introductions
to multiple lectures from stage 1,
2, 3 as well as postgraduate courses across
the full range of spanning associated disciplines.
We will continue to do more of these, to
raise awareness of this association.
Insights in The Food Industry
A Talk From Fonterra W
Delivered by Fonterra Graduate
Recruiment Manager, Ongelle
Buckley and Dairy Technologist,
Yi-Chern Lee.

3. Upcoming Events
Lighting Seminar Series
he association is running monthly
seminar events called the ‘Lightning
Seminar Series’. The next one will be on the
Monday 24 February at 6.00-7.30pm. For more
information, please refer to our facebook page.
T These seminars facilitates discussion in
topics of interest around Food & Health.
Paul Harrison - The Challenge for
Generation Y
Paul graduated from Massey University
with a Bachelor of Technology in
Food Technology in 1985 before working
overseas for four years. Since 1990 he has
worked in the food ingredients sector and
is the technical director at Hawkins Watts
Ltd for the companies operations in
Australia and New Zealand. He maintains
a continuing interest in food microbiology
and food technology in general, often
focusing on technology projects of a more
practical nature.
e then worked for Reckitt and
Colman Foods in Sydney as a
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Research and Development Technologist.
In 1987 Uncle Bens of Australia, part
of the Mars group, as a special projects
technologist, working on restructured
meat systems, then employed him.
n 1990 he returned to New Zealand as
a technical sales rep for Bronson and
Jacobs, now a division of Orica before
joining Hawkins Watts Ltd. In 1994 he
joined Hawkins Watts Ltd and is now
a shareholder and technical director for
Hawkins Watt’s Auckland team of 19
including 9 food technologists and has
business activities in both New Zealand
and Australia.
He is a fellow of the NZ institute
of Food Science and technology,
a recipient of the institutes exemplary
services award, a memory of the
University of Auckland Food science
Advisory committee, a member of the
AUT University Food Science advisory
board and a member of the Government
Innovation, Science and Engineering
Policy Advisory Group. He holds 4
patents and in his spare time has so far
completed three Ironman competitions.
his year we have some exciting events
planned for our members. First of all,
we are excited to have Paul Harrison
coming to speak to us. For those of you who
are interested in professional networking, we
will be holding a career insights event with
people in the Food & Health field in March.
I
n early March, we will be holding a
social event to welcome all SOFAD
members and allow members to get to
know each other.
Later in the year we are excited to be
offering all members with a variety of
events throughout the year. These include
International Food Day, Zealong Tea
Manufacturing plant, Brewery and Winery
tours, social events as well as a science forum
with the Food & Health programme.

4. Careers in Food Associated Disciplines
Food Forensics is a commercial
testing laboratory committed to the
enhancement of food traceability and
security. Stable Isotope Ratio Analysis
(SIRA) is a well-established technique
but has only very recently been applied
in the field of food authentication and
traceability and as such is at the cutting
edge of the discipline. The stable
isotope composition of a food product
is determined by the location that it was
grown and the conditions that it was
grown under. We take advantage of this
“geographical fingerprint” to enable
us to determine country and region of
origin and even farming methods such as
organic vs. conventional fertilisers. After
recent food scandals such as the horse
meat incident earlier this year, it is more
important than ever to provide new tools
that will help improve food security and
also strengthen consumer confidence.
he popularity and consumer
perceived importance of nutraceticals,
whether it is plant derived, or animal,
microorganism or marine sources, is
a growing market because people are
becoming more aware of the relations
between health and dietary components.
The importance as a nutraceutical
engineer is the process of bringing
nutraceuticals to the industrial scale
manufacture after development teams
have optimized the laboratory scale
synthesis or extraction of different
nutraceuticals. The role is dynamic and
includes working with other nutraceutical
engineers to the design, construction,
operation of all of the manufacture
including by-product processing, to the
packaging into marketable products and
then the distribution.
T
Inhae Kim, AAFC
Dr. Robert Posey , Food
Forensics Ltd.
Iam a UK trained Dietitian and fitness
trainer in New Zealand. At Mission
Nutrition, I run and provide current and
credible nutrition advice for individuals
and families. We also run workshops in
the workplace to inspire and motivate
people to eat well and take care of
themselves. Alongside Mission Nutrition,
I am the Nutritionist for Healthy Food
Guide Magazine, the Millennium
Institute of sport and feature regularly
on Newstalk ZB and TVNZ Breakfast.
In the media my role is to help everyday
New Zealanders understand about how
the food they eat affects their body and
health, as well as to provide practical ideas
and solutions to help people eat well.
Penguin have also recently published my
bestselling book – Lose Weight for Life.
Claire Turnbull, Mission Nutrition

5. Food Associated Disciplines Research
Electrospinning
Nano-encapsulation
Greenshell Mussel
Engineering
he objective of my research study
was to compare the lipid classes and
fatty acid profiles of oils extracts from
both male and female New Zealand
GreenshellTM mussel samples either raw,
or treated with heat or with HPP. This
research combined the food nutritional
chemistry and different food engineering
processing treatments, which help to
investigate the medical functional effect
of our unique GreenshellTM mussels. It
was a great experience to work in food
engineering where I could apply the strong
science aspect with engineering work in
real practical business.
Meng Zhou; Professor Murat Balaban;
School; Department of Chemical &
Materials Engineering
Cyclic Volatmmetry
Antioxidant Analysis
ntioxidants are important food
and beverage components, but
current determination techniques have
various disadvantages in aspects of time,
sensitivity and interference. We have
used cyclic voltammetry to provide a
very effective antioxidant analysis for tea
and coffee samples, and have improved
the electrode sensitivity by including a
special conducting polymer electrode
layer. Conducting polymers are of interest
in their own right, and their discovery
as plastics that conduct electricity
involved the New Zealander, Alan
MacDiarmid, who received the Nobel
Prize in Chemistry for this work in 2000.
In comparison with pure antioxidant
compounds and several phenolic and
antioxidant assays, the findings showed
that the electrochemical sensor is easy to
handle and provides rapid results.
Hande Karaosmanoglu; Associate
Professor Paul Kilmartin; Associate
Professor Jadranka Travas-Sejdic;
School of Chemical Sciences
Electrospinning is a technique that
involves the application of strong
electrical field on a polymer solution.
The high surface area to volume ratio
of the nanofibres shows an opportunity
for the development of new and
improved encapsulation methods for
the food industries. In our study, we
have successfully electrospun a food
grade biopolymer, zein into fibres with
diameters ranging from 280–380 nm. This
food grade nanofabrication offers new
approach to the industry for development
of nanoencapsulated products where
the kinetic process surrounding release
can be manipulated through various
electrospinning parameters. It can also
provide a food packaging solution to the
increased concerns over synthetic plastics,
as bioactive packaging materials.
Neo Yun Ping; Professor Conrad
Perera; School of Chemical Sciences
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6. News in Food Associated Disciplines
Scientists create an 80-proof alcoholic
drink from used coffee grounds -
MSN News
Appetite control could be rewired, say
Researchers - BBC News
School meal kills 22 in India’s
Bihar state - BBC News
For those who love their Monday
morning coffees, then this is perfect
for Friday afternoon drinks. Scientists
have created an 80-proof alcoholic
beverage which is made from used coffee
grind. The challenge was to create unique
beverages from unusual raw materials.
Using a process similar to whiskey
distillation, researchers have created a
coffee grind liquor containing 40-proof
ethanol that smells like coffee and has a
pungent taste. But unlike regular coffee,
this drink won’t keep you wired; the
caffeine disappears during the
brewing process.
Research by Dr. Mohammed
Hajihosseini at the University of East
Anglia; has uncovered a potential way to
tackle obesity. Contrary to past beliefs,
appetite regulation associated nerve cells
are not fixed from the embryonic stage
and instead tanycytes in the hypothalamus
generate new neurons postnatally and
into adulthood. Obesity is in part, caused
by loss or malfunctioning of neurons
in the hypothalamus resulting in the
disordered control signals. This research
demonstrates the possibility to manipulate
this situation using tanycytes.
In Bihar, India; more than 22 children
have died after consumption of their
school lunch. Investigators have found the
cause to be organo-phosphorous, possibly
from insecticides used in vegetables or
rice. These lunches are provided by the
government’s Mid-Day Meal Scheme
to tackle hunger and increase school
attendance to 20 million children per day.
There needs to be much improvement
however, the large population and
complexity of the system proves to
be challenging.
How to ensure you have no beef with
your lamb- The Wall Street Journal
series of scandals over mislabeled and
tainted food including; horsemeat
in meals, melamine in baby formula and
rat, mink and fox meat being passed off as
beef and mutton, has raised the awareness
of the importance to scientifically verify
the origins of food. Alliance Group Ltd.
and Oritain are looking at identification
of meats through environmental
signals. These food forensic techniques
will protect the reputation and profit
of affiliated companies and ensure
consumers getting what they are paying
and looking for.
Fungus could re-engineer
obesity epidemic – Food Processing News
US scientists develop tomatoes that
mimic good cholesterol – UCLA News
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Researchers at UCLA have developed
genetically engineered tomatoes that
could produce 6F, a small peptide that
stimulates the action of the chief protein
in HDL (good cholesterol). Subsequently
it was found that when mice were fed
with these tomatoes in freeze-dried,
ground form, they had lower levels of
inflammation and plaque build-up in
their arteries. There was no need to
isolate or purify the peptide – it was fully
active after the plant was eaten. This new
engineered food source could provide
a new strategy to prevent diet-induced
atherosclerosis, a plaque-based disease of
the arteries that can lead to heart attacks
and strokes.
esearchers at the University
of Birmingham have found
hydrophobins, which are extracted from
certain fungi, could reduce calories in
food without compromising taste or
texture. Hydrophobins can be used
as a foam or emulsifier to aerate and
help bind ingredients together – a role
normally achieved using fats and sugars.
By replacing half the fat levels with
hydrophobins to create highly stable
air-filled emulsions, the consumer can
experience similar texture and flavor
as the full-fat version with a healthier
alternative. Re-engineering our food is a
important in the battle against obesity
as consumers are unwilling to
compromise their eating and drinking
experience associated with some
healthier alternative food products.

7. SOFAD Executive Committee
Margie Hunt, President
I’m currently partway through studying Food
Science along with an Art degree in Psychology
and Criminology. I love learning about all
the new research going on in the area and I
am incredibly interested in food physiology.
This summer I am hoping to go to Canada to
continue my ski instructing and then continue
on with my university studies. I’m extremely
glad to be a part of SOFAD as I have learned
a lot in so many different areas and I love to
help people out. I hope that by having this club,
we will close the gap between study and the
opportunities available to everyone. Watch
this space!
Brianna Dean, Secretary
I am currently studying the Master programme
in Dietetics. As the secretary in SOFAD, I am
responsible for typing out the minutes, writing
out meeting agendas. I am proud to be part of
an association that I wish was around in my first
year, when I was trying to figure out where to
head with my degree. I believe that this association will
help many students studying food associated
disciplines to see what’s out there, and to show
them opportunities they may have otherwise
not known about.
Trang Duong, Advisor
I am currently in my 2nd year of my PhD -
working on development and investigation of
a new non-thermal food process combining
High pressure process (HPP)and Dense
Phase Carbon Dioxide (DPCD). I have been
extensively involved with academic teaching
in Food associated disciplines since 2010. I
act as an advisor for this society where I’m
responsible for giving advice in the clubs
activities as well as connecting professionals
and academics with our members. I am also
accountable for organising the events for
speakers.
Brian Fu, Events Co-Ordinator
As a freshman, it’s a good chance for me to
experience the university life and to learn some
social skills whilst improving communication.
The association provide a fantastic place for
members to gather and my position in the
association is to organise the events and assist
with promotion. I want the members to have an
enjoyable time in this association.
Stephen Grubb, Vice President
I have experience in the job interviewing in the
food industry and have been hired to work at
Kerry Ingredients as a Samples Technologist.
Currently, I am undertaking a postgraduate degree
In Wine Science I’ll be involved in the promotion of
the club while as well as being one of the main
treasurers until we are able to find a new person
to fill that role. So if you guys are seeking any
information relating to the club or the food
science course in general feel free to contact me
via email.
Seresa Lapez, Treasurer
I love music, playing basketball and the colour
pink. I also love cooking, eating and basically
anything related to FOOD! My role in the
association is to deal with all money-related
matters as I am currently the treasurer. SOFAD
is a great club to be in, not only because it
allows you to gain great advice on food-
related careers but it also introduces you to a
community who all have a common passion
for food.
Wayne Lee, Secretary
I enjoy the various food and nutrition related
fields of study this degree has to offer and it
is through this degree that I was able to meet
some wonderful, passionate food scientists and
nutritionists that further enhanced my interest
in Food Science and Nutrition. Through
having the opportunity to become involved in
the founding of SOFAD, I am able to provide
students and interested people the chance learn
more about their chosen field of study as well as
being able to explore new areas of interest with
the opportunity to network. My current role is
being one of two secretaries, and I hope to help
continue the dreams and visions of this club
into the future.
Vic Shao-Chih Chiang, Advisor/Founder
I have founded this association yo facilitates
unity, networking opportunities, career resources and
extracurricular academic resources between
different sub-fields of food associated
disciplines. This association provides a variety
of advantages for me, in that I get more
chances to connect with, learn from, and share
my experience with like-minded individuals,
who are also passionate about this field. In the
same way, I also hope that our members and
associates feel they too, are also benefitting
from this association.
Shirley Li, Events Co-Ordinator
I feel privileged to be part of SOFAD because
initially I had doubts with what I was able to
commit to. But as I have already experienced
the same confusion that some of you are going
through, I was motivated to help bring not
only informative but also social events to you
all. Please feel free to approach me and give
feedback as I believe learning is an endless
process and through communication, we can
progress and improve to create something
magnificent for everyone.
Kylie Alla, Events Co-Ordinator
I aspire to find my feet in product development.
I’m one of three events co-ordinators on
the SOFAD committee where my role is to
organise social events, encourage members to
involve themselves in the club and make them
feel welcome. The food industry is awash with
opportunities and I’m excited to be a part of an
organisation that will help you make the most
of those opportunities and find your niche.

8. Compiled & Organised by Thomas Harrison, Margie Hunt and Vic Shao-Chih Chiang