In June 2018 Eva Gaugler a researcher from Scion travelled to China as part of a scientist exchange funded by the New Zealand China Food Protection Network (NZCFPN). The aim of the scientist exchange was to establish a platform for ongoing knowledge exchange in the area of packaging food contact compliance.
Food Protection News:
Here’s a way-of-the-future electronic brochure describing the aims and work of the NZ-China Food Protection Network. You’ll find the 2.5 minute presentation easy to listen to and absorb. It is in both Chinese and English. The storyboard was produced for the Network by Dr Petra Muellner, EPI-interactive.
At the beginning of February 2018 Professor Changying Hu from the College of Science and Engineering (Jinan University) visited New Zealand to take part in a scientist exchange funded by the New Zealand China Food Protection Network (NZCFPN).
It is a huge pleasure to announce that Nigel has been awarded the title of Distinguished Professor, which is the highest honour Massey University can bestow on a member of its academic staff and reflects the importance it places on the work and achievement of the recipients.
Brief summary of recent highlights from NZCFPN-seed project:
‘Antimicrobial resistance and antimicrobial usage in New Zealand and China, with particular reference to the dairy value chain’
An immediate outcome of the Centre’s visit to China in April was the arrangement for food scientist Dr Lishui Chen to spend a year at NZFSSRC in Palmerston North. Lishui arrived in July. His travel is funded by the NZ China Food Protection Network, and salary paid by his employer COFCO, China’s largest food processor, manufacturer and marketer.
Scion and Otago University joined forces and combined their respective expertise in packaging and consumer perception to establish new relationships with Chinese packaging researchers and manufacturers.
We have become painfully aware of the astonishing amount of food waste. Between 30 and 50%! Think of those browning other-half avocados, the last few slices of mouldy bread, the left over spinach quietly turning to slime in the bottom of the chiller, the mad ill-considered dashes around the supermarket after work. And then there is the past use-by-date food necessarily jettisoned by restaurants and supermarkets. None of these businesses want to waste food. Why would they throw money in the bin? It’s just hard to perfectly anticipate demand.
A new partnership involving nine New Zealand research organisations has been awarded $1.25 million in funding from the Ministry of Business, Innovation and Employment.