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The article offers updates related to New Zealand Institute of Food Science and Technology (NZIFST) branch in 2017. Members of the Auckland Branch had the chance to tour the Extrusion Co. factory where they were escorted through by Stuart Walker and Peter Hutchinson. A group from the Central Branch were treated to a tour of the Brew Union Co. followed by cheese and beer matching session. Waikato Branch members toured the design and production facility of Stainless Design Ltd.

The article offers information on the 2018 Challenge in New Zealand in which projects and products were presented to judges for evaluation. It notes the first prize winners, the team from Nelson College for Girls developed three flavours of a high protein, low sugar, frozen dessert while the team from Wellington High developed a multi-purpose lamb product. It adds that Waikato Diocesan School for Girls has received the first prize for their probiotic frozen yogurt.

The article offers information on several science fairs in New Zealand. Cited fairs include the Hawkes Bay Science and Technology Fair, Aurora Energy Otago Science and Technology Fair, and Eastland Science and Technology Fair. Judging of winners and the projects with a food science and technology focus which received prizes are also noted.

The article focuses on Growing NZ promotes careers in the primary industries (food and fibre) to school teachers, careers advisers and students, and several years they've invited NZIFST to contribute to their resources and work with schools.

The article presents several university students who spent their summer working in the food industry including Robin Jervis, Zara Beckingsale, and Trisha Castillo. Topics mentioned include the importance of the summer work experience to students, the insights of Beckingsale on teamwork skills she learned from her mentor at ice cream manufacturer at Fonterra Brands - Tip Top, and the insights of Castillo on the importance of her summer work in appreciating the food standards.

The article offers information on the New Zealand Institute of Food Science and Technology supports for Year 13 food technology students at Carmel College entered their projects for NZQA Technology Scholarship.

The article discusses the work experiences of student interns who took part in the 2016-2017 Summer Student programme of Fonterra Research and Development Centre (FRDC). Topics covered include the profile of student intern Michelle Hermanoche, the valuable experience of student intern Shaan Hill in New Zealand's food industry, and the benefit of summer work according to student intern Sam Eathorne. It also discusses the work experiences of interns Maria Fialko, Ben Proctor, and Christine Tu.

The article highlights the stories of two university students who participated in New Zealand Institute of Food Science and Technology Student Product Development Challenge includes Emily Doughty whose team was mentored by Isabel Buerschgens and Elise Waddell from Sensient Technologies and Madison Franks who mentored by Juliet Clarke from Tasti.

The article announces the winner of 2019 New Zealand Institute of Food Science and Technology Food Innovation Challenge, teams Mount Albert Grammar School, WheyTea; and Rangitoto College, Kiwiana Sweet Treats.

Role models needed for TEC's Inspiring the Future careers programme in schools In 2020 TEC trialled a new careers programme in a small number of primary and intermediate schools. NZIFST Careers Food industry support for Year 12 and 13 Food Technology students at Carmel College This is the 12th year we've been mentoring Sandy Goonan's senior Food Technology students through their product development projects. New video featuring a Food Technologist on the Careers NZ website Late last year we were approached by the Tertiary Education Commission (TEC) to find a young food technologist for them to interview for the Careers NZ website.

The article mentions students who took part in product development competition organized by the research institute New Zealand Institute of Food Science and Technology. Students including Alefiyah Rampurawala, Chelsea Whiteman, and Eamonn Jack are mentioned who discuss the benefits of the challenge, and their plans to develop their careers in food science and technology industries.

The article presents ex-challenge students of the New Zealand Institute of Food Science Technology (NZIFST)/Royal Society of New Zealand (CREST) who are studying food science and technology in 2017. According to Mrinali Kumar, a first year food technology student at Massey Palmerston North, the challenge introduced her to a new industry. Valencia Ngadi, food technology student of Massey Albany, mentions that the challenges has helped her in project management.

The article reports on the judges for the 2017 EIT Hawke’s Bay Science & Technology Fair, including branch members Julian Dirks, Jenny Dee and Kevin Dodsworth, assisted by non-member Wilma van Cruysen. Jess White, a Year 8 student from Havelock North Intermediate, has been awarded the first prize for her Project Waste not, want not, which aims to develop edible products from food scraps.

The article presents the recipients of the Edna Waddell Scholarships for female students in engineering and technology, which include Valencia Ngadi, Vidya Vijayakumar, and Ashleigh Weir.

The article focuses on university students an insight into the diversity of food industry careers such as Ivy Crawford, Meghan Singireddy and Gemma Merrall. It mentions Crawford placement was with the product development and science teams and worked on a wide variety of projects, Singireddy worked in the product development team at the Henderson site and Merrall worked on product documentation and product database management within the food industry.

The article offers information about students that participated in the New Zealand Institute of Food Science and Technology/CREST Student Product Development Challenge that was held in September 2016. It mentions that Keegan Chessum and Rebecca Roberts from Saint Kentigern College presented project related to food technology during the event. It also mentions that Rebecca Roberts is from Saint Kentigern College presented project related to food science.

The article discusses the lecture on food research by scientist Marian McKenzie of the New Zealand Institute for Plant and Food Research and mentions topics of the talk including changing food habits of consumers, the future of protein-rich foods, and the need for diversification in meat industry.

The article discusses the plans of research institute New Zealand Institute of Food Science and Technology to promote product design and innovation competitions among schools in Waikato and Bay of Plenty, New Zealand and mentions school teachers visiting food processing plants.

The article offers information on the summer jobs for the technology and engineering degrees in the dairy industry. It mentions that the students who worked in the food industry in the summer of 2015-2016 on the knowledge of food technology. It also mentions that Charlotte Hitchings and Tim Ferry worked in industry at the end of the first year of their Massey food technology degree.

The article presents information on the completion of the students on their food science degrees at the University of Otago such as Vivien Ting and Jordan Taylor. It features Ting's project about the determination of cyanogenic glycosides in flaxseed meal. It also cites Taylor's project about the prebiotic potential of New Zealand flaxseed mucilage.

The article offers the author's insights on the tour to several packhouses such as Hawk and Mr Apple. Topics mentioned include the insights of Stu Menzies, plant manager of Hawk on the importance of food safety, the Hawk trays used to pack apples for export, and the chemicals used by the company in the processing of trays that are approved by the U.S. Food and Drug Administration (FDA). Also mentioned was the effort of Mr Apple to improved shelf life and product quality.

The article reports on the food development projects Bronze Crest in New Zealand, featuring Damien Fergus, technical development manager at exporter Ovation New Zealand Ltd. and Fiona Greig, nutrition head at a food company who shared about food production and market knowledge to students.

The article offers news briefs related to several branches of the New Zealand Institute of Food Science and Technology (NZIFST) as of August 1, 2015. Annual General Meeting (AGM) was held in Auckland, New Zealand on June 11, 2015 which. Students and teacher of Hawke's Bay branch made industrial visit including Frupak, Alto Packaging and Plant and Food Research. Meeting "All about Rice" about food science was held at Institute of Environmental Science and Research (ESR) on July 16, 2015.

The article offers information about results of the New Zealand Institute of Food Science and Technology/CREST Student Product Development Challenge that was held in September 2016. It mentions that judges of the event Hayley Browne and Morgan Christy-Jones, and Raquel Lopez-Lozano. It also mentions that the judging event was hosted by Saint Kentigern College.

The article lists the mentors for secondary school students who will be participating in the 2016 New Zealand Institute of Food Science and Technology / Royal Society of New Zealand's Student Product Development Challenge including Aileen Connell, Christina Ferrick, and Helen Riley.

The article offers information on the 20162016 NZIFST/CREST Student Product Development Challenge programme of the New Zealand Institute of Food Science and Technology branches in Nelson and Canterbury, wherein teachers are encouraged to have a factory visit.

The article discusses the joint meeting with the Hawke's Bay branch of the Royal Society of New Zealand that was held at the Hawkes Bay in Novembner 2015, wherein professor John Brooks talks about the Unmanned Aerial Vehicles (UAVs) also known as drones.

Several letters to the editor are presented in response to the first publication of "New Zealand Science Teacher."