The One-Day Seminar, Sunday, September 9, 2001
Crowne Plaza, Coogee Beach, Sydney
The
NSW Government’s Waste Planning and Management Fund is current funding a
project on “Waste Reduction in Pasta Manufacture”. The investigation is
being performed by members of the CMIS (CSIRO Mathematical and Information
Sciences) in collaboration with Green’s General Foods at their Vetta/Nanda
plant in Leeton. Under the terms of the funding, the generic results of the
study must be made public after the completion of the project on August 31,
2001. The NSW Waste Management Board has agreed to fund a One-Day Seminar at
the 51st Australian Cereal Chemistry Conference at which the
results of this study will be presented. In order to attract as wide an
audience as possible, the seminar will examine the manufacture of pasta across
the full spectrum from Plant Breeding to the Cooking pot. The draft program is
attached below. The Seminar will be held on Sunday, September 9, 2001, at the
Crowne Plaza, Coogee Beach, Sydney.
Pasta
Manufacture – From Plant Breeding to the Cooking Pot
(A
Case-Study in Food Waste Reduction (Minimization))
Chair:
Dr. David Jenkins, CSIRO Mathematical and Information Sciences (CMIS)
8.15am – 8.45am
Registration
(Free)
8.45am – 9.00am
Welcome
The
NSW Government’s Waste Planning and Management Fund (WPMF) (Merona
Martin, NSW EPA); The New South Wales Waste Boards (NSW-WB) (Jill
Lethlean); Green’s and Vetta
9.00am
– 10.30am A
NSW Government’s Waste Reduction Grant: “Waste Reduction in Pasta
Manufacture”
9.00am
– 9.30am
Aims and Goals of the NSW Government’s WPMF (Merona Martin,
WPMF, NSW EPA)
9.30am
– 10.00am Background
to “Waste Reduction in Pasta Manufacture” Project (Bob Anderssen, CMIS)
10.00am-10.30am
Challenges for (Food) Manufacturers (Cleaner Production Unit, NSW-EPA)
(Jill Lethlean)
10.30am – 11.00am Morning
Tea
11.00am – 12.30pm The
Manufacture of Pasta – An Overview
11.00am
- 11.30am Plant
Breeding/Seed Selection/Growing/ Harvesting (Ray Hare, NSW Agriculture)
11.30am - 12.00(noon)
Milling (Peter Gras)
12.00(noon)
– 12.30pm
Mixing/Extrusion/Drying (Terry Western, Green’s General Foods)
12.30pm – 1.30pm
LUNCH
1.30pm – 3.00pm
Pasta
– A Scientific Perspective
1.30pm – 2.00pm
The Proteins (Mike Sissons, NSW Agriculture)
2.00pm – 2.30pm
The Starches (Cristina Gianibelli, Plant Industry CSIRO)
2.30pm – 3.00pm
The Drying (Alex McNabb, CMIS)
3.00pm
– 3.30pm
Afternoon
Tea
3.30pm
– 5.00pm
Industrial
Perspective “Waste Management Equals Quality and Profit”
3.30pm
– 3.50pm
The Reality – What is actually measured? What should one measure?
What is the experiment? (Bob Anderssen, CMIS)
3.50pm – 4.20pm
The Geometric and Stress Factors (Alex McNabb, CMIS)
4.20pm
– 4.40pm
The Dough Development Factor and the Future (Bob Anderssen, CMIS)