Food Standards Code Series #8: Acetic acid to Xylitol and everything in between – find out about permitted substances added to food
1 June @ 1:00 pm - 2:00 pm
The Australia New Zealand Food Standards Code (the Code) and the Food Regulation system can be complex to navigate.
Food Standards Australia New Zealand (FSANZ) develops and amends the Code which is then enforced by the state and territory authorities through their relevant Food Acts.
This webinar series is aimed at delivering an introductory understanding of the Food Standards regarding labelling, nutrition and health claims, novel foods, food additives, vitamins and minerals, processing aids, and their related schedules.
The Code is structured into chapters, parts, and a set of schedules. Developed alongside standards, the schedules play an equally important role in interpreting and complying with the Code.
In this 8th webinar of the series, you will learn about the schedules related to the standards on substances added to or present in food, including the types of substances that may be used as food additives and their technological purposes, vitamins and minerals, and processing aids.Register for webinar
Who should attend?
Food technologists, nutritionists and dietitians wanting to understand the food regulatory system better, and/or thinking of career changes into scientific and regulatory affairs. Those already working in regulatory affairs wishing to brush up on the fundamentals.
The program will include a Q&A opportunity.
AFGC Regulatory Advisor – Scientific and Technical
Devika is a Food Technologist in the Nutrition and Regulation division of the AFGC and holds a Masters in Food and Packaging Innovation from The University of Melbourne.
Prior to joining the AFGC, Devika has worked in quality assurance, food safety and labelling compliance roles in the food industry. Her demonstrable early career enthusiasm and passion for learning acts as a driving force as she works towards achieving continued professional development and making a significant contribution to the food industry.