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Tasmanian Institute of Agriculture

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In March, our researchers presented their developments of 10 different fruit and veggie products, from spinach to watermelon.

WATCH THE PRESENTATIONS


PROGRAM

DAY 1: Wednesday, 20 March 2019

10:00

Arrival:Tea/Coffee, Refreshments

10:30

Welcome

Professor Tom Ross (Centre Director, Tasmanian Institute of Agriculture, University of Tasmania)

10:45

TIAs commitment to the Training Centre

Professor Holger Meinke (Director, Tasmanian Institute of Agriculture, University of Tasmania)

10:55

University of Tasmania involvement in innovative research and research training

Professor Richard Coleman (Pro Vice-Chancellor, IMAS, University of Tasmania)

Keynote speaker

11:05

Future needs and opportunities in food science for horticulture products

Professor Tom Ross (Centre Director)

Research Project Presentations

11:45

Improving the quality of bananas in the post-harvest supply chain

Indika Fernando (ARC Training Centre PhD candidate)

12:10

Extending the shelf life of fresh cut leafy salad vegetables

Vongai Dakwa (ARC Training Centre PhD candidate)

12:30

Innovative packaging for horticultural products

Nha Huynh (ARC Training Centre PhD candidate)

12:50

LUNCH BREAK

14:00

Reassessing the meaning of “organic”

Maria Massey (ARC Training Centre PhD candidate)

14:25

Improvement of perceived freshness as a driver for new product development

Michelle Mendoza-Enano (ARC Training Centre PhD candidate)

14:50

Resin canal disorder in mangoes

Umar Muhammad (ARC Training Centre PhD candidate)

15:10

Novel postharvest solutions to extend produce shelf life

Dr Matthew Wilson (ARC Training Centre post-doctoral fellow)

15:25

AFTERNOON TEA

15:55 – 17:00

Panel discussion: Learnings from the ARC Training Centre three years on

Including industry representatives and students

17:30

Pre-dinner drinks & nibbles

University of Tasmania Club: Geoff Cheeseman Room

18:00

Dinner and guest speaker: Translating research into innovative horticultural products

Russell Rankin (Director, Food Innovation Partners)


DAY 2: Thursday, 21 March 2019

9:30

Arrival: Tea/Coffee, Refreshments

9:45

Welcome to Day 2

Professor Tom Ross (Centre Director)

Research Project Presentations

10:00

Reducing potato greening

Sabine Tanios (ARC Training Centre PhD candidate)

10:20

Extending the shelf-life and season for Australian cherries

Claire McCrory (ARC Training Centre PhD candidate)

10:40

Improving quality and shelf-life for fresh-cut watermelon

Yan Lee (ARC Training Centre PhD candidate)

11:00

MORNING TEA

11:30

Growing tomatoes in greenhouses

Dianfan Zhou (ARC Training Centre PhD candidate)

11:50

The environmental impact of minimising fresh food waste

Dr Felicity Denham (ARC Training Centre post-doctoral fellow)

12:20

LUNCH BREAK & PUBLIC PRESENTATIONS END

(Advisory Panel meeting)

13:30

Discussion: Future collaboration opportunities 

14:30

Wrap up and acknowledgements