Brilliant ideas don't change the world - unless they make it to market. In this session, Steph Sisson from Callaghan Innovation, shares how to bridge the gap between innovation and impact. Drawing on 20+ years in science, food tech and biotech, Steph reveals the three essentials every organisation needs to turn concepts into commercial success: clarity of strategy, speed to market and scalable execution.

Whether you're in R&D, leadership or investment, you'll learn practical steps to ensure your next big idea doesn't just stay in the lab - it thrives in the marketplace.

Hygienic design of facilities and equipment is of critical importance to ensuring the consistent production of safe food and sanitation effectiveness. Although food companies strive to equip every processing plant with the most modern equipment, characterized by ideal hygienic design and hygienic environmental considerations, most in industry are aware that reality can be very different. Processors face many obstacles in obtaining and maintaining hygienically designed equipment and process facilities in the best condition throughout expected lifecycles. In this seminar we discuss the importance of adopting hygienic design risk management (HDRM) techniques to achieving these goals including real-life examples. EHEDG has developed an official HDRM model for industry that combines hygiene risk assessment and hygiene risk reduction via design, construction, integration and installation, as well as residual hygiene risk mitigation via operational procedures, such as cleaning and maintenance. The HDRM Guideline (#58) supports risk management and standards implementation in the food and equipment manufacturing industries.

Avoid costly missteps, save valuable time, and reduce. Learn the essentials, uncover common pitfalls, and walk away with tips to confidently grow your business beyond borders. Whether you're new to exporting or looking to expand, you'll gain practical insights to help you succeed globally.

In this session, Bob Olayo — a leading figure in New Zealand’s food science and technology sector — will explore Modified Atmosphere Packaging (MAP) as a powerful tool for extending shelf life, enhancing quality, and reducing waste in the food and beverage industry. Drawing on over two decades of expertise in food quality, process control, and packaging innovation, Bob will guide attendees through the fundamentals of MAP, the functional properties of key gases, and the machinery and methods used in modern manufacturing. He will share real‑world trials and challenges, highlighting common pitfalls and how to overcome them.