William Angliss Institute

Australian-first calculator developed to assist volunteer recruitment

A team of Australian researchers, including Associate Professor Leonie Lockstone-Binney from William Angliss Institute, has developed an Australia-first Volunteer Convertibility Calculator to assess the likelihood of people who do not currently volunteer, and have not done so in the recent past, taking up volunteering.

Read more: Australian-first calculator developed to assist volunteer recruitment

Rising Leaders visit Matteo's

The 'Angliss Rising Leader' program is a new initiative by William Angliss Institute’s Student Opportunities area. It aims to encourage students to make the most of their leadership skills developed through attendance and participation in a series of on and off campus student activities.

Read more: Rising Leaders visit Matteo's

Angliss hosts annual AusTAFE competition

William Angliss Institute hosted 18 apprentice and non-apprentice cookery students to compete in the 2017 AusTAFE Culinary Competition.

Read more: Angliss hosts annual AusTAFE competition

Graduate wins 2017 TAA Hotel Industry Rising Star award

Melbourne Marriott Hotel’s Jessie Roden was awarded the Hotel Industry Rising Star award at the 2017 Tourism Accommodation Australia (Victoria) Accommodation Awards for Excellence event.

Read more: Graduate wins 2017 TAA Hotel Industry Rising Star award

Super-foods and plantable packing lead student product showcase

Trending super-foods, plantable packaging and keen attention to detail were key ingredients for the prize-winning projects in the 2017 Student Product Development Showcase for Diploma of Food Science and Technology students at William Angliss Institute.


First place winner Nicholas Rey with his Co-Fu Matcha Choc flavoured frozen dessert.

Nicholas Rey won the showcase with his new Co-Fu Matcha Choc flavoured frozen dessert, runner-up was Selena Greaves-Maher with a Quinoa and Chia Sticky Date Porridge sachet and third place was awarded to Erden Mermer with a lactose-free orange- flavoured ice-cream.
 
All final year students from the Diploma of Food Science and Technology participated in the student product development showcase which is a major assessment piece.

Students displayed their products, offered samples and talked about the process of developing their product from idea through to final delivery.

They were assessed based on the entire scope of the project, including whether the product had the potential to succeed in the marketplace and if they had delivered sufficient description of the manufacturing equipment and well as completing as shelf life test. They also had to complete a cost analysis and a mock-up of the package with labelling requirements to meet FSANZ standards.

During the launch event, industry judges then assessed the products on innovation, sensory acceptability, market potential, presentation and packaging.

Food Processing Coordinator Bronwyn Graham said the project was a practical way for students to learn to deal with the issues related to developing products for the end-user.

Ms Graham said the judges thought overall the products were of commercial quality and a great variety.
 
The judging panel was particularly impressed by Nick’s extra efforts, for example with his plantable packaging which showed high attention to detail.
 
“Nick’s attention to detail also resulted in his labelling meeting FSANZ standards and regulatory requirements,” said Ms Graham.
 
Nick said he chose to look at trending areas and flavours in the food industry such as sustainability, health consciousness, allergens and super foods and tried to combine as many elements as he could.
 
“What makes my product special is the uniqueness of both the ingredients and packaging. The product is an organic, vegan, low G.I, FODMAP friendly, gluten, lactose and nut free dessert.  It uses a blend of tofu and coconut that mimics the texture and taste of ice-cream - plus cocoa nibs added an extra dimension in texture,” Nick said.
 
“I chose to flavour the product with matcha and cacao as they are both trending super-foods, fit the flavour profile of the product and also appealed to the demographic of the intended customer.
 
“The packaging itself contains seeds so that the consumer is able to plant the waste and grow fruit and vegetables from the product packaging.
 
“Throughout this project I completed many product formulations, sensory panels, shelf life and microbiology testing. I compiled a lot of research into the nutritional information, product composition, costing, ingredient sourcing and packaging options, plus I also designed compliant labelling and a complete HACCP document.”
 
Nick said that, coming from a background as a chef, he really enjoyed the creative aspect of starting a project with a basic idea and seeing it transform throughout the development process.
 
“The Institute has been such a great help throughout all my studies, especially teachers Kris Wilson and Wendy Jarvis, who were never too busy to help, and always provided excellent guidance. The skills and knowledge gained from William Angliss have enabled me to pursuit my passion and interests in being a food technologist,” he said.

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