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2016 NZIFST CREST Challenge

2016 mentors, sponsors, professional development and judging events

2016 Challenge Mentors

Each team is supported by a CREST Consultant/Mentor, a professional from the food industry, who could be also be a Futureintech Ambassador or NZIFST member.

In 2016, mentors included:

  • Ari Penberthy, Prolife Foods
  • Carol Bielby, Krystyna Krivanek and Isabel Buerschgens, Sensient Technologies
  • Christina Ferrick, Open Country Dairy
  • Clare Chandler, John van den Beuken and Simon Holst, MPI
  • Don Railton, Fresh Technologies
  • EeLaine Yeoh, Fisher and Paykel Appliances
  • Esraa El Shall and Emily Dekker, Fonterra Brands (Tip Top)       
  • Helen Riley, Fonterra Eltham
  • Jo Madden and Natalie Martin, Simply Squeezed (Frucor)
  • John Cox, AS Wilcox
  • Julie Ilagan and Aaron Salazar, Sherratt Ingredients
  • Juliet Clarke, Tasti
  • Kimberly Chew, Hubbards
  •  Leah Davey, IXOM.
  • Ling Li Teo and Sandra Chambers, GreenMount Foods 
  • Louise Rice, Alex Simmonds and Susan Campbell, Meadow Fresh
  • Louise Taylor, International Flavours and Fragrances
  • Neala Ye, Frucor
  • Orianne Thionnet and  Gabrielle Cooper, Fonterra  Research and Development Centre  (FRDC)
  • Sophie Shaw, GROENZ
  • Steffen Friedrich, Much Moore Ice Cream
  • TA Mungure, Otago University
  • Tanya Reid, Beggs & Co 
  • Tom Halliday, Fonterra Darfield
  • Trang Duong and Fabiola Garcia, Goodman Fielder
  • Yi-Chern Lee, Fonterra Hautapu

2016 Challenge Sponsors

Each team is offered  sponsorship from the food industry to contribute to the costs the school has incurred in entering the Challenge.

In 2016, this generous support has been given by:

ADM, Anne Scott, David Munro, DIANZEurofinsFoodtech PacktechGivaudanGoodman FielderGS HallHawkins WattsHubbardsIMCDInvitaOpen Country DairyPacific Flavours and IngredientsPlant & Food Research, Sally Hasell, Sensient TechnologiesSherratt Ingredientsvegetables.co.nz

Teacher Professional  Development

Participating teachers in the North Island have received professional development from the staff of the Institute of Food, Nutrition and Human Health at Massey University. The course included such topics as the Product Development Process used by the food industry; Introduction to functional food ingredients e.g. thickeners and emulsifiers, including a practical session; How to interpret a nutrition information panel, Food Standards Australia New Zealand regulations about nutritional claims, use of the nutrition information panel calculator, Health Star ratings and Food safety.

The teachers at the Palmerston North campus also visited the FoodPILOT plant and experimented with solidifies. 

The professional food scientists and technologists who assess the projects using the CREST criteria also judge the regional competitions.

The Challenge is an invaluable lesson in implementing food science and technology, as practiced by the food industry into secondary schools and is an outstanding example of collaboration involving teachers, students, the tertiary sector, Futureintech, the food industry, NZIFST and the Royal Society of New Zealand.

Judging Events

The 2016 judging events were hosted by the following NZIFST Branches

  • Auckland 
  • Waikato 
  • Manawatu  and 
  • Food Science Department, University of Otago