Keynote speakers
Cordelia Selomulya
Prof. Cordelia Selomulya is the Head of School of Chemical Engineering, UNSW Sydney, and the Research and Commercialisation Director of the Future Food Systems CRC. At UNSW, Cordelia has continued to lead a research team focusing on solving the grand challenges at the interface of food engineering and science, on topics including smart drying, protein functionality, encapsulation, and food structure research.
Professor, UNSW, Sydney, Australia
A/ Prof Sara Grafenauer
A/ Prof Sara Grafenauer is an Advanced Accredited Practising Dietitian and Fellow of Dietitians Australia. She is the Academic Program Lead for the Nutrition, Dietetics and Food Innovation Program at UNSW and was instrumental in the design of the program. Sara’s research spans dietary patterns, nutrition economics, consumer and food system research with a particular focus on whole grain and legume foods, driven by her commitment to sustainability. Sara serves on the Governing Board, for the Global Whole Grain Initiative and is a Member of the Oat Council of Australia, contributing her expertise to national and international efforts to improve public health through better nutrition.
Associate Professor Sara Grafenauer
Program Lead, Nutrition & Dietetics, UNSW, Sydney, Australia
Joel Andrade
Joel is a seasoned Commercialisation and New Product Development Manager with a strong track record of bringing innovative food products to market. His expertise lies in navigating the complexities of product development life cycles, from concept to commercialisation.
He has worked across a broad spectrum of businesses—from agile small and medium enterprises to major industry players such as Teys Australia, Nutritious Cuisine, and Mighty Good Food Group. Driven by a passion for elevating food quality and business outcomes, Joel brings deep experience across a diverse range of categories. These include high-risk ready-to-eat meals, desserts as well as thickened foods.
He is currently pursuing his PhD at the University of Queensland as part of FaBA Australia’s Innovation Pathways team, where he is researching the role of artificial intelligence in personalising customer experience—particularly within the food and beverage sector. His research explores how AI can enhance consumer experiences through personalised decision support, cognitive burden reduction, emotional connection, and transparent human-AI collaboration. Joel holds a Bachelor’s degree in Medical Biotechnology and a Master’s degree in Food Science and Technology from UQ.”
Commercialisation and New Product Development Manager, FABA, Brisbane, Australia
Dr Andrew Clulow
Andrew Clulow is the senior beamline scientist on the BioSAXS beamline at the Australian Synchrotron. His research utilises a variety of neutron and X-ray scattering techniques to probe nanoscale material structures. Recently, Andrew’s research has focused on lipid structuring in food colloids, particularly in milk and dairy systems.
Senior scientist, ANSTO Synchrotron, Melbourne, Australia
Nornie Bero
Nornie Bero is on a mission to change the way Australia thinks about food. A proud Island woman from the Komet Tribe of the Meriam people in the Torres Strait, she has spent over 25 years as a chef celebrating and championing Indigenous ingredients. A passionate advocate for sustainability and cultural inclusivity, Nornie shares her knowledge through food demonstrations, television, and her cookbook. She’s also an ambassador for COLES and a ‘Friend of Australia’ with Tourism Australia, bringing Indigenous Australian food to the forefront, one dish at a time.
Founder & CEO, Mabu Mabu, Australia