WHO’S WHO NADIA LIM (Nude Food) The ‘Nadia Lim story’ all started when she was 12 years old, watching after-school television with Jamie Oliver cooking up a storm on The Naked Chef. “I thought ‘Ooooh…he’s cool, I’d love to cook, eat and write recipes all day like him’.” Little did she know that when she grew up, Lim would write cookbooks, have a cooking show and be New Zealand’s second Masterchef in 2011. The Aucklander excelled at food tech classes, studied nutrition and dietetics at Otago University, then helped found the hugely successful My Food Bag, which brings her nude food philosophy to life. Lim remains the brand ambassador and food expert of the company, dabbles in food writing on a weekly basis, features as a guest judge on My Kitchen Rules and Masterchef NZ, and has hosted her own cooking show on the Asian Food Channel. Living between Auckland and Sydney, Lim has written several cookbooks. 40 ANNUAL DIRECTORY 2017 PROFESSOR MOHAMMED FARID (University of Auckland) As Professor of Chemical and Materials Engineering, Farid is a Fellow of the Institution of Chemical Engineers in London, and an active member of a number of international societies. He has published more than 360 papers in international journals and refereed international conferences, six patents, five books and 10 book chapters. Farid’s work in food process engineering includes heat and mass transfer in food processing (such as drying, frying, freeze-drying, freezing and microwave heating and drying). His work in thermal processing of food includes ohmic heating of liquid and solid food, analysis of thermal sterilisation in cans and pouches using Computational Fluid Dynamics (CFD), fouling, freeze-concentration and microwave extraction. In non-thermal processing of food, his work includes Ultra-Violet (UV) processing of liquid food, high pressure processing (HPP), pulsed electric field (PEF) treatment of milk and juices, and membrane separation. In 2015, Farid was awarded the IAEF Lifetime Achievement Award in Food Engineering. TIM LYNCH (Otago Polytechnic) Tim Lynch specialises in product development and enterprise in the culinary world. He is currently a lecturer at Otago Polytechnic, but spent two decades as a professional chef before branching into product development. Lynch’s product design has included everything from a flavour range of chocolate and ice cream to creating his own business which added value to seafood products and distributed them nationwide. He is currently developing a range of healthy ready-to-eat goods for large scale retail. His philosophy, which he readily imparts to his students, embraces sustainability, the inherent value of products and the value associated with New Zealand food.
FT-Annual2017
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