Processing and its role in a sustainable red meat industry

29th & 30th November 2016

Sarah Hyland
General Manager, Industry Services, Australian Institute of Food Science and Technology

Sarah Hyland has lived and breathed the food business since 1988 when she was a chemistry student working part-time at a North Melbourne flour mill. Over the last 25 years, her roles have included technical research, new product development, market research and business development.

In more recent times, Sarah has developed a keen interest in understanding market trends and innovation, consumer beliefs and attitudes to food and nutrition, and the influences these have on food innovation, food choice and consumption behaviour. In November 2015, , Sarah joined the AIFST as General Manager Industry Services where she enjoys connecting, consulting and collaborating with food industry leaders.