September 2012 Support Payment Recipients - Food and Beverage Development Fund SA

Jenna Emanuel

Having recently completed Cert III and IV Patisserie at TAFE, Jenna has discovered an interest in cake decorating and marzipan models. She is interested in eventually having her own business but wants to understand all that is involved before taking that next step. Her funding will be used to complete a Certificate IV small business management and also a cake decorating class.

Sahar Marvasti

Sahar is in her 2nd year at Uni SA studying food science and is interested in chemistry, food composition and microbiology. She would ideally like to work in product deveopment with a focus on using healthy and natural products. Her funding will be used for books associated with her studies and to complete various different food processing related courses.

Briony Nicholls

Briony is hoping that at the end of her Bachelor of Nutrition and Food Science she will be able to make a difference in the food industry. She is particulary interested in microbiology, ensuring goods are safe for consumption and would like to work in the quality control area. Her funding will be used for University books and a food or wine analysis course.

Catherine Peacock

Look out for Cathy at the Kangaroo Island Farmers Market. Operating under the name "Sugar Rush" Cathy has been overwhelmed by the customer response to her truffles and chocolates. She would like to increase her product range, keep her skill level high and produce good quality products. She will be attending various courses at Savour in Melbourne.

Jennifer Puckridge

As a confectioner, Jennys career has centred on the manufacturing of high quality chocolates that are distinctly Australian in flavour and design but with broad international appeal. She would like to broaden her knowledge on the more difficult aspects of chocolate manufacturing and will be attending Savour Chocolate and Patisserie School in Melbourne.

Bryn Richards

To pursue his lifelong passion of cider making Bryn is attending the Advanced Cider and Perry Production course held by the Cider and Perry Academy at Washington State University. The course provides an in-depth understanding of cider microbiology, chemistry, fermentation, production technology and sensory evaluation.

Christopher West

"Toff" appreciates good food, good service and good coffee and has recently opened the Home Grain Bakery at Aldinga. He created his own sourdough and wants to gain the skills and know how to bake artisan bread the traditional way in wood fired ovens. His funding will be used to attend an in-depth course with Carl Shavitz, Director of the Artisan Bread School in Italy.