SAAFoST 2017

Scientific Programme

Sunday 3rd September 2017
Registration and Welcome Reception
15h00 - 18h00
Registration
17h30 - 20h00
Opening Cocktail Party
Monday 4th September 2017
07h30 - 17h00
Registration
Opening Plenary Session
Venue: Hall AB (sponsored by Crown Ingredient Solutions)
Session Chairs: TBC
08h00 - 08h05
Welcome address by Dr Lucia Anelich
08h05 - 08h15
Greetings from IUFoST and IFT
08h15 - 08h30
Official Opening and Address by Minister Alan Winde
08h30 - 09h15
Keynote Address: Dennis Dimick
Co-founder Eyes on Earth: An Educational Collaborative, USA
The Human Age: Confronting the Anthropocene Conundrum
09h15 - 09h55
Ernest Newbury Memorial Lecture: Michele Perchonok
IFT President-Elect and former Advanced Food System Lead at NASA/Johnson Space Center, USA
The Challenges in Developing a Food System for a Mars Mission
09h55 - 10h10
David Watson - FACS
10h10 - 10h40
Tea / Coffee Break (sponsored by I & J)
Plenary Session
Venue: Hall AB
(sponsored by Crown Ingredient Solutions)
Hall C
Session Chairs: TBC
Session Chairs: TBC
10h40 - 11h20
Plenary 1: Fru Nche
Innovations Executive, Tiger Brands, South Africa
Fab Fad Foods: Why Consumers are none the wiser on the link between Diet and Health
Plenary 4: Cindy Stewart
Global Cultures and Food Protection Technology & Innovation Leader, DuPont Nutrition & Health, USA
TBC
11h20 - 12h00
Plenary 2: Nigel Sunley
Sunley Consulting, South Africa
The Food Industry and the Obesity Issue - Is there a Middle Ground?
Plenary 5: Roland Beck
President of the Natural Food Colors Association & Sensient Colours Europe, Germany
All Colours are Equal, some Colours are More Equal than Others':
EU and US Trends and Differences in Consumer and Food Industry Perception of Food Colours and Colouring Food
12h00 - 12h40
Plenary 3: Judy Sendzul
Investment Executive: Invenfin Foods, South Africa
The "War on big food" and the way small innovative entrepreneurial brands with back story are disrupting how we shop, eat and live.
Plenary 6: Janetta Harbron
University of Cape Town, South Africa
Presentation title to be confirmed.
12h40 - 13h30
Lunch (sponsored by SACNASP) / Poster viewing (sponsored by Innovative Research Solutions)
Environmental Sustainability and GM Foods Food Information, Marketing to and Educating Consumers I Functional Foods SASDT - Dairy Research Session
Venue: Hall AB (sponsored by Crown Ingredient Solutions) Venue: Hall C Venue: Room 11 Venue: Room 8+9
Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC
13h30 - 13h50
Shandré Candiotes
University of Pretoria, South Africa
Food waste: Time to shift the blame
Elizabeth Kempen
University of South Africa, South Africa
UHT complexity at the point of purchase: does enrichment change the consumers' decision?
Therina Du Toit
Stellenbosch University, South Africa
Rooibos (Aspalathus linearis) modulates protein-specific antigen secretion, cell growth and glucuronidation in prostate cells
Christina Leighton
University of Pretoria, South Africa
Dairy makes the world a healthier place: beyond brand marketing
13h50 - 14h10
Wilna Jansen van Rijssen
FoodNCropScience, South Africa
Perspective on vague concepts in the safety and risk assessment of food with reference to GM - food
Daniel R.Calvo
Biopolis, Spain
New trends within the probiotics market: how producers should deal with them
Amanda Swart
Innovative Research Solutions
Advances in analytical methodologies: Assessment of Rooibos as Functional Food
James Elegbeleye
University of Pretoria, South Africa
The effects of nisin, sonorensin and cation sequestration on the biofilm of bacillus subtilis from dairy processing plant
14h10 - 14h30
Wynand van der Walt
Africabio, FoodnCropbio, South Africa
GM foods: so much confusion
Gerrie Du Rand
University of Pretoria, South Africa
Key influential factors pertaining to food security: The case of the University of Pretoria
A.K. Oladele
University of Pretoria, South Africa
Properties of maize starch modified with grape pomace phenolic extract under alkaline conditions
Charné Kruger
University of Pretoria, South Africa
Effect of cleaning in place on the germination of Bacillus cereus spores in extended shelf life milk
Plenary Session
Venue: Hall AB (sponsored by Crown Ingredient Solutions)
Session Chairs: TBC
14h35 - 15h15
Plenary 7 - Christie Tarantino, Matt Teegarden & Amy DeJong
IFT Executive Vice-President and IFT Student Association Leadership, Institute of Food Technologists, USA
Your Career begins as a Student: The Benefits of early and continued involvement in Professional Socities
15h15 - 15h55
Plenary 8 - Douglas Kruger
Author and Professional Speaker
Relentlessly Relevant - How to Innovate
15h55 - 16h20
Tea / Coffee Break (sponsored by Chill Beverages)
DSM Global & Regional Consumer Trends MySAAFoST Food & Nutrition Security and Novel Proteins Food Chemistry
Venue: Hall AB (sponsored by Crown Ingredient Solutions) Venue: Hall C Venue: Room 11 Venue: Room 8+9
Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC
16h20 - 16h40
Denise Metcalfe
University of Johannesburg, South Africa
Global food trends and the concept of 'decolonising' the South African food industry
MySAAFoST
Abadi G. Mezgebe
University of Pretoria, South Africa
Relationship between waxy and high protein digestibility traits in sorghum and malting quality
John Taylor
University of Pretoria, South Africa
Dough-Re-Mi-Fa: Progress so Fa(r) with Gluten-free Viscoelastic Doughs from Maize Zein and Sorghum Kafirin
16h40 - 17h00
Blanche Kotze
Tshwane University of Technology, Sensient Food Colours, South Africa
Colouring Foods - Global Trends
James Makame
University of Pretoria, South Africa
Flow properties of commercial and indigenous/local complementary foods in South Africa
Chantelle Human
Stellenbosch University, South Africa
The pre-formulation of an aspalathin-enriched green rooibos nutraceutical extract by means of nanoencapsulation in synthetic and natural polymer systems
17h00 - 17h20
Monique Tredoux
DSM Nutritional Products, South Africa
Trends in health concerns of South Africans - Practical application thereof in food, beverage and supplement product development
Jessy Van Wyk
Cape Peninsula University of Technology, South Africa
The techno-functionality of casein-glucose conjugates
Segun Isaac Oguntoyinbo
University of Pretoria, South Africa
Properties of viscoelastic dough prepared from kafirin (sorghum prolamin protein) isolated with different solvents
17h20 - 17h40
Innike Taljaard
North West University
The relationship between selected internal consumer behaviour variables and the emotional response to the sensory properties of chocolate
Nyasha Busu
Durban University of Technology, South Africa
Bambara storage protein-polysaccharide complexes as nano-encapsulating matrix for bioactive compounds: The influence of pH fractionation
Ilunga Joelle Kongolo
Tshwane University of Technology, South Africa
Effect of different banana varieties on the physico-chemical properties of the flour and the quality characteristics of selected gluten free baked products
18h00 - 19h45
Food Evolution - The Movie

The first screening on the African continent of the film, Food Evolution. Directed by Academy Award nominated director, Scott Hamilton Kennedy and narrated by renowned scientist Neil deGrasse Tyson, begins a new and rational conversation about the use of sound science in our global food system.

Food Evolution was made possible by the Institute of Food Technologists (IFT) who funded the film to show the critical role science and innovation play in building a safe, nutritious and sustainable food supply for everyone. While IFT funded the film, it represents the vision, full creative control and final cut that Kennedy and his partner Trace Sheehan maintained throughout the project.

19h00
Fun Evening/Young Professionals evening
Tuesday 5th September 2017
07h30 - 17h00
Registration
Plenary Sessions
Venue: Hall AB (sponsored by Crown Ingredient Solutions)
Venue: Hall C
Session Chairs: TBC
Session Chairs: TBC
08h00 - 08h40
Plenary 9: Harris Steinman
FACTS, South Africa
Food Fraud, Pseudoscience and Ethics
Plenary 12: Friede Wenhold
University of Pretoria, South Africa
Dairy in cancer prevention: Good or bad?
08h40 - 09h20
Plenary 10: Jacques Rousseau
University of Cape Town, South Africa
"Everything is 'addictive': how consumers are seduced by sensation."
Plenary 13: Samim Saner
Scientific Director, Mérieux NutriSciences Corporation, Turkey
New approaches in food authenticity testing
09h20 - 10h00
Plenary 11: Alexander Mathys
ETH Zurich, Switzerland
Innovative algae and insects processing to target a more sustainable food supply
Plenary 14: Paul Tenning
Director of Regulatory Affairs & Biotechnology Regulatory Lead, DuPont Nutrition
Novel Foods in EU, GRAS in US and status in RSA - An overview and comparison of key food legislation
10h00 - 10h25
Tea / Coffee Break (sponsored by ARC - Animal Production)
Food Myths, Media Hype, Pseudoscience and Science Communication SAAFFi - The Flavour & Fragrance Association Session Food Processing, Novel Technologies, Innovation and Product Development I Food Analysis
Venue: Hall AB (sponsored by Crown Ingredient Solutions) Venue: Hall C Venue: Room 11 Venue: Room 8+9
Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC
10h25 - 10h45
Janusz Luterek
Hahn & Hahn, Pretoria, South Africa
A South African Legal Perspective on Food Fraud
Michael Gristwood
SAAFFi, South Africa
The Regulatory Situation on Flavours, with special reference to Ingredients with Flavour Modifying Properties (FMP's)
Caroline van Benschop
DSM Food Specialties, The Netherlands
Lipases and their role in baking
Manuel Sergi
University of Teramo, Italy
Micro extraction applications for UHPLC-MS/MS analysis for food safety
10h45 - 11h05
Wendy Knowler
Consumer Journalist
Chris Slabbert
IFF, South Africa
Current Trends in the Flavouring Industry
Oluwatoyin Onipe
University of Venda, South Africa
Influence of fine and medium wheat bran incorporation on oil reduction and other quality parameters of magwinya
Dario Compagnone
University of Teramo, Italy
Nanostructured sensors for rapid detection of pesticides in food
11h05 - 11h25
Marina Joubert
Stellenbosch University, South Africa
Evidence-based science communication
Neil Crouch
SA National Biodiversity Institute, South Africa
Pausing to Balance the Book of Life: Biodiversity Exploitation and Sustainable Use in South Africa
Faith Seke
Durban University of Technology, South Africa
The effect of laccase on the physical, functional and sensory properties of gluten free amadumbe bread
Dario Compagnone
University of Teramo, Italy
Food quality and process control via detection of volatiles. The performance of ad hoc designed array of peptides for the development of piezoelectric e-noses
11h25 - 11h45
Panel Questions and Answers Ryan Ponquett
Kerry, South Africa
The Need to Apply Innovative Thinking to Food Formulation for Africa, and the Effect on Flavour Houses
Irene Ylla
Itram Hygiene, Spain
Biofilms, the hidden enemies of the food industry
Richard Majewski
Narich, South Africa
A brief summary of commercial authentification using spectral data
11h45 - 12h45
SAAFoST BGM (Hall C) and Lunch/Poster viewing (sponsored by Innovation Research Solutions)
Food Myths, Media Hype, Pseudoscience and Science Communication IPSA - Food Packaging Session Sensory Science and Analysis I Food Processing, Novel Technologies, Innovation and Product Development II
Venue: Hall AB (sponsored by Crown Ingredient Solutions) Venue: Hall C Venue: Room 11 Venue: Room 8+9
Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC
12h45 - 13h05
Jane Badham
JB Consulting, South Africa
Infant and young child feeding - myths, realities and clever tricks
Joerg Thomas
KHS Manufacturing, South Africa
FreshSafe-PET
Lara Alexander
Stellenbosch University, South Africa
Contribution of inherent phenolic sub-classes to bitter taste of honeybush (Cyclopia genistoides)
Kate Sendin
Stellenbosch University, South Africa
Characterisation of white maize using hyperspectral imaging
13h05 - 13h25
Harris Steinman
FACTS, Cape Town, South Africa
Food Fraud, Pseudoscience and Ethics
Leanne Peinke
Nampak R & D, South Africa
Evaluating the suitability of a beverage for canning in steel or aluminium 2-piece DWI cans
Louise Robertson
Agricultural Research Council, South Africa
Application of species-specific honeybush sensory baseline data for selection of superior quality. subternata plant material
Tabea Mokhele
University of Venda, South Africa
Nutritional quality and consumer acceptance of composite amadumbe-soya bean biscuits
13h25 - 13h45
Jacques Rousseau
University of Cape Town, Cape Town, South Africa
"Everything is 'addictive': how consumers are seduced by sensation."
Malcolm Dodd
Coldcubed, South Africa
The new effective ethylene filtration technology to assist in storage and shelf life of fruits and vegetables
Erika Moelich
Stellenbosch University, South Africa
Exploring projective mapping as sensory screening tool for application by the honeybush herbal tea industry
Ganiyat Olatunde
Federal University of Agriculture, Nigeria
Quality attributes of bread from wheat flour substituted with orange-fleshed sweetpotato flour and its puree
13h45 - 14h05
Panel Questions and Answers Charles Muller
Packaging SA, South Africa
Some important drivers affecting the future of Packaging
Mark Pieterse
LECO, South Africa
Unroasted Coffee Beans, Roasted Coffee Beans, Masala Tea and Parmesan Cheese - Method in a Box GC-TOFMS Volatile Profiling
Stefan Hayward
Innovative Research Solutions, South Africa
Innovation and the tools of the future
14h05 - 14h30
Tea / Coffee Break (sponsored by ARC - Animal Production)
Food Myths, Media Hype, Pseudoscience and Science Communication Food Nutrition, Diet and Health Food Processing, Novel Technologies, Innovation and Product Development III Sensory Science and Analysis
Venue: Hall AB (sponsored by Crown Ingredient Solutions) Venue: Hall C Venue: Room 11 Venue: Room 8+9
Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC
14h30 - 14h50
Cherin Balt
HEPRO Cape (Pty) Ltd, Cape Town, South Africa
Food Irradiation : The Myths and the Facts
Michele Perchonok
IFT President-Elect and former Advanced Food System Lead at NASA/Johnson Space Center, USA
Factors Contributing to an Acceptable Mars Food System
Brigitte Von Pressentin du Preez
Stellenbosch University, South Africa
Selection of Chemical Reference Standards for a Honeybush Aroma Lexicon as Quality Control and Grading Tool
14h50 - 15h10
Johan Burger
Stellenbosch University, South Africa
GM food - is it time for a new debate?
Jane Badham
JB Consulting, South Africa
Bread matters
Thakhani Milva Singo
University of South Africa, South Africa
Effect of roselle extracts on quality characteristics of ice cream
Aruna Singh
Durban University of Technology, South Africa and FlavorActiv, United Kingdom
Global Performance Management of multi-site Sensory Panels
15h10 - 15h30
Nigel Sunley
Sunley Consulting, South Africa
'Ultra-processed Food' - Myth or a Viable Classification Parameter?
Lotta K. Stenman
Dupont Nutrition and Health, Global Health and Nutri Science, Finland
Bifidobacterium animalis ssp. lactis 420 with or without Litesse Ultra controls body fat mass and waist circumference in overweight and obese subjects - randomized, double-blind, multicenter clinical study
Clymie Abrahams
ARC Infruitec - Nietvoorbij, South Africa
Molecular and proteomic characterisation of wine and wild yeast strains used for vinification
15h30 - 15h50
Panel Questions and Answers Petra Müller
Merieux NutriSciences, South Africa
Legislation, Health and Industry: Addressing the Double Burden of Disease in South Africa
Marli Roberts
University of Pretoria, South Africa
Consumers' perceptions of a South African premium private label retailer's innovativeness within a selected foods category
Christian Benetke
Döhler, Germany
Multi-sensory design for colours
Plenary Sessions
Venue: Hall AB (sponsored by Crown Ingredient Solutions)
Venue: Hall C
Session Chairs: TBC
Session Chairs: TBC
15h50 - 16h30
Plenary 15: Johannes Bergmair
Pack Experts, Austria
Packaging, That saves Food
Plenary 17: Lucia Anelich
Anelich Consulting, South Africa
Current Approaches to Microbiological Food Safety Control and Risk Management in Africa
16h30 - 17h10
Plenary 16: José Aguilera
Pontificia Universidad Católica de Chile
The Interface between Food Engineering and Gastronomy
Plenary 18: Gerda Botha
SACNASP, South Africa
SACNASP - Your key to the profession
Wednesday 6th September 2017
07h30 - 17h00
Registration
Plenary Session
Venue: Hall AB (sponsored by Crown Ingredient Solutions)
Session Chairs: TBC
08h00 - 08h40
Plenary 19: Brendan Niemira
Food Safety and Intervention Technologies Research Unit, USDA-ARS Eastern Regional Research Center,USA
From Chemicals to Cold Plasma: Non-Thermal Food Processing Technologies Research at the USDA's Eastern Regional Research Center
08h40 - 09h20
Plenary 20: Eric Davodeau
MANE, France
Disruption from the second half of the XXth century flavor model, a Modern and Transparent way to flavour food
09h20 - 10h00
Plenary 21: Chris Findlay
Chairman of Compusense, Inc., Canada
Future developments in consumer and sensory science: The effect of climate change and population pressure
10h00 - 10h40
Plenary 22: Naushad Emmambux
University of Pretoria, South Africa
SMART foods for the food insecure
10h40 - 11h00
Tea / Coffee Break (sponsored by Tranarc)
Food Fraud & Traceability Compusense Sensory Science Session Food Safety & Microbiology I Meat Science & Processing
Venue: Hall AB (sponsored by Crown Ingredient Solutions) Venue: Hall C Venue: Room 11 Venue: Room 8+9
Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC
11h00 - 11h20
Jana du Plessis
FACTS
Buffalo absent from buffalo mozzarella?
Suzanne Pecore
P & D Consulting LLC, USA
Building a Successful Sensory Program in Industry
Harris Steinman
FACTS, South Africa
Does Precautionary allergen labelling (PAL) convey real or perceived risk?
Itumeleng Matle
ARC, South Africa
Prevalence and antimicrobial resistance profile of listeria monocytogenes in South African meat and meat products
11h20 - 11h40
Cheryl Fox
FACTS, South Africa
Why is there a peanut in my chillies?
Anne Goldman
ACCE International, Canada
Consumer Sensory Guidance - the Essence of Market Success
Rolf Uys
Entecom, South Africa
Food Safety Culture: The Next Frontier in Food Safety?
Michaela van den Honert
Stellenbosch University, South Africa
Escherichia coli and Staphylococcus aureus antibiotic resistance patterns in livestock and wildlife farms in South Africa
11h40 - 12h00
Anina Guelpa
Cape Peninsula University of Technology, South Africa
Fighting fish fraud: detection of mislabelled sea fish using a portable near infrared (NIR) spectrophotometer
John Castura
Compusense Inc., Canada
Building a Successful Sensory Program in Industry
Wendy Katiyo
University of Pretoria, South Africa
Consumer perception of the quality and safety of raw chicken meat in South Africa: a pilot study
Sin Mei Tan
University of Pretoria, South Africa
Isolation and antimicrobial resistance of Campylobacter spp. associated to chicken processing
12h00 - 12h20
Marena Manley
Stellenbosch University, South Africa
South African Honey Authentication by means of NIR spectroscopy
Michael Meyners
Procter & Gamble, Germany
Now that I collected temporal sensory data, what can I do with it?
Linda Jackson
Food Focus, South Africa
A review of food safety management system implementation in South Africa - a decade on
Arno Hugo
University of the Free State, South Africa
Effect of brine injection on the chemical, microbial, physical and sensory quality of fresh pork
12h20 - 13h20
Lunch / Poster viewing (sponsored by Innovative Research Solutions)
Food Information, Marketing to and Educating Consumers I Compusense Sensory Science Session Food Processing, Novel Technologies, Innovation and Product Development IV Food Safety & Microbiology II
Venue: Hall AB (sponsored by Crown Ingredient Solutions) Venue: TBC Venue: Room 11 Venue: Room 8+9
Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC Session Chairs: TBC
13h20 - 13h40
Nelene Koen
Stellenbosch University, South Africa
The development and pilot testing of health endorsement logos for food products that are healthy choices based on the South African nutrient profile model
Frieda Dehrman
ABInbev, South Africa
The application of Sensory and Consumer Science Tools in Product Development
Neil Miller
Stellenbosch University and ARC Infruitec Nietvoorbij, South Africa
Optimisation of spray-drying of green rooibos extract using quality-by-design methodology
Ranil Coorey
Curtin University, Australia
Cooling Rates and Safe Chickens
13h40 - 14h00
Debora van der Merwe
FACTS, South Africa
Food Labelling Legislation: Critical Considerations during New Product Development
Marelize Scheepers
Distell, South Africa
Sensory: Connecting the dots - Inspiring the future
Oluwaseun Peter Bamidele
University of Pretoria, South Africa
Comparative study of encapsulating ascorbyl palmitate in maize starch using pasting and spray drying methods
Victor Ntuli
University of Pretoria, South Africa
Quantitative risk assessment for shigatoxin producing E. coli in bulk milk sold directly from producer to consumer
14h00 - 14h20
Karen Horsburgh
FACTS, South Africa
Navigating the maze of government departments and their food labelling regulations
Isiguzoro Onyeoziri
Department of Food Science, University of Pretoria South Africa
Eureka moments in descriptive sensory research
Lisa-Claire Ronquest-Ross
University of Stellenbosch, South Africa
Application of Science and Technology by the South African Food and Beverage Manufacturing Industry since 1994
Linda Jackson
Food Focus
The role of management in food safety at a prominent South African entertainment facility: The provision of food safety training - a case study
14h20 - 14h40
Izelri Marx
North West University, South Africa
GM food: How much does the South African consumer know?
Riette de Kock
Department of Food Science, Institute of Food, Nutrition and Wellbeing, University of Pretoria, South Africa
Some live to eat, others eat to live: who cares about sensory quality of food?
Susan Featherstone
Nampak R&D, South Africa
Heating Medium as a Factor Affecting Process Optimization in Thermal Processing
Gerrie du Rand
University of Pretoria, South Africa
Food Safety Knowledge, Attitudes and Practices (KAP) of South African Consumers toward fresh produce
14h40 - 15h10
Tea / Coffee Break
Closing Plenary Session
Venue: Hall AB (sponsored by Bidfood)
Session Chairs: TBC
15h10 - 15h50
Plenary 23: John O'Brien
Nestlé Research Centre, Switzerland
Tackling the problems of food adulteration and authenticity: A global challenge
15h50 - 16h30
Plenary 24: Dietrich Knorr
Technical University of Berlin, Germany
Challenges and opportunities of emerging food technologies
16h30 - 17h00
Closing, Awards