| Sunday 3rd September 2017 |
|
Registration and Welcome Reception |
| 15h00 - 18h00 |
Registration |
| 18h30 � 20h30 |
Welcome Reception |
| Monday 4th September 2017 |
| 07h00 - 18h00 |
Registration |
| Department of Agriculture, Western Cape Government Opening Plenary Session |
| Venue: The Crown Ingredient Solutions Auditorium (Hall AB) |
| Session Chairs: Rosie Maguire and Lucia Anelich |
| 08h00 - 08h05 |
Welcome address by Dr Lucia Anelich, Acting President: SAAFoST |
| 08h05 - 08h15 |
Greetings from IUFoST and IFT |
| 08h15 - 08h30 |
Official Opening and Address by Minister Alan Winde
Minister of Economic Opportunities, Western Cape Government, South Africa |
| 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 Newbery 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
Chairman of FACS
Improving advice given to consumers |
| 10h10 - 10h40 |
Tea / Coffee Break (sponsored by I & J) |
| Plenary Session |
|
Venue: The Crown Ingredient Solutions Auditorium (Hall AB) |
Venue: The Protea Chemicals Auditorium (Hall C) |
|
Session Chairs: Nigel Sunley and Mary Schmidl |
Session Chairs: Jessy van Wyk and Michael Knowles |
| 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, IFT (Institute of Food Technologists) President
The wonderful world of fermentation: Its positive impact on human development, health, and sustainability |
| 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
Diets and dietary patterns for weight loss and health: Choices and challenges |
| 12h40 - 13h30 |
Lunch (sponsored by SACNASP) / Poster viewing |
|
Environmental Sustainability and GM Foods |
Food Information, Marketing to and Educating Consumers I |
Functional Foods |
South African Society for Dairy Technology [SASDT] - Dairy Research Session |
|
Venue: The Crown Ingredient Solutions Auditorium (Hall AB) |
Venue: The Protea Chemicals Auditorium (Hall C) |
Venue: Room 11 |
Venue: Room 8+9 |
|
Session Chair: Shandr� Candiotes |
Session Chair: Elizabeth Kempen |
Session Chair: Amanda Swart |
Session Chair: Stephan Steyn |
| 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 |
Christine 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 |
Patricia Kruger
Technical Manager; Sensient Colors SA
New solutions to replace titanium dioxide |
Amanda Swart
Innovative Research Solutions
Advances in analytical methodologies: Assessment of Rooibos as Functional Food |
Del�ne Boshoff
CEO, PHT SA, South Africa
Dare to cheese |
| 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 |
Chané 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: The Crown Ingredient Solutions Auditorium (Hall AB) |
| Session Chairs: Jessica Kemp and James McLean |
| 14h35 - 15h15 |
Plenary 7 - Christie Tarantino-Dean, 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 societies |
| 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: The Crown Ingredient Solutions Auditorium (Hall AB) |
Venue: The Protea Chemicals Auditorium (Hall C) |
Venue: Room 11 |
Venue: Room 8+9 |
|
Session Chair: Denise Metcalfe |
Session Chair: Jessica Kemp |
Session Chair: Jessy van Wyk |
Session Chair: John Taylor and Janet Taylor |
| 16h20 - 16h40 |
Denise Metcalfe
University of Johannesburg, South Africa
Global food trends and the concept of 'decolonising' the South African food industry |
Facilitated by Christie Tarantino-Dean, Matt Teegarden & Amy DeJong
IFT Executive Vice-President and IFT Student Association Leadership, Institute of Food Technologists, USA
Interactive focus group dedicated to brainstorming the challenges and opportunities facing students and young professionals in the food industry. The outcomes of the session will help shape the future of a new section of SAAFoST that is relevant to Millennials.
Attendees to the session should be under 35
|
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 |
Patricia Kruger
Technical Manager; Sensient Colors SA
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
Sponsored by Biosafety SA
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, the film 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.
|
| 20h00 |
Fun Evening / Young Professionals Evening, Cape Town Fish Market, Canal Walk |
| Tuesday 5th September 2017 |
| 07h00 - 17h00 |
Registration |
| Plenary Sessions |
|
Venue: The Crown Ingredient Solutions Auditorium (Hall AB) |
Venue: The Protea Chemicals Auditorium (Hall C) |
|
Session Chairs: Gunnar Sigge and Christine Vandenheede |
Session Chairs: Pieter Gouws and Anza Bester |
| 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 & Health
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: The Crown Ingredient Solutions Auditorium (Hall AB) |
Venue: The Protea Chemicals Auditorium (Hall C) |
Venue: Room 11 |
Venue: Room 8+9 |
|
Session Chair: Wendy Knowler |
Session Chair: Michael Gristwood |
Session Chair: Joseline Felix-Minnaar |
Session Chair: Richard Majewski |
| 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) |
Neil Carr
DSM Food Specialties, The Netherlands
Lipases and their role in baking |
Dario Compagnone
University of Teramo, Italy
Micro extraction applications for UHPLC-MS/MS analysis for food safety |
| 10h45 - 11h05 |
Wendy Knowler
Consumer Journalist
Serving suggestion: Food-related stories go down well with the media, but what they want is an easily digestible, tasty take-out, and what the scientists usually offer is an elaborate three-course meal, laboriously conceived and executed, with much consultation. Clearly, a culinary compromise is called for |
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 |
Flavio Della Pelle
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 (The Protea Chemicals Auditorium) and Lunch/Poster viewing |
|
Food Myths, Media Hype, Pseudoscience and Science Communication |
Institute of Packaging South Africa [IPSA] - Food Packaging Session |
Sensory Science and Analysis I |
Food Processing, Novel Technologies, Innovation and Product Development II |
|
Venue: The Crown Ingredient Solutions Auditorium (Hall AB) |
Venue: The Protea Chemicals Auditorium (Hall C) |
Venue: Room 11 |
Venue: Room 8+9 |
|
Session Chair: Wendy Knowler |
Session Chair: Charles Muller |
Session Chair: Nina Muller |
Session Chair: Stefan Hayward |
| 12h45 - 13h05 |
Jane Badham
JB Consulting, South Africa
Infant and young child feeding - myths, realities and clever tricks |
Johannes Bergmair
Pack Experts, Austria
TBA |
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: The Crown Ingredient Solutions Auditorium (Hall AB) |
Venue: The Protea Chemicals Auditorium (Hall C) |
Venue: Room 11 |
Venue: Room 8+9 |
|
Session Chair: Wendy Knowler |
Session Chair: Petra M�ller |
Session Chair: Victoria Jideani |
Session Chair: Erika Moelich |
| 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 |
Christian Benetka Uher
Doehler, Darmstadt, Germany
Multi-sensory properties of malt extracts |
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 |
Daniso Beswa
University of South Africa, South Africa
Effect of roselle extracts on quality characteristics of ice cream |
Manzima Sishi
Stellenbosch University, South Africa
Sensory profile of waste products from fermented rooibos production |
| 15h10 - 15h30 |
Nigel Sunley
Sunley Consulting, South Africa
'Ultra-processed food' - Myth or a viable classification parameter? |
Garry Mendelson
DuPont Nutrition & Health, Russia
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 |
Eric Amonsou
Durban University of Technology, South Africa
Physicochemical properties of Bambara groundnut starch-lysophosphatidylcholine complex formed by high-pressure homogenization |
Rodney Hart
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 M�ller
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: The Crown Ingredient Solutions Auditorium (Hall AB) |
Venue: The Protea Chemicals Auditorium (Hall C) |
|
Session Chairs: Janusz Luterek and Jacques van den Berg |
Session Chairs: Gerda Botha and Ron Timm |
| 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 |
| 19h00 |
Gala Banquet, Smugglers at Ratanga Junction |
| Wednesday 6th September 2017 |
| 07h00 - 17h00 |
Registration |
| Plenary Session |
| Venue: The Crown Ingredient Solutions Auditorium (Hall AB) |
| Session Chairs: Nick Starke and Elna Buys |
| 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 flavour 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: The Crown Ingredient Solutions Auditorium (Hall AB) |
Venue: The Protea Chemicals Auditorium (Hall C) |
Venue: Room 11 |
Venue: Room 8+9 |
|
Session Chair: Marena Manley |
Session Chair: Chris Findlay |
Session Chair: Lisa-Claire Ronquest-Ross |
Session Chair: Gerrie du Rand |
| 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
Temporal methods add to innovation |
Wendy Katiyo
University of Pretoria, South Africa
Consumer perception of the quality and safety of raw chicken meat in South Africa: a pilot study |
Elna Buys
University of Pretoria, South Africa
Enteroaggregative E coli in Food |
| 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 |
|
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: The Crown Ingredient Solutions Auditorium (Hall AB) |
Venue: The Protea Chemicals Auditorium (Hall C) |
Venue: Room 11 |
Venue: Room 8+9 |
|
Session Chair: Karen Horsburgh |
Session Chair: Riette de Kock |
Session Chair: Rolf Uys |
Session Chair: Arno Hugo |
| 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 Dehrmann
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 Aafecting 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: The Crown Ingredient Solutions Auditorium (Hall AB) |
| Session Chairs: Paul Vet and Owen Frisby |
| 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 |
