The following Professional Members of SAAFoST are available to the food industry as consultants. All are Registered Natural Scientists or are registered with the Engineering Council of South Africa (ECSA) or the Health Professions Council of South Africa (HPCSA). All have been Professional Members of SAAFoST for at least five years and are in good standing with the Association. In order to appear on this list please contact email@example.com for an application form.
Consultant Registration Form
Dr. Lucia Anelich PhD Microbiology
Expertise: Training in and implementation of food safety requirements according to a variety of standards (PRPs, HACCP, ISO 22000 etc); conducting gap analyses against food safety standards; developing microbiological criteria and microbiological specifications; microbiological risk assessments; trouble-shooting; internal food safety audits; food safety-related regulatory compliance, including Consumer Protection Act.
Janine Barkhuysen BSc Agric (Hons) in Food Science
Expertise: Product development and optimisation, nutritional aspects, regulatory compliance, market intelligence in the food, beverage and nutritional supplement industries
Dr Karin Blignaut Ph.D Food Science, Ph.D Interdisciplinary
Expertise: Research & Development, Innovative mapping, Applied Sensory and consumer / customer evaluation, Person-Product InterationTM Protocol - a wide range of Consumer testing and R&D toolbox, Modified Kano model of consumer satisfaction and competitive advantage (since 1989), Data analysis, database insight analysis and Predictive modelling, Project management using Generalized Quality Function Deployment (QFD), Sales based comparisons of products through our home bakery - Cake n Bake Lady, Training, Writing programmed instruction e-books and e-manuals.
Lezel de Vos B.Sc Food Science (Hons)
Expertise: Research and development, recipe improvement, labelling assistance, ingredient sourcing, flavour expertise, beverage development, savory seasonings, sauces, dressings and dips, all dairy applications, fats and oils.
Dr Mathilda Mostert (Precision Oil Laboratories) PhD Food Science
Expertise: Consultation for and analysis of fat and oil stability and composition including but not limited to peroxide value, free fatty acid value, Saponification Value, fatty acid profile.
Dr HA Steinman (FACTS - Food & Allergy Consulting & Testing Services) MBChB; D Ch SA; D Av Med.
Expertise: Detection and quantification of traces of contaminant allergens in food products. Assistance with the development of an allergen pre-requisite programme as part of HACCP. Food labelling consultation. Editorial development, consumer talks, labelling, allergen, nutrition and health workshops; substantiation of possible nutrition claims.
Nigel Sunley (Sunley Consulting) BSc (Hons) Chemistry, MSc Food Science
Expertise: Product development, nutritional enhancement of foods, technical troubleshooting, process development and efficiency investigations, regulatory compliance, management and communication of scientific issues related to food & nutrition, technical training, project management.
Thomas Westphal BSc (Hons) Microbiology
Expertise: Food safety audit readiness preparation, developing a gap analysis against the required standards. Food safety training and forward/backwards traceability. Food safety and quality troubleshooting. New product development and process innovation. Improvement of throughput using the "theory of constraints" philosophy. Yield improvements by analysing loss zones and optimising the utilisation of the raw materials. Hygienic factory and machinery design, installation and commissioning.
Dr Robert Young Ph.D Food Science and Technology
Process consultation (food manufacturing, water & waste management), process troubleshooting & efficiency investigations using LEAN Manufacturing principles, product development & opportunity assessment from concept to market, project management, regulatory compliance aligned with HACCP / FSSC 22000 standards (SGF beverage auditor for Africa)