SAAFoST 2015 Congress
GROWING FOOD SCIENCE AND TECHNOLOGY
Elangeni/Maharani Hotel Complex, Durban, South Africa
07 - 09 September 2015

Presentations

MONDAY 07 SEPTEMBER 2015
Time Presentation Title Presenter
07:00 - 08:40 Arrival Tea and Coffee Sponsored by BIDFood Solutions Registration Foyer (Tsogo Sun Elangeni)
Opening Plenary Session
Plenary Venue: Great Ilanga (Tsogo Sun Elangeni)
Chair: James McLean
08:40 - 08:50 Welcome Address by SAAFoST President Ryan Ponquett
08:50 - 08:55 Welcome Address by Institute of Food Technologists (IFT) President and Fellow Colin Dennis
08:55 - 09:00 Welcome Address by IUFoST Representative Hongda Chen
09:00 - 09:30 Opening Plenary Lecture: Sugar industry: A look into the future Nico Kruger
Tongaat-Hulett, South Africa
09:30 - 10:00 Global visions for the role of food science and technology to meet societal and technological challenges: A report of the International Academy of Food Science and Technology (IAFoST) Ruth Oniang'o
IUFoST Representative, Kenya
10:00 - 10:30 Ernest Newbery Memorial Lecture
FutureFood 2050: A new vision on the science of food
Colin Dennis
President and Fellow, Institute of Food Technologists, USA
10:30 - 11:00 Tea / Coffee Break Sponsored by BIDFood Solutions Exhibition Hall
Food, Nutrition, Diet and Well-being
Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni)
Chair: Naushad Emmambux
11:00 - 11:20 A review of South African nutrition policy Zani Du Plooy
University of Pretoria, South Africa
11:20 - 11:40 Effect of cooking and in vitro digestion of cowpeas on phenolic compounds and biomarkers for inflammation, cardiovascular disease and cancer Gyebi Duodu
University of Pretoria, South Africa
11:40 - 12:00 Two diverse potential bio-plastic applications for kafirin, the prolamin protein of sorghum Janet Taylor
Department of Food Science, University of Pretoria, South Africa
12:00 - 12:20 Nutrient contribution from various potato cultivars to add dietary diversity Carmen van Niekerk
University of Pretoria, South Africa
12:20 - 12:40 Effect of feeding regime on the fatty acid composition of South African beef Hettie Schönfeldt
University of Pretoria, South Africa
12:40 - 13:00 Nutrition to support healthy aging: Protein and muscle health Satya Jonnalagadda
Kerry Ingredients and Flavours, USA
Product Development / New Products
Breakaway Venue 2: East North Ilanga (Tsogo Sun Elangeni)
Chair: Peter Bush
11:00 - 11:20 Where taste meets nutrition Sarah DeQuadros
Kerry Ingredients and Flavours, Ireland
11:20 - 11:40 The functional and nutritional characteristics of Bambara Groundnut (Vigna subterranean) milk powder Zolelwa Hardy
Cape Peninsula University of Technology, South Africa
11:40 - 12:00 A new glucose oxidase from Penicillium for baking application Caroline van Benschop
DSM, Netherlands
12:00 - 12:20 Effects of wheat bran on quality of cereal food products and application in fried cereal snacks Oluwatoyin Onipe
University of Venda, South Africa
12:20 - 12:40 Usage of an indigenous Mongongo/Manketti nut to produce an acceptable modern food product Malebogo Lekgoa
University of Botswana, Botswana
12:40 - 13:00 Novel non-dairy yoghurt from Pigeon pea (Cajanus cajan) Anina Yusuf
Durban University of Technology, South Africa
Functional Ingredients and Foods
Breakaway Venue 3: Tugela (Southern Sun Maharani)
Chair: Elna Buys
11:00 - 11:20 Nutritional lipids - essential nutrients to support infant growth and development Satya Jonnalagadda
Kerry Ingredients and Flavours, USA
11:20 - 11:40 Characterisation of amadumbe (Colocasia esculenta) landraces and genotypes mucilage for potential applications in foods Eric Amonsou
Durban University of Technology, South Africa
11:40 - 12:00 Rheological and thermal properties of Bambara Groundnut (Vigna Subterranea (L) Verdc.) Non-Starch Polysaccharides Yvonne Maphosa
Cape Peninsula University of Technology, South Africa
12:00 - 12:20 Oat beta-glucan: An alternate cholesterol management nutrient for athletes Monique Tredoux
DSM Nutritional Products, South Africa
12:20 - 12:40 Bifidobacterium longum LMG 13197 survives in yoghurt following encapsulation in Vegetal BM 297 ATO-inulin microparticles, without undesirable changes to the physico-chemical properties of yoghurt Andreal Amakiri
University of Pretoria, South Africa
12:40 - 13:00 Multi- stress (acid-bile and temperature) pre- adaptation of commercial Lactobacillus and Bifidobacteria species to enhance their survival under the normal GIT conditions Moloko Mathipa
University of Pretoria, South Africa
Waste Management and Environmental Sustainability and Water Quality and Safety
Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani)
Chair: Pieter van Twisk
11:00 - 11:20 Water matters - understanding water footprints in the global economy, with specific relevance to the Food & Beverage Sector Grant Little
DNV GL, Norway
11:20 - 11:40 Investigating the performance of a novel Anaerobic Sequencing Batch Reactor (AnSBR) treating synthetic winery wastewater Marilet Laing
Stellenbosch University, South Africa
11:40 - 12:00 Optimising biomass retention in an UASB reactor treating wine and distillery wastewater using magnetisable foam glass particles Wendy Buys
Stellenbosch University, South Africa
12:00 - 12:20 Comparison of the efficacy of three chemical disinfectants against isolated environmental and reference Escherichia coli strains Carmen Bester
Stellenbosch University, South Africa
12:20 - 12:40 Optimisation of ultraviolet (UV) light irradiation as disinfection technology for the treatment of river water prior to irrigation Francois Olivier
Stellenbosch University, South Africa
My SAAFoST: Young Professionals Session
Breakaway Venue 5: The Meeting Room (Tsogo Sun Elangeni)
Facilitators: Amanda Minnaar, Ryan Ponquett and Hanita Swanepoel
12h00 - 14h00 Session for Young Professionals
13:00 - 14:00 Lunch Break Exhibition Hall
Food Chemistry and Analysis
Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni)
Chair: Gyebi Duodu
14:00 - 14:20 Near infrared spectroscopy in food production and research: current status and future prospects Marena Manley
Stellenbosch University, South Africa
14:20 - 14:40 Variation in the physicochemical properties and carotenoid profiles of traditional colored maize varieties from different geographical locations of Central Malawi Trust Beta
University of Manitoba, Canada
14:40 - 15:00 Fynbos products: what's in the bottle? An Investigation of Fynbos products by GCxGC-TOFMS and GC-HRT Peter Gorst-Allman
LECO Africa (Pty) Ltd, South Africa
15:00 - 15:20 Non-destructive characterisation of intact cereal grains with near infrared hyperspectral imaging and X-ray micro-computed tomography Marena Manley
Stellenbosch University, South Africa
15:20 - 15:40 Karoo Meat of Origin: Analysis of headspace profiles of lamb meat and fat from animals grazing on grass and Karoo veldt by comprehensive two-dimensional gas chromatography with time of flight mass spectrometric detection and offline olfactometry Madelien Wooding
Department of Chemistry, University of Pretoria, South Africa
Functional Ingredients in Foods, Ethnic Foods and Advances in Food Packaging
Breakaway Venue 2: Tugela (Southern Sun Maharani)
Chair: Eric Amonsou
Session Branded by DuPont Nutrition & Health
14:00 - 14:20 Traditional African cereal foods and beverages: How they can help us develop better gluten-free products John Taylor
Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, South Africa
14:20 - 14:40 Application benefits of Galacto-oligosaccharides (GOS) within the food industry with specific reference to the optimization and application of in situ production of GOS by ß-galactosidase in fresh dairy products Tertius Cilliers
DuPont Nutrition & Health, South Africa
14:40 - 15:00 Utilisation of African leafy vegetables (ALVs) and consumer perceptions towards the canning of ALVs Tozi Sigaqa
University of KwaZulu Natal, South Africa
15:00 - 15:20 What does the GHS - Globally Harmonised System of classification and labelling of chemicals - mean to the food industry Liz Anderson
RPMASA - Responsible Packaging Management Association of Southern Africa, South Africa
Innovations in Food Processing Technologies and Engineering
Breakaway Venue 3: East North Ilanga (Tsogo Sun Elangeni)
Chair: Nick Starke
14:00 - 14:20 A value chain and material science approach for food and process innovations Béatrice Conde-Petit
Buhler Group, Switzerland
14:20 - 14:40 Employability and work readiness of South African food science and technology graduates Denise Metcalfe
University of Johannesburg, South Africa
14:40 - 15:00 Design and construction of a tunnel dryer for food crops dehydration Stephen Adeladun Ajala
Ladoke Akintola University of Technology, Nigeria
15:00 - 15:20 Research gaps on scientific investigation of finger millet (Eleusine coracana) grian / flour value addition Shonisani Eugenia Ramashia
University of Venda, South Africa
15:20 - 15:40 Drying kinetics of start fruit (Averrhoa carambola L.) in a commercial scale forced convection dryer Phindile Faith Ndlovu
Agricultural Research Council, Institute of Tropical and Subtropical Crops, South Africa
Biofortification and Bioavailability, Food Biotechnology and Food Contaminants and Toxicology
Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani)
Chair: Pieter Gouws
14:00 - 14:20 Potential specificity of bioengineered probiotic strains against targeted foodborne pathogens: lesson learned from Lactobacillus casei, Listeria monocytogenes and Salmonella Typhimurium var Copenhagen studies Mapitsi Thantsha
University of Pretoria, South Africa
14:20 - 14:40 Reducing hidden hunger beyond the millennium developmental goals: Lowering phytic acid in maize for food and nutrition security Thulisiwe Myeni
University of KwaZulu Natal, South Africa
14:40 - 15:00 Probiotic tolerance to simulated gastric and bile and shelf life characteristics of Bambara groundnut probiotic beverage Victoria Jideani
Cape Peninsula University of Technology, South Africa
15:00 - 15:20 Physicochemical properties of Bambara groundnut (Vigna subterranea (L.) Verdc.) soluble dietary fibre Victoria Jideani
Cape Peninsula University of Technology, South Africa
15:40 - 16:00 Tea / Coffee Break Sponsored by BIDFood Solutions Exhibition Hall
Plenary Session
Plenary Venue: Great Ilanga (Tsogo Sun Elangeni)
Chair: Ron Timm
16:00 - 16:30 Food safety vs. nutrition - are the priorities right? Nigel Sunley
Sunley Consulting, South Africa
16:30 - 17:00 Poster Presentations Foyer Area
17:00 - 18:00 SAAFoST BGM Great Ilanga (Tsogo Sun Elangeni)
18:00 - 20:00 Welcome Reception and Cocktail Function Exhibition Hall

TUESDAY 08 SEPTEMBER 2015
Time Presentation Title Presenter
07:00 - 08:00 Arrival Tea and Coffee Sponsored by BIDFood Solutions Registration Foyer (Tsogo Sun Elangeni)
Plenary Session
Plenary Venue: Great Ilanga (Tsogo Sun Elangeni)
Chair: Ryan Ponquett
08:00 - 08:30 Collaborative R&D and commercialisation of OAL Steam Infusion (advanced heating and mixing) for the provision of healthier food products (soups, sauces, ready meals, drinks) Jake Norman
OAL Group, United Kingdom
08:30 - 09:00 Innovation to grow: Development of nutritious food formulations with consumer acceptability Luis Fernandez
Tate and Lyle, USA
09:00 - 09:30 Advances in nanotechnology for food applications towards sustainable food systems Hongda Chen
IUFoST Representative, USA
09:30 - 10:00 Food insecurity: Are we at risk and what can be done? Julian May
Director: Centre of Excellence in Food Security, South Africa
10:00 - 10:30 Poster Presentations Foyer Area
10:30 - 11:00 Tea / Coffee Break Sponsored by BIDFood Solutions Exhibition Hall
Dairy Science and Technology Session
Breakaway Venue 1: Congella / Umgeni (Southern Sun Maharani)
Chair: Stephan Steyn
11:00 - 11:30 'Dairy gives you go' television and social media campaign Christine Leighton
MilkSA, SAMPRO, South Africa
11:30 - 12:00 Not all proteins are the same Friede Wenhold
Department Human Nutrition, Faculty of Health Sciences, University of Pretoria, South Africa
12:00 - 12:30 Reducing wastage in dairy products by using natural micro-organisms for bio protection Stephen Bullin
Chr Hansen UK Ltd, United Kingdom
12:30 - 13:00 New innovative tool to identify mastitis causing organisms more efficient Deon Gallus
SAAFoST and SADT, South Africa
Young Scientists Research Section
Breakaway Venue 2: Tugela (Southern Sun Maharani)
Chair: Amanda Minnaar
11:00 - 11:15 A pH induced selective extraction of marama proteins can lead to improvement of its functional properties Muhammad Gulzar
University of Pretoria, South Africa
11:15 - 11:30 Exploring the variation in the sensory profile of South African Dorper lamb from extensive grazing systems Sara Wilhelmina Erasmus
Stellenbosch University, South Africa
11:30 - 11:45 Stability of xanthones and benzophenones in C. genistoides plant material and aqueous solution during high-temperature processing: Thermal degradation kinetics modelling and structure-stability relationships Theresa Beelders
Stellenbosch University, South Africa
11:45 - 12:00 Prediction of kernel density of single maize (Zea mays L.) kernels using a miniature near infrared (NIR) spectrophotometer Anina Guelpa
Stellenbosch University
12:00 - 12:15 Effects of dehulling and micronisation of pre-soaked bambara groundnut seeds on functionality of the resulting flours Ogundele Opeolu Ogundele
University of Pretoria, South Africa
12:15 - 12:30 The sensory properties of cooked leaves and leaf infusions from stinging nettle (Urtica diocea L): A potential food source for fighting hidden hunger and improving nutrition Tigist Tadesse Shonte
University of Pretoria, South Africa
12:30 - 12:45 Structure, in-vitro digestibility and other functional properties of starch isolated from bambara groundnut (Vigna subterrenea) landraces Samson Oyeyinka
Durban University of Technology, South Africa
12:45 - 13:00 Composition, solubility profile and thermal properties of protein isolates from bambara groundnut (Vigna subterranea) landraces Abimbola Arise
Durban University of Technology, South Africa
Food, Nutrition, Diet and Well-being Continued
Breakaway Venue 3: Great Ilanga (Tsogo Sun Elangeni)
Chair: John Taylor
11:00 - 11:20 Could NaFeEDTA compared to electrolytic iron in South Africa's fortification mix have additional benefits other than increased iron bioavailability? Johanita Kruger
University of Pretoria, South Africa
11:20 - 11:40 Improving iron and zinc contents of maize-Bambara groundnut and maize-Cowpea complementary foods by food-to-food fortification Peter Orji Uvere
University of Nigeria, Nigeria
11:40 - 12:00 A metagenomic approach to determine the biodiversity in selected commercial probiotic supplements and the antibiotic resistance of isolated probiotic lactobacilli to be used in a fermented cereal beverage Richard Nyanzi
Tswhane University of Technology, South Africa
12:00 - 12:20 Basic and applied food technology training for less privileged people in Zimbabwe Ester Khosa
Breakthrough Consultants, Zimbabwe
12:20 - 12:40 The potential contribution of lamb and mutton offal products (organ meats) to dietary diversity in South Africa Hettie Schönfeldt
University of Pretoria, South Africa
12:40 - 13:00 Health promoting properties of phenolic compounds and bioactive peptides of fermented sorghum porridge Gyebi Duodu
University of Pretoria, South Africa
Sensory and Consumer Sciences
Breakaway Venue 4: East North Ilanga (Tsogo Sun Elangeni)
Chair: Rosie Maguire
11:00 - 11:20 Only the best tasters can nurture a community of quality Aruna Singh
FlavorActiV Ltd, South Africa
11:20 - 11:40 Sensory properties of maize meal porridge fortified with sodium iron (III) ethylenediaminetetraacetate (NaFeEDTA) Justice Sifelani
University of Pretoria, South Africa
11:40 - 12:00 The sensory and physical properties of frozen chicken breasts injected at five different injection levels with various brine formulations Maphuti Kutu
Tshwane University of Technology, South Africa
12:00 - 12:20 Manipulating the sensory profile of green honeybush tea (C. maculata0 and C. longifolia) using steam treatment Lara Alexander
Stellenbosch University, South Africa
12:20 - 12:40 Spilt milk: debunking consumers' perception of UHT milk Lizette Jooste
UNISA, South Africa
13:00 - 14:00 Lunch Break Exhibition Hall
Industry Novel Ingredients and Product Showcase
Breakaway Venue 1: Congella / Umgeni (Southern Sun Maharani)
Chair: Nigel Sunley
14:00 - 14:30 Sugar addiction: Potential harms, probable pleasures, and pervasive paternalism Jacques Rousseau
University of Cape Town, South Africa
14:30 - 15:00 The Big Three!: calorie control, fiber enrichment and sodium reduction Luis Fernandez
Tate and Lyle, USA
15:00 - 15:30 DuPont Nutrition and Health Kieran Quinn
DuPont Nutrition & Health, South Africa
Young Scientists Research Section Continued
Breakaway Venue 2: Tugela (Southern Sun Maharani)
Chair: Ryk Lues
14:00 - 14:15 Effect of incorporation of wheat bran and extrusion cooking on the nutritional and functional properties of cassava-defatted soy porridges Dolapo Oladiran
University of Pretoria, South Africa
14:15 - 14:30 Effects of stearic acid addition and gamma irradiation, alone and in combination on pasting behaviour of high amylose maize starch Fidelis CK Ocloo
University of Pretoria, South Africa
14:30 - 14:45 Development of a multiplex-based quantitative real-time polymerase chain reaction (qPCR) assay for detection of antibiotic resistance and virulence genes in Escherichia coli Matthew Aijuka
University of Pretoria, South Africa
14:45 - 15:00 Sodium reduction: A solution in itself? MacDonald Cluff
University of the Free State, South Africa
15:00 - 15:15 Phenolic compound profile of commercial and non-commercial unripe banana flour using LC-DAD-ESI-MS Tonna Anyasi
University of Venda, South Africa
15:15 - 15:30 Bioaerosol composition at a fruit beverage bottling facility Shirleen Theisinger
Central University of Technology, South Africa
Nanotechnology, Food Structure and Food Systems
Breakaway Venue 3: Great Ilanga (Tsogo Sun Elangeni)
Chair: Denise Metcalfe
14:00 - 14:20 Non-destructive quantification and characterisation of the effect of roasting on the microstructure of whole maize kernels using X-ray micro-computed tomography (╬╝CT) Letitia Schoeman
Stellenbosch University, South Africa
14:20 - 14:40 Production, isolation and application of amylose lipid nanomaterials from cereal starches Mohammad Naushad Emmambux
University of Pretoria, South Africa
14:40 - 15:00 Application of amadumbe starch nanocrystals as nano reinforcements in protein and polysaccharide films Agnes Mukurumbira
Durban University of Technology, South Africa
15:00 - 15:20 SMART foods and food processing technologies for a sustainable food industry and healthy consumers Amanda Minnaar
University of Pretoria, South Africa
15:20 - 15:40 Network analysis of Bambara groundnut value products for food security Victoria Jideani
Cape Peninsula University of Technology, South Africa
Sensory and Consumer Sciences Continued
Breakaway Venue 4: East North Ilanga (Tsogo Sun Elangeni)
Chair: Brenda Neall
14:00 - 14:20 Is there value for cultivation and use of provitamin a-biofortified green maize? Fikile Qwabe
University of KwaZulu Natal, South Africa
14:20 - 14:40 Sensory evaluation of eggs produced from layers fed with provitamin A-biofortified maize Ghirmay W. Zeina
University of KwaZulu Natal, South Africa
14:40 - 15:00 Effect of provitamin A biofortified maize diet on the sensory characteristics of Ovambo chicken meat Feyisayo Odunitan-wayas
University of KwaZulu Natal, South Africa
15:00 - 15:20 The perceptions and acceptability of provitamin A biofortified maize-based food products: a case study of Empangeni male and female smallholder farmers Kate Ndwandwe
University of Zululand, South Africa
15:40 - 16:00 Tea / Coffee Break Sponsored by BIDFood Solutions Exhibition Hall
Plenary Session
Plenary Venue: Great Ilanga (Tsogo Sun Elangeni)
Chair: Pieter van Twisk
16:00 - 16:30 Science vs. fiction David Watson
FACS and SAAFoST Foundation, South Africa
16:30 - 17:00 Burning food issues raised by consumers Wendy Knowler
Times Media Group, South Africa
19:00 - 23:59 The SAAFoST Congress Banquet Sponsored by Sunspray Food Ingredients Greyville Racecourse, The Silver Ring

WEDNESDAY 09 SEPTEMBER 2015
Time Presentation Title Presenter
07:00 - 07:50 Arrival Tea and Coffee Registration Foyer (Tsogo Sun Elangeni)
Plenary Session
Plenary Venue: Great Ilanga (Tsogo Sun Elangeni)
Chair: Gunnar Sigge
08:30 - 09:00 The bio-economy strategy: Setting the course for South Africa Ben Durham
Department of Science and Technology, South Africa
09:00 - 09:30 Non-nutritive sweeteners: How safe are they, how do they cause sweetness, and are they useful in controlling energy intake and body weight? John Fernstrom
University of Pittsburgh School of Medicine, USA
09:30 - 10:00 How safe is your chicken "tonight"? Ranil Coorey
Curtin University and AAUN, Australia
10:00 - 10:30 The science behind food safety: Have we lost sight of it? Lucia Anelich
Anelich Consulting, South Africa
10:30 - 11:00 Tea / Coffee Break Exhibition Hall
Food Quality and Shelf Life
Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni)
Chair: Afam Jideani
11:00 - 11:20 Microbial challenge testing for foods Elna Buys
University of Pretoria, South Africa
11:20 - 11:40 Use of molecular sequencing in enhancing thermal inactivation protocols of heat resistant spores in the milk industry Rodney Owusu-Darko
University of Pretoria, South Africa
11:40 - 12:00 Honeybush herbal tea - the quality challenge of taste and bioactivity Elizabeth Joubert
Agricultural Research Council and Stellenbosch University, South Africa
12:00 - 12:20 Food safety and the need for faster, accurate and cost effective microbiology results Jonathan Walsh
3M, United Kingdom
12:20 - 12:40 Quality attributes of extrudates from malted sorghum-wheat flour composites Ganiyat Olatunde
Federal University of Agriculture, Nigeria
12:40 - 13:00 Development of a HACCP system for vegetable Shito Nina Bernice Ackah
Council for Scientific and Industrial Research - Food Research Institute, Ghana
Young Scientists Research Section Continued
Breakaway Venue 2: Tugela (Southern Sun Maharani)
Chair: Janet Taylor and Johanita Kruger
11:00 - 11:15 Antimicrobial activity of essential oil extracted from Thymus vulgaris on Bacillus cereus cells Gaofetoge Setlhare
Central University of Technology, South Africa
11:15 - 11:30 Effects of starch type and protein digestibility on the functional properties of flours from conventionally bred and genetically modified biofortified sorghums Mohammed Elhassan
University of Pretoria, South Africa
11:30 - 11:45 Molecular characterization and flavour compound profile of Bacillus species from alkaline fermented African food condiments Gabriel B. Akanni
University of Pretoria, South Africa
11:45 - 12:00 A risk assessment of Bacillus cereus in extended shelf life milk Desmond Mugadza
University of Pretoria, South Africa
12:00 - 12:15 Encapsulation of ascorbyl palmitate in maize starch Peter Oluwaseun Bamidele
University of Pretoria, South Africa
12:15 - 12:30 Mathematical predictions of cold chain integrity and microbial influences on selected fatty acids in South African Cape hake Hanita Swanepoel
Central University of Technology, South Africa
12:30 - 12:45 Formation and characterization of pre-gelatinized maize starch-kafirin biocompatible blends Welday Hailu Teklehaimanot
University of Pretoria, South Africa
Food Safety and Risk Management
Breakaway Venue 3: East North Ilanga (Tsogo Sun Elangeni)
Chair: Lucia Anelich
11:00 - 11:20 Using statistical techniques to set own, environmentally correct, rather than perceived control limits for pre-requisite food safety programs Rolf Uys
Entecom, South Africa
11:20 - 11:40 Food safety and mycotoxin risk modelling among South African maize consumers Hester-Mari Burger
Institute of Biomedical and Microbial Biotechnology,Cape Peninsula University of Technology, South Africa
11:40 - 12:00 An investigation of alternative antifungals against Citrus black spot Beki Thapelo Magunga
Central University of Technology, South Africa
12:00 - 12:20 Confessions and lessons from an ex food safety auditor Rolf Uys
Entecom, South Africa
12:20 - 12:40 Knowledge, attitudes, beliefs and practices of the Batswana regarding donkey meat and biltong product Karabo Shale
Tshwane University of Technology, South Africa
12:40 - 13:00 Biological approaches for control of the fumonisin mycotoxins and their reduction in commercial and subsistence farming maize J.F. Alberts
Stellenbosch University, South Africa
Food Security and Sustainability
Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani)
Chair: David Watson
11:00 - 11:30 Food composition in policies/programmes to address food security Hettie Schönfeldt
University of Pretoria, South Africa
11:30 - 12:00 Screening of Traditional South African leafy vegetables for specific anti-nutritional factors before and after processing Humaira Essack
Durban University of Technology, South Africa
12:00 - 12:30 The acceptability of lucerne (Medicago sativa L.) for human consumption Annchen Mielmann
North-West University, South Africa
12:30 - 13:00 Effect of processing on nutritional composition and cooking time of selected legume seeds: A review Sindiso V. Ncube
University of Venda, South Africa
13:00 - 14:00 Lunch Break Exhibition Hall
SAAFFI Flavour Session
Breakaway Venue 1: Congella / Umgeni (Southern Sun Maharani)
Chair: Martin Dovey
14:00 - 14:30 The evolution of flavours Sharon Bolel
South African Association of the Flavour & Fragrance Industry (SAAFFI), South Africa
14:30 - 15:00 Flavourings: Their composition, their regulation and SAAFFI's role Michael Gristwood
South African Association of the Flavour & Fragrance Industry (SAAFFI), South Africa
15:00 - 15:30 Natural aroma chemical production with biotechnology Matthias Esterhuysen
Puris Natural Aroma Chemicals, South Africa
Young Scientists Research Section Continued
Breakaway Venue 2: Tugela (Southern Sun Maharani)
Chair: John Mellem
14:00 - 14:15 Physicochemical, morphological, thermal and rheological characterisation of Marama (Tylosema esculentum) storage root starch Adedola Adeboye
University of Pretoria, South Africa
14:15 - 14:30 Monitoring Furasium contamination in Kenyan maize with X-ray micro (ÁCT) computed tomography and associated multivariate data and texture analysis Irene Orina
Stellenbosch University, South Africa
14:30 - 14:45 Inactivation of Stress-Adapted Listeria monocytogenes ATCC 7644 on fresh-cut produce stored at 4░C using ListexTM P100 Bacteriophage Adebola Oladunjoye
Durban University of Technology, South Africa
14:45 - 15:00 Antibiotic resistance patterns and virulence factors of identified O157 and non-O157 E. coli serotypes in milk Victor Ntuli
University of Pretoria, South Africa
15:00 - 15:15 Fermentation of Tamarind (Tamarindus indica L.) seeds to produce food condiment Omotola F. Olagunju
Durban University of Technology, South Africa
Food Chemistry and Analysis and Innovations in Food Processing Technologies and Engineering
Breakaway Venue 3: Great Ilanga (Tsogo Sun Elangeni)
Chair: Marena Manley
14:00 - 14:30 Global expansion of High Pressure Processing (HPP) in the beverage industry Errol Raghubeer
Avure Technologies, USA
14:30 - 15:00 Aroma profiling of various brands of 70% dark chocolate, organic, fair trade and mixed formulations by SPME sampling and analysis by GC-TOFMS Mark Pieterse
LECO Africa, South Africa
15:00 - 15:20 Effect of forced convection continuous tumble roasting (FCCTR) on antioxidant properties of whole wheat grain Songlei Zhang
Stellenbosch University, South Africa
Novel Food Ingredients and Additives and Key Consumer and Market Trends
Breakaway Venue 4: East North Ilanga (Tsogo Sun Elangeni)
Chair: Nigel Sunley
14:00 - 14:20 Optimisation of extraction conditions for production of a xanthone-enriched extract from Cyclopia genistoides (honeybush) Dalene De Beer
ARC Infruitec-Nietvoorbij, Post-Harvest and Wine Technology Division, South Africa
14:20 - 14:40 Role of Enterprise Development in developing sustainable Science and Technology based companies Heidi Grimmer
ABBC Pty Ltd, South Africa
14:40 - 15:00 Local to global - how it adds value to both you and South Africa Lisa-Claire Ronquest-Ross
Mars Inc., The Netherlands
15:00 - 15:20 Changing meat consumption patterns due to class mobility in South Africa Hettie Schönfeldt
University of Pretoria, South Africa
15:20 - 15:40 Food consumption changes in South Africa since 1994 Lisa-Claire Ronquest-Ross
Stellenbosch University, South Africa
15:40 - 16:00 Tea / Coffee Break Exhibition Hall
Plenary Session
Plenary Venue: Great Ilanga (Tsogo Sun Elangeni)
Chair: Rosie Maguire
16:00 - 16:30 Update on dietary fibre issues: Definition, method of analyses, health implication and regulatory aspects Naushad Emmambux
University of Pretoria, South Africa
16:30 - 17:00 Closing Ceremony and Awards Presentation Great Ilanga (Tsogo Sun Elangeni)
17:00 Farewell Cocktail Ocean Breeze (Tsogo Sun Elangeni)

Programme content and times subject to change.