- The economic potential for an origin-based marketing and certification system for a meat product in South Africa: perceptions, preferences and experiments
Johann Kirsten, LEVLO, University of Pretoria - Consumers’ responses to food images: a new application of q-methodology in sensory research
Hennie Fisher, Dept of Consumer Science, University of Pretoria - Highlighting nutritional security: a key component of food security
Delia Rodriguez-Amaya, President Elect – IUFoST Academy of Fellows (IAFoST, International Academy of Food Science and Technology) - Cereal prolamin bioplastic materials: What is preventing the commercialisation of these natural polymers?
Janet Taylor, Dept of Food Science, University of Pretoria - Food security challenges in east Africa and novel ways to combat this
Ruth Oniang’o, Founder of the Rural Outreach Program - Intracultural study of consumer acceptability of Hibiscus sabdariffa L.drinks between European countries – Portugal, United Kingdom and France
Dominique Pallet, Qualisud, CIRAD, France - Biofortification of cereal grains for improved nutrition in Africa: strategies, benefits and challenges
John Taylor, Dept of Food Science, University of Pretoria - Strategic communication insights to the consumer education project of Milk SA
Pierre Joubert, Bureau of Market Research (BMR), UNISA - Food security: how much time do we have?
Herman Koeter, MD, Orange House Partnership, Belgium - Are our eating habits sustainable?
Andrew Murray, Andrew Murray Consulting - Nano and microstructure design
Anne-Marie Hermansson, The Royal Academy of Sciences, Sweden - Facts about F.A.C.S (The Food Advisory Consumer Service)
David Watson, Managing Director Sunspray Food Ingredients (Pty) Ltd - Beyond the taste test: sensory science’s value-addition to food R&D
Chris Findlay, CEO, Compusense Inc. - Innovative ways of dealing with energy in the food industry
LJ Grobler, Dean, Faculty of Engineering, North-West University - The application of a sensory QC and QA program in a global FMCG company
Frieda Dehrmann, Consumer Science and Sensory Manager, South African Breweries - The South African food law landscape
Janusz Luterek, Patent Attorney, Hahn and Hahn - Exposure assessment of food additives with particular emphasis on flavourings and colourants
Michael Knowles, VP Global Scientific & Regulatory Affairs ( Retd.), The Coca-Cola Company - Influence of storage conditions on organic acid profiles from cottage cheese
J Edmore Kativu, PhD Student, Unit of Applied Food Science and Biotechnology, Central University of Technology - The effect of conjugated linoleic acid addition on the microbial and lipid stability of salami
MacDonald Cluff, PhD student Dept of Microbial, Biochemical and Food Biotechnology, University of the Free State - Influence of beta-agonist (zilpaterol) and age on tenderness of beef loin and silverside muscles
Ennet Moholisa, PhD student, Dept of Microbial, Biochemical and Food Biotechnology, University of the Free State - Food labels as source of health information: what consumers think?
Daleen Van der Merwe, North-West University - Phylogenetic analysis and possible practical applications of potentially probiotic Lactobacillus isolates
Richard Nyanzi, PhD student, Dept of Biotechnology and Food Technology, Tshwane University of Technology - From soil elements to food nutrients: Does soil health affect food quality?
Joyce Kinabo, Dept of Food Science and Technology, Sokoine University, Tanzania - Challenges in Food Retail Management
Kevin Korb, Acting Foods Director, Games Stores, Massmart - Innovation in food and beverage packaging
Morongwa Themba, Scientific Services Manager, Nampak - Novel food processing technologies and their validation
Peter McClure, Science and Technology Leader for Microbiological Safety, Safety and Environmental Assurance Centre, Unilever R&D, Bedfordshire, UK - Functional properties of sugar (South African Sugar Association – SASA)
Nigel Sunley, Sunley Consulting - Understanding the uses and limitations of attributes sampling plans
Tom Ross, Food Safety Centre, University of Tasmania - Cereal Grains – a rich source of phytochemicals of potential health benefits
Trust Beta, Canada Research Council Chair in Food Science and Technology, University of Manitoba - Useful microbiological testing for meat and poultry products
Tom Ross, Food Safety Centre, University of Tasmania - Salt reduction in meat and other food applications
Francois Decaris, Biorigin - Salt – Why we should reduce salt intake in South Africa, condiering implications of the new SANHANES-1 data
Nicolette Hall, Institute of Food, Nutrition and Well-being, University of Pretoria - Cereal proteins extracted from by-products can be utilised in food and biomaterial applications
Mats Stading, Manager of the Structure and Material Design Group, SIK, Gothenburg, Sweden - Useful microbiological testing for fruit and vegetable products
Peter McClure, Science and Technology Leader for Microbiological Safety, Safety and Environmental Assurance Centre, Unilever R&D, Bedfordshire, UK - Latest innovations in low temperature concentration of aqueous solutions
Martin van Nistelrooij, GEA Messo PT, Netherlands - Food frauds: food safety and nutrition in jeopardy?
Herman Koëter, MD, Orange House Partnership, Belgium - Allergens: Lessons learnt
Harris Steinman, Director, Food & Allergy Consulting and Testing Service – FACTS
