6 – 9 September 2015
Tsogo Sun Elangeni Maharani Complex, Durban
- FutureFood 2050: A new vision on the science of food
Colin Dennis, President and Fellow, Institute of Food Technologists, USA
- Two diverse potential bio-plastic applications for kafirin, the prolamin protein of sorghum
Janet Taylor, Department of Food Science, University of Pretoria, South Africa
- Nutrient contribution from various potato cultivars to add dietary diversity
Carmen van Niekerk, University of Pretoria, South Africa
- Effect of feeding regime on the fatty acid composition of South African beef
Hettie Schönfeldt, University of Pretoria, South Africa
- Effects of wheat bran on quality of cereal food products and application in fried cereal snacks
Oluwatoyin Onipe, University of Venda, South Africa
- Novel non-dairy yoghurt from Pigeon pea (Cajanus cajan)
Anina Yusuf, Durban University of Technology, South Africa
- Rheological and thermal properties of Bambara Groundnut (Vigna Subterranea (L) Verdc.) Non-Starch Polysaccharides
Yvonne Maphosa, Cape Peninsula University of Technology, South Africa
- Oat beta-glucan: An alternate cholesterol management nutrient for athletes
Monique Tredoux, DSM Nutritional Products, South Africa
- Water matters – understanding water footprints in the global economy, with specific relevance to the Food & Beverage Sector
Grant Little, DNV GL, Norway
- Optimising biomass retention in an UASB reactor treating wine and distillery wastewater using magnetisable foam glass particles
Wendy Buys, Stellenbosch University, South Africa
- 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
- 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
- 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
- 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
- A value chain and material science approach for food and process innovations
Béatrice Conde-Petit, Buhler Group, Switzerland
- Employability and work readiness of South African food science and technology graduates
Denise Metcalfe, University of Johannesburg, South Africa
- Design and construction of a tunnel dryer for food crops dehydration
Stephen Adeladun Ajala, Ladoke Akintola University of Technology, Nigeria
- Research gaps on scientific investigation of finger millet (Eleusine coracana) grian / flour value addition
Shonisani Eugenia Ramashia, University of Venda, South Africa
- 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
- Food safety vs. nutrition – are the priorities right?
Nigel Sunley, Sunley Consulting, South Africa
- 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
- Innovation to grow: Development of nutritious food formulations with consumer acceptability
Luis Fernandez, Tate and Lyle, USA
- Food insecurity: Are we at risk and what can be done?
Julian May, Director: Centre of Excellence in Food Security, South Africa
- Prediction of kernel density of single maize (Zea mays L.) kernels using a miniature near infrared (NIR) spectrophotometer
Anina Guelpa, Stellenbosch University
- 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
- Basic and applied food technology training for less privileged people in Zimbabwe
Ester Khosa, Breakthrough Consultants, Zimbabwe
- Only the best tasters can nurture a community of quality
Aruna Singh, FlavorActiV Ltd, South Africa
- 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
- Sugar addiction: Potential harms, probable pleasures, and pervasive paternalism
Jacques Rousseau, University of Cape Town, South Africa
- The Big Three!: calorie control, fiber enrichment and sodium reduction
Luis Fernandez, Tate and Lyle, USA
- Sodium reduction: A solution in itself?
MacDonald Cluff, University of the Free State, South Africa
- Phenolic compound profile of commercial and non-commercial unripe banana flour using LC-DAD-ESI-MS
Tonna Anyasi, University of Venda, South Africa
- Is there value for cultivation and use of provitamin a-biofortified green maize?
Fikile Qwabe, University of KwaZulu Natal, South Africa
- Effect of provitamin A biofortified maize diet on the sensory characteristics of Ovambo chicken meat
Feyisayo Odunitan-wayas, University of KwaZulu Natal, South Africa
- Science vs. fiction
David Watson, FACS and SAAFoST Foundation, South Africa
- 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
- Development of a HACCP system for vegetable
Shito Nina Bernice Ackah, Council for Scientific and Industrial Research – Food Research Institute, Ghana
- Antimicrobial activity of essential oil extracted from Thymus vulgaris on Bacillus cereus cells
Gaofetoge Setlhare, Central University of Technology, South Africa
- A risk assessment of Bacillus cereus in extended shelf life milk
Desmond Mugadza, University of Pretoria, South Africa
- An investigation of alternative antifungals against Citrus black spot
Beki Thapelo Magunga, Central University of Technology, South Africa
- Food composition in policies/programmes to address food security
Hettie Schönfeldt, University of Pretoria, South Africa
- 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
