Provisional Programme: TUESDAY 3 SEPTEMBER 2019

DAY 3 – TUESDAY, 3 SEPTEMBER 2019
(Click on each day to view the Day by Day Programmes)

DAY 1 – SUNDAY, 1 SEPTEMBER 2019 | DAY 2 – MONDAY, 2 SEPTEMBER 2019 | DAY 3 – TUESDAY, 3 SEPTEMBER 2019 | DAY 4 – WEDNESDAY, 4 SEPTEMBER 2019
 

*Provisional Programme – Subject to Change

Click on the speakers name to view the available biographies.

07:30 – 17:00 Registration

Venue: OR Tambo Foyer

08:00 – 10:00 Dual Session 1

Breakaway Venue 1: OR Tambo 2 (OR Tambo 2 Sponsored by NRF)

Session Chairpersons: Janet Taylor & Thierry Regnier

Dual Session 2

Breakaway Venue 2: King Shaka International

Session Chairpersons: Elna Buys & Albertus Viljoen

08:00 – 08:30 Integrating under-utilised food species in food product development

Dr Agnes Mangwela

Lilongwe University of Agriculture and Natural Resources, Malawi

Sustainable nutrition for food security

Dr Karen Cooper

Nestlé Research Centre, Switzerland

08:30 – 09:00 Pulses- catering for present and future consumer trends

Mr Andreas Risch

Buhler

High pressure processing and Listeria monocytogenes

Dr Lynn McMullen

University of Alberta, Canada

09:00 – 09:30 Commercializing indigenous food technologies: a case of obushera in Uganda

Prof Yusuf B. Byaruhanga

Makarere University, Uganda

Cyber – the silent assassin; mitigating cyber risks for competitive advantage

Mr Richard Werran

BSI Group, United Kingdom

09:30 – 10:00 Bread staling – How to analyse

Mr Kees Veeke

DSM Food Specialties B.V. Netherlands

A food safety journey

Mr Alistair Hirst

Kellogg Co, United States of America

10:00 – 10:30 Tea/Coffee Break / Poster Viewing – OR Tambo 1 and OR Tambo Foyer

(Tea/Coffee Break sponsored by Compusense Inc)

10:30 – 12:10 Session 5: Title TBC

Breakaway Venue 1: Heathrow (Heathrow sponsored by Clover SA)

Session Chairpersons:  Gyebi Duodu & Alison Pohl

Session 6: Environmental Sustainability and Waste Management / Water Management

Breakaway Venue 2: OR Tambo 2 (OR Tambo 2 Sponsored by NRF)

Session Chairperson:  Peter Mukwevho & TBC

Session 7: Food Safety, Control and Regulation

Breakaway Venue 3: King Shaka International (King Shaka International sponsored by Savannah)

Session Chairpersons:  Oluwafemi Adebo & Leigh McCarroll

Session 8: Food Security, Nutrition and Well Being

Breakaway Venue 4: Cape Town International (Cape Town International sponsored by Compusense Inc)

Session Chairpersons:  Ennet Moholisa & Daleen van der Merwe

10:30 – 10:50 165 – Getting spectral imaging out of the lab & into industry: Optimal waveband based multispectral imaging

Kate Sendin

Stellenbosch University, South Africa

11 – Optimization of citric acids from cassava peels using Aspergillus Niger

A.S. Ajala

Ladoke Akintola University of Technology, Nigeria

41 – Fungi and aflatoxin occurrence in dry food stuffs sold at informal retail outlets in the Johannesburg metropolis

Frederick Tabit

University of South Africa, South Africa

1 – The optimal seed germination temperatures and incubation time for amylase activity in finger millet malt

Oluyinka Amos-Awoniyi

University of Zululand, South Africa

10:50 – 11:10 38 – Antimicrobial Inactivation of Bacterial Populations on grape tomatoes and ATP assessment of Treatment efficacy

Dike Ukuku

USDA-ARS, USA

22 – Evaluation of filamentous fungi and yeast for biodegradation and energy production using food waste

Thierry Regnier

Tshwane University of Technology, South Africa

59 – Fumonisin toxicity and bio accessibility from maize porridge

Belinda Du Plessis

Tshwane University of Technology, South Africa

112 – Gluten-sugar-free banana flour based biscuits: effect of ingredient concentrations on textural properties and consumer acceptability

Obiro Cuthbert Wokadala

Agricultural Research Council, University of South Africa, South Africa

11:10 – 11:30 104 – Moving from “What is food safety culture?” to “How to actually implement it”. Case study at a medium sized South African Food Manufacturer

Rolf Uys 

Entecom, South Africa

162 – Developing a total quality management tool integrating sustainability practices to address food waste in the university food service sector: A Delphi Consensus survey

Boineelo Pearl Lefadola 

University of Pretoria, South Africa

54 – Enzymatic reduction of fumonisin B1 in total hominy feed during dry milling of maize

Johanna Alberts

Cape Peninsula University of Technology, South Africa

122 – Effect of lipid-modified starch as fat replacer on the tribology, rheology and sensory characteristics of low-calorie mayonnaise-type emulsions

Joyce Agyei-Amponsah

University of Pretoria, South Africa

11:30 – 11:50 197 – A proposed food label educational model for consumers

Sophia van Zyl

North-West University, South Africa

171 – Valorisation of lactose in whey into lactic acid by fermentation

Colleen Precious Kelebogile Mudau

University of Venda, South Africa

69 – Adhesion and competitive exclusion of probiotic bacteria against enteroaggregative Escherichia coli

Wisdom Selorm Kofi Agbemavor

University of Pretoria, South Africa

13 – Enhancing essential mineral bio-accessibility in a cereal-based diet using a food-based approach

Oluyimika Adetola

University of Pretoria, South Africa

11:50 – 12:10 142 – Food dilemma: Challenges and possibilities for new plant based product development

Hanli de Beer

North-West University, South Africa

216 – Food waste from farm to fork in South Africa

Shandré Candiotes

University of Pretoria, South Africa

126 – Antimicrobial activity of essential oils against foodborne pathogens, causing diarrhea

Moleboheng Mohlomi

Central University of Technology, South Africa

146 – Effects of UV light and dark storage conditions on stability of ascorbyl palmitate encapsulated in normal and high amylose maize starch

Oluwaseun Bamidele

University of Pretoria, South Africa

12:10 – 13:30 Lunch Break / Poster Viewing – OR Tambo 1 and OR Tambo Foyer

(Lunch sponsored by British Standards Institute – BSI)

13:30 – 14:30 Dual Session 3

Venue: OR Tambo 2 (OR Tambo 2 Sponsored by NRF)

Session Chairperson:  Ryk Lues

Dual Session 4

Venue: King Shaka International (King Shaka International sponsored by Savannah)

Session Chairperson:  Susan Featherstone

13:30 – 14:00 Structuring of bakery goods

Dr Stefano Renzetti

Wageningen University and Research, Netherlands

An interplay between obesity and the microbiome: Review of the evidence

Dr Aoife Murphy

Kerry, Ireland

14:00 – 14:30 Flavour generation in the restaurant kitchen compared with the flavour industry

Mr Holger Doering

MANE

Food and nutrition security status update

Ms Katia Santos Dias

GAIN, Mozambique

14:30 – 15:00 Tea/Coffee Break / Poster Viewing – OR Tambo 1 and OR Tambo Foyer

(Tea/Coffee Break sponsored by Compusense Inc)

15:00 – 17:00 Session 9: Sensory and Consumer Science

Breakaway Venue 1: Heathrow (Heathrow sponsored by Clover SA)

Session Chairpersons: Ingrid Woodrow & Alison Pohl & TBC

Session 10: Food Chemistry and Analysis

Breakaway Venue 2: OR Tambo 2 (OR Tambo 2 Sponsored by NRF)

Session Chairpersons:  Wendy Beneke & Chane Pretorius

Session 11: Food Safety, Control and Regulation

Breakaway Venue 3:  King Shaka International (King Shaka International sponsored by Savannah)

Session Chairpersons:  Bhekisisa Dlamini & Thierry Regnier

Session 11: Food Security, Nutrition and Well Being

Breakaway Venue 4: Cape Town International (Cape Town International sponsored by Compusense Inc)

Session Chairpersons:  Belinda du Plessis & Vusi Mshayisa & Muthulisi Siwela TBC

15:00 – 15:20 114 – Development and validation of a questionnaire to assess sensory quality control practices in food companies in African countries

Ogheneyoma Onojakpor

University of Pretoria, South Africa

107 – Effect of pH and protein concentration on the emulsifying properties of hyacinth bean (Lablab purpureus) protein nanoparticles

Tremayne Sheldon Naiker

Durban University of Technology, South Africa

121 – Progression of food safety culture in South Africa: Perspectives on local and international narratives and interventions

Ryk Lues

Central University of Technology, Bloemfontein, South Africa

26 – Is the Food and Beverage Industry doing enough to improve nutrition for all South Africans?

Lisa-Claire Ronquest-Ross

University of Stellenbosch, South Africa

15:20 – 15:40 143 – Chemical and sensory quality of South African Chenin Blanc wines produced from natural fungicide treated grapes

Valmary van Breda

Agricultural Research Council, South Africa

124 – Effect of starch depolymerisation by ß-amylase on the formation and functional properties of starch-lipid complexes

Emmanuel Panyoo Akdowa

University of Pretoria, South Africa

84 – Food traceability system: Current state and future needs of the Nigerian poultry and poultry product supply chain

Hadiza Kabir Bako 

Bayero University Kano, Nigeria

204 – Nutritional and functional properties of defatted Citrullus lanatus flour

Olakunbi Olubi

Cape Peninsula University of Technology, South Africa

15:40 – 16:00 95 – Dynamic oral texture properties of African indigenous complementary porridge samples: is there a link with child protein-energy malnutrition?

James Makame

University of Pretoria, South Africa

153 – Comparative study of vicilin (7S) and legumin (11S) of Bambara protein

Opeyemi Alabi

Durban University of Technology, South Africa

110 – A review of the causes of spoilage in canned food in South Africa over the past 20 years

Susan Featherstone

Nampak R&D, South Africa

208 – Physical, chemical and sensory properties of cowpea snack enriched with provitamin-A maize

Samson Oyeyinka

University of Ilorin, Nigeria

16:00 – 16:20 211 – Healthy lifestyle consumers: Are they as food wise as they think they are?

Daleen van der Merwe

North-West University, South Africa

187 – Effect of processing steps on antioxidant and flavonoid content of pale and roasted malt craft beers

Vusi Mshayisa

Cape Peninsula University of Technology, South Africa

192 – Optimization of the functionality of sanitizers and nisin using response surface methodology: Biofilm control of Escherichia coli O157:H7 ATCC 43888 and Listeria monocytogenes ATCC 7644

Stanley Dula

Durban University of Technology, South Africa

215 – The contribution of processed foods to the diet of 6-11-month-old infants from Kwamashu, Kwazulu-Natal

Nazeeia Sayed

University of Pretoria, South Africa

 

16:20 – 16:40 218 – Effect of insect-sorghum meal blend on the nutritional composition and consumer acceptability of cookies

Temitope Awobusuyi

University of Kwazulu-Natal, South Africa

238 – Technological potential of plant extracts for inhibiting hydroxymethylfurfural formation in bovine serum albumin and glucose model systems

Ndumiso Mshicileli

Cape Peninsula University of Technology, South Africa

138 – Listeria monocytogenes induced damages onto Caco-2 cells are reduced in the presence of Lactobacillus casei strain expressing internalin AB genes

Moloko Mathipa

University of Pretoria, South Africa

217 – Dietary patterns of rural communities of KZN and their willingness to adopt biofortified traditional dishes

Laurencia Govender

University of KwaZulu-Natal, South Africa

16:40 – 17:00 223 – The acceptability of Bambara groundnut based products by primary school children from KwaDlangezwa, KwaZulu-Natal province, South Africa

Nokuthula Shongwe

University of Zululand, University of KwaZulu-Natal, South Africa

32 – Nutraceutical potential of Cyclopia pubescens – 2D separation and NMR structure elucidation of “new” compounds

Nico Walters

Stellenbosch University, South Africa

39 – Inactivation of Salmonella enterica and Listeria monocytogenes on post-harvest tomatoes and carrots by radiation, sanitizer and biocontrol treatments

Modesto Olanya

USDA-ARS, USA

221 – Antioxidant activity and in vitro digestibility of maize starch modified with grape pomace phenolic extract under alkaline conditions

Adekanmi Kamar Oladele

University of Pretoria, South Africa

19:00 DSM Banquet – Serengeti Lapa