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 (Sponsored by Tiger Brands) |
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| 08:00 – 10:00 | Dual Session 1
Venue: Savannah King Shaka International Session Chairpersons: Janet Taylor & Thierry Regnier |
Dual Session 2
Venue: NRF OR Tambo 2 Session Chairpersons: Elna Buys & Albertus Viljoen |
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| 08:00 – 08:30 | Integrating under-utilised food species in food product development
Lilongwe University of Agriculture and Natural Resources, Malawi |
Sustainable nutrition for food security
Dr Karen Cooper – sponsored by Nestlé Nestlé Research Centre, Switzerland |
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| 08:30 – 09:00 | Pulses- catering for present and future consumer trends
Mr Andreas Risch – sponsored by Bühler Buhler |
High pressure processing and Listeria monocytogenes
University of Alberta, Canada |
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| 09:00 – 09:30 | Commercializing indigenous food technologies: a case of obushera in Uganda
Makarere University, Uganda |
Cyber – the silent assassin; mitigating cyber risks for competitive advantage
BSI Group, United Kingdom |
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| 09:30 – 10:00 | Bread staling – How to analyse
Mr Kees Veeke – sponsored by Anchor Yeast / Lallemand DSM Food Specialties B.V. Netherlands |
A food safety journey
Mr Alistair Hirst – sponsored by Kellogg’s Kellogg Co, United States of America |
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| 10:00 – 10:30 | Venue: OR Tambo 1 & OR Tambo Foyer
Tea/Coffee Break – sponsored by Compusense Inc. Poster Viewing – sponsored by Tiger Brands |
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| 10:30 – 12:10 | Session 5: Innovation in the Food and Beverage Industry
Venue: Clover SA Heathrow Session Chairpersons: Gyebi Duodu & Alison Pohl |
Session 6: Environmental Sustainability and Waste Management / Water Management
Venue: NRF OR Tambo 2 Session Chairperson: Peter Mukwevho & Owen Frisby |
Session 7: Food Safety, Control and Regulation
Venue: Savannah King Shaka International Session Chairpersons: Oluwafemi Adebo & Leigh McCarroll |
Session 8: Food Security, Nutrition and Well Being
Venue: Compusense Inc. Cape Town International 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 |
22 – Evaluation of filamentous fungi and yeast for biodegradation and energy production using food wasteThierry Regnier Tshwane University of Technology, South Africa |
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 |
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 |
59 – Fumonisin toxicity and bio accessibility from maize porridge
Belinda Du Plessis Tshwane 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 |
| 11:10 – 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 |
171 – Valorisation of lactose in whey into lactic acid by fermentation
Colleen Precious Kelebogile Mudau University of Venda, 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 |
13 – Enhancing essential mineral bio-accessibility in a cereal-based diet using a food-based approach
Oluyimika Adetola 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 |
216 – Food waste from farm to fork in South Africa
Shandré Candiotes University of Pretoria, South Africa |
69 – Adhesion and competitive exclusion of probiotic bacteria against enteroaggregative Escherichia coli
Wisdom Selorm Kofi Agbemavor University of Pretoria, 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 |
| 11:50 – 12:10 | 142 – Food dilemma: Challenges and possibilities for new plant based product development
Hanli de Beer North-West University, South Africa |
126 – Antimicrobial activity of essential oils against foodborne pathogens, causing diarrhea
Moleboheng Mohlomi Central University of Technology, South Africa |
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| 12:10 – 13:30 | Venue OR Tambo 1 and OR Tambo Foyer
Lunch Break – sponsored by British Standards Institute (BSI) Poster Viewing – sponsored by Tiger Brands |
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| 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 |
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| 13:30 – 14:00 | Structuring of bakery goods
Wageningen University and Research, Netherlands |
An interplay between obesity and the microbiome: Review of the evidence
Dr Aoife Murphy – sponsored by Kerry Kerry, Ireland |
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| 14:00 – 14:30 | Flavour generation in the restaurant kitchen compared with the flavour industry
Mr Holger Doering – sponsored by Mane MANE |
Food and nutrition security status update
GAIN, Mozambique |
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| 14:30 – 15:00 | Venue: OR Tambo 1 & OR Tambo Foyer
Tea/Coffee Break sponsored by Compusense Inc. Poster Viewing sponsored by Tiger Brands |
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| 15:00 – 17:00 | Session 9: Sensory and Consumer Science
Breakaway Venue 1: Heathrow (Heathrow sponsored by Clover SA) Session Chairpersons: Ingrid Woodrow & Annchen Mielmann |
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 & Hilda Nyati |
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 & Muthulisi Siwela |
| 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, 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 |
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 |
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 |
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 |
| 16:00 – 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 |
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
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| 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 |
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 |
| 16:40 – 17:00 | 32 – Nutraceutical potential of Cyclopia pubescens – 2D separation and NMR structure elucidation of “new” compounds
Nico Walters Stellenbosch University, South Africa |
208 – Physical, chemical and sensory properties of cowpea snack enriched with provitamin-A maize
Samson Oyeyinka University of Ilorin, Nigeria |
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| 19:00 | DSM Nutritional Products Banquet – Serengeti Lapa | |||