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 bio’s.

07:30 – 17:00 Registration
08:00 – 10:00

Parallel Session

Breakaway Venue 1: TBA

Parallel Session

Breakaway Venue 2: TBA

Product Theatre

Breakaway Venue 3: TBA

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 Center, Switzerland

TBA

Pulses- catering for present and future consumer trends

Ms Alexandra Londoño Baderschneider

Buhler

High pressure processing and Listeria monocytogenes

Dr Lynn McMullen

University of Alberta, Canada

Food waste

Prof Noble Banadda

Makarere University, Uganda

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

Mr Richard Werran

BSI, United Kingdom

Structuring of bakery goods

Dr Stefano Renzetti

Wageningen University and Research, Netherlands

A food safety journey

Mr Alistair Hirst

Kellogg Co

 

10:00 – 10:30 Tea/Coffee Break
10:30 – 12:10

Session Title TBA

Breakaway Venue 1: TBA

Environmental Sustainability and Waste Management / Water in the Food Industry

Breakaway Venue 2: TBA

Food Safety, Control and Regulation

Breakaway Venue 3: TBA

Food Security, Nutrition and Well Being

Breakaway Venue 4: TBA

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

Kate Sendin

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

A.S. Ajala

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

Frederick Tabit

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

Oluyinka Amos-Awoniyi

135 – Using robots in the handling and processing of ingredients to cut waste, reduce costs and protect operators

Jake Norman

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

59 – Fumonisin toxicity and bio accessibility from maize porridge

Belinda Du Plessis

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

Obiro Cuthbert Wokadala

196 – Designing a chlorine dioxide self-generating package label to improve microbial safety of food products

Bassam Annous

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

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

Johanna Alberts

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

197 – A proposed food label educational model for consumers

Sophia van Zyl

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

Colleen Precious Kelebogile Mudau

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

Wisdom Selorm Kofi Agbemavor

141 – Improving iron bioavailability through food-to-food fortification of white maize-based porridge using moringa leaves and baobab fruit pulp as compared to standard fortification methods – a stable isotope human study

Renee van der Merwe

142 – Food dilemma: Challenges and possibilities for new plant based product development

Hanli de Beer

216 – Food waste from farm to fork in South Africa

Shandré Candiotes

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

Moleboheng Mohlomi

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

Oluwaseun Bamidele

12:10 – 13:30 Lunch Break / Poster Viewing
13:30 – 15:30

Sensory and Consumer Science

Breakaway Venue 1: TBA

Food Chemistry and Analysis

Breakaway Venue 2: TBA

Food Safety, Control and Regulation

Breakaway Venue 3: TBA

Food Security, Nutrition and Well Being

Breakaway Venue 4: TBA

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

Ogheneyoma Onojakpor

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

Tremayne Sheldon Naiker

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

Ryk Lues

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

Lisa-Claire Ronquest-Ross

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

Valmary van Breda

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

Emmanuel Panyoo Akdowa

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

Hadiza Kabir Bako

204 – Nutritional and functional properties of defatted Citrullus lanatus flour

Olakunbi Olubi

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

James Makame

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

Opeyemi Alabi

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

Susan Featherstone

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

Samson Oyeyinka

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

Daleen van der Merwe

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

Vusi Mshayisa

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

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

Nazeeia Sayed

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

Temitope Awobusuyi

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

Ndumiso Mshicileli

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

Moloko Mathipa

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

Laurencia Govender

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

Nokuthula Shongwe

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

Nico Walters

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

Modesto Olanya

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

Adekanmi Kamar Oladele

15:30 – 16:00 Tea/Coffee Break
16:00 – 17:00

Parallel Session

Breakaway Venue 1: TBA

Parallel Session

Breakaway Venue 2: TBA

Bread staling – How to analyse?

Mr Kees Veeke

DSM Food Specialties B.V, Netherlands

 

 

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

Dr Aoife Murphy

Kerry, Ireland

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