Provisional Programme: WEDNESDAY 4 SEPTEMBER 2019

DAY 4 – WEDNESDAY, 4 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

Plenary Session

Plenary Venue: TBA

Solutions to 21st century Africa’s challenges

Prof John Taylor

University of Pretoria, South Africa

Consumer driven quality, protecting brands through consumer satisfaction: A practical philosophy for small and medium sized producers

Dr Chris Findlay

Compusense

Nanotechnology for the food industry: Current status and future direction

Prof Suprekas S Ray

CSIR, South Africa

10:00 – 10:40 Tea / Coffee Break
Cereal Science & Technology / Fats & Oils Nutrition Society of SA Dairy Science & Technology Meat Science & Technology Product Theatre

Whole grain and high fibre breads with optimized textural quality

Martin Noort, WFBT

SA standards for milk

J Burger, DSA

Strategies to prevent a future crisis like the 2018 Listeria incident and other food safety risks in the meat processing industry

N Salim

SA standards for milk

Biomerieux

214 – Quantitative risk assessment of Listeria monocytogenes in emulsified ready-to-eat meats in South Africa

Victor Ntuli

160 – Effects of bioprocessing on texture of high fibre snack products

Markus Nikinmaa

Eat Lancet report, plant-based diets and the role of dairy

Prof Friede Wenhold

87 – Verification of the South African pork classification system

Rita Myburg

226 – What do South African consumers want to see on red meat labels?

Hester Vermeulen

12:00 – 13:00 Lunch Break / Poster Viewing
13:00 – 14:20

Closing Plenary Session

Plenary Venue: TBC

Food challenges in the 21st century

Mr David Watson

Sunspray, South Africa

TBA
14:20 – 15:00 Closing and Awards
15:00 – 15:30 Tea/Coffee Break