Monday, 7 October 2013

07h00-08h30
Registration in Central Foyer / Tea and Coffee in Exhibition Hall
 
Plenary session
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Session Chair: Amanda Minnaar
08h30-08h40
Amanda Minnaar, Chair of Local Organising Committee
Welcome
08h40-08h50
Welcome address by the SAAFoST President: Gunnar Sigge
08h50-09h00
Welcome address by the IUFoST President: Pingfan Rao
09h00-09h10
Welcome address by the IFT President: Janet Collins
09h10-09h50
Plenary lecture: Leon Louw
Executive Director of the Free Market Foundation (FMF) and of the Law Review Project (LRP)

Can Africa be the world's food basket of the future?
09h50-10h30
Ernest Newbery Memorial Lecture: Janet Collins President of IFT; Du Pont, Washington DC, USA
Scientific innovation in Food Science and Technology: Consumer trust
10h30-11h00
Tea and Coffee in Exhibition Hall
 
Parallel sessions and Symposia
 
IUFoST FOOD SECURITY AND SUSTAINABILITY SYMPOSIUM
SENSORY AND CONSUMER SCIENCES
ILSI WATER QUALITY AND SAFETY SYMPOSIUM
THE SHAPE OF THINGS TO COME: NANOTECHNOLOGY, FOOD STRUCTURE AND FOOD SYSTEMS
 
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Venue: Ruby Auditorium
Venue: Emerald Auditorium
Venue: Amethyst Auditorium
 
Session Chair: Pingfan Rao
Session Chair: Lorraine Geel
Session Chair: Lucia Anelich
Session Chair: Belinda du Plessis
11h00-11h30
Anne-Marie Hermansson
The Royal Academy of Sciences, Sweden
Global visions for the role of Food Science and Technology to meet societal and technological challenges: Report from a feasibility study initiated by IAFoST
Johann Kirsten
LEVLO, University of Pretoria
The economic potential for an origin-based marketing and certification system for a meat product in South Africa: perceptions, preferences and experiments.
Trevor Britz
Dept of Food Science, Stellenbosch University
River water as source of high-risk irrigation water!
Peter Fischer
- Unable to attend
Institute of Food Science and Nutrition, ETH, Zurich
How interfacial rheology controls emulsion mechanics
11h30-12h00
Sheryl Hendriks
Director: IFNuW (Institute of Food, Nutrition and Well-being), University of Pretoria
Key issues for African food security and how food science can play a role in addressing these issues
Hennie Fisher
Dept of Consumer Science, University of Pretoria
Consumers' responses to food images: a new application of q-methodology in sensory research
Liesbeth Jacxsens
Dept Food Safety and Food Quality, University of Ghent, Belgium
Water quality and microbiological criteria: how to set these and apply them in practice
Mats Stading
Manager of the Structure and Material Design Group, SIK, Gothenburg, Sweden
Food oral design
12h00-12h30
Delia Rodriguez-Amaya
President Elect - IUFoST Academy of Fellows (IAFoST, International Academy of Food Science and Technology)
Highlighting nutritional security: a key component of food security
Sam Newberg
Sweet Green Fields, Bellingham, WA, USA
Taste optimization by understanding the impact of steviol glycoside relationships
Lise Korsten
Dept of Microbiology and Plant Pathology, University of Pretoria
Food safety assurance in fresh produce: scientific facts, public perceptions and role of good governance and control
Janet Taylor
Dept of Food Science, University
of Pretoria

Cereal prolamin bioplastic materials: What is preventing the commercialisation of these natural polymers?
12h30-13h00
Ruth Oniang'o
Founder of the Rural Outreach Program
Food security challenges in east Africa and novel ways to combat this
Dominique Pallet
Qualisud, CIRAD, France
Intracultural study of consumer acceptability of Hibiscus sabdariffa L.drinks between European countries - Portugal, United Kingdom and France
Mjikisile Vulindlu
Scientific Services, City of Cape Town
Occurrence of algae and indicator bacteria in an open drinking water reservoir and their subsequent infiltration into the distribution network systems
Mohammad Naushad Emmambux
Dept of Food Science, University
of Pretoria

Starch modification with stearic acid for 'clean' label starches
13h00-13h30
Lunch sponsored by Lake Foods
Venue: Outdoor Deck
 
Parallel sessions and Symposia
 
FOOD SECURITY AND SUSTAINABILITY IUFoST symposium (continued)
SHELF-LIFE TESTING AND EVALUATION
KEY CONSUMER AND MARKET TRENDS IN FOOD SCIENCE AND TECHNOLOGY
INNOVATION IN NEW FOOD PROCESSING AND ENGINEERING TECHNOLOGIES
 
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Venue: Ruby Auditorium
Venue: Emerald Auditorium
Venue: Amethyst Auditorium
 
Session Chair: Pingfan Rao
Session Chair: Denise Metcalfe
Session Chair: Gerda Botha
Session Chair: Eric Amonsou
13h30-14h00
John Taylor
Dept of Food Science, University of Pretoria
Biofortification of cereal grains for improved nutrition in Africa: strategies, benefits and challenges
Russell Flowers
Chairman & Chief Scientific
Officer, Mérieux NutriSciences

Microbiological shelf-life testing
Nigel Sunley
Sunley Consulting
The management of food activism
Peter Fischer
- Unable to attend
ETH (Zurich)
New thickening quality of galactomannan polysaccharides by tailored impact milling
14h00-14h30
Walter Spiess
President: International Academy of Food Science and Technology, IUFoST
Is there a role for Food Science and Technology in combating future world food crisis?
Nafiisa Sobratee
- No show
Post-Doctoral Fellow, Dept Engineering, University of Kwa Zulu Natal
Post-harvest quality changes in green harvested sugarcane stalks from the Kwa-Zulu Natal Midlands
Pierre Joubert
Bureau of Market Research
(BMR), UNISA

Strategic communication insights to the consumer education project of Milk SA
Christian Mestres
QualiSud, CIRAD, France
Modelling lactic acid fermentation to improve fermented beverages from cereals
14h30-15h00
Herman Koeter
MD, Orange House Partnership, Belgium
Food security: how much time do we have?
Elizabeth Lodolo
South African Breweries
A brewery hygiene case study: A multi-pronged approach to eradicate beer spoilers
Christine Leighton
Project coordinator of the Consumer Education Project Milk South Africa
Affordable dairy products for low income South African consumers - making a nutritional difference
Andrew Murray
Andrew Murray Consulting
Are our eating habits sustainable?
15h00-15h30
Tea and Coffee in Exhibition Hall
 
Plenary session
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Session Chair: Ryan Ponquett
15h30-16h00
Plenary lecture: Anne-Marie Hermansson
The Royal Academy of Sciences, Sweden

Nano and microstructure design
16h00-16h30
Plenary lecture: Brenda Neall
Publisher and editor of FOODStuff SA and DRINKStuff SA websites and newsletters

Feed, weed, seed: the pursue, eschew and 'ooh' in today's food-beverage trends
16h30-16h45
Plenary lecture: David Watson
Managing Director Sunspray Food Ingredients (Pty) Ltd

Facts about F.A.C.S (The Food Advisory Consumer Service)
16h45-17h15
Poster session in Central Foyer
17h15-18h15
SAAFoST BGM
18h15
Compusense Inc. Welcoming Cocktail
Venue: Outdoor Deck

Tuesday, 8 October 2013

07h00-08h00
Registration in Central Foyer / Tea and Coffee in Exhibition Hall
 
Plenary session
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Session Chair: Gunnar Sigge
08h00-08h40
Plenary lecture: Chris Findlay
CEO, Compusense Inc.

Beyond the taste test: sensory science's value-addition to food R&D
08h40-09h20
Plenary lecture: Lucia Anelich
Director, Anelich Consulting

Prevalence of foodborne disease in Africa
09h20-10h00
Plenary lecture: LJ Grobler
Dean, Faculty of Engineering, North-West University

Innovative ways of dealing with energy in the food industry
10h00-10h30
Poster Session in Central Foyer
10h30-11h00
Tea and Coffee in Exhibition Hall sponsored by Mondelez International
 
Parallel sessions and Symposia
 
SYMPOSIUM: SENSORY & CONSUMER SCIENCE
FOOD LEGISLATION'S IMPACT ON THE FOOD INDUSTRY
FOOD SAFETY
YOUNG SCIENTISTS RESEARCH SECTION
 
Venue: Diamond Auditorium Sponsored by Swift Silliker
Venue: Ruby Auditorium
Venue: Emerald Auditorium
Venue: Amethyst Auditorium
 
Session Chair: Chris Findlay
Session Chair: Nigel Sunley
Session Chair: Ryk Lues
Session Chairs: Janet Taylor and Laura Da Silva
11h00-11h30
Anne Goldman
Vice President of Consumer Research at ACCE International, Canada
A global business perspective of cross-cultural consumer sensory testing of food products
Janet Collins
IFT President
Impacts of the U.S. Food Safety Modernization Act on global food commerce
Alex Ray Jambalang
Dept of Paraclinical Sciences, University of Pretoria
Validation of a novel bacteriological screening test for antimicrobial residues in eggs
Dave Howard
Marketing and Online Content Manager at IFIS
How to increase your chances of getting published in international research journals

Joseph Anyango
Post-doctoral Fellow, Dept of Food Science, University of Pretoria
Improvement in the functional properties of kafirin protein microstructures for use as bioplastic films and for microencapsulation

11h30-12h00
Frieda Dehrmann
Consumer Science and Sensory Manager, South African Breweries
The application of a sensory QC and QA program in a global FMCG company
Janusz Luterek
Patent Attorney, Hahn and Hahn
The South African food law landscape
Patrick Njage
Post-doctoral Fellow, Dept Food Science, University of Pretoria
The transfer potential of Extended Spectrum ß-lactamase determinants in pathogenic and commensal E. coli between irrigation water and lettuce
Tonna Anyasi
PhD student, Dept of Food
Science and Technology, University of Venda

Some functional properties of conventionally dried unripe non-commercial banana

Theresa Beelders
PhD student, Dept of Food Science, Stellenbosch University)
Cyclopia genistoides (Honeybush): Development and validation of a High Performance Liquid Chromatographic (HPLC) method for the quantitative analysis of extracts

12h00-12h30
Jeanine Sainsbury
Sensory Science and Consumer Insights Manager, McCormick
Chillies - from heat to eat
Edelweiss Wentzel-Viljoen
Dept of Consumer Science, North West University
The impact of nutrient profiling on the food industry
Selamat Jinap
Food Safety Research Center, University Putra, Malaysia
Polycyclic aromatic hydrocarbons in grilled meat dishes
Daniso Beswa
PhD student, Dept of Food
Science and Technology, University of Venda

Effect of amaranth addition on physical quality and antioxidant activity of extruded provitamin-A biofortified maize snacks

Johanita Kruger
Post-doctoral Fellow, Dept of
Food Science, University of Pretoria

Which commonly used in vivo and in vitro assays is best suited to measure the effect of phytate reduction on the iron and zinc availability in staple grains? - the case of sorghum

12h30-13h00
Vinet Coetzee
Dept of Genetics, University of Pretoria
Understanding preferences with indirect methods: cross-cultural effects of fruit & vegetable consumption and beta-carotene supplementation on skin colour
Boitshoko Ntshabele
Director, National Department of Agriculture, Forestry and Fisheries
Challenges associated with multiple agency food control system in South Africa
Michael Knowles
VP Global Scientific & Regulatory Affairs ( Retd.), The Coca-Cola Company
Exposure assessment of food additives with particular emphasis on flavourings and colourants
Bheki Dlamini
PhD student, Dept of Food Science, University of Pretoria
Challenges of low FAN in sorghum lager beer brewing and possible solutions

J Edmore Kativu
PhD Student, Unit of Applied Food Science and Biotechnology, Central University of Technology
Influence of storage conditions on organic acid profiles from cottage cheese

13h00-13h30
Lunch sponsored by Kellogg Company of South Africa
Venue: Outdoor Deck
 
Parallel sessions and Symposia
 
SYMPOSIUM: SENSORY & CONSUMER SCIENCE (continued)
FOOD LEGISLATION'S IMPACT ON THE FOOD INDUSTRY (continued)
ICSU OUT OF AFRICA SESSION
YOUNG SCIENTISTS RESEARCH SECTION (continued)
 
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Venue: Ruby Auditorium
Venue: Emerald Auditorium
Venue: Amethyst Auditorium
 
Session Chair: Anne Goldman
Session Chair: Christine Broadhurst
Session Chair: Lebogang Harris
Session Chairs: Janet Taylor and Laura Da Silva
13h30-14h00
Ilona Steenkamp
Dept of Food Science, Stellenbosch University
Development of flavour wheels for indigenous South African herbal teas, rooibos and honeybush
Elna Buys
Dept of Food Science, University
of Pretoria
of Pretoria

Reducing salt in food products: What are the food safety issues?
Ronald Olusola Olawale
Nigerian Institute of Food Science and Technology (NIFST), Nigeria
Nigeria: The gap between the Food Industry and the essential needs of the people
MacDonald Cluff
PhD student Dept of Microbial, Biochemical and Food Biotechnology, University of the Free State
The effect of conjugated linoleic acid addition on the microbial and lipid stability of salami

Ennet Moholisa
PhD student, Dept of Microbial, Biochemical and Food Biotechnology, University of the Free State
Influence of beta-agonist (zilpaterol) and age on tenderness of beef loin and silverside muscles

14h00-14h30
Nina Muller
Dept of Food Science, Stellenbosch University
Novel tools for sensory fingerprinting of wines
Daleen Van der Merwe
North-West University
Food labels as source of health information: what consumers think?
Esther Sakyi-Dawson
- Unable to attend
Dept. of Nutrition and Food Science, University of Ghana, Ghana
Development and marketing of a sugar-free chocolate for the West African Market: A example of successful industry-academia collaboration.
Replaced by Richard Glover
ICSU
ICSU Regional Office for Africa: Objective and Activities
Richard Nyanzi
PhD student, Dept of Biotechnology and Food Technology, Tshwane University of Technology
Phylogenetic analysis and possible practical applications of potentially probiotic Lactobacillus isolates

Melanie Richard
PhD student, Dept of Food Science, University of Pretoria
Shelf-life estimation of low fat UHT milk

14h30-15h00
Riëtte de Kock
Dept of Food Science, University
of Pretoria

Sensory Food Science: A vital component of research to improve nutrition in Africa
Pieter van Twisk
PvT Consulting
Global harmonization initiative
Joyce Kinabo
Dept of Food Science and Technology, Sokoine University, Tanzania
From soil elements to food nutrients: Does soil health affect food quality?
Adewale O Omolola
PhD student, Dept of Food
Science and Technology, University of Venda

Drying kinetics of some selected fruits

Obiro Cuthbert Wokadala
PhD student, Dept of Food Science, University of Pretoria
Amylose-lipid complex occurrence in tef and maize starch biphasic pastes

15h00-15h30
Tea and Coffee in Exhibition Hall
 
Plenary session
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Session Chair: Ron Timm
15h30-16h00
Plenary lecture: Wentzel Gelderblom
Interim Director of the PROMEC Unit, MRC

Mycotoxin risk assessment in South African maize consumers
16h00-16h30
Plenary lecture: Donna Cawthorn
Post-doctoral fellow, Department of Animal Science, Stellenbosch University

Detection and quantification of meat adulteration: what DNA can and cannot tell us
19h00 for 19h30
SUNSPRAY CONGRESS BANQUET
Theme: Out of Africa
Venue: Amber Room

Wednesday, 9 October 2013

07h00-08h00
Registration in Central Foyer / Tea and Coffee in Exhibition Hall
 
Plenary session
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Session Chair: David Watson
08h00-08h40
Plenary lecture: Pingfan Rao
IUFoST President, Professor and founding Director of CAS.SIBS-Zhejiang Gongshang University Joint Center for Food and Nutrition Research in Hangzhou, China

Food as a micro-nanosystem and the interaction with the body
08h40-09h20
Plenary lecture: Kevin Korb
Acting Foods Director, Games Stores, Massmart

Challenges in Food Retail Management
09h20-10h00
Plenary lecture: Morongwa Themba
Scientific Services Manager, Nampak

Innovation in food and beverage packaging
10h00-10h40
Plenary lecture: Peter McClure
Science and Technology Leader for Microbiological Safety, Safety and Environmental Assurance Centre, Unilever R&D, Bedfordshire, UK

Novel food processing technologies and their validation
10h40-11h00
Tea and Coffee in Exhibition Hall
 
Parallel sessions, Workshop, Industry Talks and Symposium
 
ICMSF FOOD SAFETY RISK MANAGEMENT SYMPOSIUM
FOOD, NUTRITION AND WELL-BEING (including Functional Ingredients and Foods)
IFT LEADERSHIP WORKSHOP FOR YOUNG PROFESSIONALS led by Bob Gravani (Past President, IFT)
Industry Novel Ingredients and Technologies

Industry Sponsored Talks

 
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Venue: Ruby Auditorium
Venue: Emerald Auditorium
Venue: Amethyst Auditorium
 
Session Chair: Elna Buys
Session Chair: Linda Drummond
Session Chairs: Bob Gravani and Romy Hochfeld
Session Chair: Ingrid Woodrow
11h00-11h30
Lucia Anelich
Director, Anelich Consulting
  • Introduction to the ICMSF
  • The use of risk-based metrics for managing food safety
Brinda Govindarajan
Senior Director, Research & Technology, Kellogg Asia-Pacific Ltd., Singapore
The best of both worlds: enhancing product value through food science and nutrition
Welcome and Overview

Goals for the workshop

Nigel Sunley
Sunley Consulting
Functional properties of sugar (South African Sugar Association - SASA)
11h30-12h00
Tom Ross
Food Safety Centre, University of Tasmania
Understanding the uses and limitations of attributes sampling plans
Trust Beta
Canada Research Council Chair in Food Science and Technology, University of Manitoba
Cereal Grains - a rich source of phytochemicals of potential health benefits
Personal Reflections on leadership

Busting common leadership myths

Kirsten Henstra
Product Specialist - Food Science Division, Bio-Rad Laboratories
Alternative methods for microbiological testing
12h00-12h30
Jean-Louis Cordier
Nestlé Switzerland, Group Expert Food Safety Microbiology
Microbiological criteria - past, present, future
Gyebi Duodu
Dept of Food Science, University of Pretoria
Phenolic compounds and bioactive properties of marama bean [Tylosema esculentum (Burchell) A. Schreiber] and sorghum [Sorghum bicolor (L.) Moench] - Implications for potential food uses
Discovering and exploring the 5 practices of exemplary leadership

Determining your leadership style profile

Ryan Ponquett
Vice President RD&A for Kerry Ingredients and Flavours, Sub-Saharan Africa, South Africa
Flavour Modulation Technology - an olfactory and taste synergy to reduce sugar, fat and salt
12h30-13h00
Tom Ross
Food Safety Centre, University of Tasmania
Useful microbiological testing for meat and poultry products
Vinesh Maharaj
Platform Manager, CSIRBiosciences
The potential of South Africa's Biodiversity as a source of food ingredients and nutraceuticals
Developing a personal action plan for achieving one of your goals Francois Decaris
Biorigin
Salt reduction in meat and other food applications
13h00-13h30
Lunch sponsored by Ecowize Group
Venue: Outdoor Deck
 
Parallel sessions and Symposium
 
FOOD SAFETY RISK MANAGEMENT SYMPOSIUM (continued)
FOOD, NUTRITION AND WELL-BEING (including Functional Ingredients and Foods)
VALUE ADDITION OF FOOD INDUSTRY WASTE
FOOD ENGINEERING AND PROCESSING TECHNOLOGIES
 
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Venue: Ruby Auditorium
Venue: Emerald Auditorium
Venue: Amethyst Auditorium
 
Session Chair: Elna Buys
Session Chair: Gyebi Duodu
Session Chair: Trevor Britz
Session Chair: Bernard Cole
13h30-14h00
Jean-Louis Cordier
Nestlé Switzerland, Group Expert Food Safety Microbiology
Management of Salmonella in low-moisture foods
Nicolette Hall
Institute of Food, Nutrition and Well-being, University of Pretoria
Salt - Why we should reduce salt intake in South Africa, condiering implications of the new SANHANES-1 data
Mats Stading
Manager of the Structure and Material Design Group, SIK, Gothenburg, Sweden
Cereal proteins extracted from by-products can be utilised in food and biomaterial applications
Falko Fliessbach
Sales, GEA Group Business Unit Flow Components, Tuchenhagen, Germany
Effective tank and vessel cleaning: how different systems can help meet today's demands
14h00-14h30
Peter McClure
Science and Technology Leader for Microbiological Safety, Safety and Environmental Assurance Centre, Unilever R&D, Bedfordshire, UK
Useful microbiological testing for fruit and vegetable products
Nigel Sunley
Sunley Consulting
Nutritionists, food scientists and the food industry - joining forces to Improve the nutritional profiles of processed foods
Gustav Gous
Dept of Food Science, University of Pretoria
Waste utilization in the citrus processing industry
Martin van Nistelrooij
GEA Messo PT, Netherlands
Latest innovations in low temperature concentration of aqueous solutions
14h30-15h00
Jean-Louis Cordier
Nestlé Switzerland, Group Expert Food Safety Microbiology
Management of drinking and process water - microbiological aspects
Herman Koëter
MD, Orange House Partnership, Belgium
Food frauds: food safety and nutrition in jeopardy?
George Charimba
Dept of Microbial, Biochemical and Food Biotechnology, University of the Free State
Degradation of poultry feather waste by Chryseobacterium carnipullorum
Wilahun Seyoum Workneh
- No show
Bioresources EngineeringUniversity of Kwa-Zulu Natal
Prospective: innovating efficient technologies for energy regeneration and re-use in food process industries
15h00-15h30
Tea and Coffee in Exhibition Hall
 
Plenary session
Venue: Diamond Auditorium
Sponsored by Swift Silliker
Session Chair: Nick Starke
15h30-16h00
Plenary lecture: Harris Steinman
Director, Food & Allergy Consulting and Testing Service - FACTS

Allergens: Lessons learnt
16h00-16h15
Closing Ceremony and Award Presentations
16h15-17h15
Dinnermates Closing and Farewell Cocktail
Venue: Outdoor Deck

SAAFoST 2013
c/o Turners Conferences
Telephone: +27 31 368-8000 | Fax: +27 31 368-6623 | Email: mailto:info@saafost2013.org.za