SAAFoST 2019 Presentations
Click on the presentation title to view the available presentations

*Provisional Programme - Subject to Change

DAY 1 - SUNDAY, 1 SEPTEMBER 2019

Registration and Welcome Reception
15:00 - 18:00 Registration
Venue: OR Tambo Foyer (Sponsored by Tiger Brands)
18:00 - 20:00 Welcome Reception
Venue: OR Tambo 1

DAY 2 - MONDAY, 2 SEPTEMBER 2019

Click on the speakers name to view the available biographies.

07:00 - 17:00 Registration
Venue: OR Tambo Foyer (Sponsored by Tiger Brands)
08:00 - 10:00 Opening: Plenary Session 1
Venue: NRF OR Tambo 2
Session Chairpersons: David Watson & Riette de Kock
08:00 - 08:10 Welcome by Conference Chair, Mr David Watson and SAAFoST President Lucia Anelich
08:10 - 09:10 Greetings from Institute of Food Technologists (IFT)
Ernest Newbery Memorial Lecture: Feeding Minds for Tomorrow's World
Ms Pam Coleman
Institute of Food Technologists, PresidentMerieux NutriSciences, USA
09:10 - 10:00 Risk based food safety decision making within National Food Control Systems
Dr Lucia Anelich
SAAFoST President
Anelich Consulting, South Africa
10:00 - 10:40 Venue: OR Tambo 1 & OR Tambo Foyer
Tea/Coffee Break - sponsored by Compusense Inc.
Poster Viewing - sponsored by Tiger Brands
10:40 - 12:10 Plenary Session 2
Venue: NRF OR Tambo 2
Session Chairpersons: Lucia Anelich & Gunnar Sigge
10:40 - 11:10 When a Calorie is not a 'Calorie'; how sensory cues can influence calorie perception and food intake
Dr Ciaran Forde
A STAR Singapore Institute for Clinical Sciences, Singapore
11:10 - 11:40 Advertising in 2019: more than just pushing products off the shelves
Mr Katlego Ditlhokwe
Strategic Planner, South Africa
11:40 - 12:10 Research and business in the Nigerian Food Industry: Perspectives, challenges and opportunities
Adedola Adeboye
Publicity Secretary of NIFST, Moshood Abiola Polytechnic, Nigeria
12:10 - 13:30 Venue: OR Tambo 1 and OR Tambo Foyer
Lunch Break - sponsored by the South African Meat Processors Association (SAMPA)
Poster Viewing - sponsored by Tiger Brands
13:30 - 14:30 Session 1: Consumers in the 21st Century: Trends
Venue: Clover SA Heathrow
Session Chairperson: Lorraine Geel
Session 2: Food Fraud: Managing Vulnerabilities in the Food Supply Chain
Venue: NRF OR Tambo 2
Session Chairperson: Nicola Brook
Session 3: Packaging / Shelf Life
Venue: Savannah King Shaka International
Session Chairperson: Maryna de Wit
Session 4: Novel and Emerging Technologies in Food and Beverages / Innovation in the Food and Beverage Industry
Venue: Compusense Inc. Cape Town International
Session Chairperson: Eugenie Kayitesi
13:30 - 13:50 115 - The social cognitive underpinning of food consumer' complaint behaviour: implications for manufacturers and retailers
Sune Donoghue and Ina Wilken
University of Pretoria, South Africa
How to monitoring the environment for threats and opportunities that could realise for the food industry
Harris Steinman
FACTS, South Africa
Process validation: From low to high moisture foods
Ms Pam Coleman
Merieux NutriSciences, USA
157 - Contribution of ionic strength and biopolymer ratio to bambara protein-gum Arabic complex formation, encapsulation and release properties
Nyasha Busu
Durban University of Technology, South Africa
13:50 - 14:10 222- The South African consumer and vitamin-mineral fortified food: attitude and purchasing behaviour
Monique Tredoux
DSM Nutritional Products, South Africa
101 for VACCP - All you need to know to get you started OF The auditor's perspective
Jason Nyman
NSF International
42 - Efficiency of marula and orange peel extracts as natural antioxidants for stabilization of sunflower oil based salad dressing
Minenhle Khoza
The University of Johannesburg, South Africa
78 - Preservation of fresh date fruit using modified atmosphere packaging
Fahad AL Juhaimi
King Saud University, Saudi Arabia
14:10 - 14:30 183 - Snacking choices of school children in Gaborone, Botswana
Malebogo Lekgoa
University of Botswana, Botswana
How to approach analysis as a tool for managing vulnerabilities
Karim Dhanani
FACTS, South Africa
80 - Effects of thermosonication on phytochemicals of watermelon (Citrullus lanatus) juice using a response surface methodology
Maoto Makaepea Mossa
University of South Africa, University of Venda, South Africa
81 - Preparation of xanthone- and benzophenone-enriched fractions from Cyclopia genistoides as ingredients for a formulated health beverage
Neil Miller
Stellenbosch University, South Africa
14:30 - 14:40 Comfort Break
Plenary Session
Venue: NRF OR Tambo 2
Session Chairperson: Riëtte de Kock
14:40 Traditional African Food Technologies: Solutions to 21st Century Africa's Challenges
Prof John Taylor
University of Pretoria, South Africa
16:00 Food challenges in the 21st century
Mr David Watson
Sunspray, South Africa
15:30 - 16:00 Venue: OR Tambo 1 & OR Tambo Foyer
Tea/Coffee Break
Poster Viewing - sponsored by Tiger Brands
17:00 - 18:00
SAAFoST Biennial General Meeting
Venue: NRF OR Tambo 2
17:00 MY SAAFoST
Venue: Savannah King Shaka International
Session Chairperson: Nwabisa Mehlomakulu
17:00 - 17:20 Volunteering for relevant Food Science Organisations: Benefits and Success Stories
Christie Tarantino-Dean
Institute of Food Technologists, USA
17:20 - 17:40 Career path and employability in the Food Industry: A South Africa context
Mariana Wait Du Plessis
Par Excellence H R Practitioners, South Africa
17:40 - 18:00 Questions & Answers
18:30 Fun Evening / Woolworths Young Professionals Evening

DAY 3 - TUESDAY, 3 SEPTEMBER 2019

Click on the speakers name to view the available biographies.

07:30 - 17:00 Registration
Venue: OR Tambo Foyer (Sponsored by Tiger Brands)
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
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 - sponsored by Nestlé
Nestlé Research Centre, Switzerland
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
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 - 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
10:00 - 10:30 Venue: OR Tambo 1 & OR Tambo Foyer
Tea/Coffee Break - sponsored by Compusense Inc.
Poster Viewing - sponsored by Tiger Brands
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 RegnierTshwane 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
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
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 - sponsored by Kerry
Kerry, Ireland
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
Ms Katia Santos Dias
GAIN, Mozambique
14:30 - 15:00 Venue: OR Tambo 1 & OR Tambo Foyer
Tea/Coffee Break sponsored by Compusense Inc.
Poster Viewing sponsored by Tiger Brands
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
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
19:00 DSM Nutritional Products Banquet - Serengeti Lapa

DAY 4 - WEDNESDAY, 4 SEPTEMBER 2019

Click on the speakers name to view the available biographies.

07:30 - 15:00 Registration
Venue: OR Tambo Foyer (Sponsored by Tiger Brands)
08:00 - 10:00 Plenary Session 3
Venue: NRF OR Tambo 2
Session Chairpersons: Tricia Fitchet & Naushad Emmambux
08:30 - 09:15 Will the microbes have the last word?
Prof Pieter Gouws
Centre for Food Safety, Stellenbosch University, South Africa
09:15 - 10:00 Nanotechnology for the food industry: Current status and future direction
Prof Suprakas Sinha Ray
CSIR, South Africa
10:00 - 10:40 Venue: OR Tambo 1 & OR Tambo Foyer
Tea/Coffee Break sponsored by Compusense Inc.
Poster Viewing sponsored by Tiger Brands
10:40 - 12:00 Session 13: Cereal Science & Technology / Fats & Oils
Venue: NRF OR Tambo 2
Session Chairperson: Vusi Mshayisa
Session 14: Nutrition Society of SA
Venue: Clover SA Heathrow
Session Chairperson: Bianca van der Westhuizen
Session 15: Dairy Science & Technology
Venue: Savannah King Shaka International
Session Chairperson: Christine Leighton
Session 16: Meat Science & Technology
Venue: Compusense Inc. Cape Town International
Session Chairperson: Arnold Hugo
10:40 - 11:00 Whole grain and high fibre breads with optimized textural quality
Dr Martin Noort Wageningen Food & Biobased Research, Netherlands
Optimum nutrition: a nutritionist's view of the role of food scientists and food technologists
Chantell Witten
North West University, South Africa
(On behalf of Carol Browne, Independent Consultant)
Dairy industry sustainability: What we do at farm level
Dr Heinz Meissner
Milk SA, South Africa
Food Safety Crisis Mitigation Strategies: An Industry perspective
Najib Salim
RCL Foods, South Africa
11:00 - 11:20 Could extrusion cooking improve and/or stabilise the flavour of pearl millet porridges?
Isiguzoro O. Onyeoziri
University of Pretoria, South Africa
Linking current advances in nutritional research to food product development: decreasing energy density and increasing nutrient density of foods
Prof Naushad Emmambux
University of Pretoria, South Africa
Dairy quality testing trends in Europe
Bernard J. de Villiers
bioMérieux South Africa
101 - How South African consumers perceive attributes of chicken meat during assessment of the safety of chicken meat
Wendy Katiyo
University of Pretoria, South Africa
11:20 - 11:40 160 - Effects of bioprocessing on texture of high fibre snack products
Markus Nikinmaa
VTT, Finland
The role of African vegetables and fruits as functional foods and their health benefits
Dharini Sivakumar
Tshwane University of Technology
Sustainable diets: The role of dairy
Prof Friede Wenhold
87 - Verification of the South African pork classification system
Rita Myburg
University of the Free State, South Africa
11:40 - 12:00 Indigenous wheat fried batter innovation: Fat reduction with fibre
Oluwatoyin Oladayo Onipe
University of Venda, South Africa
Nutrient profiling: a tool for healthier food products
Mariaan Wicks
North-West University, South Africa
Food safety and quality compliance in the dairy industry: A shared responsibility
Jompie Burger
Dairy Standard Agency, South Africa
226 - What do South African consumers want to see on red meat labels?
Hester Vermeulen
University of Pretoria, Pretoria, South Africa
12:00 - 13:00 Venue: OR Tambo 1 and OR Tambo Foyer
Lunch Break - sponsored by South African Meat Processors Association (SAMPA)
Poster Viewing - sponsored by Tiger Brands
13:00 My Father's Coat
Venue: NRF OR Tambo 2
MY FATHER`S COAT is the acclaimed story by Michael Charton. It makes the incredible story of South Africa more accessible to visitors and South Africans alike. This is a human story told through the eyes of five prominent and directly interlinked protagonists spanning 200 turbulent years: Mzilikazi, Kruger, Rhodes, Smuts and Mandela.
A very unique product, providing order and meaning to a notoriously complex subject.
14:40 Closing and Awards
Mr David Watson & Dr Lucia Anelich
15:00 - 15:30 Venue: OR Tambo 1
Tea/Coffee Break