Poster Programme

Control and Regulation, Crisis Management and Product Recalls
Covid-19 and the Impact on Consumers’ Food Shopping Behaviour Gerrie du Rand
University of Pretoria, South Africa
Convenience Food
Mindful Plant-Based Convenience – An Emerging Post-Covid Food Trend Annchen Mielmann
North-West University, South Africa
The Effect of Lipid-Modified Maize Starch Microspheres on The Meltability and Texture of Imitation Mozzarella Cheese Humbulani Nekhudzhiga
University of Pretoria, South Africa
Food Chemistry and Analysis
Bioprocessing Of Climate-Smart Crops for Improved Technological Functionality Natalia Rosa-Sibakov
VTT Technical Research Centre of Finland, Finland
Properties Of Infrared Heat-Moisture Treated Amylose-Lipid Complex Nanomaterials Njabulo Maphumulo
University of Pretoria, South Africa
Effect Of Souring and In-Vitro Gastrointestinal Digestion on Antioxidant Properties of Sorghum Porridges Nomfundo Dlamini
University of Pretoria, South Africa
Visual Mapping of Macromolecular Constituents of Fried Dough Using Near-Infrared Hyperspectral Imaging Technology Oluwatoyin O. Onipe
University of Venda, South Africa
Effect Of Microcrystalline Cellulose and Cellulose Nanofiber on The Pasting Properties of Teff and Maize Starches. Reagan Kawuma
University of Pretoria, South Africa
Physio-Chemical Changes in Fermented Sorghum Flour During Kissra Making Sami Ali
University of Pretoria, South Africa
Physicochemical, Functional and Antioxidant Properties of Wheat and Mbula (Parinari Curatellifolia) Peels Composite Biscuit Shonisani Eugenia Ramashia
University of Venda, South Africa
Physicochemical, Functional and Antioxidants Properties of Dried Insects in Thohoyandou Market Shonisani Eugenia Ramashia
University of Venda, South Africa
Nutritional And Physical Properties of Bread Made from Sorghum Flour Supplemented with Cowpea Flour. Shonisani Eugenia Ramashia
University of Venda, South Africa
Review: Nutraceutical Properties of Soybean Grains and Their Potential Health Benefit Shonisani Eugenia Ramashia
University of Venda, South Africa
Influence Of Boiling and Human Simulated Digestion on The Antioxidant Activity, Total Phenolic and Flavonoid Content of Leafy Vegetable Momordica Balsamina (African Pumpkin) Siphosanele Moyo
University of Pretoria, South Africa
Modification Of Starch of Fruit Origin – Chemical, Enzymatic Processes and Application Tonna A. Anyasi
Agricultural Research Council – Tropical and Subtropical Crops, South Africa
Food Microbiology
Microbiome Of Artisanal Cheeses from South Africa Anja Steyn
University of Pretoria, South Africa
Microbial Challenge Study to Determine the Lethality of Thermal Processing Parameters on Resistant Spores of Bacillus Amyloliquefaciens and Clostridium Sporogenes in Vacuum-Packed RTE Meat Products. Arinola Olaonipekun
University of Pretoria, South Africa
The Prevalence of Listeria Species in South African Pork Production at Farm Level Caitlin McQuillan
Stellenbosch University, South Africa
The Prevalence of Campylobacter Species in South African Pork Production at Farm Level Caitlin McQuillan
Stellenbosch University, South Africa
The Determination of The Spoilage Characteristics of Chryseobacterium Species Isolated from Fish Lydia Gavu
University of the Free State, South Africa
The Occurrence of Listeria Monocytogenes in The South African RTE Prepared Fruit Supply Chain Michael Esterhuysen
Stellenbosch University, South Africa
Comparison Of 3 Selective Chromogenic Media Used for The Identification of
Listeria Monocytogenes in The South African RTE Prepared-Fruit Supply Chain
Michael Esterhuysen
Stellenbosch University, South Africa
Effect Of Cryo-Maceration of Sauvignon Blanc Whole Grapes Prior To Winemaking on The Fermentation Potential of Yeast Strains Rodney Hart
ARC Infruitec-Nietvoorbij, South Africa
Assessment Of Bacteriological Quality of Dried Vegetables in South Africa Shonisani Eugenia Ramashia
University of Venda, South Africa
Microbial Quality of Fresh Red Meat Sold at Thohoyandou Retailers, South Africa Shonisani Eugenia Ramashia
University of Venda, South Africa
Microbial Quality of Ready-To-Eat (RTE) Mixed Vegetable Salads Sold in Thohoyandou Retail Stores, South Africa Shonisani Eugenia Ramashia
University of Venda, South Africa
Impact Of Lactic Acid Fermentation on The Quality, Physicochemical, And Antioxidant Properties of Fermented Mango (Cv. Tommy Atkins) Juice Stephen Akinola
Tshwane University, South Africa
Food Security, Nutrition and Well Being
The Consumption, Product Compliance and Manufacturer Insights of Plant-based Foods in Kwa-Zulu Natal: Methods and Protocol Camilla Govender
Durban University of Technology, South Africa
Enzyme-assisted Extrusion Cooking of High Fibre Expanded Snacks of Whole-grain Cowpea. Charles Antwi
University of Pretoria, South Africa
The Impact of Cooking Methods on the Phytonutritional Content of Sweet Potato Leaves (Ipomoea batata L.) Charmaine Phahlane
Tshwane University of Technology, South Africa
Effects of Oven, Infrared, Microwave, and Freeze-drying Drying Methods on Physicochemical Properties and ß-carotene Content of Orange Fleshed Sweet Potato Flour Daddy Kgonothi
University of Pretoria, South Africa
Food Security and Health Risk Behaviors in Sub-Saharan Africa During the Covid-19 Lockdown Eridiong Onyenweaku
University of Johannesburg, South Africa
Development Of a Novel Cape Anchovy (Engraulis Capensis)-Based Canned Food Product for Human Consumption: A Consumer-Led Approach Hamlin Basson
Stellenbosch University, South Africa
Determining The Amino Acid Content of Four Popular South African Potato Cultivars Hettie Carina Schönfeldt
University of Pretoria, South Africa
The Amino Acid Composition of Processed Meat Compared to Other Sources of Protein for Protein Quality Assessment Hettie Carina Schönfeldt
University of Pretoria, South Africa
Physical Properties of Black Monkey Orange Fruit and Seeds: A Preliminary Analysis for Food Processing Utilization Kiana van Rayne
University of Johannesburg, South Africa
Utilization Of Climate Resilient Indigenous Plants for Food Security in South Africa Nomali Ziphorah Ngobese
University of Johannesburg, South Africa
Food-To-Food Fortification of Ready-To-Eat Cereal-Based Porridges: A Potential Sustainable Food-Based Strategy to Improve Bioavailable Iron and Zinc in Plant-Based Diets Oluyimika Y. Adetola
University of Pretoria, South Africa
Food Allergy and Quality of Life of South African Children and Parents Paige Moolman
Stellenbosch University, South Africa
Challenges Of Developing Gluten-Free Bakery Products from Cowpea Grains/Flours Tabea Mokhele
University of Venda, South Africa
Functional Foods
Comparative Study of The Critical Differences Between Microemulsion and Nanoemulsion Atefeh Amiri-Rigi
University of Pretoria, South Africa
Macroporous Adsorbent Resin Chromatography Fractionation of Cyclopia Subternata Extract for Enhanced Bioactivity Carla Dippenaar
Stellenbosch University, South Africa
Phenolic Compounds of Cyclopia Subternata – Assessing Their Stability in Functional Ready-To-Drink Beverage Model Solutions Chantelle Human
Agricultural Research Council, South Africa
Changes In Functional Compounds and Antioxidant Activities of Freeze-Dried Natal Plum (Carissa Macrocarpa) Fruit Powder During In Vitro Gastrointestinal Digestion Faith Seke
Tshwane University of Technology, South Africa
Viability Of Bifidobacterium Bifidum and Lactobacillus Rhamnosusco-Cultures in Synbiotic Yoghurt Containing Inulin. Jane Du Plooy
University of Pretoria, South Africa
Maturation And Quality Properties of Fresh Watermelon Juice Makaepea Maoto
University of South Africa, South Africa
Our Food, Our Heritage, Our Future: Traditional African Cooking Makhosi Mahlangu
Lupane State University, Zimbabwe
Functional And Amino Acid Profile of Bambara Groundnut and Moringa Oleifera Leaf Protein Complex Olawumi Adewumi
Cape Peninsula University of Technology, South Africa
Wheat Bran Valorisation for Improved Nutritional Profile and Technological Function Oluwatoyin O. Onipe
University of Venda, South Africa
Optimization Of Mixed Carrot and Beetroot Juice Using Lactobacillus Brevis and Its Effects on Colon Cancer Cell Line HCT116 Sachin Mahanta
KIIT University, India
Properties Of Protein Concentrate and Isolate of Cowpea and Bambara Groundnut Sarah Kandolo
University of Pretoria, South Africa
Enhancing Probiotic Efficiency Through Optimum Designing of Food Matrices Srijita Sireswar
Kalinga Institute of Technology, India
Consumable Immune Boosting Ingredients – African Botanicals – For the Entire World Stefanie Dr. Speiser
Döhler GmbH, South Africa
Probiotic Viability in A Synbiotic Yoghurt Incorporating Lactulose Ursula Thomashoff
University of Pretoria, South Africa
Bioaccessibility Of Phenolic Compounds and Antioxidant Activity of Mango Puree Fermented Using Different Lactic Acid Bacteria. Vimbainashe E Manhivi
Tshwane University of Technology, South Africa
Development Of a Healthy Cowpea-Quinoa Three-Dimensional (3D) Printed Snack Yusuf Kewuyemi
University of Johannesburg, South Africa
Functional Properties of Starch-Soluble Dietary Fibre Nanocomposite Yvonne Maphosa
Cape Peninsula University of Technology, South Africa
Sensory and Consumer Science
The Measurement of Food Neophobia with The Food Neophobia for Africa Scale and Related Responses to Familiar and Unfamiliar Foods Annelize Steyn
University of Pretoria, South Africa
COVID-19 And the Impact on South African Consumers’ Dining Practices Charmaigne Sehoole
University of Pretoria, South Africa
Application Of Food Choice Questionnaires to Determine Consumer Attitudes Towards Novel Plant-Based Foods. Clarissa van Heerden
University of Pretoria, South Africa
Optimisation Of Slaughterhouse Blood as An Indigenous Food Product and Its Acceptability by South African Ethnic Groups Ennet Moholisa
Agricultural Research Council, Animal Production, South Africa
Effect Of Water Quality on The Overall Character of Honeybush Tea Infusions Helene van Schoor
Stellenbosch University, South Africa
Health And Taste Attitudes (HTA) Of Millennial Consumers: Is It Time for A New HTA Scale? Nomzamo Magano
University of Pretoria, South Africa
Validation Of a Questionnaire for Assessing Sensory Quality Control Knowledge, Attitudes and Practices (SQC- KAP) Ogheneyoma Onojakpor
University of Pretoria, South Africa
Can Composite Flours from Climate-Resilient Crops in Africa Replace Wheat Flour in Baked Products? Rita Dankwa
University of Pretoria, South Africa
Shelf Life of Food and Prevention of Losses
The Effect of Different Sodium Reduction Strategies on The Chemical, Microbial and Sensory Quality of Boerewors Celia Hugo
University of the Free State, South Africa
Characterization And Size Distribution of Unripe Banana Flour Starch from the 35 Musa Varieties Kayise Maseko
Agricultural Research Council, ITSC, South Africa