Scientific Programme

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Date 13 September 2021 – 15 September 2021

Soft opening for exhibitors.

Date 16 September 2021 – 17 September 2021

Soft opening for delegates, poster viewing available.

Date 20 September 2021

*Programme will be on demand for 30 days post congress.

08:30 – 10:45 Opening Session
Venue: Sani Pass Auditorium
Session Chair: Madelein Jansen
08:30 – 08:45 Welcome Address by SAAFoST President
James McLean
Welcome Address by SAAFoST Congress 2021 LOC Chairperson
Madelein Jansen
08:45 – 09:45 Ernest Newbery Memorial Lecture
Paradigm Shifts in the 21st Century: Food Meets Nutrition
Prof Charles Brennan
RMIT University, Australia
09:45 – 10:45 Keynote 2
Rethinking / Reimagining Food Systems – Food Supply Chain Vulnerability in Terms of Dairy?
Prof Steve Flint
Massey University, New Zealand

Sponsored by Synecore
10:45 – 11:00 Leg Stretch – Remember to visit the exhibitors and poster presentations
11:00 – 12:30 IFT Panel on Alternative Proteins – Panel Discussion
Venue: Sani Pass Auditorium
Moderators: Lisa Ronquest-Ross and Prof Gyebi Duodu
Indigenous Food for Thought
Venue: Drakensberg Meeting Room
Session Chair: Prof Eugenie Kayitesi
11:00 – 11:30 Lou Cooperhouse
BlueNalu, USA
The need to preserve the microbiome of African traditional fermented foods and beverages
Prof Folarin Oguntoyinbo
Appalachian State University, USA
11:30 – 12:00 Andrew Ive
Big Idea Ventures, USA
Food-to-food fortification: What is it exactly and is there potential to alleviate hidden hunger?
Dr Johanita Kruger
University of Hohenheim, Germany
12:00 – 12:30 Julie Mann
PURIS Holdings, USA
Mycotoxins: Biomonitoring versus dietary exposure, risk assessment and mitigation
Houda Berrada Ramdani
University of Valencia, Spain
12:30 – 13:15 Lunch/Exhibition

Motivational Session
Venue: Sani Pass Auditorium

“Leadership Fitness” – What exactly does this mean?

Adriaan Groenewald
Leadership Platform, South Africa
13:15 – 13:45 Poster Discussion
Session Chair: Ashika Naicker
13:45 – 14:00 Leg Stretch – Remember to visit the exhibitors
14:00 – 15:30 Sustainability and Re-thinking Food Systems Food Design to Feed Gut Microbiota The Evolving Consumer Landscape Food Product Theatre
Venue Sani Pass Auditorium Drakensberg Meeting Room City View Meeting Room Sodwana Meeting Room
Session Chair: Dr Nwabisa Mehlomakulu Session Chair: Prof Gyebi Duodu Session Chair: Dr Hanli de Beer
14:00 – 14:15 Nutritional properties of heat-moisture treated maize meal with added stearic acid by infrared energy
Dr Clarity Mapengo
University of Pretoria, South Africa
The role that bread plays in a healthy diet
Dr Gary Tucker
Campden BRI, United Kingdom
The necessity of nutrient data on processed meat in African diets
Prof Hettie Schönfeldt
University of Pretoria, South Africa
Tate & Lyle Product Theatre

Tate & Lyle Stabiliser Science Expertise for Food and Beverage Formulators

Mr. Philipp Vogelreuter
Product Manager, Stabilizer and Functional Systems EMEA

Mr. Alexander Nordhorn
Application and Technical Service Manager, TMEA
14:15 – 14:30 Microbial diversity of Bovine and Caprine Amasi, traditionally produced using metagenomic sequencing technique (16S rRNA)
Betty Ajibade
Durban University of Technology, South Africa
Consumers’ knowledge about healthy foods: Lessons learned to support healthy behaviour
Dr Hanli de Beer & Prof Daleen van der Merwe
North-West University, South Africa
14:30 – 14:45 Prebiotics should not be overshadowed by probiotics for gut health
Gabrielle Jackson
Food and Allergy Consulting and Testing Services (FACTS), South Africa
The Importance of Taste in Plant Based Alternatives
Dr Ki Won Um
VP Taste, Kerry APMEA, Singapore
Authenticity Testing in the Fight Against Food Fraud: Powerful Weapon, or False Sense of Security?
Hesrie van Heerden
Food and Allergy Consulting and Testing Services (FACTS), South Africa
My SAAFoST
Food Ball Quiz
14:30 – 16:30
14:45 – 15:00 New insights from bovine liver commensal microbes: Probiotic vitamin-A producing bacteria
Srinivasan Krishnamoorthy
University of Pretoria, South Africa
Summary of factors influencing consumer perceptions of food technologies: A mapping review
Dr Corné Lamprecht
Stellenbosch University, South Africa
15:00 – 15:15 Characterization, Antioxidant Properties and Application of Anthocyanins from Indigenous South African Plants as Food Colorants
Anton Venter
University of Pretoria, South Africa
Novel food ingredients: how clinical research supports innovation
Dr Oliver Chen and Pam Coleman
Mérieux NutriSciences, USA
A Place to Stand: Health Claims on Food Labels as a Lever for Multistakeholder Value Creation
Melvi Todd
Stellenbosch University, South Africa
15:15 – 15:30 A Low-Cost Approach for the Determination of Tetracyclines in Fermented Milk Products Using Solid Phase Extraction Based on Gossypium Fibres
Babra Moyo
University of Venda, South Africa
15:30 – 17:00 Exhibition
17:00 SAAFoST BGM
Zoom Webinar Platform – by separate invitation

Date 21 September 2021

08:45 – 10:45 Plenary Session
Venue: Sani Pass Auditorium
Session Chair: Prof Arno Hugo
08:30 – 08:45 Welcome Day 2
08:45 – 09:45 Should Meat Still Be on Our Plate?
Prof Louwrens Hoffman
University of Queensland, Australia
09:45 – 10:45 Fibres and Microbiome: New Perspective for Positive Nutrition
Dr Kavita Karnik
Tate and Lyle, United Kingdom
10:45 – 11:00 Leg Stretch – Remember to visit the exhibitors and poster presentations
11:00 – 13:00 ICMSF Food Safety Session
Venue: Sani Pass Auditorium
Session Chair: Nigel Sunley
Food Industry and Novel Technologies
Venue: Drakensberg Meeting Room
Session Chair: Susan Featherstone
11:00 – 11:30 SARS-CoV-2 and Risk Related to Food & Food Packaging Safety
Prof Lucia Anelich
Anelich Consulting, South Africa
Microwave and Radio Frequency drying of fruit and vegetables
Prof Trond Løvdal
Nofima, Norway
11:30 – 12:00 Application of Food Safety Management Principles to Meat Products
Dr Wayne Anderson
Food Safety Authority of Ireland, Ireland
Nano Technology in Food
Dr Federico Benetti
Mérieux NutriSciences, USA
12:00 – 12:30 Application of Food Safety Management principles to Dairy Products
Dr John Donaghy
Nestlé, Switzerland
3D Food Printing: A New Technology for the Near Future
Dr Alvar Gràcia
Natural Machines, Spain
12:30 – 13:00 Application of Food Safety management Principles to Shelf Stable, Heat Treated Foods
Dr Tom Ross
A New Look at Affordability
Brett Wordon
IFF, South Africa
13:00 – 13:20 Lunch / Exhibition

SACNASP Presentation
Gerda Botha
13:20 – 14:00 Poster Discussion
Session Chair: Neil Wiltshire
14:00 – 14:15 Leg Stretch – Remember to visit the exhibitors
14:15 – 16:15 Nutrition labelling: Delivering meaningful outcomes Food Security, Nutrition and Well Being Food Safety Requires Shared Solutions Food Product Theatre
Venue Sani Pass Auditorium Drakensberg Meeting Room City View Meeting Room Sodwana Meeting Room
Facilitators: Christine Leighton & Dr Adeline Pretorius Session Chair: Vusi Mshayisa Session Chair: Prof Celia Hugo
14:15 – 14:30 Nutrition Labelling – What Makes the South African Consumer Tick?
Dr Nelene Koen
Stellenbosch University, South Africa
Contaminants in staple cereals: what should we be concerned about?
Shannon Riva
Food and Allergy Consulting and Testing Services (FACTS), South Africa
Spoilage Potential of Biofilms and Planktonic Cells of Bacillus subtilis and Bacillus velezensis in Extended Shelf-life Milk
Dr James Elegbeleye
University of Pretoria, South Africa
Microsep and Waters Corporation Product Theatre

Challenging Matrices for Mycotoxin Analysis, A Total Solution Approach for the 21st Century

Dr Stuart Adams
Principal Scientist, Waters Corporation
14:30 – 14:45 Cooking Qualities and Nutritional Properties of Gluten-Free Maize – Orange-Fleshed Sweet Potato Pasta by Extrusion Process
Rose Baah
University of Pretoria, South Africa
Screening of Antibacterial Properties of Bacteriocins from Bacillus Species Isolated from Fermented Food
Talent Ngurube
University of Johannesburg, South Africa
14:45 – 15:00 Front of Pack Labelling: Components, Global Adoption and Effectiveness
Leanne Keizer
Danone, South Africa
Impact of household cooking techniques on phenolic compounds, carotenoids and antioxidant capacity of Momordica balsamina L. (African pumpkin) leaves
Petunia Mashiane
Tshwane University of Technology, South Africa
The Prevalence of Salmonella Species in South African Pork Production at Farm Level and it’s Response to Antibiotics and Sanitisers
Caitlin McQuillan
Stellenbosch University, South Africa
Mane Product Theatre

Plant-based Meat – Opportunities and Expertise

Lisa Ronquest-Ross
Mane, South Africa
15:00 – 15:15 Pearl millet an indigenous grain less known and understood: exploring consumer truths
Prof Elizabeth Kempen
University of South Africa, South Africa
Persistence of Listeria monocytogenes in Food Processing Environments: The Role of the Persister Cell State
Dr Thulani Sibanda
University of Pretoria, South Africa
15:15 – 15:30 Evaluation of the initial implementation of the Chilean Labelling Law
Dr Camila Corvalan
Institute of Nutrition and Food Technology, University of Chile, Chile
Micronised green banana flour as a raw material for food applications
Minenhle Khoza
University of Johannesburg, South Africa
Validation of Food Safety Control Measures – An Overview
Dr Wendy Katiyo
Mérieux NutriSciences, South Africa
15:30 – 15:45 Indigenous African Food for Thought (Plant-Based Diet and Human Health)
Session Chair: Dr Bheki Dlamini
Environmental Monitoring – A Risk Based Approach
Malesela Mthenjane
Mérieux NutriSciences, South Africa
Alleviation of iron deficiency through food-to-food fortification of sorghum with moringa and baobab
John Lubaale
University of Pretoria, South Africa
15:45 – 16:00 Community Measures to Affect Changes in Behaviour: Lessons for South Africa
Dr Paula Armstrong
FTI Consulting, South Africa
Anticancer and antioxidant potential of Amaranthus cruentus protein and its hydrolysates
Shanece Ramkisson
Durban University of Technology, South Africa
The Real Time Measurement of Listeria monocytogenes Biofilms and Their Responses to Commercial Sanitizers: Highlights the Need for Sanitizer Resistance Monitoring in Food Processing Environments
Kyle Corbett
Stellenbosch University, South Africa
16:00 – 16:15 Screening for antioxidant and antimicrobial bioactive compounds from Carica papaya extracts
Lilian Kafuko
University of Pretoria, South Africa
Deciphering the Pangenome of Bacillus sporothermodurans. An Emerging Highly Heat Resistant Spore-Former
Dr Rodney Owusu-Darko
University of Pretoria, South Africa
16:15 – 17:00 Exhibition

Date 22 September 2021

08:45 – 10:45 Plenary Session
Venue: Sani Pass Auditorium
Session Chair: Prof Riette de Kock
08:30 – 08:45 Welcome Day 3
08:45 – 09:45 Thinking Beyond Sustainability: The Need to Negotiate Food System Resilience
Dr John Ingram
University of Oxford, United Kingdom
09:45 – 10:45 Paradigm Shifts in Sensory and Consumer Science
Prof Paula A. Varela Tomasco
Nofima and Norwegian University of Life Sciences, Norway
10:45 – 11:00 Leg Stretch – Remember to visit the exhibitors and poster presentations
11:00 – 12:30 Sustainability and Re-thinking Food Systems
Venue: Sani Pass Auditorium
Session Chair: James McLean
Food-to-Food Fortification
Venue: Drakensberg Meeting Room
Session Chair: Dr Gerda Botha
11:00 – 11:30 Beyond the Horizon; Creating a World of Sustainable Nutrition
Juan Aguiriano
Kerry Group, Spain
Food-to-food fortification for local tastes and market-led nutrition
Prof Bruce Hamaker
Purdue University, USA
11:30 – 12:00 Packaging Sustainability in the Food Industry
Don McFarlane
Woolworths, South Africa
Food-to-food fortification for provitamin A carotenoids: Progress, synergies and interactions with other fortification strategies
Dr Mario Ferruzzi
North Carolina State University, USA
12:00 – 12:30 Paradigm Shifts in Wine Sciences that Relate to Changes in Flavour Aroma
Dr Helene Nieuwoudt
South African Grape and Wine Research Institute, South Africa
Are phytochemicals a double-edged sword in food-to-food fortification efforts?
Prof Kwaku Gyebi Duodu
University of Pretoria, South Africa
12:30 – 13:15 Lunch/Exhibition
Live Culinary Event
Dr Hennie Fisher
University of Pretoria, South Africa
13:15 – 15:30 Food Safety Requires Shared Solutions Indigenous African Food for Thought (Plant-based Diet and Human Health) Agri-food Entrepreneurship – Opportunities and Challenges MySAAFoST
Venue Sani Pass Auditorium Drakensberg Meeting Room City View Meeting Room Sodwana Meeting Room
Session Chair: Prof Lucia Anelich Session Chair: Dr Oluwafemi Adebo Session Chair: Prof Naushad Emmambux
13:15 – 13:30 The use of Predictive Microbiology in the Food Industry: Present and Future applications and challenges
Dr Mariem Ellouze
Nestlé Research, Switzerland
End-use Properties of South African Manihot Esculenta Crantz Landraces Determined by Characterisation of their Root and Flour
Dr Tonna Ashim Anyasi
University of Venda, South Africa
Incidental Accidents and Survival Innovations
Simone Musgrave
Premium Musgrave Crafted Spirits, South Africa
MySAAFoST Hackathon
13:30 – 15:30
13:30 – 13:45 The Effect of Moringa oleifera Leaf Powder on the Nutritional Composition and Consumer Acceptability of White and Brown Bread Types
Dr Laurencia Govender
University of Kwa-Zulu Natal, South Africa
13:45 – 14:00 Salmonella in the Egg Chain in Western Australia
Dr Ihab Habib
United Arab Emirates University, UAE
Characterisation of Resulting Flours from Heat-treated Bambara groundnut Seeds Using Microwave or Infrared Heat Treatment Alone and in Combination
Peter Mukwevho
University of Pretoria, South Africa
Foodtech – Starting a Food Business for Good
Dr Leah Bessa
De Novo Dairy, South Africa
14:00 – 14:15 Polarised Sensory Positioning and Polarised Projective Mapping: Application as Rapid Sensory Quality Classification Tools
Dr Brigitte Du Preez
Stellenbosch University, South Africa
14:15 – 14:30 Effects of Traditional Processing Techniques on the Nutritional Value and Quality of Three Edible Insects from East Africa
Kieran Yisa Njowe
University of Pretoria, South Africa
Food Security, Nutrition and Well-being
Session Chair: Prof Naushad Emmambux
Development of Emotion Lexicons for Consumers’ Taster Status to Describe Sugar-free Chocolate
Prof Annchen Mielmann
North-West University, South Africa
14:30 – 14:45 Global Food Safety
Prof Hugo Gutierrez
Kerry, Spain
Control and Regulation; Crisis Management and Product Recalls
Session Chair: Dr Oluwafemi Adebo
Indigenous African Food for Thought (Plant-based Diet and Human Health)
Session Chair: Prof Naushad Emmambux
If a foodstuff is gluten-free, is it also wheat-free?
Comaine van Zijl
Food and Allergy Consulting and Testing Services (FACTS), South Africa
The Bio-accessibility of Phenolics and Carotenoids Composition of Different Cowpea (Vigna unguiculata) Leaves Cultivars
Mapula Moloto
Tshwane University of Technology, South Africa
14:45 – 15:00 Unlocking innovation: NPD and the evolving consumer landscape (misconceptions)
Session Chair: Prof Gerrie du Rand
Flour functionality, physical and chemical properties of cookies from processed tamarind seed composited with whole wheat flour
Dr Adewumi Oyeyinka
University of Johannesburg, South Africa
Opuntia Mucilage Functional Properties: Gelling, Foaming and Emulsification
Prof Maryna de Wit
University of the Free State, South Africa
15:00 – 15:15 Effectiveness of Yeasts as Biological Control Agents Against Fruit Spoilage Mould
Zukisani Gomomo
ARC Infruitec-Nietvoorbij, South Africa
Have Cows Had It Right All Along? – Are Plant-Based Diets the Way of The Future or Will Dairy Remain Part of a Balanced Diet
Dr Nikki Hogan
Synercore/AFI, South Africa
In Vitro Antioxidant and Apoptotic Activity of Lablab purpureus (L.) Sweet Isolate and Hydrolysates
Shivon Sipahli
Durban University of Technology, South Africa
15:15 – 15:30 Curative Efficacy of Slightly Acidic and Alkaline Electrolyzed Water Treatments Against Botrytis cinerea and Penicilium expansum: A Case Study on ‘Granny Smith’ Apples
Nandi Elana Nyamende
ARC Infruitec-Nietvoorbij, South Africa
Solubility and Dissolution of Food Ingredients: Solid Dispersion Technology
Nontsikelelo Noxolo Tafu
Cape Peninsula University of Technology, South Africa
The Food Industry and New or Novel Technologies
Session Chair: Prof Naushad Emmambux
Green Synthesis of Selenium Nanoparticles via Moringa oleifera and its Antimicrobial Properties
Bongekile Ndwandwe
University of Johannesburg, South Africa
15:30 – 15:45 Optimization of Processing Conditions of “ogi” (A Fermented Weaning Food) Slurry Produced from Millet (Panicum miliaceum) Using Response Surface Methodology
Yusuf Kewuyemi
University of Johannesburg, South Africa
Mystery of Delayed Winemaking Strategies on South African White Wine Sensory and Chemical Profiles
Francois van Jaarsveld
ARC Infruitec-Nietvoorbij
15:45 – 16:00 Leg Stretch – Remember to visitor the exhibitors and view the posters
16:00 – 17:00 Closing Session
Venue: Sani Pass Auditorium
Session Chair: Prof Elna Buys
16:00 – 17:00 Paradigm Shifts in Food Safety: Genomics, Modelling, and Appreciating That Zero Risk Does Not Exist
Prof Martin Wiedmann
Cornell University, USA
17:00 Closing and Award Ceremony