Speakers

Key Note Speakers:

Prof Steve Flint
Massey University, New Zealand
Biography
Rethinking / Reimagining food systems – Food Supply Chain vulnerability in terms of Dairy?

Prof Louwrens Hoffman
University of Queensland, Australia
Biography
Should meat still be on our plate?

Dr Kavita Karnik
Tate and Lyle, United Kingdom
Biography
Fibres and Microbiome: New perspective for positive nutrition

Prof Paula A. Varela Tomasco
Nofima and Norwegian University of Life Sciences, Norway
Biography
Paradigm shifts in Sensory and Consumer Science

Prof Martin Wiedmann
Cornell University, USA
Biography
Paradigm shifts in food safety: Genomics, modelling, and appreciating that zero risk does not exist

Prof Charles Brennan
RMIT University, Australia
Biography
Paradigm Shifts in the 21st Century: Food Meets Nutrition

Dr John Ingram
University of Oxford, United Kingdom
Biography
Thinking beyond sustainability: The need to negotiate food system resilience
Invited Speakers:

Juan Aguiriano
Kerry Group, Spain
Biography
Beyond the Horizon; Creating a World of Sustainable Nutrition

Dr Wayne Anderson
Food Safety Authority of Ireland
Biography
Application of food safety management principles to meat products

Prof Lucia Anelich
Anelich Consulting, South Africa
Biography
SARS-CoV-2 and Risk Related to Food & Food Packaging Safety.

Houda Berrada Ramdani
University of Valencia, Spain
Biography
Mycotoxins related to African food

Leah Bessa
De Novo Dairy, South Africa
Biography
Foodtech – starting a food business for good

Oliver Chen
Mérieux NutriSciences, USA
Biography
Novel food ingredients: how clinical research supports innovation

Pam Coleman
Mérieux NutriSciences, USA
Biography
Novel food ingredients: how clinical research supports innovation

Lou Cooperhouse
BlueNalu, USA
Biography

Dr John Donaghy
Nestlé, Switzerland
Biography
Application of food safety management principles to dairy products.

Dr Mariem Ellouze
Nestlé Research, Switzerland
Biography
The use of Predictive Microbiology in the Food Industry: Present and Future applications and challenges.

Dr Mario Ferruzzi
North Carolina State University, USA
Biography
Food-to-food fortification for provitamin A carotenoids: Progress, synergies and interactions with other fortification strategies

Dr Ihab Habib
United Arab Emirates University, UAE
Biography
Salmonella in the egg chain (retail baseline survey, WGS and AMR)

Prof Bruce Hamaker
Purdue University, USA
Biography
Food-to-food fortification for local tastes and market-led nutrition

Andrew Ive
Big Idea Ventures, USA
Biography

Johanita Kruger
University of Hohenheim, Germany
Biography
Food-to-food fortification: What is it exactly and is there potential to alleviate hidden hunger?

Dr Trond Løvdal
Nofima, Norway
Biography
Microwave and Radio Frequency drying of fruit and vegetables

Don Mc Farlane
Woolworths, South Africa
Biography
Packaging sustainability in the food industry

Simone Musgrave
Premium Musgrave Crafted Spirits, South Africa
Biography
Incidental Accidents and Survival Innovations

Helene Nieuwoudt
South African Grape and Wine Research Institute, South Africa
Biography
Paradigm shifts in Wine Sciences that relate to changes in flavour aroma

Prof Folarin Oguntoyinbo
Appalachian State University, USA
Biography
The need to preserve the microbiome of African traditional fermented foods and beverages

Dr Gary Tucker
Campden BRI, United Kingdom
Biography
The role that bread plays in the diet

Alvar Gràcia
University of Barcelona, Spain
Biography
3D Food Printing: a new technology for the near future

Dr Ki Won Um
VP Taste, Kerry APMEA, Singapore
Biography
The Importance of Taste in Plant Based Alternatives

Nelene Koen
Stellenbosch University, South Africa
Biography
Nutrition Labelling – What Makes the South African Consumer Tick?

Prof Kwaku Gyebi Duodu
University of Pretoria, South Africa
Biography
Are phytochemicals a double-edged sword in food-to-food fortification efforts?

Brett Wordon
IFF, South Africa
Biography
A New Look at Affordability

Prof Hugo Gutierrez
Kerry, Spain
Biography
Global Food Safety

Dr Paula Armstrong
South Africa
Biography
Community measures to affect changes in behaviour: Lessons for South Africa

Dr Tom Ross
University of Tasmania, Tasmania
Application of Food Safety management Principles to Shelf Stable, Heat Treated Foods