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