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 |
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| 08:30 – 08:45 | Welcome Address by SAAFoST President James McLean |
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| Welcome Address by SAAFoST Congress 2021 LOC Chairperson Madelein Jansen |
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| 08:45 – 09:45 | Ernest Newbery Memorial Lecture Paradigm Shifts in the 21st Century: Food Meets Nutrition Prof Charles Brennan RMIT University, Australia |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 13:15 – 13:45 | Poster Discussion Session Chair: Ashika Naicker |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 15:30 – 17:00 | Exhibition | |||
| 17:00 | SAAFoST BGM Zoom Webinar Platform – by separate invitation |
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Date 21 September 2021
| 08:45 – 10:45 | Plenary Session Venue: Sani Pass Auditorium Session Chair: Prof Arno Hugo |
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| 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 |
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| 09:45 – 10:45 | Fibres and Microbiome: New Perspective for Positive Nutrition Dr Kavita Karnik Tate and Lyle, United Kingdom |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 13:00 – 13:20 | Lunch / Exhibition SACNASP Presentation Gerda Botha |
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| 13:20 – 14:00 | Poster Discussion Session Chair: Neil Wiltshire |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Alleviation of iron deficiency through food-to-food fortification of sorghum with moringa and baobab John Lubaale University of Pretoria, South Africa |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 09:45 – 10:45 | Paradigm Shifts in Sensory and Consumer Science Prof Paula A. Varela Tomasco Nofima and Norwegian University of Life Sciences, Norway |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| 12:30 – 13:15 | Lunch/Exhibition Live Culinary Event Dr Hennie Fisher University of Pretoria, South Africa |
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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| Development of Emotion Lexicons for Consumers’ Taster Status to Describe Sugar-free Chocolate Prof Annchen Mielmann North-West University, South Africa |
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| 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 |
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| 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 |
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| 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 |
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| Opuntia Mucilage Functional Properties: Gelling, Foaming and Emulsification Prof Maryna de Wit University of the Free State, South Africa |
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| 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 |
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| 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 |
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| Green Synthesis of Selenium Nanoparticles via Moringa oleifera and its Antimicrobial Properties Bongekile Ndwandwe University of Johannesburg, South Africa |
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| 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 |
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| 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 |
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| 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 |
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| 17:00 | Closing and Award Ceremony | |||