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