Programme

Sunday 27th August 2023

15h00 – 18h00 Registration
18h30 – 20h30 Free Evening

 

Monday 28th August 2023

07h00 – 17h00 Registration
  Opening Plenary Session
  Venue: Auditorium 2
  Session Chairs: To be confirmed
08h00 – 08h05 Welcome address by Prof Elna Buys, President: SAAFoST
08h05 – 08h15 Greetings from IFT: Christie Tarantino-Dean, CEO
08h15 – 08h30 Official Opening and Address by the Honourable Mayor of Cape Town, Mr Geordin Hill-Lewis
08h30 – 09h15 Keynote Address: Miles Kubheka
CEO of the Wakanda Food Accelerator
Entrepreneurial Mindset
09h15 – 09h55 Ernest Newbery Memorial Lecture: Prof Seamus Fanning
Director of the University College Dublin Centre for Food Safety, Dublin, Ireland
Precision food safety: Using DNA sequences to inform risk assessment
10h00 – 10h30 Tea / Coffee Break Sponsored by Mèrieux Nutrisciences South Africa
  Plenary Session
  Venue: Auditorium 2
  Session Chairs: To be confirmed
10h30 – 11h00 Plenary Address: Wandile Sihlobo
Chief Economist of the Agricultural Business Chamber of South Africa (Agbiz)
Policy developments that shape agriculture and the food sector in South Africa
11h00 – 11h30 Plenary Address: Johan van der Merwe
Data Science Strategist at Praelexis
How AI is changing the way we grow, produce and consume food
11h30 – 12h00 Plenary Address: Susana Socolovsky
University of Buenos Aires, Buenos Aires, Argentina
The State of the Health and Regulatory Implications of NOVA in Latin America
12h00 – 12h30 Plenary Address: Lisa Ronquest-Ross
Chief Science Officer, v2food, Hawthorne, Queensland, Australia
The South African food and beverage industry – past, present and future application of science and technology to provide safe, affordable and nutritious foods
Abstract Number: 2
12h30 – 13h30 Lunch / Poster viewing
  Plenary Session
  Venue: Auditorium 2
  Session Chairs: To be confirmed
13h30 – 14h00 Plenary Address: Sean Leighton
Global Vice President of Food Safety, Quality & Regulatory, Cargill, USA
Presentation title to be confirmed
14h00 – 14h30 Plenary Address: Don Mcfarlane
Packaging Senior, Woolworths, South Africa
A Circular Solution for Flexible Packaging
14h30 – 15h00 Plenary Address: Céline Worth
R&D Program Manager for Affordable Nutrition, Nestlé, Lausanne, Switzerland
Presentation title to be confirmed
15h00 – 15h30 Plenary Address: Lemogang Seale
Tate and Lyle
Presentation title to be confirmed
15h30- 16h00 Tea / Coffee Break
  Plenary Session
  Venue: Auditorium 2
  Session Chairs: To be confirmed
16h00 – 16h30 Plenary Address: Julie Mann
Innovative Food and Beverage Advisor, Appropriately Rogue Consulting, Pennsylvania, United States
Educating on the Role of Food Processing in Plant Based and Alternative Proteins: The Trends and Advancements and How We Should be Talking about it!
  Moderated Panel Discussion
  Venue: Auditorium 2
  Moderators: To be confirmed
16h30 – 17h45 PANEL 1: Ultra-Processed Food – Nigel Sunley, Rob Shewfelt, Susana Socolovksy
18h00 Welcome Reception, Exhibition Hall

 

Tuesday 29th August

07h00 – 17h00 Registration
  Plenary Session
  Venue: Auditorium 2
  Session Chairs: To be confirmed
08h00 – 8h30 Plenary Address: Chandru Wadhwani
Joint Managing Director, Extrupet, South Africa
Going around in Circles
08h30 – 9h00 Plenary Address: Andreja Rajkovic
Professor in Microbial Safety at the University of Ghent, Belgium, and President of the ICFMH (International Committee on Food Microbiology and Hygiene)
Microplastics – Potential Playground for Foodborne and Waterborne Pathogens
09h00 – 9h30 Plenary Address: Natalia Rosa-Sibakov & Ndegwa Henry Maina
VTT Technical Research Centre of Finland Ltd, Finland
Opportunities and challenges of plant-based foods from African crops for food and nutrition security – InnoFoodAfrica
Abstract Number: 186
09h30 – 10h00 Plenary Address: Clint & Samantha Payne
Consultant, SA & Ipsos, SA
Put down that burger and go “beyond meat”
10h00 – 10h30 Tea / Coffee Break
  Parallel Sessions
  African plant-based foods for food and nutrition security – InnoFoodAfrica update Food, Nutrition, Diet & Health Innovation and Technology Moderated Panel Discussion: Food Safety Challenges of the Future and How Scientists and Industry Should Respond
  Venue: Room 1.40 Venue: Room 1.60 Venue: Room 2.40 Venue: Room 2.60
  Session Chair: To be confirmed Session Chair: To be confirmed Session Chair: To be confirmed Session Moderators: Pieter Gouws
10h30 – 10h50 Nomzamo Magano
University of Pretoria, SA
What Drives Food Choices Amongst Low, Middle and High Income People in Urban South Africa
Abstract Number: 72
Kayise Maseko
Tshwane University of Technology, SA
Optimization of Oyster Mushroom (Pleurotus Ostreatus) Mycelium Production Using Amaranth-Based Media for Cell-Cultured Meat Hybrids
Abstract Number: 39
Christina Elizabeth Enslin
Centre for Food Safety, SA
Development of a Clean Label, Nutritious and Safe Ready-to-drink High Pressure Processed Almond Milk Product for the South African Market
Abstract Number: 96
Prof Seamus Fanning
Director of the University College Dublin Centre for Food Safety, Dublin, Ireland
10h50 – 11h10 Daddy Kgonothi
University of Pretoria, SA
The Application of Dehydration Technologies on Drying Kinetics and Physicochemical Properties of Orange-fleshed Sweet Potato
Abstract Number: 177
Charles van Rooi
Tshwane University of Technology, SA
Optimization of Blending Ratios of Flours From Marula Seedcake, Mopane or Mealworm for the Production of a Protein-Enriched Bread
Abstract Number: 53
Valmary Van Breda
Agricultural Research Council (ARC), SA
Impact Varietal Aroma Compounds in Sauvignon Blanc: Effect of Cryogenic Pre-Treatment Technologies During Winemaking
Abstract Number: 101
Andreja Rajkovic
Professor in Microbial Safety at the University of Ghent, Belgium, and President of the ICFMH (International Committee on Food Microbiology and Hygiene)
11h10 – 11h30 Natalia Rosa-Sibakov
VTT Technical Research Centre of Finland Ltd, Finland
Manufacturing and Potential of High Protein Plant-Based Ingredients from African Crops
Abstract Number: 185
Nishanie Moonaisur
University of Pretoria, SA
Plant-Based Meat Alternatives in South Africa: An Analysis of Products on Supermarket Shelves
Abstract Number: 68
Astrid Beyers
Private Company, SA
The People in the Booth – Sensory in Stellenbosch
Abstract Number: 120
Sean Leighton
Global Vice President of Food Safety, Quality & Regulatory, Cargill, USA
11h30 – 11h50 Ndegwa Maina
University of Helsinki, Finland
Potential of Indigenous African Grains to Replace Wheat in Bakery Applications
Abstract Number: 184
Leah Bessa
De Novo Foodlabs, SA
Using Biotechnology to Make Scarce and Expensive Nutrients More Accessible
Abstract Number: 192
Anton Venter
University of Pretoria, SA
Effect of Microwave Heat Pre-Treatment on Cooking Time, Pasting, Thermal and Sensory properties of Sorghum Grains
Abstract Number: 171
 
11h50 – 13h15 SAAFoST BGM (Auditorium 2) and Lunch/Poster viewing/MySAAFoST Hackathon Session (Venue 2.60)
  Parallel Sessions
  African plant-based foods for food and nutrition security – InnoFoodAfrica update Smarter Food Systems Advances in Food Safety Rise of the Consumer
  Venue: Room 1.40 Venue: Room 1.60 Venue: Room 2.40 Venue: Room 2.60
  Session Chair: To be confirmed Session Chair: To be confirmed Session Chair: To be confirmed Session Chair: To be confirmed
13h15 – 13h35 Pauline Pinel
Institut Agro Montpellier, France
Nutritional optimization, starch and protein digestibility of pasta made with gluten free African cereal and legume flours
Abstract Number: 199
Lisa-Claire Ronquest-Ross
University of Stellenbosch, SA and v2food, Australia
Mapping Underutilised and Emerging Food Sources to Provide Safe, Affordable and Nutritious Foods for South Africans
Abstract Number: 1
Comaine van Zijl
Food and Allergy Consulting and Testing Services (FACTS), SA
Allergen Management From Farm to Fork – the Impact of Allergen Cross-Contact Due to Agricultural Practices
Abstract Number: 22
Sone Van Zuydam
University of South Africa, SA
Can Consumers' Beliefs of Genetically Modified Food Products Advance Food Security in South Africa: Consumers Tell the Truth
Abstract Number: 35
13h35 – 13h55 Mondli Abednicko Masanabo
University of Pretoria, SA
Properties of Bio-Composite Packaging Materials Developed Using Cowpea Lignocellulosic Sidestream as a Filler
Abstract Number: 218
Chantelle Human
Agricultural Research Council (ARC), SA
Nano-Phytosomal Formulation of Cyclopia Subternata (Honeybush) Extract Improves Storage Stability of Polyphenols as Functional Food Ingredient
Abstract Number: 31
Kayla Steyn
Food and Allergy Consulting and Testing Services (FACTS), SA
The Road to Harmonised Allergen Labelling: New Recommendations to Codex for Allergen Labelling
Abstract Number: 51
Elizabeth Kempen
University of South Africa, SA
Linking Product Sensory Properties and Consumer Purchase Intentions of Uht Milk Alternatives: It's All in the Taste
Abstract Number: 48
13h55 – 14h15 Trond Løvdal
NOFIMA, Norway
Canned Complementary Porridges Based on African Indigenous Crops; Nutritious, Affordable, and Convenient Food for Infants
Abstract Number: 180
Hesrie Steyn
Food and Allergy Consulting and Testing Services (FACTS), SA
Food Fraud Forecast: Vulnerable with a Chance of Recalls
Abstract Number: 49
Rolf Uys
Entecom, SA
Close Encounters With Dangerous Creatures: A Personal Account of Pathogens Encountered in South African Food Manufacturing Facilities and Lessons Learnt
Abstract Number: 76
Henriette De Kock
University of Pretoria, SA
What Drives Food Choices on Consumers in Designated Countries in Africa and Europe?
Abstract Number: 203
14h15 – 14h35 Shakila Dada
University of Pretoria, SA
Using Communication Strategies for Food Science, Food Security and Nutrition
Abstract Number: 169
Thomas Smith
Merieux NutriSciences, SA
Missing Pieces – an Auditor's Perspective
Abstract Number: 187
Francois van Niekerk
ARC Infruitec-Nietvoorbij, SA
Authenticity of South African Wines
Abstract Number: 150
Mamello Maema
North West University, SA
The Consumption of Plant-Based Proteins as Part of a Healthy Lifestyle
Abstract Number: 54
14h35 – 15h10 Tea / Coffee Break
  Plenary Session
  Venue: Auditorium 2
  Session Chairs: To be confirmed
15h10 – 15h40 Plenary Address: Julie Mann
Innovative Food and Beverage Advisor, Appropriately Rogue Consulting, Pennsylvania, United States
The Global Shift to Plant Based: Is Nutrition Leading the Change?
  Moderated Panel Discussion
  Venue: Auditorium 2
  Moderators: To be confirmed
15h40 – 16h55 PANEL 3: Smarter Food Systems – Scott Drimie, Julie Mann, Lisa Ronquest, Leah Bessa, Nick Enslin
19:00 Gala Banquet

 

Wednesday 30th August 2023

07h00 – 17h00 Registration
  Moderated Panel Discussion
  Venue: Auditorium 2
  Moderators: To be confirmed
08h30 – 09h00 Plenary Address: Chris Seal
Emeritus Professor, Population Health Sciences Institute, Newcastle University, UK
Role of Whole Grains in Health and Nutrition: Evidence and Recommendations
09h00 – 10h15 PANEL 4: Rise of the Consumers – Clint & Samantha Payne, Miles Kubheka, Wendy Knowler
10h15 – 10h45 Tea / Coffee Break
  Parallel Sessions
  Pepsico Session: Whole Grains – Nutrition and Regulatory Update Food, Nutrition, Diet & Health Advances in Food Safety South African Society of Dairy Technology (SASDT) Session
  Venue: Room 1.40 Venue: Room 1.60 Venue: Room 2.40 Venue: Room 2.60
20 min slots Session Chair: To be confirmed Session Chair: To be confirmed Session Chair: To be confirmed Session Chair: Christine Leighton
10h45 – 11h05 Yulia Berezhnaya
PepsiCo, SA
A cross sectional online survey of the South African population in the age group 18-64 years to evaluate dietary behaviour around breakfast and whole grain awareness
Abstract Number: 158
Dalene De Beer
Agricultural Research Council (ARC), SA and Stellenbosch University, SA
Development of a Sensory Wheel for Green Rooibos and Determination of Stability of Quality Attributes During Shelf Life Storage
Abstract Number: 34
Khyla Leeuwner
Food and Allergy Consulting and Testing Services (FACTS), SA
Targeted Protein Analysis: An Emerging Technique in Food Authenticity
Abstract Number: 29
Renee Blaauw
Stellenbosch University, SA
Not all Fats are the Same – Special Reference to Dairy and CVD
11h05 – 11h25 YiFang Chu
Affiliation
Oats as important whole grains in a diet: Overview of the latest scientific evidence
Tumisi Beiri Jeremiah Molelekoa
Tshwane University of Technology, SA
Exploring Filamentous Fungi Bio-Based Pigments as an Alternative to Synthetic Colourants
Abstract Number: 61
Josphat Gichure
University of Pretoria, SA and South Eastern Kenya University, Kenya
Microbial Diversity and Succession Associated With Processing Waters at Different Broiler Processing Stages in an Abattoir
Abstract Number: 99
Enrike Maree
University of Pretoria, SA
Nutritional Analysis of Milk and Milk Analogues: A Determinant of Nutritional Sustainability
11h25 – 11h45 Kelly LeBlanc
Old Ways Whole Grains Council, Boston, USA
Global Whole Grain Regulations: How Increased Whole Grain Consumption Supports Healthier Populations
Abstract Number: 223
Cherelle Abrahams
North West University, SA
Female Consumers' Health Consciousness: Does It Reflect in Their Food Decisions?
Abstract Number: 92
Zukisani Gomomo
Cape Peninsula University of Technology (CPUT), SA and ARC Infruitec-Nietvoorbij, SA
Use of Non-Saccharomyces Yeasts as Biological Control Agents Against Botrytis Cinerea
Abstract Number: 126
Andre Adendorf
Woodlands Dairy, SA
Dairy Sustainability Initiatives “From Farm to Fork” – A LCA of UHT Milk
11h45 – 12h05 John Taylor
University of Pretoria, SA
Sorghum and Millets as Whole-grain Food Staples for 21st Century Africa: Opportunities, Challenges and Solutions
Abstract Number: 231
Rhianna Gamble
IFIS Publishing, UK
Meeting the Scientific Information Needs of the Food Community Through Free Educational Guidance Into Effective Literature Searching, Systematic Reviews, and Publishing in Journals
Abstract Number: 175
Kyle Corbett
Centre for Food Safety, SA
Listeria Monocytogenes Lineage Type I: The Dominant Type in Two Ready-to-Eat Food Factories Despite Absence of Certain Sanitiser Resistance Genes
Abstract Number: 157
Elna Buys
University of Pretoria, SA
Probiotics – A Combination of Studies
12h05 – 13h00 Lunch / Poster viewing
  Parallel Sessions
  Nutrition Society of South Africa Food, Nutrition, Diet & Health Innovation and Technology Sustainability and Climate
  Venue: Room 1.40 Venue: Room 1.60 Venue: Room 2.40 Venue: Room 2.60
20 min slots Session Chair: To be confirmed Session Chair: To be confirmed Session Chair: To be confirmed Session Chair: To be confirmed
13h00 – 13h20   Gabrielle Stevens
Food and Allergy Consulting and Testing Services (FACTS), SA
Ensuring a Protein Claim: Build a Complete Amino Acid Profile
Abstract Number: 123
Thierry Regnier
Tshwane University of Technology, SA
Will Alternative Proteins Provide Smarter and More Sustainable Solutions for Future Foods?
Abstract Number: 45
Caroline Naberman
University of South Africa, SA
Exploring the Influence of UTZ Food Labelling on Consumers' Purchase Intention of Food Products: Does UTZ Matter?
Abstract Number: 50
13h20 – 13h40   Carmen Muller
University of Pretoria, SA
Food Fraud of Soya in the National School Nutrition Programme
Abstract Number: 163
Shannon Riva
Food and Allergy Consulting and Testing Services (FACTS), SA
Drawing the Line Between Foodstuffs and Complementary Medicines
Abstract Number: 63
Paul Bartels
Mogale Meat Co., SA
Cell-Cultivated Meat – Meat for Africa
Abstract Number: 79
13h40 – 14h00   Silke Ullmann
BENEO Institute, Germany
Gut Microbiome, Digestive Health and Beyond – The Unique Role of Prebiotics from Chicory Root
Abstract Number: 212
Peter Mukwevho
University of Pretoria, SA
Role of Protein on the Properties of Bambara Groundnut Flours Obtained From Infrared, Microwave and Combined Heat-Treated Seeds
Abstract Number: 168
Brandon van Rooyen
University of the Free State, SA
Cactus Pear Mucilage as a Natural Food Packaging Alternative
Abstract Number: 86
14h00 – 14h20   Dupe Otolowo
Mountain Top University, Nigeria
Fortification of Ice Cream and Sausage with Dietary Fibre from Citrus Wastes
Abstract Number: 55
Janne Keränen
VTT, Finland
Agricultural Sidestream for as a Biomaterial Commodity: Opportunities and Challenges
Abstract Number: 178
Riana Reinecke
Stellenbosch University, SA
Impact of Dairy Production at Farm Level – How Do We Measure the Actual Carbon Footprint and Environmental Impact on South African Dairy Farms?
Abstract Number: 191
14h20 – 14h45 Tea / Coffee Break
  Closing Plenary Session
  Venue: Auditorium 2
  Session Chairs: To be confirmed
14h45 – 15h15 Presentation to be confirmed
15h15 – 15h45 Plenary Address: Rebecca Hesketh
Programme Manager, Food Initiative, Ellen MacArthur Foundation, UK
Presentation title to be confirmed
15h45 – 16h00 Closing remarks, conclusions and call to action
16h00 – 16h25 Closing and Awards Ceremony

Programme