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 | ||||
