Programme
SAAFoST 2023 Congress and Exhibition – Scientific Programme
*Subject to change
DAY 1: SUNDAY, 27 AUGUST 2023
SUNDAY, 27 AUGUST 2023
| 16:00 – 18:00 | Registration, Strelitzia Conservatory | |
| 18:00 | Free Evening | |
DAY 2: MONDAY, 28 AUGUST 2023
MONDAY, 28 AUGUST 2023
| 07:00 – 18:00 | Registration, Strelitzia Conservatory | |
| 08:00 – 10:00 | OPENING PLENARY SESSION Venue: Auditorium 2 Session Chairs: Nick Starke & Rosie Maguire |
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| 08:00 – 08:05 | Welcome address by Prof Elna Buys, President: SAAFoST | |
| 08:05 – 08:15 | Greetings from IFT: Christie Tarantino-Dean, CEO | |
| 08:15 – 08:30 | Official Opening and Address by the Honourable Mayor of Cape Town, Mr Geordin Hill-Lewis | |
| 08:30 – 09:15 | Keynote Address: Miles Kubheka CEO of the Wakanda Food Accelerator Entrepreneurial Mindset Sponsored by Hilltop Food Ingredients |
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| 09:15 – 09:55 | 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 Abstract Number: 224 Sponsored by Stellenbosch University, Centre for Food Safety |
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| 10:00 – 10:30 | Tea / Coffee Break Sponsored by Mèrieux Nutrisciences South Africa Exhibition Hall, Hall 2 Sponsored by Mèrieux Nutrisciences South Africa |
MYSAAFoST SESSION Venue: Auditorium 2 Embarking on Food Entrepreneurship Miles Kubheka CEO of the Wakanda Food Accelerator |
| 10:30 – 12:30 | PLENARY SESSION Venue: Auditorium 2 Session Chairs: Nigel Sunley & Nwabisa Mehlomakulu |
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| 10:30 – 11:00 | 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 |
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| 11:00 – 11:30 | Plenary Address: Johan van der Merwe Data Science Strategist at Praelexis How AI is changing the way we grow, produce and consume food |
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| 11:30 – 12:00 | Plenary Address: Susana Socolovsky Pentachem Consulting, Buenos Aires, Argentina The State of the Health and Regulatory Implications of NOVA in Latin America |
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| 12:00 – 12:30 | 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 |
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| 12:30 – 13:30 | Lunch Break, Exhibition Hall, Hall 2 Poster Viewing, Meeting Room 2.60 |
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| 13:30 – 15:30 |
Plenary Session Venue: Auditorium 2 Session Chairs: Vusi Mshayisa & Papiso Tshabalala |
Product Theatres Venue: Exhibition Hall Meeting Room, Hall 2 |
| 13:30 – 14:00 | Plenary Address: Sean Leighton Global Vice President of Food Safety, Quality & Regulatory, Cargill, USA Leadership in the New Era of Food Safety |
SK Chemtrade Services Sjoerd Dijkhuizen Commercial Lead Karlien Nortje Innovation Lead Keeping you in the Cutting Edge of Function Food Innovation |
| 14:00 – 14:30 | Plenary Address: Don Mac Farlane Packaging Senior, Woolworths, South Africa A Circular Solution for Flexible Packaging Abstract Number: 238 |
AECI Water Thabo Mogadima Sales Manager Veolia WTS, in participation with AECI Water ZeeWeed® Helping You Meet Your Water Discharge Requirements in A Sustainable Way |
| 14:30 – 15:00 | Plenary Address: Céline Worth R&D Program Manager for Affordable Nutrition, Nestlé, Lausanne, Switzerland Elevating Expertise in Food Science & Technology Through Industry and Academic Collaborations Sponsored by Nestlé |
National Separations and Hygiena Dr Louise Maré Regional Sales Manager Sub-Saharan Africa Above and Beyond Food Packaging – A Guide to Aseptic Manufacturing |
| 15:00 – 15:30 | Plenary Address: Nika Anna Abdo Technical Services manager, SSD (TMEA) at Tate & Lyle, SA Gut Health: New Frontier for Health and Wellbeing – Opportunity for the Food Industry Abstract Number: 248 |
PHT SA Mathieu Deschamps Export Manager, Food Division, PHT Meet SAIREM |
| 15:30 – 16:00 | Tea / Coffee Break Exhibition Hall, Hall 2 |
MYSAAFoST SESSION Venue: Auditorium 2 Food Industry Career Planning Karabo Mokone Simply Garlic |
| 16:00 – 16:30 | PLENARY SESSION Venue: Auditorium 2 Session Chairs: Riette de Kock & James McLean |
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| 16:00 – 16:30 | 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! Abstract Number: 227 Sponsored by Cargill |
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| 16:30 – 17:45 | MODERATED PANEL DISCUSSION Venue: Auditorium 2 Moderator: Gunnar Sigge |
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| 16:30 – 17:45 | PANEL 1: Ultra-Processed Foods: Are they all bad? Setting the record straight Panelists: Nigel Sunley Director of Sunley Consulting, Johannesburg, South Africa Rob Shewfelt Author of “In Defense of Processed Food”, Fort Myers, Florida, USA Susana Socolovksy Pentachem Consulting, Buenos Aires, Argentina Lisanne du Plessis Associate Professor Lecturing in Public Health and Community Nutrition, Stellenbosch University, South Africa |
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| 18:00 | Welcome Reception, Exhibition Hall, Hall 2 Sponsored by Hilltop Food Ingredients |
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DAY 3: TUESDAY, 29 AUGUST 2023
TUESDAY, 29 AUGUST 2023
| 07:30 – 17:30 | Registration, Strelitzia Conservatory | |||||||
| 08:00 – 10:00 | PLENARY SESSION Venue: Auditorium 2 Session Chairs: Naushad Emmambux & Pieter Gouws |
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| 08:00 – 08:30 | Plenary Address: Chandru Wadhwani Joint Managing Director, Extrupet, South Africa Going around in Circles Abstract Number: 246 |
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| 08:30 – 09:00 | 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 Sponsored by Stellenbosch University, Centre for Food Safety |
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| 09:00 – 09:30 | 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 |
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| 09:30 – 10:00 | Plenary Address: Clint Payne Customer Experience Consultant, SA Samantha Payne Service line Lead, Ipsos, SA Put down that burger and go “beyond meat” Abstract Number: 229 |
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| 10:00 – 10:30 | Tea / Coffee Break Exhibition Hall, Hall 2 Sponsored by Hilltop Food Ingredients |
MYSAAFoST SESSION Venue: Auditorium 2 Student Voices in Food Science and Technology Associations Julie Mann Innovative Food and Beverage Advisor, Appropriately Rogue Consulting |
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| PARALLEL SESSIONS | ||||||||
| 10:30 – 11:50 | 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 | Product Theatres | |||
| Venue: Room 1.40 | Venue: Room 2.40 | Venue: Room 1.61 | Venue: Auditorium 2 | Venue: Exhibition Hall Meeting Room, Hall 2 | ||||
| Session Chairs: Naushad Emmambux and Riette de Kock | Session Chairs: Lusani Vhangani & Daleen van der Merwe | Session Chairs: Oluwafemi Adebo & Stefan Hayward | Session Moderator: Pieter Gouws | |||||
| 10:30 – 10:50 | 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 |
Seamus Fanning Director of the University College Dublin Centre for Food Safety, Dublin, Ireland Sponsored by Stellenbosch University, Centre for Food Safety |
10:30 – 11:30 IMCD Showcase Colin Wheeler-James Development Chef |
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| 10:50 – 11:10 | 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 |
Karin Carstensen Scientific and Regulatory Affairs Manager, Woolworths, SA |
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| 11:10 – 11:30 | 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 |
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| 11:30 – 11:50 | 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 |
Peter Mukwevho University of Pretoria, SA Effect of Microwave Heat Pre-Treatment on Cooking Time, Pasting, Thermal and Sensory properties of Sorghum Grains Abstract Number: 171 |
Janusz Luterek Attorney and Partner, Hahn & Hahn Attorneys, SA | ||||
| 11:50 – 12:45 | Lunch Break, Exhibition Hall, Hall 2 Poster Viewing, Meeting Room 2.60 |
MySAAFoST HACKATHON Venue: Auditorium 2 |
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| PARALLEL SESSIONS | ||||||||
| 12:45 – 14:05 | African plant-based foods for food and nutrition security – InnoFoodAfrica update | Smarter Food Systems | Advances in Food Safety | Rise of the Consumer | Education | Product Theatres | ||
| Venue: Room 1.40 | Venue: Auditorium 2 | Venue: Room 2.40 | Venue: Room 1.61 | Venue: Room 1.62 | Venue: Exhibition Hall Meeting Room, Hall 2 | |||
| Session Chairs: Valerié Micard & Valmary van Breda | Session Chairs: Grant Momplé & Rolf Uys | Session Chairs: Anthony Obilana & Delene Boshoff | Session Chairs: Gerrie du Rand & Belinda Meiring | Session Chairs: Afam Jideani & Jessy van Wyk | ||||
| 12:45 – 13:05 | 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 |
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 |
12:45 – 13:10 Jessy van Wyk Cape Peninsula University of Technology, SA Four Decades of Food Science & Technology Education in South Africa Abstract Number: 237 |
12:45 – 13:15 SK Chemtrade Services Henrik Hedstrøm Damstrup Oterra Head of Regional Marketing & Deployment How to Create Feelings of Desire, Grab Attention and Increase Consumer Demand |
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| 13:05 – 13:25 | 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 |
13:10 – 13:35 Joseph Abu University of Agriculture, Nigeria & NIFST President Strengthening Food Science Research, Innovation and Development in Africa’s Tertiary Institutions Through Regional Partnerships Among Food Professional Associations Abstract Number: 222 |
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| 13:25 – 13:45 | 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 of Consumers in Designated Countries in Africa and Europe? Abstract Number: 203 |
13:35 – 14:00 Dr Nompumelelo Obokoh SACNASP Chief Executive Officer, SA Understanding the Value of Professional Registration and Compliance with the NSP Act |
13:25 – 13:55 Savannah Fine Chemicals Fouade Fariah and Nadja Heinzmann Jungbunzlauer Healthy Lifestyle Solutions Beverage |
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| 13:45 – 14:05 | 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 Jaarsveld 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 |
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| 14:05 – 14:30 | Tea / Coffee Break Exhibition Hall, Hall 2 |
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| 14:30 – 15:00 | PLENARY SESSION Venue: Auditorium 2 Session Chairs: George Charimba & Thierry Regnier |
Product Theatres Venue: Exhibition Hall Meeting Room, Hall 2 |
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| 14:30 – 15:00 | 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? Abstract Number: 226 |
Biospringer by Lesaffre and DanLink Ingredients Daryl Smith Business Manager – Europe, Middle East & Africa, Biospringer by Lesaffre Sustainability of Low Salt Yeast Ingredients |
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| 15:00 – 16:15 | MODERATED PANEL DISCUSSION Venue: Auditorium 2 Moderator: Melvi Todd |
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| 15:00 – 16:15 | PANEL 3: Smarter Food Systems: How do we need to change the food system to sustainably feed the world with nutritious food? Panelists: Scott Drimie Director, Southern Africa FoodLab, South Africa Julie Mann Innovative Food and Beverage Advisor, Appropriately Rogue Consulting, Pennsylvania, United States Lisa Ronquest Chief Science Officer, V2Foods, Australia Leah Bessa Co-Founder and Chief Science Officer, De Novo Foodlabs, SA Dominic Nicholas Co-Founder and CEO, Immobazyme, South Africa |
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| 16:30 – 17:30 | SAAFoST BGM, Venue: Auditorium 2 | |||||||
| 19:00 | Gala Banquet, Gold Restaurant | |||||||
DAY 4: WEDNESDAY, 30 AUGUST 2023
WEDNESDAY, 30 AUGUST 2023
| 07:30 – 16:30 | Registration, Strelitzia Conservatory | ||||
| 08:30 – 10:15 | PLENARY SESSION Venue: Auditorium 2 Session Chairs: Elna Buys & Susan Featherstone |
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| 08:30 – 09:00 | Plenary Address: Chris Seal Emeritus Professor, Population Health Sciences Institute, Newcastle University, UK Role of Whole Grains in Health and Nutrition: Evidence and Recommendations Abstract Number: 225 Sponsored by Pepsico |
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| 09:00 – 10:15 | MODERATED PANEL DISCUSSION Venue: Auditorium 2 Moderator: Monique Visser |
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| 09:00 – 10:15 | PANEL 4: Rise of the Consumers: How do we as Food scientists and the food industry have to adapt to consumers preferences to stay relevant? Panelists: Clint Payne Customer Experience Consultant, SA Samantha Payne Service Line Lead, Ipsos, SA Wendy Knowler Consumer Journalist, Business Times, TimesLive, East Coast Radio, 702 and Cape Talk Trudie Broekmann Commercial, Corporate and Consumer Law, Trudie Broekmann Attorneys |
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| 10:15 – 10:45 | Tea / Coffee Break Exhibition Hall, Hall 2 |
MYSAAFoST SESSION Venue: Auditorium 2 Consumer Rights Wendy Knowler Consumer Journalist, Business Times, TimesLive, East Coast Radio, 702 and Cape Talk |
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| PARALLEL SESSIONS | |||||
| 10:45 – 12:05 | Pepsico Session: Role of Wholegrains in Health and Nutrition: Evidence and Recommendations | Food, Nutrition, Diet & Health | Advances in Food Safety | South African Society of Dairy Technology (SASDT) Session | Product Theatres |
| Venue: Room 1.40 | Venue: Room 1.60 | Venue: Room 2.40 | Venue: Auditorium 2 | Venue: Exhibition Hall Meeting Room, Hall 2 | |
| Session Chairs: John Taylor & Yulia Berezhnaya | Session Chairs: Elizabeth Kempen & Oluwatoyin Onipe | Session Chairs: Arnold Hugo & Mathoto Thaoge | Session Chairs: 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 |
Kees Veeke DSM, Netherlands and Anchor Yeast, SA Effectively Reducing Acrylamide by Maximizing Enzymatic Activity of Asparaginase in Applications with Lower Water Content Abstract Number: 20 |
Renee Blaauw Stellenbosch University, SA Not all Fats are the Same – Special Reference to Dairy and CVD Abstract Number: 234 |
10:45 – 11:15 Savannah Fine Chemicals Silke Ullmann BENEO Institute, Germany Smart Solutions for Everyday |
| 11h05 – 11h25 | YiFang Chu Affiliation Oats as important whole grains in a diet: Overview of the latest scientific evidence Abstract Number: 228 |
Tumisi Beiri Jeremiah Molelekoa Tshwane University of Technology and University of Johannesburg, 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 Abstract Number: 235 |
11:25 – 11:55 AECI Food & Beverage Monique Barnard Business Manager Health & Nutrition, AECI Differentiate Your Beverages with Fortification |
| 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 Abstract Number: 245 |
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| 11:45 – 12:05 | 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 The Probiotic Viability Puzzle Abstract Number: 233 |
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| 12:05 – 13:00 | Lunch Break, Exhibition Hall, Hall 2 Poster Viewing, Room 2.60 |
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| PARALLEL SESSIONS | |||||
| 13:00 – 14:20 | Nutrition Society of South Africa | Food, Nutrition, Diet & Health | Innovation and Technology | Sustainability and Climate | Product Theatres |
| Venue: Room 1.40 | Venue: Room 1.60 | Venue: Room 2.40 | Venue: Auditorium 2 | Venue: Exhibition Hall Meeting Room, Hall 2 | |
| Session Chairs: Renée Blaauw & Maryna de Wit | Session Chairs: Emma Johnson & Ilze Smit | Session Chairs: Janusz Luterek & Chantelle Human | Session Chairs: Andrew Murray & Karin Carstensen | ||
| 13:00 – 13:20 | Nelene Koen Division of Human Nutrition, Department of Global Health, Stellenbosch University, SA Key role-players’ and consumers’ perceptions of the current salt reduction strategy in South Africa: opportunities and challenges Abstract Number: 239 |
Gabrielle Stevens Food and Allergy Consulting and Testing Services (F), 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 |
Elizabeth Kempen 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 |
13:00 – 13:30 GOLD COAST Flavours & Colours South Africa Jim Sgro GCI Founder A Global Venture Offering Exciting Flavour Technologies to Local South African Markets |
| 13:20 – 13:40 | Samukelisiwe Madlala South African Medical Research Council (Non-Communicable Diseases Research Unit) and University of the Western Cape, SA Using the Nutrient Rich Food Index to identify nutrient dense and affordable foods in South Africa Abstract Number: 240 |
Silke Ullmann BENEO Institute, Germany Gut Microbiome, Digestive Health and Beyond – The Unique Role of Prebiotics from Chicory Root Abstract Number: 212 |
Shannon Riva Food and Allergy Consulting and Testing Services (FACTS), SA Drawing the Line Between Foodstuffs and Complementary Medicines Abstract Number: 63 |
Paul Bartels WildBio Co., SA Cell-Cultivated Meat – Meat for Africa Abstract Number: 79 |
13:30 – 14:00 PHT SA Mathieu Deschamps Export Manager, Food Division, PHT Meet SAIREM |
| 13:40 – 14:00 | SAFOODS UPDATE South African Medical Research Council, Biostatistics Research Unit, South African Food Data System (SAFOODS) Malory Jumat FoodFinder Web-based Dietary Intake Analysis Software – A Demo Abstract Number: 241 Joelaine Chetty The application of the FoodFinder web-based software in food labeling Abstract Number: 243 Averalda van Graan SAFOODS Salt update: The role of public-private partnerships Abstract Number: 242 |
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 |
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| 14:00 – 14:20 | Janne Keränen VTT, Finland Agricultural Sidestream 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 |
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| 14:20 – 14:45 | Tea / Coffee Break Exhibition Hall, Hall 2 |
MYSAAFoST SESSION Venue: Auditorium 2 Literature Searches Rhianna Gamble IFIS Publishing, UK |
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| 14:45 – 16:25 | CLOSING PLENARY SESSION Venue: Auditorium 2 Session Chairs: Gunnar Sigge & Vusi Mshayisa |
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| 14:45 – 15:15 | Plenary Address: Marlize Boshoff Mane South Africa How to Stretch my Nutrition Without Compromising Enjoyment and Satiety |
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| 15:15 – 15:45 | Plenary Address: Rebecca Hesketh Programme Manager, Food Initiative, Ellen MacArthur Foundation, UK Circular Design for Food |
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| 15:45 – 16:00 | Closing remarks, conclusions, and call to action | ||||
| 16:00 – 16:25 | Closing and Awards Ceremony | ||||
