ILSI Food Innovation / Renovation: Enabling Sustainable Future Health Workshop
Tsogo Sun Elangeni Maharani Complex Hotel, Durban, Kwa-Zulu Natal, South Africa
10 September 2015

08:00 - 08:30
Arrival and Registration
08:30 - 09:00 Opening and Welcome

About ILSI SA and ILSI Sub-Saharan Africa Activities and Plans

Duduzile Mthuli
Unilever SA; Member of ILSI SA Nutrition Task Force and & Chair of Organizing Committee

Dr Lucia Anelich
Executive & Scientific Director: ILSI SA

09:00 - 09:30 Setting the Scene: The Burden of Non-communicable Diseases in South Africa Dr Vash Mungal-Singh
CEO of the Heart and Stroke Foundation, South Africa
09:30 - 10:00 Food Consumption Amongst the South African Population; Challenges and Opportunities Dr Nelia Steyn
Senior Lecturer, Division of Human Nutrition, University of Cape Town, South Africa
10:00 - 10:30
Tea / Coffee Break
10:30 - 11:00 Perceptions vs the Science of the Role of Non-Nutritive Sweeteners in Calorie Reduction Dr John Fernstrom
Professor of Psychiatry and Pharmacology, University of Pittsburgh, USA
11:00 - 11:30 Government Perspective and Expectations Regarding Food Innovation and Renovation Lynn Moeng-Mahlangu
Cluster Manager: Health Promotion and Nutrition, Department of Health, South Africa
11:30 - 12:00 Communication to Effect Behaviour Change: A Case Study Richard Delate
Managing Director of Johns Hopkins Health and Education in South Africa
12:00 - 12:30 Innovation and Renovation: Successes and Challenges - A Global Industry Perspective Luis Fernandez
Senior Vice President Global Applications, Tate and Lyle, USA
12:30 - 13:15
Lunch Break
13:15 - 13:45 Consumer Understanding and Acceptance of Healthier Food Choices Prof Elizabeth Kempen
HEAD: College Office for Research and Graduate Studies
College of Agriculture and Environmental Sciences, UNISA, South Africa
13:45 - 14:15 Industries' Contributions and Considerations in Promoting Healthy Diets Dr Angelika de Bree
Global Cross-Category Nutrition Director, Unilever, Netherlands
14:15 - 15:15 Panel Discussion
Collaborative Approaches to Effective Food Innovation / Renovation and Consumer Education - WHO NEEDS TO LEAD?
All speakers

Programme content and times subject to change.