SAAFoST 2015 Congress
GROWING FOOD SCIENCE AND TECHNOLOGY
Elangeni/Maharani Hotel Complex, Durban, South Africa
07 - 09 September 2015

Provisional Programme

MONDAY 07 SEPTEMBER 2015
Time	Presentation Title	Presenter
07:00 - 08:40	Arrival Tea and Coffee Sponsored by BIDFood Solutions	Registration Foyer (Tsogo Sun Elangeni)
Opening Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Elangeni) Chair: James McLean
08:40 - 08:50	Welcome Address by SAAFoST President	Ryan Ponquett
08:50 - 08:55	Welcome Address by Institute of Food Technologists (IFT) President and Fellow	Colin Dennis
08:55 - 09:00	Welcome Address by IUFoST Representative	Hongda Chen
09:00 - 09:30	Opening Plenary Lecture: Sugar industry: A look into the future	Nico Kruger Tongaat-Hulett, South Africa
09:30 - 10:00	Global visions for the role of food science and technology to meet societal and technological challenges: A report of the International Academy of Food Science and Technology (IAFoST)	Ruth Oniang'o IUFoST Representative, Kenya
10:00 - 10:30	Ernest Newbery Memorial Lecture FutureFood 2050: A new vision on the science of food	Colin Dennis President and Fellow, Institute of Food Technologists, USA
10:30 - 11:00	Tea / Coffee Break Sponsored by BIDFood Solutions	Exhibition Hall
Food, Nutrition, Diet and Well-being Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni) Chair: Naushad Emmambux
11:00 - 11:20	A review of South African nutrition policy	Zani Du Plooy University of Pretoria, South Africa
11:20 - 11:40	Effect of cooking and in vitro digestion of cowpeas on phenolic compounds and biomarkers for inflammation, cardiovascular disease and cancer	Gyebi Duodu University of Pretoria, South Africa
11:40 - 12:00	Two diverse potential bio-plastic applications for kafirin, the prolamin protein of sorghum	Janet Taylor Department of Food Science, University of Pretoria, South Africa
12:00 - 12:20	Nutrient contribution from various potato cultivars to add dietary diversity	Carmen van Niekerk University of Pretoria, South Africa
12:20 - 12:40	Effect of feeding regime on the fatty acid composition of South African beef	Hettie Schönfeldt University of Pretoria, South Africa
12:40 - 13:00	Nutrition to support healthy aging: Protein and muscle health	Satya Jonnalagadda Kerry Ingredients and Flavours, USA
Product Development / New Products Breakaway Venue 2: East North Ilanga (Tsogo Sun Elangeni) Chair: Peter Bush
11:00 - 11:20	Where taste meets nutrition	Sarah DeQuadros Kerry Ingredients and Flavours, Ireland
11:20 - 11:40	The functional and nutritional characteristics of Bambara Groundnut (Vigna subterranean) milk powder	Zolelwa Hardy Cape Peninsula University of Technology, South Africa
11:40 - 12:00	A new glucose oxidase from Penicillium for baking application	Caroline van Benschop DSM, Netherlands
12:00 - 12:20	Effects of wheat bran on quality of cereal food products and application in fried cereal snacks	Oluwatoyin Onipe University of Venda, South Africa
12:20 - 12:40	Usage of an indigenous Mongongo/Manketti nut to produce an acceptable modern food product	Malebogo Lekgoa University of Botswana, Botswana
12:40 - 13:00	Novel non-dairy yoghurt from Pigeon pea (Cajanus cajan)	Amina Yusuf Durban University of Technology, South Africa
Functional Ingredients and Foods Breakaway Venue 3: Tugela (Southern Sun Maharani) Chair: Elna Buys
11:00 - 11:20	Nutritional lipids - essential nutrients to support infant growth and development	Satya Jonnalagadda Kerry Ingredients and Flavours, USA
11:20 - 11:40	Characterisation of amadumbe (Colocasia esculenta) landraces and genotypes mucilage for potential applications in foods	Eric Amonsou Durban University of Technology, South Africa
11:40 - 12:00	Rheological and thermal properties of Bambara Groundnut (Vigna Subterranea (L) Verdc.) Non-Starch Polysaccharides	Yvonne Maphosa Cape Peninsula University of Technology, South Africa
12:00 - 12:20	Oat beta-glucan: An alternate cholesterol management nutrient for athletes	Monique Tredoux DSM Nutritional Products, South Africa
12:20 - 12:40	Bifidobacterium longum LMG 13197 survives in yoghurt following encapsulation in Vegetal BM 297 ATO-inulin microparticles, without undesirable changes to the physico-chemical properties of yoghurt	Andreal Amakiri University of Pretoria, South Africa
12:40 - 13:00	Multi- stress (acid-bile and temperature) pre- adaptation of commercial Lactobacillus and Bifidobacteria species to enhance their survival under the normal GIT conditions	Moloko Mathipa University of Pretoria, South Africa
Waste Management and Environmental Sustainability and Water Quality and Safety Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani) Chair: Pieter van Twisk
11:00 - 11:20	Water matters - understanding water footprints in the global economy, with specific relevance to the Food & Beverage Sector	Grant Little DNV GL, Norway
11:20 - 11:40	Investigating the performance of a novel Anaerobic Sequencing Batch Reactor (AnSBR) treating synthetic winery wastewater	Marilet Laing Stellenbosch University, South Africa
11:40 - 12:00	Optimising biomass retention in an UASB reactor treating wine and distillery wastewater using magnetisable foam glass particles	Wendy Buys Stellenbosch University, South Africa
12:00 - 12:20	Comparison of the efficacy of three chemical disinfectants against isolated environmental and reference Escherichia coli strains	Carmen Bester Stellenbosch University, South Africa
12:20 - 12:40	Optimisation of ultraviolet (UV) light irradiation as disinfection technology for the treatment of river water prior to irrigation	Francois Olivier Stellenbosch University, South Africa
My SAAFoST: Young Professionals Session Breakaway Venue 5: The Meeting Room (Tsogo Sun Elangeni) Facilitators: Amanda Minnaar, Ryan Ponquett and Hanita Swanepoel
12h00 - 14h00	Session for Young Professionals
13:00 - 14:00	Lunch Break	Exhibition Hall
Food Chemistry and Analysis Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni) Chair: Gyebi Duodu
14:00 - 14:20	Near infrared spectroscopy in food production and research: current status and future prospects	Marena Manley Stellenbosch University, South Africa
14:20 - 14:40	Variation in the physicochemical properties and carotenoid profiles of traditional colored maize varieties from different geographical locations of Central Malawi	Trust Beta University of Manitoba, Canada
14:40 - 15:00	Fynbos products: what's in the bottle? An Investigation of Fynbos products by GCxGC-TOFMS and GC-HRT	Peter Gorst-Allman LECO Africa (Pty) Ltd, South Africa
15:00 - 15:20	Non-destructive characterisation of intact cereal grains with near infrared hyperspectral imaging and X-ray micro-computed tomography	Marena Manley Stellenbosch University, South Africa
15:20 - 15:40	Karoo Meat of Origin: Analysis of headspace profiles of lamb meat and fat from animals grazing on grass and Karoo veldt by comprehensive two-dimensional gas chromatography with time of flight mass spectrometric detection and offline olfactometry	Madelien Wooding Department of Chemistry, University of Pretoria, South Africa
Functional Ingredients in Foods, Ethnic Foods and Advances in Food Packaging Breakaway Venue 2: Tugela (Southern Sun Maharani) Chair: Eric Amonsou Session Branded by DuPont Nutrition & Health
14:00 - 14:20	Traditional African cereal foods and beverages: How they can help us develop better gluten-free products	John Taylor Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, South Africa
14:20 - 14:40	Application benefits of Galacto-oligosaccharides (GOS) within the food industry with specific reference to the optimization and application of in situ production of GOS by ß-galactosidase in fresh dairy products	Tertius Cilliers DuPont Nutrition & Health, South Africa
14:40 - 15:00	Utilisation of African leafy vegetables (ALVs) and consumer perceptions towards the canning of ALVs	Tozi Sigaqa University of KwaZulu Natal, South Africa
15:00 - 15:20	What does the GHS - Globally Harmonised System of classification and labelling of chemicals - mean to the food industry	Liz Anderson RPMASA - Responsible Packaging Management Association of Southern Africa, South Africa
Innovations in Food Processing Technologies and Engineering Breakaway Venue 3: East North Ilanga (Tsogo Sun Elangeni) Chair: Nick Starke
14:00 - 14:20	A value chain and material science approach for food and process innovations	Béatrice Conde-Petit Buhler Group, Switzerland
14:20 - 14:40	Employability and work readiness of South African food science and technology graduates	Denise Metcalfe University of Johannesburg, South Africa
14:40 - 15:00	Design and construction of a tunnel dryer for food crops dehydration	Stephen Adeladun Ajala Ladoke Akintola University of Technology, Nigeria
15:00 - 15:20	Research gaps on scientific investigation of finger millet (Eleusine coracana) grian / flour value addition	Shonisani Eugenia Ramashia University of Venda, South Africa
15:20 - 15:40	Drying kinetics of start fruit (Averrhoa carambola L.) in a commercial scale forced convection dryer	Phindile Faith Ndlovu Agricultural Research Council, Institute of Tropical and Subtropical Crops, South Africa
Biofortification and Bioavailability, Food Biotechnology and Food Contaminants and Toxicology Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani) Chair: Pieter Gouws
14:00 - 14:20	Potential specificity of bioengineered probiotic strains against targeted foodborne pathogens: lesson learned from Lactobacillus casei, Listeria monocytogenes and Salmonella Typhimurium var Copenhagen studies	Mapitsi Thantsha University of Pretoria, South Africa
14:20 - 14:40	Reducing hidden hunger beyond the millennium developmental goals: Lowering phytic acid in maize for food and nutrition security	Thulisiwe Myeni University of KwaZulu Natal, South Africa
14:40 - 15:00	Probiotic tolerance to simulated gastric and bile and shelf life characteristics of Bambara groundnut probiotic beverage	Victoria Jideani Cape Peninsula University of Technology, South Africa
15:00 - 15:20	Physicochemical properties of Bambara groundnut (Vigna subterranea (L.) Verdc.) soluble dietary fibre	Victoria Jideani Cape Peninsula University of Technology, South Africa
15:40 - 16:00	Tea / Coffee Break Sponsored by BIDFood Solutions	Exhibition Hall
Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Elangeni) Chair: Ron Timm
16:00 - 16:30	Food safety vs. nutrition - are the priorities right?	Nigel Sunley Sunley Consulting, South Africa
16:30 - 17:00	Poster Presentations	Foyer Area
17:00 - 18:00	SAAFoST BGM	Great Ilanga (Tsogo Sun Elangeni)
18:00 - 20:00	Welcome Reception and Cocktail Function	Exhibition Hall

TUESDAY 08 SEPTEMBER 2015
Time	Presentation Title	Presenter
07:00 - 08:00	Arrival Tea and Coffee Sponsored by BIDFood Solutions	Registration Foyer (Tsogo Sun Elangeni)
Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Elangeni) Chair: Ryan Ponquett
08:00 - 08:30	Collaborative R&D and commercialisation of OAL Steam Infusion (advanced heating and mixing) for the provision of healthier food products (soups, sauces, ready meals, drinks)	Jake Norman OAL Group, United Kingdom
08:30 - 09:00	Innovation to grow: Development of nutritious food formulations with consumer acceptability	Luis Fernandez Tate and Lyle, USA
09:00 - 09:30	Advances in nanotechnology for food applications towards sustainable food systems	Hongda Chen IUFoST Representative, USA
09:30 - 10:00	Food insecurity: Are we at risk and what can be done?	Julian May Director: Centre of Excellence in Food Security, South Africa
10:00 - 10:30	Poster Presentations	Foyer Area
10:30 - 11:00	Tea / Coffee Break Sponsored by BIDFood Solutions	Exhibition Hall
Dairy Science and Technology Session Breakaway Venue 1: Congella / Umgeni (Southern Sun Maharani) Chair: Stephan Steyn
11:00 - 11:30	'Dairy gives you go' television and social media campaign	Christine Leighton MilkSA, SAMPRO, South Africa
11:30 - 12:00	Not all proteins are the same	Friede Wenhold Department Human Nutrition, Faculty of Health Sciences, University of Pretoria, South Africa
12:00 - 12:30	Reducing wastage in dairy products by using natural micro-organisms for bio protection	Stephen Bullin Chr Hansen UK Ltd, United Kingdom
12:30 - 13:00	New innovative tool to identify mastitis causing organisms more efficient	Deon Gallus SAAFoST and SADT, South Africa
Young Scientists Research Section Breakaway Venue 2: Tugela (Southern Sun Maharani) Chair: Amanda Minnaar
11:00 - 11:15	A pH induced selective extraction of marama proteins can lead to improvement of its functional properties	Muhammad Gulzar University of Pretoria, South Africa
11:15 - 11:30	Exploring the variation in the sensory profile of South African Dorper lamb from extensive grazing systems	Sara Wilhelmina Erasmus Stellenbosch University, South Africa
11:30 - 11:45	Stability of xanthones and benzophenones in C. genistoides plant material and aqueous solution during high-temperature processing: Thermal degradation kinetics modelling and structure-stability relationships	Theresa Beelders Stellenbosch University, South Africa
11:45 - 12:00	Prediction of kernel density of single maize (Zea mays L.) kernels using a miniature near infrared (NIR) spectrophotometer	Anina Guelpa Stellenbosch University
12:00 - 12:15	Effects of dehulling and micronisation of pre-soaked bambara groundnut seeds on functionality of the resulting flours	Ogundele Opeolu Ogundele University of Pretoria, South Africa
12:15 - 12:30	The sensory properties of cooked leaves and leaf infusions from stinging nettle (Urtica diocea L): A potential food source for fighting hidden hunger and improving nutrition	Tigist Tadesse Shonte University of Pretoria, South Africa
12:30 - 12:45	Structure, in-vitro digestibility and other functional properties of starch isolated from bambara groundnut (Vigna subterrenea) landraces	Samson Oyeyinka Durban University of Technology, South Africa
12:45 - 13:00	Composition, solubility profile and thermal properties of protein isolates from bambara groundnut (Vigna subterranea) landraces	Abimbola Arise Durban University of Technology, South Africa
Food, Nutrition, Diet and Well-being Continued Breakaway Venue 3: Great Ilanga (Tsogo Sun Elangeni) Chair: John Taylor
11:00 - 11:20	Could NaFeEDTA compared to electrolytic iron in South Africa's fortification mix have additional benefits other than increased iron bioavailability?	Johanita Kruger University of Pretoria, South Africa
11:20 - 11:40	Improving iron and zinc contents of maize-Bambara groundnut and maize-Cowpea complementary foods by food-to-food fortification	Peter Orji Uvere University of Nigeria, Nigeria
11:40 - 12:00	A metagenomic approach to determine the biodiversity in selected commercial probiotic supplements and the antibiotic resistance of isolated probiotic lactobacilli to be used in a fermented cereal beverage	Richard Nyanzi Tswhane University of Technology, South Africa
12:00 - 12:20	Basic and applied food technology training for less privileged people in Zimbabwe	Ester Khosa Breakthrough Consultants, Zimbabwe
12:20 - 12:40	The potential contribution of lamb and mutton offal products (organ meats) to dietary diversity in South Africa	Hettie Schönfeldt University of Pretoria, South Africa
12:40 - 13:00	Health promoting properties of phenolic compounds and bioactive peptides of fermented sorghum porridge	Gyebi Duodu University of Pretoria, South Africa
Sensory and Consumer Sciences Breakaway Venue 4: East North Ilanga (Tsogo Sun Elangeni) Chair: Rosie Maguire
11:00 - 11:20	Only the best tasters can nurture a community of quality	Aruna Singh FlavorActiV Ltd, South Africa
11:20 - 11:40	Sensory properties of maize meal porridge fortified with sodium iron (III) ethylenediaminetetraacetate (NaFeEDTA)	Justice Sifelani University of Pretoria, South Africa
11:40 - 12:00	The sensory and physical properties of frozen chicken breasts injected at five different injection levels with various brine formulations	Maphuti Kutu Tshwane University of Technology, South Africa
12:00 - 12:20	Manipulating the sensory profile of green honeybush tea (C. maculata0 and C. longifolia) using steam treatment	Lara Alexander Stellenbosch University, South Africa
12:20 - 12:40	Spilt milk: debunking consumers' perception of UHT milk	Lizette Jooste UNISA, South Africa
13:00 - 14:00	Lunch Break	Exhibition Hall
Industry Novel Ingredients and Product Showcase Breakaway Venue 1: Congella / Umgeni (Southern Sun Maharani) Chair: Nigel Sunley
14:00 - 14:30	Sugar addiction: Potential harms, probable pleasures, and pervasive paternalism	Jacques Rousseau University of Cape Town, South Africa
14:30 - 15:00	The Big Three!: calorie control, fiber enrichment and sodium reduction	Luis Fernandez Tate and Lyle, USA
15:00 - 15:30	DuPont Nutrition and Health	Kieran Quinn DuPont Nutrition & Health, South Africa
Young Scientists Research Section Continued Breakaway Venue 2: Tugela (Southern Sun Maharani) Chair: Ryk Lues
14:00 - 14:15	Effect of incorporation of wheat bran and extrusion cooking on the nutritional and functional properties of cassava-defatted soy porridges	Dolapo Oladiran University of Pretoria, South Africa
14:15 - 14:30	Effects of stearic acid addition and gamma irradiation, alone and in combination on pasting behaviour of high amylose maize starch	Fidelis CK Ocloo University of Pretoria, South Africa
14:30 - 14:45	Development of a multiplex-based quantitative real-time polymerase chain reaction (qPCR) assay for detection of antibiotic resistance and virulence genes in Escherichia coli	Matthew Aijuka University of Pretoria, South Africa
14:45 - 15:00	Sodium reduction: A solution in itself?	MacDonald Cluff University of the Free State, South Africa
15:00 - 15:15	Phenolic compound profile of commercial and non-commercial unripe banana flour using LC-DAD-ESI-MS	Tonna Anyasi University of Venda, South Africa
15:15 - 15:30	Bioaerosol composition at a fruit beverage bottling facility	Shirleen Theisinger Central University of Technology, South Africa
Nanotechnology, Food Structure and Food Systems Breakaway Venue 3: Great Ilanga (Tsogo Sun Elangeni) Chair: Denise Metcalfe
14:00 - 14:20	Non-destructive quantification and characterisation of the effect of roasting on the microstructure of whole maize kernels using X-ray micro-computed tomography (μCT)	Letitia Schoeman Stellenbosch University, South Africa
14:20 - 14:40	Production, isolation and application of amylose lipid nanomaterials from cereal starches	Mohammad Naushad Emmambux University of Pretoria, South Africa
14:40 - 15:00	Application of amadumbe starch nanocrystals as nano reinforcements in protein and polysaccharide films	Agnes Mukurumbira Durban University of Technology, South Africa
15:00 - 15:20	SMART foods and food processing technologies for a sustainable food industry and healthy consumers	Amanda Minnaar University of Pretoria, South Africa
15:20 - 15:40	Network analysis of Bambara groundnut value products for food security	Victoria Jideani Cape Peninsula University of Technology, South Africa
Sensory and Consumer Sciences Continued Breakaway Venue 4: East North Ilanga (Tsogo Sun Elangeni) Chair: Brenda Neall
14:00 - 14:20	Is there value for cultivation and use of provitamin a-biofortified green maize?	Fikile Qwabe University of KwaZulu Natal, South Africa
14:20 - 14:40	Sensory evaluation of eggs produced from layers fed with provitamin A-biofortified maize	Ghirmay W. Zeina University of KwaZulu Natal, South Africa
14:40 - 15:00	Effect of provitamin A biofortified maize diet on the sensory characteristics of Ovambo chicken meat	Feyisayo Odunitan-wayas University of KwaZulu Natal, South Africa
15:00 - 15:20	The perceptions and acceptability of provitamin A biofortified maize-based food products: a case study of Empangeni male and female smallholder farmers	Kate Ndwandwe University of Zululand, South Africa
15:40 - 16:00	Tea / Coffee Break Sponsored by BIDFood Solutions	Exhibition Hall
Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Elangeni) Chair: Pieter van Twisk
16:00 - 16:30	Science vs. fiction	David Watson FACS and SAAFoST Foundation, South Africa
16:30 - 17:00	Burning food issues raised by consumers	Wendy Knowler Times Media Group, South Africa
19:00 - 23:59	The SAAFoST Congress Banquet Sponsored by Sunspray Food Ingredients	Greyville Racecourse, The Silver Ring

WEDNESDAY 09 SEPTEMBER 2015

Time

Presentation Title

Presenter

07:00 - 07:50

Arrival Tea and Coffee

Registration Foyer (Tsogo Sun Elangeni)

Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Elangeni) Chair: Gunnar Sigge

08:30 - 09:00

The bio-economy strategy: Setting the course for South Africa

Ben Durham Department of Science and Technology, South Africa

09:00 - 09:30

Non-nutritive sweeteners: How safe are they, how do they cause sweetness, and are they useful in controlling energy intake and body weight?

John Fernstrom University of Pittsburgh School of Medicine, USA

09:30 - 10:00

How safe is your chicken "tonight"?

Ranil Coorey Curtin University and AAUN, Australia

10:00 - 10:30

The science behind food safety: Have we lost sight of it?

Lucia Anelich Anelich Consulting, South Africa

10:30 - 11:00

Tea / Coffee Break

Exhibition Hall

Food Quality and Shelf Life Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni) Chair: Afam Jideani

11:00 - 11:20

Microbial challenge testing for foods

Elna Buys University of Pretoria, South Africa

11:20 - 11:40

Use of molecular sequencing in enhancing thermal inactivation protocols of heat resistant spores in the milk industry

Rodney Owusu-Darko University of Pretoria, South Africa

11:40 - 12:00

Honeybush herbal tea - the quality challenge of taste and bioactivity

Elizabeth Joubert Agricultural Research Council and Stellenbosch University, South Africa

12:00 - 12:20

Food safety and the need for faster, accurate and cost effective microbiology results

Jonathan Walsh 3M, United Kingdom

12:20 - 12:40

Quality attributes of extrudates from malted sorghum-wheat flour composites

Ganiyat Olatunde Federal University of Agriculture, Nigeria

12:40 - 13:00

Development of a HACCP system for vegetable Shito

Nina Bernice Ackah Council for Scientific and Industrial Research - Food Research Institute, Ghana

Young Scientists Research Section Continued Breakaway Venue 2: Tugela (Southern Sun Maharani) Chair: Janet Taylor and Johanita Kruger

11:00 - 11:15

Inactivation of Stress-Adapted Listeria monocytogenes ATCC 7644 on fresh-cut produce stored at 4°C using ListexTM P100 Bacteriophage

Adebola Oladunjoye Durban University of Technology, South Africa

11:15 - 11:30

Effects of starch type and protein digestibility on the functional properties of flours from conventionally bred and genetically modified biofortified sorghums

Mohammed Elhassan University of Pretoria, South Africa

11:30 - 11:45

Molecular characterization and flavour compound profile of Bacillus species from alkaline fermented African food condiments

Gabriel B. Akanni University of Pretoria, South Africa

11:45 - 12:00

A risk assessment of Bacillus cereus in extended shelf life milk

Desmond Mugadza University of Pretoria, South Africa

12:00 - 12:15

Encapsulation of ascorbyl palmitate in maize starch

Peter Oluwaseun Bamidele University of Pretoria, South Africa

12:15 - 12:30

Mathematical predictions of cold chain integrity and microbial influences on selected fatty acids in South African Cape hake

Hanita Swanepoel Central University of Technology, South Africa

12:30 - 12:45

Formation and characterization of pre-gelatinized maize starch-kafirin biocompatible blends

Welday Hailu Teklehaimanot University of Pretoria, South Africa

Food Safety and Risk Management Breakaway Venue 3: East North Ilanga (Tsogo Sun Elangeni) Chair: Lucia Anelich

11:00 - 11:20

Using statistical techniques to set own, environmentally correct, rather than perceived control limits for pre-requisite food safety programs

Rolf Uys Entecom, South Africa

11:20 - 11:40

Food safety and mycotoxin risk modelling among South African maize consumers

Hester-Mari Burger Institute of Biomedical and Microbial Biotechnology,Cape Peninsula University of Technology, South Africa

11:40 - 12:00

An investigation of alternative antifungals against Citrus black spot

Beki Thapelo Magunga Central University of Technology, South Africa

12:00 - 12:20

Confessions and lessons from an ex food safety auditor

Rolf Uys Entecom, South Africa

12:20 - 12:40

Knowledge, attitudes, beliefs and practices of the Batswana regarding donkey meat and biltong product

Karabo Shale Tshwane University of Technology, South Africa

12:40 - 13:00

Biological approaches for control of the fumonisin mycotoxins and their reduction in commercial and subsistence farming maize

J.F. Alberts Stellenbosch University, South Africa

Food Security and Sustainability Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani) Chair: David Watson

11:00 - 11:30

Food composition in policies/programmes to address food security

Hettie Schönfeldt University of Pretoria, South Africa

11:30 - 12:00

Screening of Traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

Humaira Essack Durban University of Technology, South Africa

12:00 - 12:30

The acceptability of lucerne (Medicago sativa L.) for human consumption

Annchen Mielmann North-West University, South Africa

12:30 - 13:00

Effect of processing on nutritional composition and cooking time of selected legume seeds: A review

Sindiso V. Ncube University of Venda, South Africa

13:00 - 14:00

Lunch Break

Exhibition Hall

SAAFFI Flavour Session Breakaway Venue 1: Congella / Umgeni (Southern Sun Maharani) Chair: Martin Dovey

14:00 - 14:30

The evolution of flavours

Sharon Bolel South African Association of the Flavour & Fragrance Industry (SAAFFI), South Africa

14:30 - 15:00

Flavourings: Their composition, their regulation and SAAFFI's role

Michael Gristwood South African Association of the Flavour & Fragrance Industry (SAAFFI), South Africa

15:00 - 15:30

Natural aroma chemical production with biotechnology

Matthias Esterhuysen Puris Natural Aroma Chemicals, South Africa

Young Scientists Research Section Continued Breakaway Venue 2: Tugela (Southern Sun Maharani) Chair: John Mellem

14:00 - 14:15

Physicochemical, morphological, thermal and rheological characterisation of Marama (Tylosema esculentum) storage root starch

Adedola Adeboye University of Pretoria, South Africa

14:15 - 14:30

Monitoring Furasium contamination in Kenyan maize with X-ray micro (�CT) computed tomography and associated multivariate data and texture analysis

Irene Orina Stellenbosch University, South Africa

14:30 - 14:45

Antimicrobial activity of essential oil extracted from Thymus vulgaris on Bacillus cereus cells

Gaofetoge Setlare Central University of Technology, South Africa

14:45 - 15:00

Antibiotic resistance patterns and virulence factors of identified O157 and non-O157 E. coli serotypes in milk

Victor Ntuli University of Pretoria, South Africa

15:00 - 15:15

Fermentation of Tamarind (Tamarindus indica L.) seeds to produce food condiment

Omotola F. Olagunju Durban University of Technology, South Africa

Food Chemistry and Analysis and Innovations in Food Processing Technologies and Engineering Breakaway Venue 3: Great Ilanga (Tsogo Sun Elangeni) Chair: Marena Manley

14:00 - 14:30

Global expansion of High Pressure Processing (HPP) in the beverage industry

Errol Raghubeer Avure Technologies, USA

14:30 - 15:00

Aroma profiling of various brands of 70% dark chocolate, organic, fair trade and mixed formulations by SPME sampling and analysis by GC-TOFMS

Mark Pieterse LECO Africa, South Africa

15:00 - 15:20

Effect of forced convection continuous tumble roasting (FCCTR) on antioxidant properties of whole wheat grain

Songlei Zhang Stellenbosch University, South Africa

Novel Food Ingredients and Additives and Key Consumer and Market Trends Breakaway Venue 4: East North Ilanga (Tsogo Sun Elangeni) Chair: Nigel Sunley

14:00 - 14:20

Optimisation of extraction conditions for production of a xanthone-enriched extract from Cyclopia genistoides (honeybush)

Dalene De Beer ARC Infruitec-Nietvoorbij, Post-Harvest and Wine Technology Division, South Africa

14:20 - 14:40

Role of Enterprise Development in developing sustainable Science and Technology based companies

Heidi Grimmer ABBC Pty Ltd, South Africa

14:40 - 15:00

Local to global - how it adds value to both you and South Africa

Lisa-Claire Ronquest-Ross Mars Inc., The Netherlands

15:00 - 15:20

Changing meat consumption patterns due to class mobility in South Africa

Hettie Schönfeldt University of Pretoria, South Africa

15:20 - 15:40

Food consumption changes in South Africa since 1994

Lisa-Claire Ronquest-Ross Stellenbosch University, South Africa

15:40 - 16:00

Tea / Coffee Break

Exhibition Hall

Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Elangeni) Chair: Rosie Maguire

16:00 - 16:30

Update on dietary fibre issues: Definition, method of analyses, health implication and regulatory aspects

Naushad Emmambux University of Pretoria, South Africa

16:30 - 17:00

Closing Ceremony and Awards Presentation

Great Ilanga (Tsogo Sun Elangeni)

17:00

Farewell Cocktail

Ocean Breeze (Tsogo Sun Elangeni)

Programme content and times subject to change.