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21st SAAFoST BIENNIAL INTERNATIONAL CONGRESS & EXHIBITION 2015

Growing Food Science and Technology Tsogo Sun Elangeni Maharani Complex, Marine Parade, Durban - South Africa Congress & Exhibition: 7 - 9 September 2015 Enabling Sustainable Future Health Workshop: 10 September 2015


21st SAAFoST Biennial International Congress and Exhibition 2015

Who and what is FACS? • • • • • • •

FACS is The Food Advisory Consumer Service FACS is a free, consumer-friendly service FACS is administered by SAAFoST, a non-profit, scientific organisation of food professionals in South Africa. FACS is run by a committee representing The South African Association for Food Science and Technology (SAAFoST), the South African National Consumer Union (SANCU), the Association for Dietetics in South Africa (ADSA) and the Nutrition Society of South Africa (NSSA) and the Department of Health: Directorate of Food Control FACS provides dependable, scientifically accurate information on over 100 food, nutrition and related issues FACS engages with well-known, respected and scientifically credible organisations, associations and universities FACS translates science into simple, user-friendly language

Why FACS? • • • • •

Food science and nutrition is complex and ever-changing. Even food professionals struggle to stay updated Misinformation abounds because bad news and “scare stories” make the headlines and sells newspapers and magazines Real facts are often perceived as less interesting than unsubstantiated quasi-scientific theories and claims FACS provides reliable information without sensationalism. FACS can help you distinguish between the formally trained and self-appointed experts!

Where is FACS? •

Right here: www.foodfacts.org.za

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SAAFoST FOUNDATION The SAAFoST Foundation is an independent entity established to control the funding of bursaries and academic awards made annually by SAAFoST. The Foundation is run by an independent board of trustees who have been entrusted to ensure that all funds under its control are used optimally to assist and encourage students to qualify in the field of Food Science and Technology. The SAAFoST Foundation is offering to administer bursaries in the field of Food Science and Technology, sponsored by companies involved in the food industry, free of charge. The Foundation can handle the whole process of selection of candidates, payment of fees and the monitoring of progress of students. We will also ensure that the Company awarding the bursary will be able to claim its contribution towards Skills Development or Socio-Economic Development in terms of the B-BBEE codes. A number of companies are already channeling bursary funds through the Foundation and we would like to offer this service to your company. If you are interested or require any further details, please contact me via the SAAFoST Secretariat at the address below: SAAFoST Secretariat Virosha Basdeo Tel: +27 31 368 8000 Fax: +27 31 368 6623 Email: viroshab@turnergroup.co.za PO Box 1935, Durban, 4000 David Watson Chairman: SAAFoST Foundation

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21st SAAFoST Biennial International Congress and Exhibition 2015

IT No. 543/2012


21st SAAFoST Biennial International Congress and Exhibition 2015

Contents Food Advisory Consumer Service (F.A.C.S.)

2

SAAFoST Foundation

3

Contents Page

4

Welcome Messages

5

Organisation

6

SAAFoST

7

Programme at a Glance

8

Scientific Programme

10

Poster Presentation Programme

23

ILSI Post Congress Workshop

28

ILSI Post Congress Workshop Programme

29

Speaker Preparation Desk

31

Congress Information

32

General Information

34

Indemnity / Insurance

Accommodation Important Telephone Numbers Parking Safety Transport Venue Tours

36

Exhibitor Floorplan

37

Exhibitor Information

38

Sponsors

50

Exhibitor Key

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www.saafost2015.org.za


Message from the Chairperson of the Local Organising Committee (LOC) The SA Association for Food Science and Technology (SAAFoST) is excited and proud to present the 21st Biennial Congress taking place at the Elangeni and Maharani Hotels on the Durban beachfront from the 7 – 9 September, followed by a post-Congress International Life Sciences Institute (ILSI) workshop on the 10th of September. The theme, “Growing Food Science &Technology for a sustainable future” will be covered in a series of symposia delivered by distinguished international, African and South African speakers – all experts in their fields. We have been fortunate to have the support and participation of eminent international Food Scientists and food organisations – IFT, IUFoST and ILSI – and extend our sincere thanks to these organisations and speakers. The trade exhibition promises to showcase the best and latest in Industry trends, ingredients and happenings. The exhibition and product showcase sessions add social and networking opportunities and, together with the formal banquet to be held at the Greyville Racecourse, will enhance the Congress experience. A large number of students from all tertiary institutions will also be participating – made possible by numerous sponsoring organisations to whom we say, “thank you”. Thanks must also go to the exhibitors and sponsors for their commitment and support of SAAFoST. Welcome to Sunny Durban! Take care.

Message from the SAAFoST President It is an honour and pleasure to welcome you to the 21st SAAFoST Biennial Congress and Exhibition in Durban from 7 – 9 September 2015. Eight years have lapsed since our last gathering in Durban and the dual venues of the Elangeni and Maharani Hotels (plus the warm hospitality of the people, beaches and sun) promise to provide a gracious and enjoyable backdrop to our event. This Congress promises the best and latest from the South African food industry – from technology & trends, academic research and new ingredients to world class exhibition stands – all contributing to a lovely networking and innovation space. An exciting concept – “mySAAFoST” – will make its debut here, adding another element to encourage young scientists, students and technologists to add their voices and ideas about the future of SAAFoST. It is also wonderful to welcome the International Life sciences Institute, South Africa (ILSI SA) who are partnering with SAAFoST. Their one-day workshop will focus on food innovation / renovation: enabling sustainable future health with the aim of addressing non-communicable diseases, which dovetails with our Congress theme. We look forward to welcoming you all to Durban – international and African guests and speakers, delegates, sponsors and exhibitors. Yours sincerely Ryan Ponquett SAAFoST President 2013-2015

James McLean Chairperson: Local Organising Committee

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21st SAAFoST Biennial International Congress and Exhibition 2015

Welcome Messages


21st SAAFoST Biennial International Congress and Exhibition 2015

Organisation SAAFoST Council 2013 - 2015 President President Elect Vice-President & Northern Branch Chair Vice- President Immediate Past President & Cape Branch Chair KZN Branch Chair KZN Branch Representative Treasurer Cape Branch Representative Cape Branch Representative Northern Branch Representative Northern Branch Representative IUFoST Liaison Executive Director Membership Development Officer Editor FST Magazine Secretariat (Turners) Congress Organisation Local Organising Committee (LOC) LOC Chair Treasurer Exhibition Exhibition Convenor Sponsorship Sponsorship Convenor Scientific Committee Peter Clark Marketing Tricia Fitchet Social Programme James McLean ILSI Post Congress Workshop Duduzile Mthuli and Lucia Anelich

James McLean Storm Shanley / Ron Timm

Storm Shanley

James McLean

Oluwatosin Ijabadeniyi

Professional Conference Organiser (PCO) Operations Scientific Programme Exhibition and Sponsorship Turners Conferences and Conventions (Pty) Ltd PO Box 1935 Durban 4000, South Africa Tel: +27 31 368 8000 Fax: +27 31 368 6623 E-mail: Gills@turnergroup.co.za

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Ryan Ponquett Amanda Minnaar Jannie van Aswegen Ryk Lues Gunnar Sigge James McLean Russell HovĂŠ Rosie Maguire Jacques van den Berg Grant MomplĂŠ Naushad Emmambux Romy Stuhler Nigel Sunley Owen Frisby Irene Burke Tricia Fitchet Dudley Randall

Gill Slaughter Kerry Firmani Catherine Taylor

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The South African Association for Food Science and Technology (SAAFoST) is an education oriented, largely volunteer run, non-profit organisation for food science and other technical food professionals. Through regular lectures, workshops and congresses and by means of a wide-ranging series of awards, grants, prizes and bursaries, SAAFoST seeks to advance food science and technology, promote opportunities for development and uphold standards of professionalism and competence in the supply of enjoyable, safe, wholesome and affordable food. With up to 2,000 individual and company members, branches centred in Gauteng, Cape Town and Durban and a growing number of members in neighbouring and more distant African states, SAAFoST’s influence is being felt both nationally and regionally. Being affiliated to the Institute of Food Technologists (IFT) in the USA, the Institute for Food Science and Technology (IFST) in the UK and the International Union of Food Science and Technology, (IUFoST), of which it is a founder member, the Association also has sound international contacts. Website: www.saafost.org.za

www.facebook.com/pages/ saafost/170945546248948

www.saafost2015.org.za

twitter.com/SAFoodSciTech

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21st SAAFoST Biennial International Congress and Exhibition 2015

SAAFoST


21st SAAFoST Biennial International Congress and Exhibition 2015

Programme at a Glance Time

Monday, 7 September 2015

Tuesday, 8 September 2015

07:00 07:50 08:00

Arrival Tea / Coffee

Registration Arrival Tea / Coffee

Plenary Lecture 1

08:30 08:40

Welcome Addresses

Plenary Lecture 2

09:00

Plenary Lecture 1

Plenary Lecture 3

09:30

Plenary Lecture 2

Plenary Lecture 4

10:00

Plenary Lecture 3 Ernest Newbery Memorial Lecture

Poster Presentations

08:50

Tea / Coffee Break

10:30 11:00

Parallel Sessions Food, Nutrition, Diet and Well-being Product Development / New Products Functional Ingredients and Foods

12:00

My SAAFoST: Young Professional Session

Lunch Break

13:00

14:00

Parallel Sessions Dairy Science and Technology Young Scientists Research Section Food, Nutrition, Diet and Well-being cont. Sensory and Consumer Sciences

Parallel Sessions Food Chemistry and Analysis Functional Ingredients in Foods, Ethnic Foods and Advances in Food Packaging Innovations in Food Processing Technologies and Engineering Biofortification and Bioavailability, Food Biotechnology and Food Contaminants and Toxicology

Parallel Sessions Industry Novel Ingredients and Product Showcase Young Scientists Research Section cont. Nanotechnology, Food Sturcture and Food Systems Sensory and Consumer Sciences cont.

Tea / Coffee Break

15:40 16:00

Plenary Lecture 4

Plenary Lecture 5

16:30

Poster Presentations

Plenary Lecture 6

17:00

SAAFoST BGM

18:00

Welcome Reception The SAAFoST Congress Banquet Sponsored by Sunspray Food Ingredients

19:00

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Time

Wednesday, 9 September 2015

Thursday, 10 September 2015

Arrival Tea / Coffee

Registration Arrival Tea / Coffee

07:00 07:50 08:00 08:30

ILSI (International Life Sciences Institute)

Plenary Lecture 1

08:40

Post Congress Workshop

08:50 09:00

Plenary Lecture 2

09:30

Plenary Lecture 3

10:00

Plenary Lecture 4 Tea / Coffee Break

10:30 11:00 12:00

ILSI (International Life Sciences Institute)

Parallel Sessions Food Quality and Shelf Life Young Scientists Research Section cont. Food Safety and Risk Management Food Security and Sustainability

Post Congress Workshop Food Innovation / Renovation Enabling Sustainable Future Health

Lunch Break

13:00

14:00

Food Innovation / Renovation Enabling Sustainable Future Health

Parallel Sessions SAAFFI Flavour Session Young Scientists Research Section cont. Food Chemistry and Analysis and Innovations in Food Processing Technologies and Engineering cont. Novel Food Ingredients and Additives and Key Consumer and Market Trends

ILSI (International Life Sciences Institute) Post Congress Workshop Food Innovation / Renovation Enabling Sustainable Future Health

Tea / Coffee Break

15:40 16:00

Plenary Lecture 5

16:30

Closing Ceremony and Awards Presentations

17:00

Farewell Cocktail

ILSI (International Life Sciences Institute) Post Congress Workshop Food Innovation / Renovation Enabling Sustainable Future Health

18:00 19:00

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21st SAAFoST Biennial International Congress and Exhibition 2015

Programme at a Glance


Scientific Programme 21st SAAFoST Biennial International Congress and Exhibition 2015

Monday, 7 September 2015 Time

Presentation Title

Presenter

07:00 – 08:40

BIDFood Solutions Arrival Tea and Coffee

Registration Foyer Tsogo Sun Elangeni

Opening Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Elangeni) Chair: James McLean 08:40 08:50 08:50 08:55 08:55 09:00 09:00 09:30

– – – –

09:30 – 10:00

Welcome Address by SAAFoST President

Ryan Ponquett

Welcome Address by Institute of Food Technologists (IFT) President and Fellow

Colin Dennis

Welcome Address by IUFoST Representative

Hongda Chen

Opening Plenary Lecture: Sugar industry: A look into the future 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)

Nico Kruger Tongaat-Hulett, South Africa 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

BIDFood Solutions Tea / Coffee Break

Exhibition Hall

11:00 – 11:20

Food, Nutrition, Diet and Well-being Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni) Chair: Naushad Emmambux Zani Du Plooy A review of South African nutrition policy University of Pretoria, South Africa Effect of cooking and in vitro digestion of cowpeas on Gyebi Duodu phenolic compounds and biomarkers for inflammation, University of Pretoria, South Africa cardiovascular disease and cancer

11:20 – 11:40

12:00 – 12:20 12:20 – 12:40 12:40 – 13:00

Janet Taylor Department of Food Science, University of Pretoria, South Africa Nutrient contribution from various potato cultivars to add Carmen van Niekerk dietary diversity University of Pretoria, South Africa Effect of feeding regime on the fatty acid composition of Hettie Schönfeldt South African beef University of Pretoria, South Africa Nutrition to support healthy aging: Protein and muscle Satya Jonnalagadda health 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

11:20 – 11:40

The functional and nutritional characteristics of Bambara Groundnut (Vigna subterranean) milk powder

11:40 – 12:00 12:00 – 12:20 12:20 – 12:40

A new glucose oxidase from Penicillium for baking application Effects of wheat bran on quality of cereal food products and application in fried cereal snacks Usage of an indigenous Mongongo/Manketti nut to produce an acceptable modern food product

12:40 – 13:00

Novel non-dairy yoghurt from Pigeon pea (Cajanus cajan ) milk

11:40 – 12:00

Two diverse potential bio-plastic applications for kafirin, the prolamin protein of sorghum

Sarah DeQuadros Kerry Ingredients and Flavours, Ireland

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Zolelwa Hardy Cape Peninsula University of Technology, South Africa Caroline van Benschop DSM, Netherlands Oluwatoyin Onipe University of Venda, South Africa Malebogo Lekgoa University of Botswana, Botswana Amina Yusuf Durban University of Technology, South Africa

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11:00 – 11:20 11:20 – 11:40

Functional Ingredients and Foods Breakaway Venue 3: Tugela (Southern Sun Maharani) Chair: Elna Buys Nutritional lipids - essential nutrients to support infant Satya Jonnalagadda growth and development Kerry Ingredients and Flavours, USA Characterisation of amadumbe (Colocasia esculenta) Eric Amonsou landraces and genotypes mucilage for potential Durban University of Technology, applications in foods 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 13:00 – 14:00

Session for Young Professionals Lunch Break

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Exhibition Hall

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21st SAAFoST Biennial International Congress and Exhibition 2015

Scientific Programme


21st SAAFoST Biennial International Congress and Exhibition 2015

Scientific Programme 14:00 – 14:20 14:20 – 14:40 14:40 – 15:00 15:00 – 15:20

Food Chemistry and Analysis Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni) Chair: Gyebi Duodu Near infrared spectroscopy in food production and Marena Manley research: current status and future prospects Stellenbosch University, South Africa Variation in the physicochemical properties and carotenoid Trust Beta profiles of traditional colored maize varieties from different University of Manitoba, Canada geographical locations of Central Malawi Fynbos products: what's in the bottle? An Investigation of Peter Gorst-Allman Fynbos products by GCxGC-TOFMS and GC-HRT LECO Africa (Pty) Ltd, South Africa Non-destructive characterisation of intact cereal grains Marena Manley with near infrared hyperspectral imaging and X-ray microStellenbosch University, South Africa computed tomography

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

14:00 – 14:20

Innovations in Food Processing Technologies and Engineering Breakaway Venue 2: East North Ilanga (Tsogo Sun Elangeni) Chair: Nick Starke A value chain and material science approach for food and Béatrice Conde-Petit process innovations Buhler Group, Switzerland Denise Metcalfe Employability and work readiness of South African food University of Johannesburg, South science and technology graduates Africa

14:20 – 14:40 14:40 – 15:00 15:00 – 15:20

14:00 – 14:20

14:20 – 14:40 14:40 – 15:00 15:00 – 15:20

Madelien Wooding Department of Chemistry, University of Pretoria, South Africa

Stephen Adeladun Ajala Ladoke Akintola University of Technology, Nigeria Research gaps on scientific investigation of finger millet Shonisani Eugenia Ramashia (Eleusine coracana) grian / flour value addition University of Venda, South Africa Functional Ingredients in Foods, Ethnic Foods and Advances in Food Packaging Breakaway Venue 3: Tugela (Southern Sun Maharani) Session branded by DuPont Nutrition & Health Chair: Eric Amonsou John Taylor Institute for Food, Nutrition and Traditional African cereal foods and beverages: How they Well-being and Department of Food can help us develop better gluten-free products Science, University of Pretoria, South Africa Application benefits of Galacto-oligosaccharides (GOS) Tertius Cilliers within the food industry with specific reference to the DuPont Nutrition & Health, South optimization and application of in situ production of GOS Africa by β-galactosidase in fresh dairy products Tozi Sigaqa Utilisation of African leafy vegetables (ALVs) and University of KwaZulu Natal, South consumer perceptions towards the canning of ALVs Africa Liz Anderson What does the GHS - Globally Harmonised System of RPMASA - Responsible Packaging classification and labelling of chemicals - mean to the food Management Association of industry? Southern Africa, South Africa Design and construction of a tunnel dryer for food crops dehydration

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Biofortification and Bioavailability, Food Biotechnology and Food Contaminants and Toxicology Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani) Chair: Pieter Gouws Potential specificity of bioengineered probiotic strains 14:00 – against targeted foodborne pathogens: lesson learned Mapitsi Thantsha 14:20 from Lactobacillus casei, Listeria monocytogenes and University of Pretoria, South Africa Salmonella Typhimurium var Copenhagen studies Reducing hidden hunger beyond the millennium Thulisiwe Myeni 14:20 – developmental goals: Lowering phytic acid in maize for University of KwaZulu Natal, South 14:40 food and nutrition security 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

BIDFood Solutions Tea / Coffee Break

Exhibition Hall

Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Elangeni) Chair: Ron Timm 16:00 16:30 16:30 17:00 17:00 18:00 18:00 20:00

– – – –

Food safety vs. nutrition – are the priorities right?

Nigel Sunley Sunley Consulting, South Africa

Poster Presentations

Foyer Area

SAAFoST BGM

Great Ilanga (Tsogo Sun Elangeni)

Welcome Reception and Cocktail Function

Exhibition Hall

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21st SAAFoST Biennial International Congress and Exhibition 2015

Scientific Programme


Scientific Programme 21st SAAFoST Biennial International Congress and Exhibition 2015

Tuesday, 8 September 2015 Time

Presentation Title

Presenter

07:00 – 08:00

BIDFood Solutions Arrival Tea and Coffee

Registration Foyer Tsogo Sun Elangeni

08:00 – 08:30 08:30 – 09:00 09:00 – 09:30 09:30 – 10:00 10:00 – 10:30 10:30 – 11:00

11:00 – 11:20 11:20 – 11:40 11:40 – 12:00

Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Chair: Ryan Ponquett 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) Innovation to grow: Development of nutritious food formulations with consumer acceptability Advances in nanotechnology for food applications towards sustainable food systems Food insecurity: Are we at risk and what can be done? Poster Presentations

Could NaFeEDTA compared to electrolytic iron in South Africa’s fortification mix have additional benefits other than increased iron bioavailability? Improving iron and zinc contents of maize-Bambara groundnut and maize-Cowpea complementary foods by food-to-food fortification 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

12:20 – 12:40 12:40 – 13:00

The potential contribution of lamb and mutton offal products (organ meats) to dietary diversity in South Africa Health promoting properties of phenolic compounds and bioactive peptides of fermented sorghum porridge

12:00 – 12:20 12:20 – 12:40

OAL Group, United Kingdom Luis Fernandez Tate and Lyle, USA Hongda Chen IUFoST Representative, USA Julian May Director: Centre of Excellence in Food Security, South Africa

BIDFood Solutions Exhibition Hall Tea / Coffee Break Food, Nutrition, Diet and Well-being Continued Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni) Chair: John Taylor

Basic and applied food technology training for less privileged people in Zimbabwe

11:40 – 12:00

Jake Norman

Foyer Area

12:00 – 12:20

11:00 – 11:20 11:20 – 11:40

Elangeni)

Johanita Kruger University of Pretoria, South Africa Peter Orji Uvere University of Nigeria, Nigeria Richard Nyanzi Tswhane University of Technology, South Africa Ester Khosa Breakthrough Consultants, Zimbabwe Hettie Schönfeldt University of Pretoria, South Africa Gyebi Duodu University of Pretoria, South Africa

Sensory and Consumer Sciences Breakaway Venue 2: East North Ilanga (Tsogo Sun Elangeni) Chair: Rosie Maguire Aruna Singh Only the best tasters can nurture a community of quality FlavorActiV Ltd, South Africa Sensory properties of maize meal porridge fortified with Justice Sifelani sodium iron (III) ethylenediaminetetraacetate (NaFeEDTA) University of Pretoria, South Africa Maphuti Kutu The sensory and physical properties of frozen chicken Tshwane University of Technology, breasts injected at five different injection levels with South Africa various brine formulations Manipulating the sensory profile of green honeybush tea Lara Alexander (C. maculata and C. longifolia) using steam treatment Stellenbosch University, South Africa Lizette Jooste Spilt milk: debunking consumers' perception of UHT milk UNISA, South Africa

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11:00 – 11:15 11:15 – 11:30 11:30 – 11:45 11:45 – 12:00

Young Scientists Research Section Breakaway Venue 3: Tugela (Southern Sun Maharani) Chair: Amanda Minnaar A pH induced selective extraction of marama proteins can Muhammad Gulzar lead to improvement of its functional properties University of Pretoria, South Africa Exploring the variation in the sensory profile of South Sara Wilhelmina Erasmus African Dorper lamb from extensive grazing systems Stellenbosch University, South Africa Stability of xanthones and benzophenones in C. genistoides plant material and aqueous solution during Theresa Beelders high-temperature processing: Thermal degradation Stellenbosch University, South Africa kinetics modelling and structure-stability relationships Prediction of kernel density of single maize (Zea mays Anina Guelpa L.) kernels using a miniature near infrared (NIR) Stellenbosch University spectrophotometer

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

11:00 – 11:30 11:30 – 12:00 12:00 – 12:30 12:30 – 13:00 13:00 – 14:00

Dairy Science and Technology Session Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani) Chair: Stephan Steyn Christine Leighton 'Dairy gives you go' television and social media campaign MilkSA, SAMPRO, South Africa Friede Wenhold Department Human Nutrition, Not all proteins are the same Faculty of Health Sciences, University of Pretoria, South Africa Reducing wastage in dairy products by using natural Stephen Bullin micro-organisms for bio protection Chr Hansen UK Ltd, United Kingdom New innovative tool to identify mastitis causing organisms Deon Gallus more efficient SAAFoST and SADT, South Africa Lunch Break

Exhibition Hall

Nanotechnology, Food Structure and Food Systems Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni) Chair: Denise Metcalfe

14:20 – 14:40

Non-destructive quantification and characterisation of the effect of roasting on the microstructure of whole maize kernels using X-ray micro-computed tomography (μCT) Production, isolation and application of amylose lipid nanomaterials from cereal starches

14:40 – 15:00

Application of amadumbe starch nanocrystals as nano reinforcements in protein and polysaccharide films

15:00 – 15:20

SMART foods and food processing technologies for a sustainable food industry and healthy consumers

15:20 – 15:40

Network analysis of Bambara groundnut value products for food security

14:00 – 14:20

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Letitia Schoeman Stellenbosch University, South Africa Mohammad Naushad Emmambux University of Pretoria, South Africa Agnes Mukurumbira Durban University of Technology, South Africa Amanda Minnaar University of Pretoria, South Africa Victoria Jideani Cape Peninsula University of Technology, South Africa

21st SAAFoST Biennial International Congress and Exhibition 2015

Scientific Programme


21st SAAFoST Biennial International Congress and Exhibition 2015

Scientific Programme Sensory and Consumer Sciences Continued Breakaway Venue 2: 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

Young Scientists Research Section Continued Breakaway Venue 3: 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 & virulence genes in Escherichia coli

Matthew Aijuka University of Pretoria, South Africa

14:45 – 15:00

Sodium reduction: A solution in itself?

15:00 – 15:15

Phenolic compound profile of commercial and noncommercial unripe banana flour using LC-DAD-ESI-MS

15:15 – 15:30

Bioaerosol composition at a fruit beverage bottling facility

MacDonald Cluff University of the Free State, South Africa Tonna Anyasi University of Venda, South Africa Shirleen Theisinger Central University of Technology, South Africa

Industry Novel Ingredients and Product Showcase Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani) Chair: Nigel Sunley 14:00 – 14:30

Sugar addiction: Potential harms, probable pleasures, and pervasive paternalism

14:30 – 15:00

The Big Three!: Calorie control, fiber enrichment and sodium reduction

15:00 – 15:30

DuPont Nutrition and Health

15:40 – 16:00

BIDFood Solutions Tea / Coffee Break

Jacques Rousseau University of Cape Town, South Africa Luis Fernandez Tate and Lyle, USA Kieran Quinn DuPont Nutrition & Health, South Africa Exhibition Hall

Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Elangeni) Chair: Pieter van Twisk 16:00 – 16:30 16:30 – 17:00 19:00 – 23:59

Science vs. fiction Burning food issues raised by consumers The SAAFoST Congress Banquet sponsored by Sunspray Food Ingredients

16

David Watson FACS and SAAFoST Foundation, South Africa Wendy Knowler Times Media Group, South Africa Greyville Racecourse, The Silver Ring

www.saafost2015.org.za


Innovation. Knowledge. Expertise. It’s What’s Inside.

Ingredients make up the food we eat, the beverages we drink, and the supplements we take. But what makes some ingredients fresher, tastier, and safer than others? It’s what’s inside that matters. Open the door to DuPont Nutrition & Health and you’ll see a team of solvers, providing the most innovative solutions in the food industry. We start with an ingredient portfolio that’s wider and deeper than most, but what truly sets us apart are the ingredients you can’t see – our consumer insights, breadth of research, and scientific capabilities. Want to see what else we can bring to the table? Come find out what’s really inside DuPont Nutrition & Health. Visit dupont.com/itswhatsinside to learn more. Welcome to the Global Collaboratory™.

DuPont Nutrition & Health

Copyright © 2015 DuPont or its affiliates. All Rights Reserved. The DuPont Oval Logo, DuPont™ and all products denoted with ® or ™ are registered trademarks or trademarks of E.I. du Pont de Nemours and Company or its affiliated companies.


Scientific Programme 21st SAAFoST Biennial International Congress and Exhibition 2015

Wednesday, 9 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"?

10:00 – 10:30 10:30 – 11:00

11:00 – 11:20 11:20 – 11:40

The science behind food safety: Have we lost sight of it? Tea / Coffee Break

Ranil Coorey Curtin University and AAUN, Australia Lucia Anelich Anelich Consulting, South Africa Exhibition Hall

Food Quality and Shelf Life Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni) Chair: Afam Jideani Elna Buys Microbial challenge testing for foods University of Pretoria, South Africa Use of molecular sequencing in enhancing thermal Rodney Owusu-Darko inactivation protocols of heat resistant spores in the milk University of Pretoria, South Africa industry

11:40 – 12:00

Honeybush herbal tea - the quality challenge of taste and bioactivity

12:00 – 12:20

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

12:20 – 12:40

Quality attributes of extrudates from malted sorghumwheat flour composites

12:40 – 13:00

Development of a HACCP system for vegetable Shito

18

Elizabeth Joubert Agricultural Research Council and Stellenbosch University, South Africa Jonathan Walsh 3M, United Kingdom Ganiyat Olatunde Federal University of Agriculture, Nigeria Nina Bernice Ackah Council for Scientific and Industrial Research - Food Research Institute, Ghana

www.saafost2015.org.za


11:00 – 11:20 11:20 – 11:40

Food Safety and Risk Management Breakaway Venue 2: East North Ilanga (Tsogo Sun Elangeni) Chair: Lucia Anelich Rolf Uys Confessions and lessons from an ex food safety auditor Entecom, South Africa Hester-Mari Burger Institute of Biomedical and Microbial Food safety and mycotoxin risk modelling among South Biotechnology,Cape Peninsula African maize consumers 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

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

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

Young Scientists Research Section Continued Breakaway Venue 3: 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 0C 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 11:45 – 12:00 12:00 – 12:15 12:15 – 12:30 12:30 – 12:45

11:00 – 11:30 11:30 – 12:00 12:00 – 12:30 12:30 – 13:00 13:00 – 14:00

Molecular characterization and flavour compound profile of Bacillus species from alkaline fermented African food condiments A risk assessment of Bacillus cereus in extended shelf life milk Encapsulation of ascorbyl palmitate in maize starch

Gabriel B. Akanni University of Pretoria, South Africa Desmond Mugadza University of Pretoria, South Africa Peter Oluwaseun Bamidele University of Pretoria, South Africa Hanita Swanepoel Central University of Technology, South Africa Welday Hailu Teklehaimanot University of Pretoria, South Africa

Mathematical predictions of cold chain integrity and microbial influences on selected fatty acids in South African Cape hake Formation and characterization of pre-gelatinized maize starch-kafirin biocompatible blends Food Security and Sustainability Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani) Chair: David Watson Food composition in policies/programmes to address food Hettie Schönfeldt security University of Pretoria, South Africa Humaira Essack Screening of Traditional South African leafy vegetables for Durban University of Technology, specific anti-nutritional factors before and after processing South Africa The acceptability of lucerne (Medicago sativa L.) for Annchen Mielmann human consumption North-West University, South Africa Effect of processing on nutritional composition and Sindiso V. Ncube cooking time of selected legume seeds: A review University of Venda, South Africa Lunch Break

www.saafost2015.org.za

Exhibition Hall

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21st SAAFoST Biennial International Congress and Exhibition 2015

Scientific Programme


21st SAAFoST Biennial International Congress and Exhibition 2015

Scientific Programme Food Chemistry and Analysis and Innovations in Food Processing Technologies and Engineering Breakaway Venue 1: Great Ilanga (Tsogo Sun Elangeni) Chair: Marena Manley 14:00 – Global expansion of High Pressure Processing (HPP) in the Errol Raghubeer 14:20 beverage industry Avure Technologies, USA Phindile Faith Ndlovu 14:20 – Drying kinetics of star fruit (Averrhoa carambola L.) in a Agricultural Research Council, 14:40 commercial scale forced convection dryer Institute of Tropical and Subtropical Crops, South Africa Aroma profiling of various brands of 70% dark chocolate, Mark Pieterse 14:40 – organic, fair trade and mixed formulations by SPME LECO Africa, South Africa 15:00 sampling and analysis by GC-TOFMS 15:00 – Effect of forced convection continuous tumble roasting Songlei Zhang 15:20 (FCCTR) on antioxidant properties of whole wheat grain Stellenbosch University, South Africa Novel Food Ingredients and Additives and Key Consumer and Market Trends Breakaway Venue 2: East North Ilanga (Tsogo Sun Elangeni) Chair: Nigel Sunley Dalene De Beer Optimisation of extraction conditions for production of ARC Infruitec-Nietvoorbij, Post14:00 – a xanthone-enriched extract from Cyclopia genistoides Harvest and Wine Technology 14:20 (honeybush) Division, South Africa 14:20 – Role of Enterprise Development in developing sustainable Heidi Grimmer 14:40 Science and Technology based companies ABBC Pty Ltd, South Africa 14:40 – Local to global - how it adds value to both you and South Lisa-Claire Ronquest-Ross 15:00 Africa Mars Inc., The Netherlands 15:00 – Changing meat consumption patterns due to class mobility Hettie Schönfeldt 15:20 in South Africa University of Pretoria, South Africa Lisa-Claire Ronquest-Ross 15:20 – Food consumption changes in South Africa since 1994 Stellenbosch University, South Africa 15:40 Young Scientists Research Section Continued Breakaway Venue 3: 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 (µCT) 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

15:00 – 15:15

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

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Victor Ntuli University of Pretoria, South Africa Omotola F. Olagunju Durban University of Technology, South Africa

www.saafost2015.org.za


14:00 – 14:30 14:30 – 15:00 15:00 – 15:30 15:40 – 16:00

16:00 – 16:30 16:30 – 17:00 17:00

SAAFFI Flavour Session Breakaway Venue 4: Congella / Umgeni (Southern Sun Maharani) Chair: Martin Dovey Sharon Bolel South African Association of the The evolution of flavours Flavour & Fragrance Industry (SAAFFI), South Africa Michael Gristwood Flavourings: Their composition, their regulation and South African Association of the SAAFFI's role Flavour & Fragrance Industry (SAAFFI), South Africa Matthias Esterhuysen Natural aroma chemical production with biotechnology Puris Natural Aroma Chemicals, South Africa Tea / Coffee Break

Exhibition Hall

Plenary Session Plenary Venue: Great Ilanga (Tsogo Sun Elangeni) Chair: Rosie Maguire Update on dietary fibre issues: Definition, method of Naushad Emmambux analyses, health implication and regulatory aspects University of Pretoria, South Africa Closing Ceremony and Awards Presentation

Great Ilanga (Tsogo Sun Elangeni)

Farewell Cocktail

Ocean Breeze (Tsogo Sun Elangeni)

www.saafost2015.org.za

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21st SAAFoST Biennial International Congress and Exhibition 2015

Scientific Programme


MAKING MILK DIGESTIBLE FOR EVERYONE Increased awareness of the benefits of calcium has caused the consumption of milk and other dairy products to grow throughout the world. But about 70% of the world population suffers to a degree from lactose intolerance, predominantly in emerging markets. This points to a substantial market potential for low lactose products. While the dairy market is growing at 3-5% annually, the low-lactose market is growing about three times faster. Novozymes is dedicated to enabling low-lactose dairy production and help producers offer great tasting milk to lactose intolerant consumers. To learn more get in touch with the Novozymes team at SAAFoST Congress 2015 or visit novozymes.com/dairy

SUPPORTING LOW LACTOSE PRODUCTION AROUND THE GLOBE

Novozymes Switzerland AG Neumattweg 16 • CH-4243 Dittingen • Switzerland Tel. +41 617 65 61 11 • Fax. +41 617 65 63 33 www.novozymes.com/dairy


Poster Programme Presenter Lastname

Presenter Firstname

Poster No.

Title

MONDAY, 7 SEPTEMBER 2015

POSTER SESSION

16:30 - 17:00

Ethnic Foods Uvere

Peter Orji

P001

Chemical and functional properties of Yellow Garri from White Cassava (Manihot utilissima Pohl) tubers Food Biotechnology

Groenewald

Jadri

P002

The influence of processing on the microbial risk associated with rooibos (Aspalathus linearis) tea, and the implementation of a method of biocontrol to decrease sterilisation parameters

Food Chemistry and Analysis Anyasi

Tonna

P003

Anyasi

Tonna

P004

Bala

Shuaibu

P005

Beekrum

L.S.

P006

Mashau

Mpho

P007

Mthembu

Siyanda

P008

Netshiheni Ramashia

Khavhatondwi Rinah Shonisani Eugenia

P009 P010

Vhangani

Lusani

P011

Walters

Nico A.

P012

Nutritional properties of commercial and non-commercial banana cultivars obtained from Limpopo Province of South Africa Effect of organic acid pretreatment on functional properties and morphology of unripe banana flour obtained from four Musa species Effects of forced convection roasting on the physicochemical and antioxidant properties of Nigerian maize (Zea mays L.) Nutritional composition of a microalgal strain as a potential food ingredient Production and characterization of wine from mango fruit cv. sugar mango  Properties of chemical and enzyme mediated cross-linking of Bambara Protein Hydrogel Effect of different processing methods on cholesterol content of egg Fortification of finger millet (Eleusine coracana) flour with riboflavin and zinc  Antoxidant and inhibitory effect of Maillard reaction products against enzymatic browning of apple slices Reproducibility of HPLC column selectivity poses a major challenge for the natural product analyst: Rooibos phenolic analysis as case study

Food Contaminants and Toxicology FernandesWhaley

Maria

P013

Evaluation of Hydrophilic/Lipophilic Balanced Solid Phase Extraction (HLB-SPE) column performance in effective matrix removal for multi-mycotoxin contaminant determination in maize

Food Legislation and its impact on the Food Industry Cluff

MacDonald

www.saafost2015.org.za

P014

A survey: Labelled versus analyzed salt and sodium content of South African processed meat products

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21st SAAFoST Biennial International Congress and Exhibition 2015

Poster Area Sponsored by DuPont Nutrition & Health


21st SAAFoST Biennial International Congress and Exhibition 2015

Poster Programme Food Quality and Shelf Life Oxidative stability of oil from mafura (Trichilia emetica Vahl.) seeds grown in Mozambique Evaluation of tenderness related properties of beef at retail level in the Tshwane Metropole

Chemane

Lucia

P015

Hugo

Arno

P016

Hugo

Arno

P017

Fatty acid analysis of South African beef in the retail market

Kassim

Alaika

P018

Discrete and integrated applications of different prepackaging treatments affecting the postharvest quality of citrus fruit: A review

Khoza

Sandile

P019

Attachment and biofilm formation by bacillus cereus, Paenibacillus spp., Micrococcus luteus and Staphylococcus epidermidis on the nozzles of ESL milk filling machines

Kutu

Maphuti

P020

The effect of brine composition and injection level on the chemical composition of frozen chicken meat

Kutu

Maphuti

P021

Kutu

Maphuti

P022

Miller

Neil

P023

Ncube

Sindiso V.

P024

Njenga

Josphat

P025

Ramashia

Shonisani Eugenia

P026

Rikhotso

Lillian Nkhesani

P027

Sibomana

Milindi

P028

Sibomana

Milindi

P029

The effect of brine injection on the oxidative stability of chicken meat Microbiological quality of chicken breasts injected with recirculated brine Batch-to-batch variation in major flavonoid content of green rooibos (Aspalathus linearis): implications for extract standardisation Quality aspects of precooked dehydrated legumes – a review of research gaps Potential for improvement of deep-fried meat products among four pastoral communities in Kenya Isolation of microbial safety of street-vended foods sold in Thohoyandou Effect of processing on the nutritional quality of Guxe (Corchorus olitorius)a traditionally vegetable in Vhembe district, Limpopo province, South Africa Assessing storage conditions for 'Hass' avocado in the South African supply chain: temperature and relative humidity Postharvest handling and losses in the fresh tomato supply chain: A focus on Sub-Saharan Africa

24

www.saafost2015.org.za


Food Safety and Risk Management Baig

Jawaid Ahmad

P030

Improved food safety standards to address critical issues arising from the globalization of food supply

FernandesWhaley

Maria

P031

If you are what you eat, do you know what you are?

Germishuys

Zandré

P032

Kammies

Terri-Lee

P033

Manyatsa

Jugen

P034

Matodzi

Takalani

P035

Mkhungo

Mveli

P036

Njage

Patrick

P037

Sendin

Schönfeldt

P038

Sibanda

Thulani

P039

Tshelane

Cathrine

P040

Microbial quality and safety of game meat with regard to harvesting and processing, including method development for rapid detection of STEC NIR hyperspectral imaging and multivariate data analysis for the differentiation of foodborne pathogenic bacteria Design of prerequisite programmes relating to facilities associated with a school nutrition programme in central South Africa Bacteriological analysis of environmental surfaces in butcheries Household-level food safety handling and preparation in Kwazulu Natal, South Africa Quantitative risk assessment of human infections with pathogenic E. coli from irrigation water to lettuce and additional risk posed by presence of extended spectrum and AmpC β-lactamases Rapid non-destructive evaluation of white maize kernel quality and safety using NIR hyperspectral imaging and multivariate data analysis Stress response and recovery of sub-lethally injured Listeria monoytogenes Distribution of microbial contaminants on working surfaces in the dairy farm plant

TUESDAY, 8 SEPTEMBER 2015

POSTER SESSION

10:00 - 10:30

Food Security and Sustainability Henning

Sune

P041

Jideani

Afam

P042

Jideani

Afam

P043

Jideani

Afam

P044

Jula

Mellisa. N.

P045

Van Wyk

Rudean

P046

www.saafost2015.org.za

Presence of Kudoa paniformis and Kudao thyrsites, responsible for myoliquefaction, in Cape snoek (Thyrsites atun) and South African sardines (Sardinops sagax) Optimization of oven drying conditions of two banana varieties using response surface methodology Moisture diffusivity of two banana varieties (Musa spp., AAA group, cv. ‘Mabonde' and ‘Luvhele') Drying kinetics of banana (Musa spp) The quality and storage stability of Bambara kunun-zaki, fermented cereal-legume gruel Composition of amadumbe (Colocasia esculenta) storage proteins and their antimicrobial properties

25

21st SAAFoST Biennial International Congress and Exhibition 2015

Poster Programme


21st SAAFoST Biennial International Congress and Exhibition 2015

Poster Programme Food, Nutrition, Diet and Well-being Mechanism of cassava tuber cell wall breakdown by the activities of cell degrading enzymes together with lactic acid bacteria fermentation Health promoting properties of phenolic compounds and bioactive peptides of fermented sorghum porridge Comparing consumers’ food label knowledge in a developing and developed country context South African consumers’ vegetable-health beliefs versus their use and preparation practices Water holding capacity of the crude fibre extracted from Cassava leaves and its possible use within the Food Industry. Improving digestibility of dairy products in Sub-Saharan Africa Formation of a viscoelastic dough from total zein (α-, β- and γ-zein) isolated from white maize Dairy for optimal nutrition in South African: ' Have milk, maas or yoghurt every day' Wet-heat processing maize meal stiff pap, breakfast porridge and maize starch with fatty acid improves the functionality and glycaemic index In-vitro Antioxidant and Anti-diabetic potential of Five Vigna Unguiculata cultivars  Effect of simulated gastrointestinal digestion system on the in-vitro antioxidant capability and phenol content of processed Cowpea (Vigna unguiculata) cultivars In vitro starch digestibility and predictive glycaemic index of five Vigna unguiculata (Cowpea) cultivars Nutritional properties, utilization and health benefit of Moringa oleifera leaves

Adetunji

Adeoluwa Iyiade

P047

Allan

Roslynn

P048

Bosman

Magdalena

P049

Bosman

Magdalena

P050

Chabikuli

Bibi Nsengiyumva

P051

Gill

Damian

P052

King

B.L

P053

Leighton

Christine

P054

Mncina

Gugu Felicity

P055

Mtembu

Nosiphiwo

P056

Mtolo

Mlungisi

P057

Naidoo

Terusha

P058

Rikhotso

Lillian Nkhesani

P059

Schönfeldt

Hettie

P060

Marketplace servings of fresh South African chicken products

Schönfeldt

Hettie

P061

The contribution of portion size of processed pork products to total salt intake in the diet

Functional Ingredients and Foods Boto

Olwethu

P062

Du Toit

Alba

P063

Onipe

Oluwatoyin

P064

Sipahli

Shivon

P065

Xulu

Precious Gugu

P066

Identification and quantification of phytochemicals and antioxidants in microalgal strains (Amphora and Cymbela) Determination of the yield and rheological properties of mucilage from the cactus pear (Opuntia ficus-indica) cladodes for human food applications Effect of size reduction on hydration properties and colour of wheat bran Stability and degradation kinetics of crude anthocyanin extracts from H. sabdariffa The isolation and characterisation of natural pigments from microalgal strains

26

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Innovations in Food Processing Technologies and Engineering Jideani

Afam

P067

Muller

Kara

P068

Wokadala

Obiro Cuthbert

P069

Zewdie

Helen

P070

Effect of dehydration on the physicochemical properties of some yam (Dioscorea spp) varieties Utilization of sorghum and bambara groundnuts for the production of nutritious and ready-to-eat foods using extrusion cooking Mathematical modelling of desert banana convective drying; the effect of banana cultivar and surface area/volume ratio Nutritional and rheological properties of extruded whole grain teff ready-to-eat porridges

Nanotechnology, Food Structure and Food Systems Mapengo

Clarity Ropafadzo

P071

Properties of heat-moisture treated maize starch with stearic acid

Novel Food Ingredients and Additives De Wit

Maryna

P072

Huma

Nkatuku

P073

Johnston

Jeandre A

P074

Opuntia mucilage as jellant in marshmallows Remarkable emulsion stabilization capacity of proteinpolysaccharide complexes formed using underutilized food proteins The evaluation of a fermented whey drink with added natural starch stabilizer

Product Development/New Products Chimbiko

Faith

P075

Mthombeni

Fungai M.

P076

Omolola

Adewale

P077

Rikhotso

Lillian Nkhesani

P078

Production and characterization of banana wine using banana fruit. Consumer acceptability of a savoury loaf prepared from an indigenous morama bean (Tylosema esculentum) and green lentil (Letlhodi) The effect of drying methods on the organoleptic properties of lemongrass (Cymbopogon citratus) tea Research gaps on the use of moringa  leaf powder in traditional fermented food development in Limpopo province

Sensory and Consumer Sciences Dlamini

Nosihle

P079

Gous

Andries

P080

Mashau

Mpho

P081

Nkhabutlane

Pulane

P082

Pelekekae

Amogelelang

P083

Effects of compositing sorghum with cowpea flour and addition of salt on the sensory properties of extruded snacks Cross modal interaction of sensory properties of grapefruitlike beverages for optimization of consumer liking Physico-chemical and sensory properties of maize meal from different small scale milling around Thohoyandou in Limpopo Province, South Africa Comparisons of preparation techniques and consumption of basotho cereal bread in rural and urban areas of Lesotho  Descriptive sensory analysis of sorghum motoho Technology Transfer

Robertson

Louise

www.saafost2015.org.za

P084

Agro-processing of indigenous Monkey Apple (Strychnos spp.) and Marula (Sclerocarya birrea) fruits for community education and economic upliftment

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21st SAAFoST Biennial International Congress and Exhibition 2015

Poster Programme


21st SAAFoST Biennial International Congress and Exhibition 2015

ILSI Post Congress Workshop Food Science and Nutrition, are inseparable in Enabling Sustainable Future Health. Noncommunicable diseases (NCDs) are responsible for 40% of all deaths in South Africa and diet is one of four major risk factors impacting NCDs. Reducing dietary risk requires the collective efforts of government, academia and industry.   The International Life Sciences Institute (ILSI) South Africa was established in 1998 and has been instrumental in supporting scientific approaches to many matters over the years, including science-based (evidence-based) legislation in South Africa.   Join ILSI SA as a member and become part of an organization that is working on developing the science to support strategies to reduce NCDs. http://www.ilsi.org/SouthAfrica/Pages/HomePage.aspx or contact Dr Lucia Anelich (Executive and Scientific Director) Email: la@anelichconsulting.co.za for more information.

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www.saafost2015.org.za


ILSI Food Innovation / Renovation: Enabling Sustainable Future Health Workshop 10 September 2015 08:00 – 08:30

08:30 – 09:00

Arrival and Registration

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

15:15

www.saafost2015.org.za

Closure

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21st SAAFoST Biennial International Congress and Exhibition 2015

ILSI Programme


Notes


A speaker preparation desk will be located in the Tsogo Sun Elangeni Great Ilanga Lounge Area. Presenters are required to visit the desk to upload their presentation to the technical team who will ensure that it is available in the meeting rooms as per the programme schedule. Please visit the speaker preparation desk on the day before your scheduled presentation. Speaker preparation desk operating times are: Sunday Monday Tuesday Wednesday

6 7 8 9

September September September September

15h00 07h00 07h00 07h00

– – – –

18h00 18h30 17h30 16h00

Please note that all speaker venues are fitted only with computer projection facilities. No overhead projector facilities are available. Speakers should report to the venue of their presentation 15 min before the start of the session to meet the Session Chairpersons, and familiarise themselves with the Audiovisual equipment and venue layout. PLEASE NOTE: Session Chairs will be instructed to stop your presentation when you exceed your allocated time! POSTERS Electronic and Printed posters will be displayed in the Tsogo Sun Elangeni Meeting Level Foyer.

www.saafost2015.org.za

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21st SAAFoST Biennial International Congress and Exhibition 2015

Speaker Preparation Desk


21st SAAFoST Biennial International Congress and Exhibition 2015

Social Events Delegates are requested to wear their Congress nametags for identification and admission. Monday, 7 September - Welcome Reception You are invited to join us as SAAFoST guests for light snacks and to taste our premier and unique South African wines while you relax and network with fellow delegates from around the World. This is included in delegate / accompanying person’s registration fees. Additional costs apply for non-registered guests. Venue: Tsogo Sun Elangeni Exhibition Hall Time: 18h00 – 20h00 Dress Code: Smart Casual * Beer, wine and soft drinks will be provided. Tuesday, 8 September - The SAAFoST Congress Banquet (Sponsored by Sunspray Food Ingredients) A seating plan will be available at the Registration Desk during the congress, please visit the desk to seat yourself. Tickets will be on sale at the registration desk until 11h30 on Monday, 7 September. (Not included in Congress registration fee) Venue: Greyville Racecourse Silver Ring Room Time: 18h30 for 19h00 – 23h00 Dress Code: Formal Cost: R500.00 per person * Limited wine will be provided, cash bar available. Wednesday, 9 September - Farewell Cocktail Party This is included in delegate / accompanying person’s registration fees. Additional costs apply for non-registered guests. Venue: Tsogo Sun Elangeni Ocean Breeze Restaurant Time: 17h00 – 18h00 Dress Code: Smart Casual * Cash bar available

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CONGRESS INFORMATION The 21st SAAFoST Biennial Congress and Exhibition and ILSI Post Congress Workshop will be held at the Tsogo Sun Elangeni / Maharani Complex between 7 and 10 September 2015. The Congress is hosted by the South African Association for Food Science and Technology. (SAAFoST) REGISTRATION INFORMATION The Congress Registration Desk at the Tsogo Sun Elangeni Meeting Level Foyer will be open during the following hours: Sunday Monday Tuesday Wednesday Thursday

6 September 7 September 8 September 9 September 10 September

15h00 07h00 07h00 07h00 08h00

– – – – –

18h00 18h30 17h30 17h30 09h30

CATERING Complimentary tea and coffee for delegates, exhibitors and registered accompanying persons, will be served in the Tsogo Sun Elangeni Exhibition Hall at the times specified in the scientific programme. A light lunch will be served in the Tsogo Sun Elangeni Exhibition Hall at the times specified in the scientific programme. CONGRESS BADGES Please note that delegates are required to wear their Congress Name Badges at all times in the Tsogo Sun Elangeni Maharani Complex. Access to all venues will be monitored. MOBILE PHONES Delegates are requested to turn their mobile phones off when entering sessions.

www.saafost2015.org.za

33

21st SAAFoST Biennial International Congress and Exhibition 2015

Congress Information


21st SAAFoST Biennial International Congress and Exhibition 2015

General Information INDEMNITY / INSURANCE The Congress Organisers have taken reasonable care in making arrangements for the Congress, Exhibition and Social Programme. Neither the Organising Body (SAAFoST), the Local Core Organising Committee, nor its sponsors or committee members assume any responsibility, contractual or delictual for any loss, injury or damage to persons or belongings, or additional expenses incurred as a result of delays or changes in air, rail, sea, road or other services, strikes, sicknesses, weather, or for any acts or omissions by any persons, or for any unforeseen changes to the programme including cancellation of the Congress due to force majeure or any related events or activities. All participants are accordingly advised to make their own arrangements for adequate insurance cover including personal health and travel insurance. ACCOMMODATION If you have not already booked your accommodation, please visit the registration desk for assistance. IMPORTANT TELEPHONE NUMBERS Congress Organisers 083Â 269 0279 Ambulance 10177 Netcare 082 911 EMRS 10177 Police & Flying Squad 10111

SAFETY Durban is like any other major city and has good and bad areas. Common sense will ensure a trouble free and enjoyable congress. During the congress, the information desks at the Tsogo Sun Elangeni Maharani Complex and your hotel’s concierge will be able to assist you with information on places to visit and the appropriate means of transport. TRANSPORT The SAAFoST Congress Banquet Transport will be provided from the Tsogo Sun Elangeni to Greyville Racecourse for the SAAFoST Congress Banquet. A schedule will be available at the registration desk. Airport Transfers A facility will be available at the Registration Desk at the Tsogo Sun Elangeni for participants to book transfers from their hotels to the airport for their departures. The cost of a one way transfer is R240.00 per person. VENUE The venue for the Congress is the Tsogo Sun Elangeni Maharani Complex (Marine Parade, Durban) Registration, the Welcome Reception, Official Opening, all scientific sessions, the Trade Exhibition and Farewell Cocktails will take place at the Hotel.

PARKING Tsogo Sun have limited undercover parking available on a first come first serve basis @ R25.00 per vehicle for day delegates. There are free municipal parking bays available on either side of the hotel and a hotel overflow parking facility at Grosvenor Court at R25.00 per vehicle per day.

34

TOURS If you require assistance with a tour booking, please visit the registration desk.

www.saafost2015.org.za


Food solutions for business success At Intertek, our aim is to provide the one-stop-shop you seek for all food services, but also to establish a trusted partnership with your business - consistently adding value and increasing your competitive advantage in the industry. We add value to your business through these services:

Auditing - our customised auditing solutions provide validated information of your processes and operations. Our audit solutions include quality, food safety, health and safety, cosmetics, environmental and corporate social responsibility Our audits range from verifying simple business transactions and safety and compliance checks, to full inspections of people, processes and systems. We offer a range of risk-based assessment tools and audit solutions to assess and benchmark organisations and suppliers, and help companies manage and track performance. Services - Intertek’s comprehensive range of auditing services consists of Food Safety Management System Audits, Good Catering Practice Audits, Good Manufacturing Practice Audits, Cosmetic ISO 22716 Audits, Corporate Social Responsibility Audits and Supplier Qualification Programmes.

Training - Sharing our expertise through an extensive array of training programmes across a range of sectors. We are able to provide both public & inhouse training solutions for the industry. Training Programmes – Our extensive range of sectors include Quality, Food Safety, Corporate Social Responsibility, Occupational Health and Safety as well as Environmental and Cosmetics.

Certification - Certification proves your credibility to the market. To deliver that credibility, Intertek maintains extensive global accreditations and recognitions for our certification services. Our leadership and expertise in regulatory standards and certifications keeps you ahead of changes and challenges, and our capabilities and knowledge of the process from sourcing to market position brings solutions that are efficient, cost-effective, and meet best industry practices. Services – ISO 9001, ISO 14001, OHSAS 18001, FSSC 22000, ISO 22000 and Integrated Management Systems

Food Testing Services - From laboratory testing to regulatory compliance and beyond, advance the value and marketability of your products with testing services from Intertek. Our laboratory testing services provide the data to optimize the production process and get your product to market quickly and economically. Intertek’s testing services support the quality, performance, regulatory compliance, safety, benchmarking, evaluation, validation, analysis, and other requirements for products, components, raw materials, sites, and facilities. With over 130 years of experience, our experts and global resources are equipped to meet your testing, timeline and product needs. We help you bring the best product to market quickly, responsibly, and economically in order to keep your business continually moving ahead. Services – Microbiological, Physico-chemical and Sensory Testing.

The Food Safety Network® is a website resource which is enabled by Intertek. It serves as a knowledge bank for industry and consumer alike, offering relevant food safety information and resources, as well as a directory of service providers for industry. Visit www.thefoodsafetynetwork.co.za

Intertek Whatever your food related needs, call us now for advice on +27 (0)11 396 1101 or email amanda.pienaar@intertek.com www.intertek.com/food


21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Key Exhibitor

Stand No

Stand No

3M South Africa

36

1

Department of Health

AEC-Amersham SOC Ltd

47

2

GEA

Anatech Instruments

44

Anchor Yeast

33

3

Tongaat Hulett Sugar South Africa Ltd

bioMerieux

15

4

Warren Chem Specialities

Buhler SA (Pty) Ltd

30

Carst & Walker A Division of Zenith Holding (Pty) Ltd

48 & 49

Crest Chemicals (Pty) Ltd. Deltamune (Pty) Ltd Department of Health DSM Nutritional Products South Africa (Pty) Ltd GEA

5, 6 & 7 8&9

IMCD South Africa (Pty) Ltd Microsep

10

National Separations (Pty) Ltd

42 & 43

11

LECO Africa (Pty) Ltd

17

12

IFIS Publishing

1

13

PerkinElmer

14

Glanbia (Pty) Ltd

15

bioMerieux

16

Monitoring and Control Laboratories Deltamune (Pty) Ltd

25,26,28 & 29 2

Glanbia (Pty) Ltd

14

IFIS Publishing

12

17

5, 6 & 7

18 & 19

IMCD South Africa (Pty) Ltd

Exhibitor

Tongaat Hulett Starch

Ingredion South Africa (Pty) Ltd

40

20,21,22 & 23 Kerry

INQABA Biotec

39

Tate & Lyle Speciality Food Ingredients DSM Nutritional Products South 25,26,28 & 29 Africa (Pty) Ltd

Kerry

20,21,22 & 23

Lake Foods

31,32,34 & 35

LECO Africa (Pty) Ltd Microsep

11

24 & 27

30

8&9

Buhler SA (Pty) Ltd

31,32,34 & 35 Lake Foods

Monitoring and Control Laboratories

16

33

Anchor Yeast

National Separations (Pty) Ltd

10

36

3M South Africa

PerkinElmer

13

37 & 38

37 & 38

39

INQABA Biotec

40

Ingredion South Africa (Pty) Ltd

41

Sensient Colors South Africa (Pty) Ltd

PHT Partner for Hygiene and Technology & Galactic SASDT – South African Society of Dairy Technology Sensient Colors South Africa (Pty) Ltd Spectrometer Technologies cc

Table 41 45

Tate & Lyle Speciality Food Ingredients

24 & 27

Tongaat Hulett Starch

18 & 19

Tongaat Hulett Sugar South Africa Ltd UNISA Warren Chem Specialities

42 & 43

3

Anatech Instruments

45

Spectrometer Technologies cc

46

UNISA

47

AEC-Amersham SOC Ltd

Table

4

36

Crest Chemicals (Pty) Ltd

44

48 & 49

46

PHT Partner for Hygiene and Technology & Galactic

Carst & Walker A Division of Zenith Holding (Pty) Ltd SASDT – South African Society of Dairy Technology

www.saafost2015.org.za


www.saafost2015.org.za

37

21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Floorplan


21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information Exhibitor:

3M South Africa

Stand Number:

36

Representative:

Amit Galal

Telephone:

083 225 3825

Email:

agalal@3m.com

Website:

www.3m.com/FoodSafety

Information:

3M Food Safety is a leading global manufacturer of innovative solutions that help the food and beverage industries optimize the quality and safety of their products to enable consumer protection. Our products cover a broad spectrum of sample preparation, identification, testing and monitoring solutions that help mitigate risk, improve operational efficiencies and impact bottom line. In more than 60 countries around the world, 3M Food Safety products are at work to help keep businesses moving forward.

Exhibitor:

AEC-Amersham Soc Ltd

Stand Number:

47

Representative:

Jacqueline Campher and Aletta De Kock

Telephone:

011 691 6500

Email:

jacquline@aecam.co.za

Website:

www.aecam.co.za

Information: Exhibitor:

Anatech Instruments

Stand Number:

44

Representative:

Marinda Engelbrecht

Telephone:

011 462 6776

Email:

marinda@anatech.co.za

Website:

www.anatech.co.za Anatech Instruments is a South African company, incorporated in 1982. Initially established with a Separation Sciences focus, Anatech has significantly grown its product range and today successfully covers 7 primary sectors, namely:

Information:

• Separations Technology (Chromatography) • Water Analysis • Life Sciences and Microbiology • Molecular Biology • Sample Preparation • Mass Spectrometry • Spectroscopy Anatech boasts an extensive range of premium products, both consumables and instrumentation, for each of these sectors.

38

www.saafost2015.org.za


Exhibitor:

Anchor Yeast

Stand Number:

33

Representative:

Shamla Moodley

Telephone:

081 716 3829

Email:

shamla@anchor.co.za

Website:

www.anchoryeast.co.za

Information: Exhibitor:

bioMerieux

Stand Number:

15

Representative:

Ursula Gorniak

Telephone:

083 287 3449

Email:

ursula.gorniak@biomerieux.com

Website:

http://www.biomerieux-industry.com/

Information:

bioMérieux Industry continually innovates to bring you instruments, reagents and services to help you better meet your needs and improve food safety & quality. With more than 50 years’ experience working with food microbiology laboratories, bioMérieux proposes you complete solutions to help optimize your laboratory from Sample to Decision to operate faster with greater efficiencies and accuracy. Through Full Microbiology Laboratory Automation, bioMérieux Industry offers you an extensive portfolio of solutions to imrpove food safety & quality with confidence.

Exhibitor:

Buhler SA (Pty) Ltd

Stand Number:

30

Representative:

Sahar Nikouie Adl

Telephone:

082 708 1457

Email:

sahar.nikouie@buhlergroup.com

Website:

http://www.buhlergroup.com/global/en/about-buehler/worldwide/buehlersouth-africa.htm#.VcGP0vmqqko

Information: Exhibitor:

Carst & Walker A Division of Zenith Holding (Pty) Ltd

Stand Number:

48 & 49

Representative:

Gerald Schell

Telephone:

011 489 3629

Email:

Gerald.schell@carst.co.za

Website:

www.carst.co.za

Information:

Carst & Walker are an importer and distributor a variety of specialised raw materials for the food, and related industries. We are able to assist supply chain management and consolidation of your raw material requirements. The group has offices and warehousing facilities in Southern, East and West Africa.

www.saafost2015.org.za

39

21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information


21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information Exhibitor:

Crest Chemicals (Pty) Ltd

Stand Number:

42 & 43

Representative:

David Kruger

Telephone:

083 2961002

Email:

David.kruger@crestchem.co.za

Website:

www.crestchem.co.za

Information:

At Crest Chemicals we source ingredients, additives and chemicals from reputable suppliers worldwide. We offer a substantial and comprehensive product range that encompasses both commodity and specialty raw materials.

Exhibitor:

Deltamune (Pty) Ltd

Stand Number:

17

Representative:

Telephone:

Centurion: 012 6645 5730 Oudtshoorn: 044 272 7159 Malmesbury: 022 482 2822 Pietermaritzburg: 086 113 3582 Vetlab Zambia: +26 (0)96 221 9352

Email:

info@deltamune.com

Website:

www.deltamune.com Deltamune is a South African biotechnology company focusing on public and veterinary health. We offer laboratory analyses for food safety as well as veterinary diagnostics. Deltamune’s test laboratories are SANAS ISO 17025 accredited and Department of Agriculture, Forestry and Fisheries (DAFF) approved.

Information:

The Hygiene and Food Laboratories at our various branches test a wide variety of food and food ingredients – such as spices, sauces, yeast, flour, meat & eggs. These samples can be tested for all major food pathogens and indicator organisms. To ensure that all processes in the production of food stuff are free from bacterial contamination, Deltamune offers water analysis and the testing of environmental samples, including swabs. At DELTAMUNE we approach Food Safety Testing from a unique angle, developing tailor-made solutions to protect your food value chain.

Exhibitor:

Department of Health

Stand Number:

1

Representative:

Chris C Thabethe / Ms PT Campbell

Telephone:

012 395 8790 / 8788

Email:

thabec@health.gov.za / campbp@health.gov.za

Website:

www.doh.gov.za

Information:

Food Safety Promotion Material

40

www.saafost2015.org.za


Exhibitor:

DSM Nutritional Products South Africa (Pty) Ltd

Stand Number:

25, 26, 28 & 29

Representative:

Marina Kent

Telephone:

011 398 6901

Email:

Marina.kent@dsm.com

Website:

www.dsmnutritionalproducts.com

Information:

DSM Nutritional Products are one of the leading global suppliers of vitamins, carotenoids and premixes to the food and pharmaceutical industries. The business has sales of nearly €4 billion and a long tradition of innovation that benefits people, planet and profit. That includes the most extensive global marketing and sales reach coupled with outstanding scientific and technical expertise – all of which enables us to support our customers on the ground and help tackle their unique challenges.

Exhibitor:

GEA

Stand Number:

2

Representative:

Eddie Wepener

Telephone:

083 655 7007

Email:

Eddie.wepener@gea.com

Website:

www.gea.com GEA Innovative Technology. We provide innovative solutions for preparing , further processing , preserving , chilling , packaging and freezing a wide variety of meat , poultry ,fish , seafood , fruit , vegetables , dairy products, bread , confectionary and food ingredients.

Information:

From standard plant systems to customised solutions, all GEA food technology is designed to meet optimum hygiene and quality standards, while operating efficiently and sustainably. Our technical expertise is complemented by project management, planning, and cost control services to help our customers achieve flexible and cost- effective food production.

Exhibitor:

Glanbia Pty Ltd

Stand Number:

14

Representative:

Karen Keyter

Telephone:

011 326 6014 & 073 119 9838

Email:

info.za@glanbia.com; kkeyter@glanbia.com

Website:

www.glanbianutritionals.com

Information:

Glanbia Pty Ltd is the South African affiliate of the global ingredient provider Glanbia Nutritionals. Our expansive portfolio of offerings encompasses custom nutrient premix, carotenoids, micronutrient and specialty ingredients. This comprehensive range coupled with our uniquely responsive, customercentric partnership approach enables Glanbia Nutritionals to develop optimized ingredient solutions for our customers, including uniquely formulated micro encapsulated nutrients. Prototypes will be available at booth 14 to demonstrate the broad technical capabilities and expert innovation that Glanbia Nutritionals brings to the South African market.

www.saafost2015.org.za

41

21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information


21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information Exhibitor:

IFIS Publishing

Stand Number:

12

Representative:

Rhianna Jones

Telephone:

+44 7730 532 716

Email:

r.jones@ifis.org

Website:

www.ifis.org IFIS is a not-for-profit organisation with an ongoing commitment to learning and development, and a reputation for scientific integrity, accuracy and excellence.

Information:

IFIS produces FSTA®, a specialist database of scientific and technological research and information in food, beverages, nutrition and associated disciplines. FSTA is used by industry practitioners, researchers and students around the world to efficiently keep up-to-date with new findings in their field.

Exhibitor:

IMCD South Africa (Pty) Ltd

Stand Number:

5, 6, 7

Representative:

Linda Segalla

Telephone:

011 570 4260

Email:

linda.segalla@imcdsa.co.za

Website:

www.imcdgroup.com A

Information:

global

leader

in

distribution

speciality

food

ingredients.

IMCD's local sales and technical teams provide application expertise and recipe know-how across a multitude of industry segments including Dairy, Beverage, Savoury, Nutrition, Confectionery, Fats & Oils, Fruits & Vegetables and Food Ingredient Producers.

Exhibitor:

Ingredion South Africa (Pty) Ltd

Stand Number:

40

Representative:

Gary Pon

Telephone:

011 867 9260

Email:

gary.pon@ingredion.com

Website:

www.ingredion.com/emea

Information:

of

Ingredion is a leading global ingredients solutions provider specialising in naturebased sweeteners, starches and nutrition ingredients and biomaterial solutions. With customers in more than 100 countries, Ingredion serves approximately 60 diverse sectors in food, beverage, brewing, pharmaceuticals and other industries.

42

www.saafost2015.org.za


Exhibitor:

Inqaba Biotec

Stand Number:

39

Representative:

Reratilwe Ramaloko

Telephone:

012 343 5829

Email:

Reratilwe.Ramaloko@inqababiotec.co.za

Website:

www.inqababiotec.co.za

Information:

inqaba biotec™ is an established Life Sciences company that offers quality genomics services to customers locally and across the African continent. The company offers a wide range of Food and Feed Analysis test kits (ELISA and qPCR) for Mycotoxins, Microbiology, Seafood, Dairy, Genetically Modified Organisms (GMO), Species Identification, Pesticide contamination, etc. We also offer complete genetic test solutions that include bacterial and fungal identification, livestock identity, conventional PCR, DNA/RNA isolation kits as well as other products like media, chemicals and buffers.

Exhibitor:

Kerry

Stand Number:

20, 21, 22 & 23

Representative:

Corne Van Rooyen

Telephone:

082 829 9330

Email:

corne.vanrooyen@kerry.com

Website:

www.kerry.com

Information: Exhibitor:

Lake Foods

Stand Number:

31, 32, 34, & 35

Representative:

Gabriela Garcia Scholtz

Telephone:

011 409 5000

Email:

kim.demeillon@lake.co.za

Website:

www.lake.co.za

Information:

Lake Foods, a division of AECI Ltd, incorporating Lake FoodSolutions, Infigro, Cobito and Afoodable, is the exclusive representative for leading international manufacturers and suppliers of specialty ingredients and commodities, offering products and services to the dairy, beverage, wine, meat, bakery, health and nutrition industries. In order to offer a full service to our customers, Lake Foods has a well-equipped pilot plant facility in Sandton, enabling the technical department to assist customers with new product innovation, development and product improvements. Products in our portfolio include bacterial cultures, enzymes, natural colours, test systems, phosphates, stabilisers, emulsifiers, baking powders, brines, spice blends, marinades and commodities.

www.saafost2015.org.za

43

21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information


21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information Exhibitor:

LECO Africa (Pty) Ltd.

Stand Number:

11

Representative:

Philip Langenhoven / Alexander Whaley

Telephone:

083 326 6046 & 082 771 7097

Email:

philip@lecoafrica.co.za / alexander@lecoafrica.co.za

Website:

www.lecoafrica.co.za

Information: Exhibitor:

MICROSEP

Stand Number:

8

Representative:

Louis van Huyssteen

Telephone:

011 553 2300

Email:

Louis.vanhuyssteen@microsep.co.za

Website:

www.microsep.co.za Microsep, a distributor of laboratory equipment, offers a variety of products for the food industry where food quality, food safety, regulatory compliance and rapid detection of contamination is crucial.

Information:

Waters supplies food testing systems that integrate chromatography (HPLC & UPLC), mass spectrometry (MS), column, sample prep chemistries and data management software. VICAM’s mycotoxin testing systems provide reliable, quantitative detection of particular mycotoxins through the choice of fluorometric or HPLC measurements. ERA complements the analytical instrument range by providing Proficiency Testing, Certified Reference Materials and quality control standards to help manage environmental monitoring systems and analytical programmes.

Exhibitor:

MICROSEP

Stand Number:

9

Representative:

Sandra Reid, Rudy Maliepaard

Telephone:

011 553 2300

Email:

sandra.reid@microsep.co.za, rudy.maliepaard@microsep.co.za

Website:

www.microsep.co.za Microsep, a distributor of laboratory equipment, offers a variety of products for the food industry where food quality, food safety, regulatory compliance and rapid detection of contamination is crucial.

Information:

As the leader in weighing technology, METTLER TOLEDO provides solutions to meet the challenges of the food and beverage industry. Stringent quality control for the exact adherence of product specifications is made viable thanks to topperforming, innovative and rugged balances, titrators, moisture analysers, density and refractometers, pipettes, pH meters, melting-, softening- and dropping point analysers and thermal analysers.

44

www.saafost2015.org.za


Exhibitor:

Monitoring & Control Laboratories

Stand Number:

16

Representative:

Leigh Hattersley & Almine Hoffman

Telephone:

011 608 4664 or  082 378 8586 (Leigh)

Email:

leigh@moncon.co.za /  almineh@moncon.co.za

Website:

www.moncon.co.za Established in 1992, MCL is one of Southern Africa’s leading suppliers of superior quality laboratory instrumentation, consumables, chemicals, glassware and allied products to a wide range of industries including the Food and Beverage sector.

Information:

MCL has a product for almost every quality control application in this sector, namely: Amarell  Thermometers,  Atago  Brix meters and Polarimeters/Saccharimeter for the sugar industry,  BDH  Prolabo Chemicals,  Binder  Ovens and Incubators,  Brookfield  Viscometers and Texture Analysers, Citizen Balances, Retsch Sieving and Milling equipment, VWR Culture Media and Consumables. MCL offers outstanding  after sales service  and  prides itself on its highly professional team.

Exhibitor:

National Separations (Pty) Ltd

Stand Number:

10

Representative:

Frances Renwick

Telephone:

011 553 2300

Email:

frances@natsep.co.za

Website:

www.natsep.co.za National Separations (NATSEP), a subsidiary of Microsep, supplies products to the food & beverage industry where food safety and rapid detection of microbial contamination is crucial. The Sartorius lab water systems provide purified water for food applications.

Information:

Biotecon’s food testing products include rapid detection systems for pathogens, spoilage organisms, GMOs and allergens by real-time PCR. Hygiena's ATP hygiene monitoring systems for immediate indication of surface hygiene in food and beverage processing industries. Celsis systems deliver accurate presence/absence screening results in 24-48 hours, suitable for end product release in dairy, food and beverage products where there is a low expectation of bioburden.

www.saafost2015.org.za

45

21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information


21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information Exhibitor:

PerkinElmer

Stand Number:

13

Representative:

Chris de Jager

Telephone:

071 205 0888

Email:

Chris.dejager@perkinelmer.com

Website:

www.perkinelmer.com

Information:

PerkinElmer is a global leader focused on improving the health and safety of people and the environment. Our new Southern African head office in Midrand, is home to a staff compliment of 45 sales, support and back office staff members. It also houses our technical and customer knowledge centre with conference, training and instrumentation demonstration facilities. Our office supports the business across regional offices in Durban, Port Elizabeth and Cape Town, as well as neighbouring Southern African countries in the following key markets: food and beverage safety testing, academia, mining and mineral testing, chemical and petrochemical analysis and pharmaceutical applications.

Exhibitor:

PHT Partner for Hygiene and Technology & Galactic

Stand Number:

37 & 38

Representative:

Deléne Boshoff - PHT-SA Lindiwe Mmatladi – PHT-SA Gerardo Borja - Galactic

Telephone:

0834006264

Email:

dboshoff@pht-sa.co.za

Website:

www.pht-sa.co.za www.lactic.com

Information:

PHT plans and offer hygiene, food safety and technology solutions for food and beverage companies of any size.

Exhibitor:

SASDT – South African Society of Dairy Technology

Stand Number:

Table

Representative:

Mr Stephan Steyn

Telephone:

076 139 1702

Email:

info@sasdt.co.za

Website:

www.sasdt.co.za

Information:

The goals of the SASDT are to promote and encourage technological and scientific advancement in the Dairy Industry by: • the dissemination and application of knowledge, • and the provision of opportunities for • discussion, co-operation, education, training and research. The South African Society for Dairy Technology (SASDT) is an active society whose primary objective is to promote and encourage technological and scientific advancement amongst our members who are key role players in our national dairy industry. Through our annual national symposium along with regular regional meetings held by each division, we successfully communicate new trends and updates on technical issues of benefit to our local dairy industry.

46

www.saafost2015.org.za


Exhibitor:

Sensient Colours South Africa (Pty) Ltd

Stand Number:

41

Representative:

Katinka Buzuidenhout

Telephone:

011Â 053 5200

Email:

katinka.bezuidenhout@sensient.com

Website:

www.sensient.com Sensient Colors Group, a unit of Sensient Technologies Corporation, is the leading global manufacturer and supplier of natural and synthetic color solutions for the food and beverage, cosmetic, pharmaceutical, and industrial markets.

Information:

SensientÂŽ brings life to products, adding color and visual enjoyment to food and beverage applications worldwide. Offering unparalleled color innovation and proprietary technologies for over a century, Sensient applies industry-defining color expertise, enhancing and protecting brand value through premium sensory appeal and performance.

Exhibitor:

Spectrometer Technologies cc

Stand Number:

45

Representative:

Leigh-Anne Poole

Telephone:

079 181 0918

Email:

leigh@ustech.co.za

Website:

www.ustech.co.za

Information:

Spectrometer technologies cc are the agents in Southern Africa for the Stable Micro Systems Texture analyser. We have a number of these versatile analysers in the South African market already as well as across the globe. The SMS texture analyser range enables you to determine the physical properties of ingredients, products and materials accurately, repeatably and quickly.

www.saafost2015.org.za

47

21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information


21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information Exhibitor:

Tate & Lyle Speciality Food Ingredients

Stand Number:

24 & 27

Representative and Telephone:

Johannesburg Fax: Martin Johannsen Adlight Mututa Brittany Horsfall

011 082 082 082

Durban Fax: Storm Shanley

031 562 0650 082 614 8982

Cape Town Fax: Tallis Calmeyer

021 976 5344 082 614 8983

708 600 878 612

3318 8755 4947 5431

Email:

martin.johannsen@tateandlyle.com brittany.horsfall@tateandlyle.com tallis.calmeyer@tateandlyle.com

adlight.mututa@tateandlyle.com storm.shanley@tateandlyle.com

Website:

www.tateandlyle.com www.yourfoodsystems.com With over 150 years’ experience as an ingredient supplier and innovator, we know just how challenging it is for our customers to keep delivering the next great food experience for consumers. Because people today demand extraordinary things. Food and beverage products that not only taste delicious, but have an irresistible texture and appearance. That are not only healthy, but convenient – and great value for money.   

Information:

Our products and services are designed to add value to yours. Whether we’re providing high quality single ingredients, or bespoke systems. Developing your existing lines, or proposing products and formulations to help you meet future trends. Together, we make food healthier and tastier. Enriching people’s lives, every day, around the world. We call it Making Food Extraordinary.

Exhibitor:

Tongaat Hulett Starch

Stand Number:

18 & 19

Representative:

Nkuli Khanyeza

Telephone:

011 458 5000

Email:

Nkuli.khanyeza@tongaat.com

Website:

www.tongaathulettstarch.co.za

Information:

Tongaat Hulett Starch is Africa’s largest producer of Starch, Glucose and related products. We produce a wide range of high quality products for customers across Africa and around the world using maize as our raw material. The products manufactured at our five mills are essential ingredients in the manufacturing processes by hundreds of different companies, in as many industries. We have a Technical Services Department that provides technical support for all product applications and new product development in the food industry.

48

www.saafost2015.org.za


Exhibitor:

Tongaat Hulett Sugar South Africa Ltd

Stand Number:

3

Representative:

Lauren Stainbank

Telephone:

083 468 9531

Email:

Lauren.Stainbank@tongaat.com

Website:

www.hulettssugar.co.za

Information:

Tongaat Hulett, the parent company of the Huletts brand is an agri-processing business with integrated components of agriculture,land management and property development. With more than 120 years of experience the Huletts brand offers a wide range of house-hold sugars; catering sugars and Industrial sugars for most manufacturing industries. The non-nutritive division, Cape Sweeteners offers a wide range of intense sweetener blends, bulking agents and complete sweetening systems for a variety of applications. Huletts is renowned for its quality, consistency and innovation.

Exhibitor:

UNISA

Stand Number:

46

Representative:

Ms P Khoza and Ms E Mokoena

Telephone:

011 471 2590

Email:

khozaep@unisa.ac.za

Website:

www.unisa.ac.za

Information:

The College of Agriculture and Environmental Sciences is made up of the School of Agriculture and Life Sciences, the School of Environmental Sciences and the Centre for Sustainable Agriculture and Environmental Sciences.

Exhibitor:

Warren Chem Specialities

Stand Number:

4

Representative:

William Warren

Telephone:

021 556 1920

Email:

sales@warrenchemct.co.za

Website:

www.warrenchem.co.za

Information:

Warren Chem is a leading supplier of high quality ingredients to the food, beverage and nutraceutical industries. We represent prime producers of minerals, vitamins, herbal extracts and functional ingredients. Together with our suppliers, we are able to offer comprehensive technical support as well as introduce new and innovative ingredients, to assist with all your formulation requirements.

www.saafost2015.org.za

49

21st SAAFoST Biennial International Congress and Exhibition 2015

Exhibitor Information


21st SAAFoST Biennial International Congress and Exhibition 2015

Sponsors

Â

50

www.saafost2015.org.za


Master the science behind what makes consumers tick Postgraduate Qualifications in Consumer Sciences If you have a Consumer Science Degree or equivalent qualification and an interest in foods, nutrition, hospitality management or clothing and textiles, you are able to combine these fields within Consumer Research to gain a better understanding of consumer products and/or services provided by manufacturers and/or retail. By completing the Honours or Master’s degree in Consumer Science with Unisa’s College of Agriculture and Environmental Sciences, you will be doing research in various focused areas offered in the Department of Life and Consumer Sciences, which attend to the latest developments in the specialisation areas. Unisa offers the following Consumer Science postgraduate opportunities: Bachelor of Consumer Science Honours Master of Consumer Science (Full Dissertation) Doctor of Philosophy in Consumer Science

Department of Life and Consumer Sciences Tel: 011 471 2230 Email: CAESenquiries@unisa.ac.za Website: visit www.unisa.ac.za > Colleges > Agriculture and Environmental Sciences > Qualifications

Define tomorrow.

Chillibush3214Unisa

Enrol in furthering your studies with Unisa today!


21st SAAFoST BIENNIAL INTERNATIONAL CONGRESS & EXHIBITION 2015

www.saafost2015.org.za

SAAFoST 2015 Final Programme  

21st SAAFoST BIENNIAL INTERNATIONAL CONGRESS & EXHIBITION 2015

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