IUFOST 2010 Preliminary Scientific Programme
Please note that this program is subject to change as it has been prepared on the basis of invitations sent to the speakers and can only be confirmed once registration of the speakers is complete. The organising committee cannot be held responsible for any changes that may have to be made.
Sunday 22nd August 2010
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Registration and Welcome Reception |
| 11h00 - 20h00 |
Registration |
| 18h00 - 20h00 |
Opening Cocktail Party and Live Entertainment - sponsored McCormick SA |
Monday 23rd August 2010
| 07h30 - 08h30 |
Registration and Coffee |
| |
Opening Plenary Session - Global Perspectives of Food Science & Technology |
| |
Venue: CTICC Auditorium 1 - venue sponsored by Hudson & Knight |
| |
Session Chairs: Nigel Sunley (Chairman: IUFoST 2010 Organising Committtee) & Geoffrey Campbell-Platt (IUFoST President) |
| 08h30 - 08h35 |
Welcome address by SAAFoST President
Rosie Maguire |
| 08h35 - 08h45 |
Welcome address by the IUFoST President
Geoffrey Campbell-Platt |
| 08h45 - 09h00 |
Opening address by the South African Deputy Minister of Science and Technology
Derek Hanekom |
| 09h00 - 09h40 |
Keynote Lecture: Sir David King (#O1431)
Director, Smith School of Enterprise and the Environment, University of Oxford
Food Science and Technology in a Global Context
sponsored by UK Trade & Investment |
| 09h40 - 10h20 |
Keynote Lecture: Gebisa Ejeta (#O1468)
Department of Agronomy, Purdue University, USA, Global Food Prize Winner 2009
Aligning our Food and Agricultural Sciences with Public Policy to meet Global Food Security Challenges |
| 10h20 - 10h50 |
Tea and Coffee - sponsored by Tongaat Hulett Sugar |
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Plenary Session 2: Food Science, the Food Industry & Food Safety |
| |
Venue: CTICC Auditorium 1 - venue sponsored by Hudson & Knight |
| |
Session Chairs: Gunnar Sigge (Chair: Scientific Programme IUFoST 2010 & SAAFoST President Elect) & Luis Fernandez (Applications Technology Leader, Cargill Food Ingredients and Systems) |
| 10h50 - 11h30 |
SAAFoST's Ernest Newbery Memorial Lecture: Werner Bauer (#O1469)
Chief Technology Officer, Executive Vice President, Head of Innovation, Technology and R&D Nestlé, Switzerland
Food Science & Technology - Bridging Local and Global Needs |
| 11h30 - 11h50 |
Young Scientist 1: Kristina Kukurová (#O0453)
VUP Food Research Institute, Bratislava, Slovakia
Tools of Acrylamide Mitigation Applicable to Bread. |
| 11h50 - 12h20 |
Plenary Lecture: Diana Banati
Director General, Central Food Research Institute, Hungary & Chair of the Management Board, European Food Safety Authority
Paradigm Change in the European Food Safety Policy. |
| 12h20 - 12h40 |
Young Scientist 2: Angela Parry-Hanson (#O0389)
Department of Food Science, University of Pretoria, South Africa
Does Acid-adaptation of Escherichia coli O157:H7 confer Cross-protection to Lactoperoxidase and Lactic acid. |
| 12h40 - 12h50 |
Reiko Kuroda
ICSU Vice-President for External Relations |
| 12h50 - 13h40 |
Lunch - sponsored by Swift Micro Laboratories |
| 13h40 - 14h10 |
Poster Session 1 - Woolworths Poster Area, Exhibition Hall 1 |
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Plenary Session 3: Food Science and the Consumer |
| |
Venue: CTICC Auditorium 1 - venue sponsored by Hudson & Knight |
| |
Session Chairs: David Watson (SAAFoST Past President & IUFoST 2010 Organising Committee) & Jane Gonçcalves Menegaldo (sbCTA - Brazilian Society of Food Science and Technology President) |
| 14h10 - 14h40 |
Plenary Lecture: David Schmidt (#O1360)
President & CEO, International Food Information Council (IFIC)
Issues New and Retro: What is Driving Global Food and Health Trends. |
| 14h40 - 15h00 |
Young Scientist 3: Alexander Mathys (#O0528)
Nestlé Research Center, Food Science & Technology Department, Lausanne, Switzerland
Micro Process Engineering for Liquid Food Pasteurization and Sterilization. |
| 15h00 - 15h20 |
IAFoST Fellows Induction |
| 15h20 - 15h50 |
Tea and Coffee - sponsored by Tongaat Hulett Sugar |
| |
Plenary Session 4: Food Science and the Consumer |
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Venue: CTICC Auditorium 1 - venue sponsored by Hudson & Knight |
| |
Session Chairs: Rosie Maguire (SAAFoST President & IUFoST 2010 Organising Committee) & Rickey Yada (Chair Elect: IUFoST Scientific Council) |
| 15h50 - 16h20 |
Plenary Lecture: Einar Risvik (#O1359)
Research Director, Nofima Food, Norway
Better tools for value segmentation in open innovation. |
| 16h20 - 16h40 |
Young Scientist 4: Shengbao Feng (#O0455)
Food Science and Technology Programme, Department of Chemistry, National University of Singapore
Novel Process of Fermenting Black Soybean [Glycine max (L.) Merrill] Yogurt with Dramatically Reduced Flatulence-Causing Oligosaccharides but Enriched Soy Phytoalexins. |
| 16h40 - 17h05 |
IUFoST Global Food Awards |
Choice of casual social events: South African Cuisine a la Woolworths, Foodcorp 7th Floor Innovaton Centre (sponsored by Woolworths) OR Ethnic African Culinary Experience, Moyo Restaurant at Spier Wine Estate (sponsored by Sunspray Food Ingredients)
Tuesday 24th August 2010
| |
1. Food Nutrition, Diet & Health |
2. Food Safety, Risk Assessment & Contaminants |
3. ISOPOW - Water and the Maillard Reaction. New focus and perspectives for improving industrial processing |
4. Food Research Development and Innovation |
5. ISFE - Food Engineering |
6. Palm Oil Symposium - organised by the Malaysian Palm Oil Council |
| VENUE: |
Auditorium 2
venue sponsored by SPAR |
Roof Terrace
venue sponsored by Swift Micro Laboratories |
Meeting Room 1.40 |
Meeting Room 1.60
venue sponsored by Lake International Technologies |
Meeting Room 2.40 |
Meeting Room 2.60
venue sponsored by the Malaysian Palm Oil Council |
| |
Session Chairs:
Mariusz Piskula (Poland) & Hettie Schonfeldt (South Africa) |
Session Chairs:
Carrol Wallace (UK) & Wentzel Gelderblom (South Africa) |
Session Chairs:
Pilar Buera (Argentina) & Anne-Marie Hermansson (Sweden) |
Session Chairs:
Michelle Pickering (South Africa) & Peter Bush (Australia) |
Session Chairs:
Keshavan Niranjan (UK) & Gustavo Barbosa-Canovas (USA) |
Session Chairs:
Pieter van Twisk (South Africa) |
| 08h00 - 08h30 |
Peter de Cock (#O1373)
Cargill Health & Nutrition, Vilvoorde, The Netherlands
Latest innovation in energy minimization with Zerose™ Erythritol. |
Carletta Ooton (#O1459)
Vice President and Chief Quality and Product Integrity Officer, The Coca-Cola Company, USA
The Coca-Cola Company's Approach to Quality and Food Safety. |
David Reid (#O1437)
Food Science and Technology, University of California, Davis, USA
The evolution of our understanding of the Maillard reaction as seen through the window of the ISOPOW symposia. |
Jan-Pieter van der Lugt (#O0668)
TNO Quality of Life, Zeist, The Netherlands
Food research in The Netherlands- Strategic collaboration between Industry and Research organizations to boost Innovations. |
Keshavan Niranjan (#O1424)
Dept. of Food and Nutritional Sciences, University of Reading, UK
Engineering solutions for minimising the adverse health impact of deep fat fried products. |
Kalyana Sundram (#O1461)
Malaysian Palm Oil Council, Selangor, Malaysia
The current status and nutritional attributes of Palm oil. |
| 08h32 - 09h02 |
Patrick Mannion (#O1420)
Innova Market Insights, Duiven, Netherlands
A review of international food trends from Innova Market Insights driven by lifestyle, diet and health. |
Lucia Anelich (#O0133)
Consumer Goods Council of South Africa
The Use of Risk-based Metrics for Managing Food Safety. |
Vural Gökmen (#O1155)
Department of Food Engineering, Hacettepe University, Turkey
Effect of Initial Water Content on Acrylamide Formation in Fat-Rich Model Systems. |
Michael Antinone (#O1238)
General Mills Worldwide Innovation Network General Mills, Inc, Minneapolis, USA
Connected Innovation-The Power of Many. |
Pedro Fito (#O1436)
Universidad Politécnica de Valencia, Valencia, Spain
A study on osmotically dehydrated-rehydrated protoplasts and cells: Effect of cell structure and quality implications. |
Muslimin Hashim (#O1462)
Malaysian Palm Oil Council, Selangor, Malaysia
Trans free solutions incorporating Palm and Palm fractions. |
| 09h04 - 09h29 |
Héctor Cori (#O0211)
DSM Nutritional Products, Santiago, Chile
Micronutrient quality: A critical driver for the effectiveness of Nutrition Programs. |
Michael Knowles (#O0199)
The Coca-Cola Company, Brussels, Belgium, President - ILSI
Thresholds in Risk Assessment - ILSI Global Threshold Project. |
Yrjo Roos (#O0992)
University College, Cork, Ireland
The Maillard reaction at low temperatures. |
Colin Dennis (#O1441)
Former Director-General of Campden BRI and Chairman of International Agri-Technology Centre, UK
Practical examples of Industry Collaboration- Sharing the Cost. |
Cristina Silva (#O1425)
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Portugal
Integrating quality and safety in thermal and non-thermal food processes. |
Jacques van Rooyen (#O1463)
Cape Peninsula University of Technology, South Africa
Palm bioactive ingredients for the nutraceutical and cosmoceutical applications. |
| 09h31 - 09h56 |
Mário Maróstica Jr (#O0189)
University of Campinas, São Paulo, Brazil
Consumption of CLA does not affect body composition and serum lipids of men. |
Knuth Lorenzen (#O0004)
GEA TDS, Germany, EHEDG President
EHEDG Perspective on Equipment Design based on EHEDG Guidelines No. 8, 10, 13. |
Pilar Buera (#O1120)
Universidad de Buenos Aires, Argentina
Water, Maillard reaction and food appearance. |
Isaac A. Adeyemi (#O1458)
Bells University of Technology, Ota, Nigeria & President of NIFST
Technology Transfer in the Food Sector in West Africa. |
Andrew Murray (#O1076)
Andrew Murray Consulting, Hermanus, South Africa
Theoretical calculations of energy usage and carbon emissions from food processing plants. |
Aubrey Parsons (#O1472)
R&D Director, Nimue Research, South Africa
The future of Palm Oil/Olein in frying and baking |
| 09h56 - 10h25 |
Tea & Coffee - sponsored by Tongaat Hulett Sugar |
| |
7. Food Nutrition, Diet & Health |
8. Food Safety, Risk Assessment & Contaminants |
9. Nanotechnology |
10. Functional Foods, Flavours & Ingredients |
11. Food Packaging |
12. The Morama Bean - A potential new crop for Southern Africa |
| VENUE: |
Auditorium 2
venue sponsored by SPAR |
Roof Terrace
venue sponsored by Swift Micro Laboratories |
Meeting Room 1.40 |
Meeting Room 1.60
venue sponsored by Lake International Technologies |
Meeting Room 2.40 |
Meeting Room 2.60
venue sponsored by the Malaysian Palm Oil Council |
| |
Session Chairs:
Mary Schmidl (USA) & Josephine Wills (Belgium) |
Session Chairs:
Lucia Anelich (South Africa) & Frank Busta (USA) |
Session Chairs:
Rickey Yada (Canada) & Hongda Chen (USA) |
Session Chairs:
Laurence Melton (New Zealand) & Fereidoon Shahidi (Canada) |
Session Chairs:
Gordon Roberston (Australia) & Johan Visser (South Africa) |
Session Chairs:
Margarida Lima de Faria (Portugal) & José Jackson-Malete (Botswana) |
| 10h25 - 10h55 |
Wendy Dahl (#O0347)University of Florida, Gainesville, USA
Vitamin D Deficiency - Is Bread a Potential Solution? |
Chrisjan Cruywagen (#O1476)
Department of Animal Sciences, University of Stellenbosch, South Africa
The threat of melamine in the feed and food chains |
Masami T. Takeuchi (#O1406)
Food and Agriculture Organization of the United Nations (FAO)
FAO/WHO Expert Meeting on the Application of Nanotechnologies in the Food and Agriculture Sectors: Potential Food Safety Implications. |
Katharina Reichelt (#O0202)
Symrise, Holzminden, Germany
Flavor Modifying Properties of Phytochemicals from Selected African Plants. |
Susan Featherstone (#O1475)Nampak R&D, South Africa
A Review of Developments in and Challenges of Thermal Processing - A Tribute to Nicolas Appert |
Amanda Minnaar (#O0988)University of Pretoria, South Africa
Processing and quality evaluation of morama beans. |
| 10h57 - 11h17 |
Peter Orji Uvere (#O0511)
Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
Effect Of Food-To-Food Fortification By Post-Fermentation And Dry Mixing On The Calcium, Iron, Zinc And Provitamin A Contents Of Maize-Bambara Groundnut Complementary Foods. |
Monica Ermolli (#O1368)
European Commission, Institute for Health & Consumer Protection, Joint Research Centre, Ispra, Italy
An alternative real-time PCR method for the detection of VTEC Escherichia coli in foods. |
Victor Morris (#O1209)
Institute of Food Research, Norwich, UK
Force Spectroscopy: a nanoscience tool in rational food design. |
Stephan Drusch (#O0973)
Beuth University of Applied Sciences, Berlin, Germany
Surface accumulation of proteins and protein hydrolysates - analysis and impact for the microencapsulation of functional food ingredients. |
Anil de Sequeira (#O0017)
Department of Science, Bath Spa University, Bath, UK
Are we ready for Smart Packaging? |
Aase Hansen & Mette Holse (#O0319)
University of Copenhagen, Denmark
Storage of morama bean products. |
| 11h19 - 11h39 |
Segametsi Maruapula (#O0855)
University of Botswana, Gaborone, Botswana
Adolescent overweight and obesity in Botswana: Implications for the Food Industry. |
Hamid Ezzatpanah (#O1050)
Department of Food Science and Technology, Islamic Azad University, Tehran, Iran
Chemical hazard identification in developing countries: pros and cons. |
Ralf Greiner (#O0384)
Food Technology and Bioprocess Engineering, Max Rubner-Institute, Germany
Challenges in the Identification of Engineered Nanomaterials in Foods. |
John Mitchell (#O1224)
Division of Food Sciences, Univeristy of Nottingham, Loughborough, UK
New perspectives on the functionally of xanthan gum. |
Jane Muncke (#O1176)
Emhart Glass, Cham, Switzerland
Sustainability of Food Packaging: Integrating Human and Environmental Health as New Considerations. |
Walter Chingwaru (#O1109)
University of Maribor, Slovenia
Potential health benefits of Tylosema esculentum bean and tuber extracts. |
| 11h41 - 12h01 |
Victor Morris (#O0203)
Institute of Food Research, Norwich, UK
Pectin-derived galactan interactions with Gal3. |
Herbert Stone (#O1347)
Institute of Food Technologists, Washington DC, USA
Product Tracing in Food. |
Marcos Antonio Das Neves (#O1327)
Food Engineering Division, Advanced Food Technology Laboratory, Kannondai, Tsukuba, Ibaraki, Japan
Development of Fish Oil-in-Water Nanoemulsions with Improved Oxidative Stability. |
Anoma Chandrasekara (#O0345)
Department of Biochemistry, Memorial University of Newfoundland, Canada
Millet phenolics as scavengers of reactive oxygen species. |
Emma Hanby (#O0042)
Campden BRI, UK
Seal Integrity for Packaged Foods. |
Ed Mabaya (#O1251)
Market Matters Inc., South Africa
Socio-economic and marketing of processed morama beans. |
| 12h01 - 13h00 |
Lunch - sponsored by Tongaat Hulett Starch
Wiley Blackwell Workshop (Meeting Room 1.40), GHI Mycotoxins Workshop (Meeting Room 2.60), SAAFoST BGM (Auditorium 2) |
| 13h00 - 13h30 |
Poster Session 2 - Woolworths Poster Area, Exhibition Hall 1 |
| |
13. Global Consumer Trends & Marketing to Consumers - organised by IFIC and FACS |
14. Food Chemistry & Analysis |
15. Ethnic & Religious Foods |
16. Designing Food Structures for Health and Pleasure - organised by NZIFST |
17. Water Use in Food Processing - organised by GEFFoST |
18. EU Collaborative Food Science Research - organised by EFFoST |
| VENUE: |
Auditorium 2
venue sponsored by SPAR |
Roof Terrace
venue sponsored by Swift Micro Laboratories |
Meeting Room 1.40
session sponsored South African National Halaal Authority (SANHA) |
Meeting Room 1.60
venue sponsored by Lake International Technologies |
Meeting Room 2.40
|
Meeting Room 2.60
venue sponsored by the Malaysian Palm Oil Council |
| |
Session Chairs:
Owen Frisby (South Africa) & Pieter van Twisk (South Africa) |
Session Chairs:
Hans Steinhart (Germany) & Chisala Ng'Andwe (South Afica) |
Session Chairs:
Vish Prakash (India) & Amanda Minnaar (South Africa) |
Session Chairs:
Laurence Melton (New Zealand) & Harjinder Singh (New Zealand) |
Session Chairs:
Walter Spiess (Germany) & Trevor Britz (South Africa) |
Session Chairs:
Lilia Ahrné (Sweden) & Susanne Braun (Germany) |
| 13h30 - 14h00 |
David B. Schmidt (#O1212)
International Food Information Council, Washington, DC, USA
Consumer Perceptions of Food and Health and the Role that Functional Foods can Play. |
Marena Manley (#O1419)
Department of Food Science, Stellenbosch University, South Africa
Visualisation of diffusion of conditioning water in wheat by NIR hyperspectral imaging. |
Moulana Navlakhi (#O1470)
Theological Director, South African National Halaal Authority (SANHA)
Halaal and Science - an imperative for Halaal certification |
Harjinder Singh (#O1349)
Co-Director of the Riddet Institute and Chair in Dairy Foods at Massey University, New Zealand
Designing food structures to control nutrient bioavailablity. |
Steven Chapman (#O1414)
Siemens AG, South Africa
Novel approach for specific treatment of wastewater in food industry - industrial and economical aspects. |
Susanne Braun (#O1381)
University of Stuttgart, Gernmany
Introduction and European Union Research Priorities and Funded Projects in the Area of Food Science. |
| 14h02 - 14h32 |
Josephine Wills (#O0412)
European Food Information Council, Brussels, Belgium
Do European Consumers Use Nutrition Labels? |
Ted Slaghek (#O0582)
TNO Quality of Life, Food and Biotechnology Innovations, Zeist, NetherlandsIn-depth carbohydrate characterisation of bioactive oligosaccharides. |
Peter Mechanic (#O1478)
Union of Orthodox Synagogues, South Africa
Current Global Issues in Kosher Foods and Certification |
Laurence Melton (#O1314) & Siew-Young Quek (#O1312)
Department of Food Science, University of Auckland, NZ
Interactions of proteins and pectins & Liposome structure as influenced by milk protein. |
Volker Heinz (#O1413)
Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrück, Germany
Substainable food preservation strategies based on water binding concepts. |
Avrelija Cencic (#O1378)
University of Maribor, Slovenia
Unique Achievements of PathogenCombat. |
| 14h34 - 14h59 |
Andy Benson (#O1213)
International Food Information Council, Washington, DC, USA
Consumer Perceptions of Food Safety and the Modern Food Supply. |
Malgorzata Baranska (#O0301)
Faculty of Chemistry, Jagiellonian University, Krakow, Poland
Non-destructive Raman analysis of polyacetylenes in Apiaceae vegetables. |
Alexandrina Sirbu #O1117)
Constantin Brancoveanu University, Ramnicu Valcea, Romania
Ethnic food in Romania. |
Matt Golding #O1350)
Institute of Food, Nutrition and Human Health at Massey University, New Zealand
Controlling food structure to reduce energy intake. |
Judith Forstner (#O1415)
Lehrstuhl für Strömungsmechanik, Friedrich-Alexander-Universität Erlangen-Nürnberg, Germany
Novel approach for treatment of wastewater with low organic load - scientific and psychological aspects. |
Dietrich Knorr1 & Lilia Ahrné2 (#O1427)1Technical University of Berlin, Germany
2SIK, Sweden
Novel Processing Methods for the Production and Distribution of High-Quality and Safe Foods. |
| 15h01 - 15h26 |
Jane Badham (#O1348)
JB Consultancy, South Africa
What Drives Consumer Perceptions about Food and Health in South Africa? |
Thelma Egan (#O0815)
School of Agriculture, Food Science & Veterinary Medicine, University College Dublin, Ireland
The properties of cold-set whey protein microspheres and their application as encapsulating matrices for a water-soluble food bioactive. |
Gerrie du Rand (#O1253)
Department of Consumer Science, UP, South Africa
Acceptability of two authentic Tsonga-Shangaan dishes Xigugu and Xiendla hi vomu as menu items in a cultural restaurant. |
John Bronlund (#O1307)
Sustainable Processing Cluster in the School of Engineering and Advanced Technology, Massey University, New Zealand
Modelling food structure changes during chewing. |
Alexander Ghazinuri (#O1412)
Hans Huber AG, Germany
Membrane Bio-Reactor for Meat Processing Wastewater. |
Maud Langton (#O1385)
SIK, Sweden
Healthy Structuring - Nutritional and Structural Design of Natural Foods for Health and Vitality. |
| 15h26 - 15h55 |
Tea & Coffee - sponsored by Tongaat Hulett Sugar |
| |
19. Food Information & Consumer Education organised by IFIC and FACS |
20. Food Chemistry & Analysis |
21. Hydration & Health - organised by ILSI North America |
22. Food Science & Technology Education Development |
23. Waste Management & Environmental Sustainability |
24. EU Collaborative Food Science Research - organised by EFFoST |
| VENUE: |
Auditorium 2
venue sponsored by SPAR |
Roof Terrace
venue sponsored by Swift Micro Laboratories |
Meeting Room 1.40
|
Meeting Room 1.60
venue sponsored by Lake International Technologies |
Meeting Room 2.40
|
Meeting Room 2.60
venue sponsored by the Malaysian Palm Oil Council |
| |
Session Chairs:
David Lineback (USA) & David Watson (South Africa) |
Session Chairs:
Marena Manley (South Africa) & Delia Rodriguez-Amaya (Brazil) |
Session Chairs:
Christine Broadhurst (South Africa) & Maxime Buyckx (USA) |
Session Chairs:
Cristina Silva (Portugal) & Paolo Pittia (Italy) |
Session Chairs:
Morongwa Themba (South Africa) & Walter Spiess (Germany) |
Session Chairs:
Lilia Ahrné (sweden) & Susanne Braun (Germany) |
| 15h55 - 16h25 |
Andy Benson (#O1214)
International Food Information Council, Washington, DC, USA
Using Effective Risk Communication to Maintain a Favorable Climate for Innovation in Food Production and Food Marketing. |
Donna Cawthorn (#O0259)
Department of Food Science, Stellenbosch University, South Africa
Establishment of a genetic database and molecular methods for the identification of South African fish species: a step towards preventing commercial fraud and promoting sustainable fisheries. |
Maxime Buyckx (#O0409)
The Coca-Cola Company, USA
Importance of Hydration in Daily Life. |
Cristina Silva (#O1203)
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, PortugalISEKI_FOOD Network
Role in Food Studies and Careers in an Evolving World. |
Gordon Robertson (#O0093)
University of Queensland, Brisbane, Australia
Sustainable Packaging: Everyone Wants It But No One Knows What It Is. |
Christophe Cotillon (#O1384)
ACTIA, France
Access for non European Countries to European research cooperation projects in Food, Agriculture, Fisheries and Biotechnology sector. |
| 16h27 - 16h47 |
Josephine Wills (#O0413)
European Food Information Council, Brussels, Belgium
How Much Should I Eat? Insights into European Consumer Attitudes to Portion Information on Packaging. |
David Reid (#O1361)
Food Science and Technology, University of California, Davis, USA
The distortion of scanning: a comparison of scanning and stepwise DSC in studying the melting process. |
Chara Biggs (#O1409)
University of Kwa Zulu Natal, South Africa
Physiology of Hydration. |
Benjamin K. Mintah (#O1455)
ICD-UGL Food Safety & Nutrition Training Centre, Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
Food Safety training and education in Sub-Saharan Africa - a new activity. |
Olga de Smidt (#O0628)
Agriculture and Environmental Sciences, Central University of Technology, South Africa
Development of molecular fingerprints for food industry related effluents in South Africa. |
Volker Heinz (#O1387)
Deutsches Institut für Lebensmitteltechnik e.V., Quakenbrück, Germany
HighTech Europe - First European Food Processing Network of Excellence. |
| 16h49 - 17h09 |
David B. Schmidt (#O1215)
International Food Information Council, Washington, DC, USA
The Growing Influence of Social Media. |
Ivan Špánik (#O0900)
Institute of Analytical Chemsitry, Bratislava, Slovakia
The enantiomer distribution of major chiral organic compounds in juniper flavoured distillates. |
Ron Maughan (#O1411)
Loughborough University, UK
Hydration: A Perspective on Disease and Mental Performance. |
Hannah Williams (#O0053)
Curtin University, Perth, Western Australia, Australia
Developing industry ready graduates - a dream or a possibility? |
Michael Graz (#O0964)
Biophys Ltd, London, UK
Comparison of Carbon Footprints in the Fishing Industry Across Three Continents. |
Roland Poms (#O1380)
ICC, Vienna, Austria
MoniQA - Monitoring and Quality Assurance in the total food supply chain. |
| 17h11 - 17h31 |
Moderated Panel Discussion (#O1216)
Working Together to Dispel the Myths and Enable Informed Decisions About Food and Health. |
Lingbo Qu (#O0525)
School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, China
Organophosphorus pesticides preconcentration from pear using a novel 1,3-dibutylimidazolium hexafluorophosphate ionic liquid-based dispersive liquid-liquid microextraction. |
Concluding Panel Session and Closing |
Daryl Lund (#O0108)
University of Wisconsin, USA
Testing a concept for delivery of distance education in the sub-Saharan Africa food industry. |
Ikechukwu Eze (#O0819)
University of Nigeria, Nsukka, Nigeria
Converting Cassava (Manihot spp) wastes from Gari processing industry to energy and bio-fertilizer. |
Maria Eden (#O1379)
TTZ, Bremerhaven, Germany
CHILL-ON - Development of an information management system to improve food safety, quality and transparency along the chilled food supply chain. |
Evening: Free for delegates to make own arrangements to visit Cape Town's wide variety of attractions. Click here to view the Social Programme.
Wednesday 25th August 2010
| |
25. Food Safety, Risk Assessment & Contaminants |
26. Nutraceuticals and Functional Foods - organised by ISNFF |
27. Food Processing, New Technologies & Process Optimisation |
28. Cereal Science & Technology - organised by ICC |
29. Food Microbiology, Fermentation & Biotechnology |
30. Gastronomic Science and Engineering |
31. Young Scientist Session - China, South Africa and Brazil |
| VENUE: |
Auditorium 2
venue sponsored by Kerry Ingredients & Flavours |
Roof Terrace
venue sponsored by Almond Board of California |
Meeting Room 1.40
venue sponsored by Liquifruit |
Meeting Room 1.60
|
Meeting Room 2.40
|
Meeting Room 2.60
|
Da Gama/Diaz, Westin Grand Hotel
|
| |
Session Chairs:
Diana Bánáti (Hungary) & Pieter Gouws (South Africa) |
Session Chairs:
Fereidoon Shahidi (Canada) & Jessy van Wyk (South Africa) |
Session Chairs:
Zeki Berk (Israel) & Denise Metcalfe (South Africa) |
Session Chairs:
Fengcheng Wang (China) & Gyebi Duodu (South Africa) |
Session Chairs:
Trevor Britz (South Africa) & Laurent Dufossé (France) |
Session Chairs:
José M. Aguilera (Chile) & Nigel Sunley (South Africa) |
Session Chairs:
Pingfan Rao (China) & Angela Parry-Hanson (South Africa) |
| 08h00 - 08h30 |
Carol Wallace (#O0985)
University of Central Lancashire, Preston, UK
Re-thinking the HACCP Team: an investigation into HACCP team knowledge and decision-making for successful HACCP development. |
Fereidoon Shahidi1 & Trust Beta2
1Memorial University of Newfoundland, Canada.
2University of Manitoba, Canada
An overview of nutraceuticals and functional foods. (#O1393)
Staple Food Ingredients and By-products as Functional Food Components and Nutraceuticals. (#O1396) |
Weibiao Zhou (#O0373)
National University of Singapore
Effect of green tea extract on the dough rheology of different wheat flours: a Farinograph study. |
Peter Belton (#O0028)
University of East Anglia, UK
Former President: IFSTWhy gluten is elastic. |
Geoffrey Campbell-Platt (#O1443)
Professor Emeritus of Food Technology, University of Reading & IUFoST President, UK
Food Fermentations, and their importance in Food Safety and Security. |
José M. Aguilera (#O1252)
Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile
An introduction to gastronomic engineering. |
08h00 - 08h15: Wang Shuo (#O1465)
Tianjin University of Science & Technology, China
Potential risk factors associated with traditional fermented foods.
08h15 - 08h30: Nangula Uusiku (#O1261)
Department of Food Science, University of Pretoria, South Africa
Antioxidant content and activity of green leafy vegetables from sub-Saharan Africa.
|
| 08h32 - 09h02 |
Rolf Uys (#O1059)
AIB International, Leatherhead, Surrey, UK
How Salmonella typhimurium brought an industry to its knees. Inside information and lessons learnt from the largest food recall of the decade. |
Rickey Yada (#O1392)
Department of Food Science, University of Guelph, Canada
An overview of food nanoscale science and technology conducted by a Canadian research network (AFMNet): Delivery of Nutraceuticals and Functional Foods. |
Paola Pittia (#O0833)
Department Food Science, University of Teramo, Italy
Microstructural features of roasted coffee beans investigated by synchrotron x-ray microtomography. |
Anton Alldrick (#O0304)
Campden BRI, UK
Processing Contaminants in Cereal Foods. |
Carol Phillips (#O0491)
University of Northampton, Northampton, UK
The effect of an essential oil vapour on the growth of Penicillium chrysogenum, Aspergillus niger and Alternaria alternate in vitro and on food. |
Juan Carlos Arboleya (#O1254)
Azti-Tecnalia, Derio, Spain
New trends for food design: interactions between science and cooking. |
08h32 - 08h47: Ana Paula Dionisio (#O0878)
Campinas State University, Campinas, Brazil
Potential evaluation of fungal endophytes isolated from Brazilian fruits in biotransformation processes.
08h47 - 09h02: Liao Xiaojun (#O1466)
College of Food Science & Nutrition Engineering, Beijing, China
Application and industrialization of HPP in China.
|
| 09h04 - 09h29 |
Philip Richardson (#O0039)
Campden BRI, Chipping Campden, UK
Raw material risk assessment - assuring product safety. |
Kazuo Miyashita (#O1394)
Faculty of Fisheries Sciences, Hokkaido University, Japan
Marine Products as a Source of Nutraceuticals and Functional Food. |
Netsanet Shiferaw Terefe (#O0212)
CSIRO Food and Nutritional Sciences, Melbourne, Australia
The inactivation and activation kinetics of blueberry (Vaccinium Corymbosum L, cv. C97-390) polyphenol oxidase during combined high pressure-thermal processing. |
Roland Poms (#O1362)
ICC Secretary General, ICC, Vienna, Austria
Gluten-free: Codex Alimentarius endorsed definition. |
Pavel Kloucek (#O1074)
Czech University of Life Sciences, Prague, Czech Republic
Fast screening method for assessment of antimicrobial activity of essential oils in vapour phase. |
Jens Risbo (#O1256)
Department of Food Science, University of Copenhagen, Denmark
Towards a molecular understanding of flavor development during beef stock reduction. |
09h04 - 09h19: Debora van der Merwe (#O0630)
Department of Food Science, Stellenbosch University, South Africa
Safety evaluation of an aspalathin-enriched rooibos (Aspalathus linearis) extract as a cancer chemopreventive agent.
09h19 - 09h34: Estela Vidal Gonçalves (#O0896)
Faculty of Pharmacy, University of Sao Paulo, Brazil
Rheological behavior of nutritional enriched chocolate.
|
| 09h31 - 09h56 |
Liana van der Westhuizen (#O1039)
MRCl, PROMEC Unit, Tygerberg, South Africa
Reduction in Fumonisin Exposure by Practical Intervention Methods in a Rural Area of South Africa. |
Mary Schmidl (#O1395)
University of Minnesota, St. Paul, Minnesota USA
Functional Foods: Friend or Foe? |
Kunihiko Uemura (#O0466)
National Food Research Institue, Tsukuba, Japan
Inactivation of Bacillus subtilis spores in soybean milk by radio frequency flash heating treatment. |
John Taylor (#O0006)
University of Pretoria, South Africa, ICC President
Why sorghum has inferior protein nutritional quality and functionality compared to other cereals and what is being done to solve these problems. |
Yong Zhao (#O0417)
College of Food Science and Technology, Shanghai Ocean University, China
Odour fingerprinting of general food borne pathogenic bacteria characterized by E-nose and SPME-GC/MS. |
Clara Talens (#O1402)
Azti-Tecnalia, Derio, Spain
Industrial approach to chef's creativity. |
09h34 - 09h49: Zhong Fang (#O1464)
The State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, China
Preparation and characterization of functional compounds encapsulated microemulsion with nonionic surfactants. |
| 09h56 - 10h25 |
Tea & Coffee - sponsored by Tongaat Hulett Sugar |
| |
32. Food Safety, Risk Assessment & Contaminants |
33. Functional Foods, Flavours & Ingredients |
34. Food Processing, New Technologies & Process Optimisation |
35. Cereals, Oilseeds & Legumes |
36. Food Microbiology, Fermentation & Biotechnology |
37. Agricultural Production, Food Security & Supply and GM Foods |
38. Starch: Physicochemical and Physiological Aspects |
| VENUE: |
Auditorium 2
venue sponsored by Kerry Ingredients & Flavours |
Roof Terrace
venue sponsored by Almond Board of California |
Meeting Room 1.40
venue sponsored by Liquifruit |
Meeting Room 1.60
|
Meeting Room 2.40
|
Meeting Room 2.60
|
Da Gama/Diaz, Westin Grand Hotel
|
| |
Session Chairs:
Patrick Wall (Ireland) & Alan Mortimer (Australia) |
Session Chairs:
Ken Buckle (Australia) & Jessy van Wyk (South Africa) |
Session Chairs:
Brijesh Tiwari (Ireland) & Maryna de Wit (South Africa) |
Session Chairs:
Maryke Labuschagne (South Africa) & Naushad Emmambux (South Africa) |
Session Chairs:
Elna Buys (South Africa) & Piet Jooste (South Africa) |
Session Chairs:
Alastair Hicks (Thailand) |
Session Chairs:
Katsuyoshi Nishinari (Japan) & Bruce Hamaker (USA) |
| 10h25 - 10h55 |
Jan Mei Soon (#O0089)
Royal Agricultural College, Cirencester, UK
Fresh Produce-Associated Outbreaks: A Call for HACCP in the Farm? |
Glaucia Maria Pastore (#O0709)
Campinas State University, Campinas, Brazil
Antioxidants and antiproliferative activities of Brazilian tropical fruits. |
Andrew Green (#O0038)
Campden BRI, UK
Validation of thermal preservation processes - history and current state of the art. |
Terry Sharp (#O1356)
Snackworks, Durban, South Africa
Issues relating to flour quality for biscuit making. |
Patrick Wall
School of Public Health & Population Science, University College Dublin, Ireland
Biofilm forming strains of bacteria;- a major challenge for food processors. |
Sheri Schellhaass (#O1237)
General Milss, Inc. Minneapolis, USA
General Mills Technology and Business Skills Transfer. |
Katsuyoshi Nishinari (#O1438)
Osaka City University, Japan
Effects of non-starch polysaccharides on gelatinization and retrogradation of starch. |
| 10h57 - 11h17 |
Maria Eden (#O0179)
TTZ, Bremerhaven, Germany
NANODETECT - Development of biosensors for the quantification of contaminants in milk: Development of a detection unit for Aflatoxin M1. |
Debasis Bagchi (#O0179)
InterHealth Nutraceuticals, Benicia, USA
Safety and efficacy of undenatured type-ii colleagen (uc-ii) in the nutritherapy of joint health. |
Jianrong Li (#O1194)
Zhejiang Gongshang University, Hangzhou Zhejiang, China
Inactivation of Staphylococcus aureus in fish balls by high hydrostatic pressure and mild heat. |
Laurent Chaunier (#O0048)
INRA, Nantes, France
Processing of novel starchy foods presenting shape memory capabilities. |
Gaone Mokhawa (#O1260)
National Food Technology Research Centre, Kanye, Botswana
Nutritional improvement of Flours from Sorghum (Sorghum vulgare L.) by solid state fermentation. |
Linus Opara (#O1099)
South African Chair in Postharvest Technology, Stellenbosch University, South Africa
Mapping and reducing postharvest food losses: the overlooked strategy in addressing food and nutritional security. |
Narpinder Singh (#O1433)
Guru Nanak Dev University, India
Relationship of isoamylase debranched fractions and granules size distribution with pasting, thermal and dynamic rheological properties amongst kidney bean starches. |
| 11h19 - 11h39 |
Zuzana Ciesarova (#O0246)
VUP Food Research Institute, Bratislava, Slovakia
Acrylamide as a processed contaminant - progress in its mitigation. |
Xiao Zuobing (#O0257)
Shanghai Institute of Technology, Shanghai, China
Studies on Four Basic Tastes Intensity and Their Binary Interactions by Electronic Tongue. |
Cornelia Rauh (#O0858)
Institute of Fluid Mechanics; Friedrich-Alexander University Erlangen-Nuremberg, Germany
Experimental and numerical investigation of homogeneity of high pressure food pasteurization. |
Weining Huang (#O0359)
Jiangnan University, Wuxi,Jiangsu, China
Effects of Transglutaminase on the Rheological and Mixolab Thermomechanical Characteristics of Oat Dough. |
Jianhua Huang (#O0849)
State Key Laboratory of Food Science and Technology, Southern Yangtze University, WuXi, Jiangsu, China
Enzymatic catalyzed synthesis of monoacylglycerol citrate optimized by response surface methodology. |
Neela Badrie (#O0165)
Faculty of Science and Agriculture,University of the West Indies, St. Augustine, Trinidad and Tobago
Towards Food Security: Some Initiatives of Trinidad and Tobago, Bangladesh and the Philippines. |
Olaide Lawal (#O1434)
Olabisi Onabanjo University, Nigeria
Plantain (Musa paradisiaca normalis) starch: Effect of hydroxypropylation on functional properties and starch retrogradation. |
| 11h41 - 12h01 |
Jayne de Vos (#O0261)
National Metrology Institute of South Africa, Pretoria, South Africa
Analysis of South African Fruit and Vegetables for Residual Pesticide Contamination Using the QuEChERS Sample Preparation Method and GC-TOFMS. |
Michael Granvogl (#O0544)
Technical University of Munich, Garching, Germany
Identification and quantitation of important aroma compounds in heat-processed onions. |
Maria Eduardo (#O0648)
Universidade Eduardo Mondlane, Maputo, Mozambique
Effect of pre-treated cassava flour on baking characteristics of cassava-wheat-maize composite breads. |
Baojun Xu (#O0215)
United International College, Zhuhai, Guangdong, China
Comparative studies on the antiproliferation properties and cellular antioxidant activities of commonly consumed food legumes. |
Brett Wordon (#O1330)
Nampak R&D, Cape Town, South Africa
Comparative real-time fluororescent flowcytometric analyses of Saccharomyces cerevisiae cell viability, injury and death induced by thermosonication, for the application of hurdle technology. |
Maryke Labuschagne (#O0605)
Department of Plant Sciences, University of the Free State, Bloemfontein, South Africa
Increasing cassava root protein content by introgressing high protein genes from a wild relative (Manihot esculenta ssp flabellifolia). |
Bruce Hamaker (#O1439)
Whistler Center for Carbohydrate Research, Purdue University, USA
Slowly digestible starch and its potential physiologic effect. |
| 12h01 - 13h00 |
Lunch sponsored by Tongaat Hulett Starch
GHI Nanotechnology Workshop (Meeting Room 1.40), Elsevier Author/Reviewers Workshop (Meeting Room 1.60), IUFoST Distance Education Task Force Meeting (Meeting Room 2.40) |
| 13h00 - 13h30 |
Poster Session 3 - Woolworths Poster Area, Exhibition Hall 1 |
| |
39. Physical & Sensory Science and Product Development |
40. Tree Nuts - Global Trends, Technologies and Innovation |
41. Meat & Poultry Science & Processing Technologies |
42. Brazilian Food Science and Technology |
43. Global Challenges of Food Scientists and Technologists - organised by IFST |
44. Linking Research with Business Opportunities to Eliminate Hunger, Malnutrition and Poverty organised by MARS |
Leadership Workshop for Students and Young Professionals in Food Science and Technology |
| VENUE: |
Auditorium 2
venue sponsored by Kerry Ingredients & Flavours |
Roof Terrace
venue sponsored by Almond Board of California |
Meeting Room 1.40
venue sponsored by Liquifruit |
Meeting Room 1.60
|
Meeting Room 2.40
|
Meeting Room 2.60
|
Da Gama/Diaz, Westin Grand Hotel
|
| |
Session Chairs:
Marianne Gillette (USA) & Nina Muller (South Africa) |
Session Chairs:
Ingrid Weinert (South Africa) & Felix Escher (Switzerland) |
Session Chairs:
Louw Hoffman (South Africa) & Arno Hugo (South Africa) |
Session Chairs:
Gonçalves Menegaldo (Brazil) & Gunnar Sigge (South Africa) |
Session Chairs:
Dr Anil de Sequeira (UK) & Ryan Ponquet (South Africa) |
Session Chairs:
Ashraf Shehata (UAE) & Gerda Botha (South Africa) |
Session Chairs:
|
| 13h30 - 14h00 |
Einar Risvik (#O1426)
Nofima Food, Norway
Value segmentation of food consumers. |
Ingrid Weinert1 & Felix Escher2 (#O1449)
1CSIR, South Africa
2Swiss Federal Institute of Technology, Switzerland
Overview of treenut production and consumption patterns globally.
Karen Lapsley (#O1450)
Almond Board of California, Modesto, California, USA
Composition and health benefits of treenuts.
|
Lone Andersen (#O0728)
Sacco S.r.l., Cadorago, Italy
Bacterial war in food products - seen from a meat application point of view. |
Suzana Caetano da Silva Lannes (#O0416)
Department of Pharmaceutical-Biochemical Technology, University of Sao Paulo, Brazil
Desigining nutritional fat foods using Brazilian resources. |
Carol Phillips (#O1430)
Research and Knowledge Transfer, The University of Northampton, U.K. IFST President
Roles and responsibilities of UK food scientists and technologists in meeting future challenges domestically and internationally. |
Ashraf Shehata
MARS Inc.
Introduction to the Session.
Adam Adams (#O1454)
Mars. Inc.
Lessons learned: A retrospective on public-private sector partnership initiatives. |
Pre-registered undergraduate, postgraduate students and young professionals (<5 years after graduation) ONLY.
Participation has been limited to 60 persons who pre-registered for the workshop.
Workshop Presenters:
Professor Robert B. Gravani
Department of Food Science, Cornell University, Ithaca, New York, USA. President Elect, Institute of Food Technologists (IFT)
Barbara Byrd Keenan
Executive Vice President, Institute of Food Technologists (IFT), Chicago, USA
Luis Fernandez
Applications Technology Leader EMEA, Global Food Technology Group, Cargill Food Ingredients and Systems, Vilvoorde, Belgium
Hannah Williams
Programme Leader for Food Science and Technology, Curtin University, Perth, Western Australia
|
| 14h02 - 14h32 |
Chris Findlay (#O1432)
Compusense Inc, Guelph, Canada
The Power of Calibrated Descriptive Sensory Panels. |
Julie Adams (#O1451)
International Treenut Council, Spain & Nut Working Group, European Snacks Association
Prevention measures for control of natural and microbial contaminants. |
Coleen Leygonie (#O0300)
Department of Food Science, Stellenbosch University, South Africa
Oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions. |
Ricardo Lemos Sainz (#O0553)
Conjunto Agrotecnico Visconde da Graça, Pelotas-RS Federal University
The expansion of wine production in Brazil - opening new frontiers. |
Vishweshwaraiah Prakash (#O0419)
Central Food Technological Research Institute, India
The role and responsibilities of Indian food scientists and technologists in meeting future challenges domestically and internationally. |
Esther Sakyi-Dawson (#O1085)
University of Ghana
Ken Brown (#O1456)
University of California at Davis, USA
Experiences in Product formulation and sensory testing in West Africa.
|
| 14h34 - 14h59 |
Egmont Rohwer (#O0286)
University of Pretoria, South Africa
The analysis of pinotage wine aromas by a novel fractionating olfactometric method combined with comprehensive two dimensional gas chromatography - mass spectrometry. |
Rainer Perren1 & Felix Escher2 (#O1452)
1RPN Food Technology Ltd, Switzerland
2Swiss Federal Institute of Technology, Switzerland.
Developments in roasting and thermal pasteurization of treenuts. |
Elodie Arnaud (#O0577)
CIRAD, Saint-Denis, France
Combined effect of steam and lactic acid treatment for inactivating Salmonella enterica Serovar Enteritidis on chicken skin. |
Eliete da Silva Bispo (#O0422)
Federal University of Bahia
Perspectives for Cocoa and Chocolate in Brazil - Bahia. |
David Lineback (#O1400)
Senior Fellow Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, USA
The Role and responsibilities of U.S. food scientists and technologists in meeting future challenges domestically and internationally. |
Dominic Schofield1 & Lisa Ronquest2 (#O1372)
1GAIN
2Mars, South Africa
Private sector efforts to commercialize fortified food products. |
| 15h01 - 15h26 |
Edgar Chambers (#O0536)
Sensory Analysis Center, Kansas State University, USA
Sensory Characteristics of Mango of Different Varieties and Ripeness. |
Closing remarks and panel discussion. |
Selamat Jinap (#O0907)
Universiti Putra Malaysia, Serdang, Selangor, Malaysia
Influence of meat treatment on the formation of PAHs in charcoal grilled meat. |
Jane Gonçalves Menegaldo (#O0538)
Cereal Chocotec, Instituto de Tecnologia de Alimentos, Brazil
Potential sources of oils and fats in Brazil. |
Amanda Minnaar (#O1435)
Department of Food Science, University of Pretoria, South Africa
Challenges for Food Science and Technology Education Development. |
Discussion and suggested actions. |
| 15h26 - 15h55 |
Tea & Coffee - sponsored by Tongaat Hulett Sugar |
| |
45. Physical & Sensory Science and Product Development |
46. Food Allergens |
47. Fruits & Vegetable Processing, Fruit Juices and New Technologies |
48. ICSU/IUFoST |
49. Harmonising Food Regulations - organised by GHI |
50. Conflict of Interest - Funding Food Science Research: Who Can You Trust? organised by ILSI North America |
Leadership Workshop for Students and Young Professionals in Food Science and Technology |
| VENUE: |
Auditorium 2
venue sponsored by Kerry Ingredients & Flavours |
Roof Terrace
venue sponsored by Almond Board of California |
Meeting Room 1.40
venue sponsored by Liquifruit |
Meeting Room 1.60
|
Meeting Room 2.40
|
Meeting Room 2.60
|
Da Gama/Diaz, Westin Grand Hotel
|
| |
Session Chairs:
Jacques van den Berg (South Africa) & Riette de Kock (South Africa) |
Session Chairs:
Ron Timm (South Africa) & Donna Cawthorn (South Africa) |
Session Chairs:
James Wu (Taiwan) & Li Jianrong (China) |
Session Chairs:
Ezzedine Boutrif (Italy) & Nigel Sunley (South Africa) |
Session Chairs:
Huub Lelieveld (Netherlands) & Laura-Isabelle Dudet (Canada) |
Session Chairs:
Christine Broadhurst (South Africa) & Daryl Lund (USA) |
Session Chairs:
|
| 15h55 - 16h25 |
Stefan Kaufmann & Stefan Palzer (#O1103)
Nestle, Lausanne, Vaud, Switzerland
Technological solutions for obesity and malnutrition. |
Harris Steinman (#O0502)
Food & Allergy Consulting & Testing Services
Food allergy, food allergens and food allergen detection - the fundamentals. |
Anneline Padayachee (#O0662)
Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, Australia
Interactions of anthocyanins with models of the plant cell walls of fruits and vegetables. |
Kobus Laubscher (#O1416)
Grain SA, Free State, South Africa
From farm to fork - factors impacting on sustainable production to guarantee affordability of food. |
Vishweshwaraiah Prakash (#O1429)
Central Food Technological Research Institute, Mysore, India and GHI Association, Vienna, Austria
Global Harmonization of Food Regulations. |
Sylvia Rowe (#O1397)
SR Strategy, Washington DC, USA
Guiding Principles for the Food Science and Nutrition Community. |
Pre-registered undergraduate, postgraduate students and young professionals (<5 years after graduation) ONLY.
Participation has been limited to 60 persons who pre-registered for the workshop.
Workshop Presenters:
Professor Robert B. Gravani
Department of Food Science, Cornell University, Ithaca, New York, USA. President Elect, Institute of Food Technologists (IFT)
Barbara Byrd Keenan
Executive Vice President, Institute of Food Technologists (IFT), Chicago, USA
Luis Fernandez
Applications Technology Leader EMEA, Global Food Technology Group, Cargill Food Ingredients and Systems, Vilvoorde, Belgium
Hannah Williams
Programme Leader for Food Science and Technology, Curtin University, Perth, Western Australia
|
| 16h27 - 16h47 |
Anne Goldman (#O0288)
ACCE International, Mississauga, Canada
Strategies for the successful integration of consumer research to the product development process. |
Hans Steinhart (#O0239)
University of Hamburg, Germany
Fish products used in wine processing: a possible risk for individuals allergic to fish. |
Jean-Luois Lanoiselle (#O0969)
INRA, Rennes, France
How to improve apple juice extraction and quality by pulsed electric field on an industrial scale. |
Ruth Oniang'o (#O1448)
Department of Food Science and Nutrition, Great Lakes University of Kisumu, Kenya
The challenges of ensuring good nutrition as we promote enhanced agricultural productivity": The Case of East Africa. |
Wentzel Gelderblom (#O0614)
Medical Research Council, PROMEC Unit, Tygerberg, South Africa
Fumonisins in maize in South Africa: Risk management, communication and control. |
Daryl Lund (#O1417)
University of Wisconsin, USA
An Academic and Journal Editor's Perspective on Industry Funding and Conflict of Interest. |
| 16h49 - 17h09 |
Wendy Newton (#O0921)
Curtin University of Technology, Bentley, Australia
The Development of a Quality Index for Novel Puffed Products. |
Karen Lapsley
Almond Board of California, Modesto, California, USA
Treenut Allergy-the emerging trends for food industry management and clinical treatment |
Gabriela Caez (#O1137)
)Universidad de La Sabana, Bogota, Colombia
Ultraviolet (UV-C) as treatment for non-thermal inactivation of Saccharomyces cerevisiae ATCC 2601 and E. Coli ATCC 25922 in papaya juice (Carica papaya L). |
Anna Lartey (#O1460)
Department of Nutrition and Food Science, University of Ghana
A unique partnership with Rural banks to improve child nutrition and household food and nutrition security:The case of the ENAM project in Ghana. |
Frans Kampers (#O1428)
Wageningen University, The Netherlands
Global Regulation of Applications of Nanotechnologies in Food. |
David Lineback (#O1410)
University of Maryland, USA
Quality Research and Funding Source: Results from a Recent Study. |
| 17h11 - 17h31 |
Jeehyun Lee (#O1012)
Drexel University, Philadelphia, USA
Consumer liking for green teas and its correlation to flavour descriptions. |
Ashraf Shehata (#O1440)
Head od Scientific and Regulatory Affairs, Mars Africa, India and Middle East
Allergen Management: A Mars Perspective. |
Yage Xing (#O0012)
Tianjin University of Science and Technology, Tianjin, China
Effects of chitosan-based coating and modified atmosphere packaging (MAP) on browning of fresh-cut lotus root (Nelumbo nucifera Gaerth.). |
Jane Battersby (#O1391)
Department of Urban Geography, University of Cape Town
Urban food security: A case study of Cape Town. |
Kenneth Marsh (#O0135)
Woodstock Institute for Science in Service to Humanity, Seneca, USA
Food Security, a Function of Food Production, Delivery & Regulations. |
Panel Discussion |
Evening: Congress Banquet - sponsored by Flavourcraft
Click here to view the Social Programme.
Thursday 26th August 2010
| 07h00 - 14h00 |
Registration |
| |
Plenary Session 5: Food Science, Sustainability and the Future |
| |
Venue: CTICC Auditorium 1 - venue sponsored by Sunspray Food Ingredients |
| |
Session Chairs: Nick Starke (IUFoST 2010 Organising Committee) & Mary Schmidl (IUFoST Governing Council & Chair: IUFoST Scientific Council) |
| 09h00 - 09h30 |
Plenary Lecture: Thomas Ohlsson (#O1408)
Professor Emeritus, SIK - The Swedish Food Institute, Gothenburg, Sweden
Sustainable Food Production - Today and in the Future. |
| 09h30 - 09h50 |
Young Scientist 5: Peng Zhou (#O0872)
State Key Laboratory of Food Science and Technology, Jiangnan University, China
Effects of Maillard Reaction on the Quality of Whey-based Nutritional Protein Bars. |
| 09h50 - 10h20 |
Plenary Lecture: Erich Windhab (#O1453)
Swiss Federal Institute of Technology, Institute of Food, Nutrition, and Health, Zurich, Switzerland
Latest advances and future perspectives for "Radical Innovation" in Food Science & Technology. |
| 10h20 - 10h40 |
Young Scientist 6: Eustina Oh (#O1422)
Institute of Food, Nutrition and Human Health, Massey University, New Zealand
High-pressure-induced Starch Gelatinisation and it's Application in a Dairy System. |
| 10h40 - 11h15 |
Tea and Coffee |
| |
Plenary Session 6: Closing Plenary Session |
| |
Venue: CTICC Auditorium 1 |
| |
Session Chairs: Daryl Lund (Chair: IUFoST Distance Education Task Force) & Pingfan Rao (IUFoST Governing Council) |
| 11h15 - 11h45 |
Plenary Lecture: Mr Cliff Sampson (#O1479)
Managing Director: Foodcorp Consumer Brands, South Africa
A Manufacturer's View on the Shape of the South African Food Industry. |
| 11h45 - 12h05 |
Young Scientist 7: Supratim Ghosh (#O1421)
Department of Chemistry and Biology, Ryerson University, Toronto, Canada
Delivery of Active Compounds in Complex Food Systems. |
| 12h05 - 12h45 |
IUFoST Distinguished Lecturer: Nina Fedoroff (#O1447)
Science and Technology Advisor to the US Secretary of State, US State Department
Issues of Our Time: Rethinking Food Production in a Hotter, Drier World. |
| 12h45 - 13h25 |
Closing Ceremony
Nigel Sunley
Chair of the IUFoST 2010 Organising Committee |
| 13h30 - 14h30 |
IAFoST Academy Luncheon (by invitation only)
|
| 15h15 - 17h00 |
IUFoST General Assembly |
| 17h00 |
Closing Cocktail - sponsored by Swift Micro Laboratories |
Click here to view the Scientitific Programme Committee.
|
