SASDT Processors' day
25 may 2026
Session 1: Foundation of Sensory Evaluation
10:45
Predictive Product Development Through Process Design
Mike la Grange, Synercore
11:45
Showcasing Processing Equipment Manufactured by a Local Supplier – Reaching The Global Market
Brendan Vorster
Session 2: Practical Sensory Application
11:00
Practical session – wake up your senses. Basic taste test – sweet, sour, and bitter.
Prof Riette de Kock and students, UP
12:00
Tasting: Gouda-type: Identify defects and use of Compusense software.
Prof Riette de Kock, UP
12:45
Hear from the expert: Case study – setting specification and standards and determining deviation in the artisanal arena.
Rina Belcher, Belnori
13:00
Light lunch break.
Session 3: Foundation of Sensory Evaluation
13:45
Case study: Sensory work at Lactosan A/S Denmark for cheese powder production
Sigrid Tang Skouw Søndergaard, Lactosan A/S
14:05
Tasting: Cheddar cheese tasting comparisons.
Prof Riette de Kock and Dr Hilde Kraggerud
15:00
Consumer insights – a South African perspective.
Christine Leighton, Rediscover Dairy
15:20
Doing business with retail – what food entrepreneurs need to know.
Nicki Russell, Founder: Think Food
16:10
Wrap up and close – Q&A, discussions, society matters.
Rian Marren
16:30 – 19:00
Member meeting with cheese and wine.
Claire Goosen: Account manager, Novonesis
Dr Hilde Kraggerud
Session 1: Dairy opportunities and challenges
17th April 2023 - Day 1
Welcome, introduction and SASDT matters
Christine Leighton
SASDT President
The Delta Model: Dairy’s role in sustainable nutrition
Dr Nick Smith, Massey University, NZ
13:40
Commercial break 1
Sponsor
Using AI to Streamline Livestock Management and Welfare in The Dairy Industry
Professor Terence van Zyl, Institute for Intelligent Systems, University of Johannesburg; Nedbank Research and Innovation Chair
14:30
Discussion
Tertius Cilliers, Synercore
14:45
Tea break and digital display
Session 2: Food loss and waste - Moderator: Dr Ndumiso Mazibuko, Chief Economist, SAMPRO
Introducing the International Dairy Federation, championing the utmost in scientific expertise for the benefit of the dairy sector
IDF member
Standing Committee (SC) presentations
SC Environment
SC Animal welfare
SC Economics
SC Marketing and IMP
SC Nutrition and Health
SC Standards and regulations
Dr Colin Ohlhoff, Dr Mark Chimes, Dr Ndumiso Mazibuko, Christine Leighton, Maretha Vermaak, Jompie Burger
Panel discussion
Moderator: Lauren Longo and Adri Venter
16:45
Panel discussion and Q&A
Speaker panel
16:55
Commercial break 2
Sponsor
16:55
Student project and posters
Dr Thulani Sibanda,
University of Pretoria
17:15
Social event and informal dinner
Fordoun
18th April 2023: Day 2
07:30
Refreshments and exhibition
Harvest table
08:00
Welcome
Rian Marren,
Vice President SASDT
Session 3: Consumer trends and regulatory matters
The SA Dairy Championships: past to present and reflections of the 2024 event.
Graham Sutherland and Breyton Milford
08:45
Commercial break 3
Sponsor: Platinum
Front of pack labelling: Global approach, proposed model for South Africa and considerations for dairy.
Leanne Kiezer, Registered Dietitian and Head of Corporate Affairs, Danone Southern Africa
New dairy regulation R 1510
Anneke van Niekerk, Consultant to Regulations and Standards project of Milk SA
09:30
Interactive session: Dairy regulatory platform
Moderated by Jompie Burger
09:50
Commercial break 4
10:25
Brunch
Fordoun
Session 4: Fermented Frenzy
A global view of dairy fermentation in culture, health and product variety
Dr. Francois Bourdichon
Gut Health: New Frontier for Health and Wellbeing – Opportunity for Dairy Industry
Dr Kavita Karnik, Global Head, Nutrition and Regulatory Affairs, Tate and Lyle
12:10
Commercial break 5
Sponsor
Productivity
Gaelle Lettier Buchhorn Director Global Dairy Application – Fresh Dairy Chr. Hansen, Denmark
13:05
Commercial break 6
Sponsor: Gold
13:10
Precision fermentation: Role of BBEPP in accelerating food innovation and scale up g
Rakesh Nair
Bio Base Europe, Pilot Plant, Belgium
14:00
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