Preliminary Programme

PRELIMINARY PROGRAMME

Please find the PDF format here.

 

MONDAY 23 NOVEMBER 2015

Master of Ceremony:   Florian Bauer

From 16:30

REGISTRATION

Foyer, STIAS Conference Centre

18:00 – 18:10

OFFICIAL WELCOMING

Prof Eugene Cloete, Vice Rector:  Research, Innovation and Postgraduate Studies, Stellenbosch University, Sout Africa

18:10 – 18:50

OPENING LECTURE  

Tormod Næs & Paula Varela, Nofima, Norway

18:50 – 19:00

The importance of wine sensory analysis and consumer studies for the South African wine ind

Karien O’Kennedy, Institute for Grape & Wine Sciences, Stellenbosch University, South Africa

19:00 –

OLD VINE WINES: Presentation & Tasting

Rosa Kruger, Vineyard manager, Riebeek Kasteel, South Africa

Cocktail function  

 

 

 

TUESDAY  24 NOVEMBER 2015

Session chair:  Hélène Nieuwoudt

08:30 – 09:00

Early coffee and Registration

09:00 – 09:45

KEYNOTE ADDRESS

Tormod Næs, Nofima, Norway

A review of methodologies for analyzing data from napping experiments

09:45 – 10:30

KEYNOTE ADDRESS

Dominique Valentin, AgroSup, Dijon, France

Social psychology and sensory ethnography methods to understand consumers' motivations in a cross-cultural perspective

10:30 – 11:00

Tea break and Poster Presentations

11:00 – 11:20

Daniele Asioli, Valérie Lengard Almli, Tormod Næs

Comparison of two different strategies for investigating consumers’ characteristics in Choice Experiments using the Mixed Logit Model

11:20 – 11:40

Neil Higgs

Context matters: Creating more powerful marketing strategies by resonating with people via an understanding of the lens through which they see the world and manage their lives

11:40 – 12:00

Hélène Nieuwoudt

Overview of Chenin blanc wine style research at IWBT-DVO, Stellenbosch University, RSA:  Bridging the gap to the consumer with sensory science

12:00 – 12:20

Matthew Lintern, Christine Barnagard, Maria da Serra

Using mobile phones to enhance our understanding of real world consumer behaviour

12:20 – 12:40

Annchen Mielmann, Carina Bothma, Arno Hugo, Celia  Hugo

Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.)

12:40 – 13:10 

Brandon Bester

(Includes wine tasting) 

Neuromarketing: a multi-facet approach to wine brand experience 

13:10 – 14:00

Lunch

Session Chair:  Nina Muller 

14:00 – 14:40

KEYNOTE ADDRESS

Henriette de Kock, University of Pretoria

Sensory Science research challenges and opportunities for emerging markets in Africa

14:40 – 15:00

Leandi Bain, Gerrie du Rand, Annemarie  Viljoen

Application of the food choice process model to food away from home behaviour in Tshwane, South Africa

15:00 – 15:20

Maleabua Monica Lephole

Nutrient analysis, standardization and acceptability of mushroom recipes by Basotho

15:20 – 15:40

Lumka Shannel Dastile, Zimkhitha Soji, Voster Muchenje

Are the modern sensory evaluation techniques relevant to the poor African consumers?


15:40 –  16:00

Tea break and Poster Presentations

16:00 – 17:00

Flash presentations  

Irene Idun, Tormod Næs, Karen Theron, Nina Muller, Marieta Van der Rijst, Willem Steyn

Drivers of consumer preference for apple eating quality and appearance among South African consumers of different ethnic and age groups

James Makame, Henriette de Kock

Descriptive sensory evaluation of orange-fleshed sweet potato (OFSP) and other vegetable crisps by the Flash Profiling (FP) method

Matthew Lintern, Maria da Serra

Creating product perfection; the role of sensory branding to explore beyond liking

Tigist Tadesse Shonte, Henriette de Kock, Amanda Minnaar

Sensory properties of stinging nettle (Urtica diocea L) cooked leaves and leaf infusions: A potential food source to address malnutrition

Soumilya Banerjee

Sensory study to understand chicken flavors in the African market

Isi Omenukoaku Onyeoziri, Henriette de Kock

African leafy vegetables: all bitter-tasting or not?

Justice Bhekizulu Sifelani, Johanita Kruger, Henriette de Kock

Sensory properties of maize meal porridge fortified with Sodium iron (III) Ethylenediaminetetraacetate (NaFeEDTA)

Gabriel Bidemi Akanni, Amanda Minnaar, Elna Buys, Henriette  de Kock

Sensory characteristics and related flavour compound profiles of alkaline fermented African food condiments using Bacillus species starter cultures

Andrew Wardlaw, Maria da Serra

The raised importance of sensory cues to the aspiring African consumer

Pulane Nkhabutlane, Henriëtte de Kock, Gerrie du Rand

Standardization and characterization of composited Basotho bread prepared in rural and urban areas of Lesotho according to the culinary practices of Basotho

Tumelo Maud Tlhong, M R Asha, Maya Prakash

The potential of two Botswana Sorghum bicolor L. (Moench) cultivars in roti making compared to two Indian varieties

Mompati Molao, Tumelo Maud Tlhong

Sensory attributes influencing choice of commercial sorghum flour brands

 

 

WEDNESDAY  25 NOVEMBER 2015

Session Chair:  Wessel du Toit 

08:30 - 09:00

Early coffee and Registration

09:00 - 09:45

KEYNOTE ADDRESS

Paula Varela, Nofima, Norway

Alternative methods of product profiling, application in industrial research and new product development

09:45 – 10:30

KEYNOTE ADDRESS

Gastón Ares, Universidad de la República, Uruguay

Advances in dynamic sensory characterisation

 

10:30 – 11:00

Tea break and Poster Presentations

11:00 – 11:20

Chris Findlay, John Castura

A cost/benefit analysis of consumer CATA and trained descriptive analysis

11:20 – 11:40

John Castura, Allison Baker, Carolyn Ross

Characterizing wine finish using TCATA product contrails

11:40 – 12:00

Bruce Watson, Fritz Venter

Lattice approach to information correlation and visualisation

12:00 – 12:20

Jordi Cortes, Sophie Davodeau

Discovering new flavour directions for Bouillon cubes base on Nigerian consumer and sensory insights

12:20 – 12:40

Caroline Withers, Christine Barnagaud, Phiala Mehring, Maria da Serra

In search for the ideal High Intensity Sweetener: Understanding the impact of repeated consumption using temporal sequential profiling

12:40 – 13:45

Lunch

Session Chair:  Florian Bauer

13:45 – 14:30

KEYNOTE ADDRESS

Erminio Monteleone, University of Florence, Italy

Understanding Food Preferences: the effect of individual differences in taste sensitivity

14:30 – 14:50

Nina Muller, Lizette Joubert, Martin Kidd

Comparison of different statistical methods when profiling herbal teas using sorting as rapid profiling technique

14:50 – 15:10 

Jeanne Brand, Dominique Valentin, Melané Vivier, Tormod Næs, Hélène Nieuwoudt

Comparison of rapid sensory techniques for white wine profiling

15:10 – 15:30

Tea break and Poster Presentations 


15:30 – 16:30

Flash presentations  

Lené Erasmus, Nina Muller, Lizette Joubert, Martin Kidd

Instructed sorting, a viable rapid method as alternative to DSA to characterise the sensory profile of honeybush tea, produced from different Cyclopia species

Bianca Jolley, Lizette Joubert, Martin Kidd, Nina Muller

Sorting, a viable rapid quality control tool for the herbal tea industry

Lara Alexander, Elizabeth Joubert, Dalene de Beer, Nina Muller

Development of a preliminary sensory lexicon and wheels for green honeybush (C. maculata and C. longifolia)

Carlo Valente, Florian Bauer, Hélène Nieuwoudt, Bruce Watson, Fritz Venter, Dominique Valentin

Modelling of the sensory characteristics of South African Chenin Blanc wine: descriptor mining from published data between 2008 to 2014

Mihaela Mihnea, Jordi Ballester, Dominique Peyron, Dominique Valentin, Wessel du Toit, Jeanne Brand

Do French and South African winemakers use a common language to describe Shiraz wines?

Anri Botha, Jeanne Brand, Wessel  du Toit

Sensory profiling, quality and consumer acceptance of Chenin Blanc wines matured in different oak wood products

Carien Coetzee, Astrid Buica, Wessel du Toit

Sensory effect of acetaldehyde bound to sulphur: is it really odourless?

Carla Weightman, Nic Terblanche, Dominique Valentin, Florian Bauer, Hélène Nieuwoudt

Exploring the South African wine consumer landscape: towards a better understanding of consumers’ preferences and perceptions of wine

Renée Crous, Valeria Panzeri, Hélène Nieuwoudt

Framework for training a descriptive analysis sensory panel to evaluate mouth-feel attributes in wine: special focus on a product category unfamiliar to panellists

Carlo Valente, Florian Bauer,  Ina Smith, Dominique Valentin, Jordi Ballester, Justine Branchu, Ronan Symoneaux, Hélène Nieuwoudt

Cross-cultural comparison of wine sensory perception: Can consumers familiar with Chenin Blanc distinguish between French and South African Chenin Blanc wines?

16:30 – 17:10

SABMiller:  Presentation

Danie Odendaal & Janita Botha 

17:10 – 19:30

Prize giving ceremony

Conference function & Beer tasting  

 

Prizes will be awarded to the best poster presentation and the two best flash presentations

Panel of adjudicators

Paula Varela (Nofima, Norway) , Gastón Ares, Universidad de la República, Uruguay Gastón Ares,

Riette de Kock, University of Pretoria, Erminio Monteleone, University of Florence, Italy 

 

 

THURSDAY  26 NOVEMBER 2015

WORKSHOP ON RAPID METHODS

Workshop Chair:  Nina Muller 

08:30 - 09:00

Early coffee

09:00 – 10:30

INTRODUCTION TO RAPID METHODS OF SENSORY CHARACTERIZATION

Paula Varela

New trends in sensory characterization (Classic Descriptive Analysis vs New trends in sensory characterization)

Gastón Ares

Sensory characterization based on attributes: Focus on Check-all-that-apply (CATA) questions

10:30 – 11:00

Tea break

11:00 – 13:00

Paula Varela

Holistic methods based on global perception of similarities and differences: Focus on Projective Mapping/Napping

Paula Varela and Gastón Ares

Discussion and Recommendations

13:00 – 14:00

Lunch

 

 

LIST OF POSTERS

Carina Bothma, Lerato Kanono, Arno Hugo

Boer goat meat as an alternative source of red meat in South Africa

Liezl du Toit, Carina Bothma, Maryna de Wit, Arno Hugo

There is mucilage in my marshmallows… say what?!

Petro Swart, Carina Bothma, Ismari van der Merwe, Arno Hugo

Veggies versus chips:  What will children choose?

Margaux Vannevel, Jeanne Brand, Valeria Panzeri, Nick Vink

Marketing wines to South African Millennials: the effect of expert opinions on the perceived quality of Pinotage wines

Joseph D Mademgne Madengue

Comparison of variations of the paired preference sensory test method by consumers with low literacy levels

Patricia Nyembwe

Do the sensory properties of products from marama beans (Tylosema esculentum) hold promise for future utilisation in the food industry?

Andries Gous, Valerie Almli, Vinet Coetzee, Henriëtte  de Kock

Cross modal interaction of sensory properties of grapefruit-like beverages for optimization of consumer liking

Gonzalo Garrido Bañuelos, Astrid Buica, Wessel du Toit

Study of the ageing effect on the evolution of the sensory properties of Shiraz wines elaborated from different vineyard treatments

Mihaela Mihnea, Janita Botha, Nina Muller, Wessel du Toit, Andre de Villiers, Andreas Tredoux

Impact of four Brett-related compounds on consumer preference of Pinotage red wine

Nishanie Moonaisur, Gyebi Duodu, Henriëtte  de Kock

Relating biodegradation of curcuminoid pigments in turmeric oleoresin with colour stability during storage

Amogelang  Precious Pelekekae

Consumer sensory analysis of sorghum motoho

Jeanne Brand, Dominique Valentin, Melané Vivier, Tormod Næs, Hélène Nieuwoudt

Testing the effect of ballot term randomisation on the CATA variant “Pick-K attributes” using white wine profiling with an expert panel as case study

Jeanne Brand, Dominique Valentin, Melané Vivier, Tormod Næs, Hélène Nieuwoudt

Testing the robustness of Pivot© profile when profiling wine with a trained panel

Christine Wilson, Jeanne Brand, Astrid Buica

Holistic approach to the characterization of three South African Chenin blanc wine styles using polarized projective mapping

Anne-Claire Bordreuil, Sarah Frissant, Camille Leynaud-Prince, Gaëlle Remy, Thierry Tran, Jordi Ballester

Sensory differentiation between premature oxidation and natural evolution. Is it just a matter of time?

Mikhayla Williams, Hélène Nieuwoudt

Re-evaluation of the sorting method: does the task order used by assessors influence the quality of the results?

Jeanne Brand, Lindi van Antwerpen, Hélène Nieuwoudt

Suitability of the sorting task in combination with quality scoring to identify drivers of quality using wine industry professionals as sensory judges

 

 

 

MONDAY 23 NOVEMBER 2015

From 16:30

REGISTRATION

Foyer, STIAS Conference Centre

18:00 – 18:10

WELCOMING

Gerard Martin, Institute for Grape & Wine Sciences, Stellenbosch University

18:10 – 18:40

OPENING LECTURE  

Tormod Næs & Paula Varela, Nofima, Norway

18:40 –

OLD VINE WINES: Presentation & Tasting

Rosa Kruger, Vineyard manager, Riebeeck Kasteel, South Arica

Cocktail function  



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