7 September 2011: Food science investigates the ideal consumer friendly food product logo

As a follow-up to the national series of labelling workshops, the Northern Branch is offering the following lecture on 7 September 2011at 3M in Woodmead Johannesburg

Food science investigates the ideal consumer friendly food product logo.

Speaker:

Dr Nelia Steyn, Human Sciences Research Council

Dr Steyn’s presentation will cover the development of the, “Choices”, front-of-pack logo. This initiative, that emanated from the food industry, was driven by a group of respected international scientists, including Dr Steyn herself, that set out to create a nutrition logo system to help consumers make healthier food choices while stimulating the food industry into healthful innovation and reformulation. In developing the logo, international nutrient recommendations for the much debated and controversial items of concern, such as trans-fatty acids, saturated fatty acids, sodium, added sugars, energy and fibre were used as guidelines.

Nelia Steyn is a Chief Research Specialist at the Centre for the Study of Social and Environmental Determinants of Nutrition (CSSEDN), Population Health, Health Systems and Innovation (PHHSI) of the Human Sciences Research Council. She holds a Master's in public health at the University of Cape Town, and obtained a PhD in community health from the University of Stellenbosch. She is a former interim director of the Chronic Diseases of Lifestyle Unit at the Medical Research Council. Her areas of research interest include: food security, dietary methodology, public health nutrition and nutrition and chronic diseases, particularly diabetes and obesity. Her publication record spans the authoring and co-authoring of more than 60 conference presentations and 90 articles and book chapters. Her most recent work, published in Public Health Nutrition, investigated the nutrition workforce in South Africa.

Date:
Wednesday 7 September 2011

Venue:
3M South Africa, Woodmead, Johannesburg - auditorium B, ground floor.

Address: 146a, Kelvin Drive, Woodmead
Directions: see notes below.

Programme: note: the evening starts 30 minutes later than usual
18:00 to 18:30: Arrival and refreshments18:30 to 19:30: Welcome, presentation, questions and discussion
19:30 onwards - dinner

Cost:
R60-00 per person for dinner. (Includes VAT)
Full time students R30-00
Attendance of the lecture only is free but booking is essential to gain access to the premises.

Booking:
Please book through Irene Burke - not later than Friday 2 September.
By e-mail: saafost.irene@telkomsa.net
By Fax: 086 698 4784 or
By Telephone: 012- 349 2788

Kindly provide the following information:
Name(s) of all attendees:
Company:
Tel:
Fax:
E-mail:
Number of people for lecture only:
Number of people for dinner and lecture: I
ndicate whether vegetarian fare is required:

Payment method:
Cash only, on the day please.
Cancellation:
If you cannot make it, please cancel by Friday 2 September or preferably send someone in your place. Anyone who registers for dinner and does not attend will regrettably have to be invoiced.

Directions:
From Johannesburg International Airport
· Take R24 highway to Johannesburg
· At Gilloolys interchange take N3 to Pretoria
· Take N1 North – keep left
· Take the Woodmead offramp
· Turn right – you will cross over highway into Woodmead Drive
(Makro and Pro-Shop on your right-hand side)
· Turn left at first set of traffic lights into Woodlands Drive
· At the bottom of Woodlands Drive turn left into Kelvin Drive
· 3M South Africa is the first building in Kelvin Drive on your left-hand side

From Sandton (Katherine Street)
· Follow Katherine Street towards Wendywood
· Katherine Street becomes Bowling Avenue as you cross over South Road
· Turn right at the intersection of Bowling Avenue and Kelvin Drive
· 3M South Africa is at the corner of Woodlands Drive and Kelvin Drive.
The entrance is in Kelvin Drive.

From Sandton (Rivonia Road)
· Follow Rivonia Road, heading towards the Concrete Highway
· Turn right into Kelvin Drive (Just after Fordsdicks BMW,
at the Pavilion Shopping Centre)
· Pass MorningGlen Shopping Centre, cross over Bowling Avenue.
· 3M South Africa is at the corner of Woodlands Drive and Kelvin Drive.
The entrance is in Kelvin Drive.

From Pretoria
· From Pretoria, take the N1 South
· At the N1/M1 split (after the Allandale Road offramp) take the M1
towards Johannesburg
· Take the Woodmead offramp
· Turn right – you will cross over highway into Woodmead Drive
(Makro and Pro-Shop will be on your right-hand side) ·
Turn left at first set of traffic lights into Woodlands Drive
· At the bottom of Woodlands Drive turn left into Kelvin Drive
· 3M South Africa is the first building in Kelvin Drive on your left-hand side

Address:
3M South Africa (Pty) Limited
146a Kelvin Drive
Woodmead
Telephone: 011 806 2000

Meeting organised by
Owen Frisby (Tel/fax: 012-346 2091).
Notice circulated by Turners, the SAAFoST National Secretariat, Durban.
(Tel: (031) 368 8000)

Posted by:
C M Blignaut
cmblignaut@ewklibrary.com

3rd October 2011 -- Precise Short Training Courses (PSTC) by SAAFFI

An overview of the Ins and Outs of Sweeteners (Course #22)


When:

Monday 3rd October, 2011 from 10h45 to 12h45
Bookings for this course close on Friday 23rd September 2011Payment by EFT by close of business on Tuesday 27th September, 2011 (No cash deposits please)
With so much going on in the sweetener field, there is a call for an overview of this subject.

Some of the aspects that will be addressed are:

• the different types of sweeteners


• why/where one would use one type and not another


• simple technical aspects such pH, brix etc, and how they can affect the final product and vise versa


• how they should be handled in storage and in manufacture


• relative strengths


• do’s and don’t’s in using them in manufacturing


• regulatory aspects and their labelling declaration
  

When:

10h45 – 12h45 Monday 3rd October , 2011

Presented by:

Anneke Blaauw, R&D Manager at Tate & Lyle South Africa

Venue:

Convention Dynamics Conference Centre at the corner of Kruin & Herman Streets in Harmelia/Isando. This is very close to OR Tambo Airport (Johannesburg). The GPS coordinates are: S26 0 08.546' E028 0 11.529'. Click here for a map and directions.

Cost:

For SAAFFI Members: R225 + VAT (= R256.50) per person

For Non-Members: R275 + VAT (= R313.50) per personLanguage:

The lecturing will be in English

Bookings:

Click this link http://www.saaffi.co.za/pstc/ to book. In order to avoid misunderstandings, please ensure that the correct Course number and date are noted on your booking.Payment: Invoicing will be handled by ‘bizsolutions’ on behalf of SAAFFI. Invoices will be emailed in response to bookings, but only after 14 th September (due to absence). Only those who have paid in time will be able to attend.

General

The cost includes tea/coffee/pastries at 10h30, parking, a certificate of attendance issued by SAAFFI and course notes where applicable.
These Precise Short Training Courses (PSTCs) aim to give attendees a good insight to the subject covered, as well as practical knowledge. Although in the form of lectures, the set-up encourages interaction between the attendees and presenter. It is for this reason that the number attending each course is limited. The PSTCs are inexpensive and will not take staff away from their jobs for more than a half day.
For fuller information about the content of each course and the lecturer, please visit http://www.saaffi.co.za/index.php?page=pstc

Kind regards.

Michael Gristwood

Posted by C M Blignaut

cmblignaut@ewklibrary.com

3rd Oct 2011 -- Precise Short Training Course (PSTC) by SAAFFI

The Basics for Beverage Emulsions (Course #17B)

When:
Monday 3rd October, 2011 from 08h30 to 10h30


Bookings for this course close on Friday 23rd September 2011Payment by EFT by close of business on Tuesday 27th September, 2011 (No cash deposits please)


The content of this PSTC is designed to be of use to both users of beverage emulsions and those involved in their development and manufacture.

• Time permitting, these are among the subjects that will be covered:


• the different types of emulsifiers,


• why/where one would use one type and not another


• the make-up of a beverage emulsion, the weighting and the weighting agents, other raw materials that may be used


• simple technical aspects such as brix, pH etc, and how they can affect the final beverage and visa versa


• how the emulsions can be manufactured, the various types of equipment and their advantages and disadvantages


• strengths of flavoured emulsions


• flavourless clouds and their uses


• do’s and don’t’s in manufacturing and applying emulsions


• how the labelling can be handled by the manufacturer of the beverage
  

When:

08h30 – 10h30

Monday 3rd October , 2011

Presented by:

Wayne Van Niewenhuizen of Sweet Creations

Venue:

Convention Dynamics Conference Centre at the corner of Kruin & Herman Streets in Harmelia/Isando. This is very close to OR Tambo Airport (Johannesburg). The GPS coordinates are: S26 0 08.546' E028 0 11.529'. Click here for a map and directions.

Cost:

For SAAFFI Members: R225 + VAT (= R256.50) per person

For Non-Members: R275 + VAT (= R313.50) per person

Language:

The lecturing will be in English

Bookings:

Click this link http://www.saaffi.co.za/pstc/ to book. In order to avoid misunderstandings, please ensure that the correct Course number and date are noted on your booking.

Payment:

Invoicing will be handled by ‘bizsolutions’ on behalf of SAAFFI. Invoices will be emailed in response to bookings, but only after 14 th September (due to absence). Only those who have paid in time will be able to attend.

General
The cost includes tea/coffee/juice/rusks at 08h15, parking, a certificate of attendance issued by SAAFFI and course notes where applicable.

These Precise Short Training Courses (PSTCs) aim to give attendees a good insight to the subject covered, as well as practical knowledge. Although in the form of lectures, the set-up encourages interaction between the attendees and presenter. It is for this reason that the number attending each course is limited. The PSTCs are inexpensive and will not take staff away from their jobs for more than a half day.

For fuller information about the content of each course and the lecturer, please visit http://www.saaffi.co.za/index.php?page=pstc

Kind regards.

Michael Gristwood

Posted by:

C M Blignaut

cmblignaut@ewklibrary.com

Bookmark -- Corporate Sensory Course Nov. 2011

This year a Corporate Sensory Course will be held in Cape Town.

Do you need an overview of the things you need to know and apply in sensory- and consumer evaluation?
Do you work in FMCG where you need a different skills set that will deliver results?
Would you like to learn how to work with co-workers in a sensory team?
Do you want to know which tests to perform, what is required, how long it will take, how to analyse and interpret the results and write acceptable corporate reports?

Are you based in Cape Town or any of the surrounding areas?


If so -- then this is for you!

Date:

08 -- 10 November 2011

Venue:
Cape Town Hollow Hotel
Gardens
Cape Town


Cost:
R7000-00 per person



Presenter:
Dr C M (Karin) Blignaut
CMB Consultants for Innovation Management
@ e-Wise Knowledge Library
http://www.ewklibrary.com/



Closing date for applications : 20 September 2011


Places are limited!
Book now!


For a registration form and the course program, please send an e-mail to:
cmblignaut@ewklibrary.com








Posted by:
CMB Consultants for Innovation Management
@ewklibrary.com

Courses for 2011 / 2012

Just think about this......

Would you like to know more about using sensory evaluation in the corporate world -- using the methods that really make a difference on the ground?

Would you like to know more about the analysis of the data and writing reports in a format that companies and corporations in FMCG will find acceptable?

If you do, then you should consider the "Corporate Sensory Course" currently planned by Dr Karin Blignaut from CMB Consultants.

To find out more about this 3-day course that view the discipline from a practical, industry perspective, go to http://www.ewklibrary.com/

You will be able to access more information from the website front page!

Two other courses are planned for 2011/2012:

Courses 2 and 3: "Predicting product success" (in two parts -- both 3-day courses)

These courses address the 'grey' area between sensory-, marketing- and NPD research. Find out how to include methods from sociology, consumer pshycology, consumer food choice behaviour and more to increase product success and reduce time to market.

To attend these courses, you need to know sensory methods -- if you don't, consider attending the previously mentioned sensory course. During these courses sensory methods will NOT be studied -- only mentioned where applicable.

For more information click on http://www.ewklibrary.com/

You can access all the info you need from the website front page!


All these courses can be presented in either Cape Town or Gauteng -- also remember to indicate which months during 2011/2012 will be a good time for you to attend.


Interested?


Send an e-mail to info@ewklibrary.com -- write 'RE. courses 2011/2012' as title.


More details will be forwarded to individuals that send an e-mail indicating:
1. Which course(s) they would like to attend
2. Where they would like to attend such a course (Capr Town or Gauteng)
3. When (which months) they would prefer to attend such a course(s)


For more info, send an e-mail to info@ewklibrary.com








Posted by:

Dr C M Blignaut

CMB COnsultants for Innovation Management

@ e-Wise Knowledge Library

info@ewklibrary.com

Courses for 2012 / 2013

Do you need a refresher course to provide insight in solving everyday work problems in the Food Industry?

If so, take a look at some of the courses planned for 2012 / 2013 by Dr C M (Karin) Blignaut from e-Wise Knowledge Library.

Should you be interested in any of the courses, please send an e-mail to info@ewklibrary.com
(title: Re. Courses 2012 -- 2013).

Indicate :

• which course(s) you find interesting,


• whether you would like to attend the course(s) in Cape Town or Gauteng


• the month(s) during 2012 / 2013 that you would prefer attending the course(s)

INDIVIDUALS THAT SEND AN E-MAIL INDICATING THEIR INTEREST, WILL RECEIVE MORE INFORMATION ON SPECIFIC COURSES, AS PLANNING PROGRESS.

The courses require a minimum of 25 attendees.

Courses in preparation for 2012 / 2013
(each probably 2 days duration, currently at R5000 per person), are the following:
Food Science courses – “Understanding processes and ingredients to solve problems”

o Food Systems – Solutions, dispersions, emulsions : interactions, success and failure
(2 day course)

o Intermediate moisture products and dry blends (2 day course)

o Understanding hydrocolloids (gums) (2 day course)

o Proteins -- uses and effects (2 day course)

o Starches – what, where, when : uses and effects (2 day course)

o Crystallization – fats, water, sugar (2 day course)

o Additives – applications and interactions (2 day course)


Product development and Sensory methods in the Corporate world:

o Developing products that sell ( 2 day course)

o Determining product quality ( 2 day course)


Would you like to attend a course on another subject?

o Please let me know! Send an e-mail to info@ewklibrary.com


Would you like to attend such courses sooner?
PLEASE INDICATE ON YOUR E-MAIL WHEN YOU WOULD PREFER TO ATTEND SPECIFIC COURSES


Remember to indicate:

Ø where the course(s) should be presented (Cape Town or Gauteng) and

Ø months in 2011 – 2013 that you would prefer to attend such courses.



Posted by:
CMB Consultants for Innovation Management
@e-Wise Knowledge Library

info@ewklibrary.com

A reminder for anyone interested in the development of Food Products!

Course title: Product Development from concept to launch. An introduction Venue: Room 2, Food Technology Building, Bellville Campus of CPUT(Directions available on request) Dates: 24 – 26 May 2011 (We have to limit the number of delegates to 25 to ensure individual attention during the practicals) Cost: R8 500 (ex. VAT) Included: • A folder with course notes. • A CCFRA publication entitled “Product Development Guide for the Food Industry. Guideline No. 8” • Morning and afternoon Teas and Coffees, Lunches and a gourmet meal in the form of a “Diagnostic Dinner” – an integral part of the course Course description: The course has been specifically designed by Campden BRI for those people new to product development or those from different areas who require an understanding of the product development process. The overall aim of the course is to lead delegates through the main topic areas and intersperse it with practical sessions that allow the delegates to put some of the skills learnt into practice. During the course they will develop a product right from idea generation through to making the product and presenting it to a mock retail panel. Delegates are split into groups from different technical backgrounds, they stay in these groups through all the practical sessions to encourage teambuilding and interaction between thedifferent skills bases they will have. The Campden BRI model runs over two days, but the courses offered in May will include an optional third day on the 26th of May. This third day will offer delegates insight into aspects to consider when selecting ingredients for particular product applications, the range available to the product developer in the different classes of ingredients. The presentations will be as interactive as possible within the time constraints. The objective is to equip delegates with a firm idea of where to start when particular ingredient functionalities are required in a product. Who should attend? • Novice/Trainee technologists in Research and Development and New Product Development (NPD) This saves managers time and money, since novice technologists are orientated within two days, freeing up and taking the pressure of basic training of the senior staff to continue with their projects • Food technologists/ Food industry professionals who have been working in areas other than Product Development (like production, quality control and assurance and so on), who now need a ‘refresher course’ with up to date information • Marketing managers – to bridge the well-known gap in understanding between Research and Development and Marketing • Product technologists in the Retail sector – to gain an understanding of the principles behind and the challenges around NPD in the Food Industry • Business owners/ suppliers who have no formal Research and Development or New Product Development structures or procedures in place “NEW IMPROVED”Course delegates can look forward to a revamped course, focused more than ever on the South African Food Industry and Consumer. We are privileged to have Ms. Sydlene Hector on board as a partner. Presently with Synorich Consulting, Sydlene has more than 10 years of experience in Research and Development in leading companies in South Africa, with a recent stint as a consultant in Argentina. Adding her wealth of experience in Research and Development to the existing course, the new course will be not-to- be-missed value for money indeed. FOR MORE INFORMATION, CONTACT THE DEPARTMENT OF FOOD TECHNOLOGY, CPUT, Cape Town Posted by: CMB Consultants @ e-WiseKnowledge Library http://www.ewklibrary.com