The South African Association of Food Science and Technology (SAAFoST)’s biennial Congress and Exhibition, which brings together academia, researchers, and food industry stakeholders, was not only hosted on the University of Pretoria (UP) ’s doorstep this year, but staff and students made their presence felt.

This year’s event, hosted at the CSIR Convention Centre, Pretoria, from 25 to 27 August 2025, was themed Unlocking potential: integrating science and innovation for a brighter food future.

Prof Riëtte de Kock, as the SAAFoST President 2023-2025, chaired the scientific programme committee, and other staff members of the Department of Consumer and Food Sciences chaired several sessions. UP postdoctoral fellows, doctoral, master's, and honours students presented oral and poster presentations.

Dr Mondli Masanabo, on the first day of the conference, presented an oral paper on the valorisation of agricultural waste residues from the cowpea crop to produce biodegradable foams for potential application in agriculture and packaging. Postdoctoral fellow, Dr Nomzamo Dlamini, shared predictions of consumer interest in sustainable high fibre sorghum snacks across six African and European nations.

Adding to that, Dr Josphat Gicure presented on prebiotic yoghurt as a strategy to enhance gut microbiota in obese women across South Africa. Erich Midigo, a PhD candidate, shared research about the effect of food-to-food fortification of sorghum porridges with mango pulp and amaranth leaf powder on iron and zinc bio-accessibility. PhD candidate, Tilana Graaff, explained methods to extend the shelf life of fortified whole-grain maize meal, a potential nutrition game changer.  These are just some of the wide-ranging topics presented, and demonstrate the robustness of UP’s research and its relevance to the Congress theme.

The University of Pretoria also had a bold presence in the form of poster presentations. Doctoral and master’s students presented ten posters with wide-ranging themes, including nutritional and technological innovation in food processing, food waste reduction strategies, alternative proteins, and sustainable food production strategies. This demonstrated the Department's commitment to exploring innovative solutions to improve food security in South Africa and the continent.

Honours students also formed part of the congress and presented five posters as part of the product development and quality management module. This demonstrated the relevance of the food science curriculum in addressing the ever-changing demands of the food industry. Students interacted with alumni now working at various food companies across South Africa and Africa, as well as industry representatives, thus bridging the gap between academia and the food industry.

Food scientists also know how to socialise and highlights included: the Mad Scientist Congress gala dinner and the Young Professionals’ Quiz night at Time Out Café on the University’s Hillcrest Campus, with sponsorship provided by the UP Faculty of Natural and Agricultural Sciences.