SPEAKER INFORMATION: SESSION THREE
MEET THE SYMPOSIUM SPEAKERS OF SESSION THREE
Panel discussion: Insights on processing and ingredients
Karin Carstensen
Karin holds a BSc in Food Science and Chemistry from Stellenbosch University. As the scientific & regulatory affairs manager for the Woolworths Foods Group, she is responsible for ensuring legal compliance in the food sector by monitoring legislation, providing input on regulatory changes, driving implementation, and ensuring adherence to legal requirements. She also manages issues and crisis response, engages with key stakeholders, and oversees the development and management of policies and guidelines to uphold industry standards.
Neels Poerstamper
Neels Poerstamper is an experienced technical specialist with a strong background in microbiology and food science. He holds a BSc in Microbiology from Stellenbosch University and served as the technical service manager at Tate & Lyle South Africa for 13 years, where he provided expert support in ingredient functionality, product development, and application solutions. With extensive industry knowledge, Neels has played a key role in optimising formulations and ensuring technical excellence in food manufacturing. His passion for innovation and problem solving has made him a trusted advisor in the sector, contributing to the advancement of food technology and ingredient solutions in South Africa.
Robert Sudell
Robert Sudell is a seasoned professional in the dairy and beverage industry. He currently serves as the dairy operations manager at Rhodes Food Group in South Africa, bringing over 26 years of experience to this role. His expertise encompasses dairy and beverage manufacturing, with a strong focus on operations and quality management. Sudell’s extensive background includes leadership positions in dairy processing and distillation management, contributing to his comprehensive understanding of the industry.
Lactoperoxidase system: New alternative to chemical preservatives
Alma Flores González
Alma Flores González has accumulated 17 years of experience in research & development, quality assurance, and process management in the food industry. Currently, Alma is working at BIENCA Enzymatic Solutions, where they focus on applied research in microbiology for the food industry.
Previously, Alma has served as the manager of R&D, quality, and process at different sauces companies, where she got to know the lactoperoxidase system and experienced its application first hand. With prior experience as a food technologist for the World Food Programme, and a product developer for The Coca Cola Company, Alma has been involved in global projects focused on shelf-life stability and food quality.
Abstract
Lactoperoxidase system: New alternative to chemical preservatives
Lactoperoxidase, an enzyme involved in nature’s antimicrobial system found in milk. By utilising this nature-inspired antimicrobial mechanism, the food industry can extend the product’s shelf life, maintain, or even improve its organoleptic properties such as taste and texture, providing consumers with fresher, higher-quality food items.
Value engineering by applying membrane technology
Carsten Orzol
Carsten was born in 1972 in Germany and earned his Process Engineering degree in 1997. He began his career as a process engineer at Membraflow, working on projects across the world, including his first business trip to South Africa in August 1997. From 2000 to 2004, he served as a sales engineer and later as business unit manager at GUTH Engineering Germany. He then moved to South Africa in 2004, taking on the role of sales and marketing director at GUTH South Africa. In 2005, he founded MEMCON (Pty) Ltd in Johannesburg, establishing it as a leading local company specialising in industrial membrane process technology. Since its inception, MEMCON has completed projects in 28 countries worldwide, with Carsten serving as its CEO. He now resides in Cape Town with his wife, Katrina, and their son. In his free time, he enjoys playing the piano, windsurfing, and spending time with his dog, Ben.
Abstract
Value engineering by applying membrane technology
Many local companies underestimate the value they can gain from innovative membrane technology. While this is evident in utilities recycling – such as spent caustic soda recovery, condensate recycling, cooling tower blowdown water reuse, and wastewater treatment – it is even more impactful in optimising dairy processes. Applications like protein fractionation and standardisation, whey protein recovery, and milk solids concentration, demonstrate the significant benefits membrane technology can offer to the dairy industry.
Optimising cheese production: The influence of coagulants and enzymes
Ulf Mortensen
Ulf Mortensen is a dairy technologist who graduated from Dalum Technical College in Odense, Denmark, in 1991. He has spent 33 years at Chr. Hansen A/S (now Novonesis), working as a product specialist providing technical support and troubleshooting for the dairy industry across the globe. Throughout his career, he has held various roles, including cheese product specialist in Denmark, technical sales manager in Argentina, and area sales manager for Eastern Europe and the Middle East. He later served as international sales manager for all Asian countries and business manager for South and Central America, including the Caribbean. For the past 14 years, Ulf has been globally responsible for technical support in the pasta filata cheese segment as part of the Global Application Cheese team. His expertise includes developing new cheese-making methods, supporting the development of dairy ingredients, providing technical assistance to sales teams and key accounts, and leading internal competence development.
Abstract
Optimising cheese production: The influence of coagulants and enzymes
The presentation investigates the role of different types of coagulants and other enzymes on the cheese yield and the impact on functionality of the cheeses over time.