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Graduation: Faculties of Business and Management Sciences Official start: December 12 @ 9:00 am. Duration: 2h 30m

Research

Jessy van Wyk
Qualification:
PhD Food Science, (University of Stellenbosch)
Subjects Lectured:
MTech students - some of them co-supervised
Areas of interest:
Antioxidant effects of Maillard reaction products; Propionibacteria (PAB); Kefir; Vitamin B12 and folate; wine
Current Research Activities:
Antioxidant effects of Maillard reaction products in lipid-rich food products Torulaspora delbrueckii used to produce novel wines. The potential food additive properties of exopolysaccharides produced by PAB. Alternative wooding techniques in red wine ageing. Optimisation of port wine colour.
Anthony Obilana
Qualification:
DTech Food Technology (Durban University of Technology, RSA)
Subjects Lectured:
Food Analysis, Food Chemistry, Food Industry Management
Areas of interest:
Underutilised crops (Moringa oleifera, Millet, Bambara groundnut), combination processing, composite foods, bioactive compounds. Extraction of bioactive compounds, micro and macro molecules, fortification and/or augmentation of nutrients and functional compounds in foods.
Current Research Activities:
Production of a nutrient dense paste using malted and fermented pearl millet whole grain flour. Moringa protein functionality
Impact of extraction method on the functionality of micro and macro molecules.
Functional properties of MRPs from BGN, MLP and MSP proteins.
Biochemical and Microbial properties of sorghum lager beer
Cindy Hunlun
Qualification:
M.Sc. Food Science ( Stellenbosch University)
Subjects Lectured:
Food Technology 1, Food Legislation 1, Food Technology 2
Areas of interest:
Functional ingredients for breads and bread products. Food Industry waste water treatment / management.
Novel beer production and characterisation of alcoholic and non-alcoholic beverages
Current Research Activities:
Evaluation of different fibers, fiber combinations and levels in breads.
Production using a Micro-brewery: New product development with strong microbiological and chemical investigations. 
New product (alcoholic & non-alcoholic) development with associated characterisation of the flavour and other organoleptic properties, polyphenolic and chemical attributes. 
The investigation of different yeast propagation techniques, maintenance and inoculum on beer fermentation. 
Future studies will also be aimed at brewery waste minimization and treatment.
Joseline Felix-Minnaar
Qualification:
M.Sc Microbiology (University of the western Cape)
Subjects Lectured:
Food Chemistry and Food Analysis
Areas of interest:
Fatty acid profiling of SA food stuff and ongoing projects on the C.inthybus tuber.
Current Research Activities:
Fatty acid profiling of SA food stuff and ongoing projects on the C.inthybus tuber.
Sune Botha
Qualification:
M.Sc. Food Science (University of Stellenbosch)
Subjects Lectured:
First year Microbiology 1 ECP, Food Technology 1 practicals, and HACCP for final year students.
Areas of interest:
Quality and food safety of fish and fish products
Current Research Activities:
 NIR as early detection method for quality parameter and infection of parasites of marine fish species.
 Ionizing radiation to inhibit Myoliquefaction in South African economic important marine fish species.
 Determine the prevalence of Kudoa infection in South African economic important marine fish species with the use of PCR.
 Optimizing a process for dehydrated fish product.
HACCP development for a canned/retorted cat fish product.
Victoria Jideani
Qualification:
PhD Food Microbiology (Abubakar Tafawa Balewa University (ATBU), Bauchi, Nigeria)
Subjects Lectured:
Food Components 4, New Product Development 4
Areas of interest:
New food product development, food engineering (texture, modeling of food processes), food processing and preservation, experimental design and data analysis.
Current Research Activities:
Glycemic and starch properties of Digitaria exilis. Physical, nutritional and functional characteristics of bambara groundnuts. Sorghum-based non-alcoholic beverage as food supplement. Functionality of malted soybean flour in food systems. For more information, please follow these links Cereals and Legumes Biopolymer Research for Food Securityhttp://digitalknowledge.cput.ac.za/xmlui/handle/11189/3228
Zanephyn Keyser
Qualification:
PhD Microbiology (University of the Western Cape)
Subjects Lectured:
Microbiology 1, Food Microbiology 2 & 3
Areas of interest:
Functional foods, probiotics, fermentation, antioxidant activity, mycotoxins.
Novel beer production and characterisation of alcoholic and non-alcoholic beverages
Current Research Activities:
Synergistic effects of mixtures of fungicides and medicinal plant extracts against fusarium verticillioides. Chemoprotective properties of wild garlic (Tulbaghia violacea and T. alliacea), against cancer promotion induced by fumonisin B1 in rat liver. The effect of South African plant extracts on the survival of probiotic bacteria in yoghurt during refrigerated storage.
Production using a Micro-brewery: New product development with strong microbiological and chemical investigations. 
New product (alcoholic & non-alcoholic) development with associated characterisation of the flavour and other organoleptic properties, polyphenolic and chemical attributes. 
The investigation of different yeast propagation techniques, maintenance and inoculum on beer fermentation. 
Future studies will also be aimed at brewery waste minimization and treatment.
Lusani Vhanghani
Qualification:
MTech. Food Technology (Cape Peninsula University of Technology)
Subjects Lectured:
Food Chemistry 2 and 3
Areas of interest:
Maillard Reaction Products (MRPs) and Lipid Chemistry
Current Research Activities:
Direct and indirect antioxidant activity of Maillard reaction product. Functionality of sugar-protein Maillard reaction products in food emulsions. Mitigation strategies for inhibiting Non-enzymatic browning in canned fruit.
Antioxidant activity of BGN protein-sugar Maillard reaction products 
Functionality of BGN protein-sugar Maillard reaction products
Antioxidant activity of Maillard reaction products in a lipid-rich food product
George Chiremba
Subjects Lectured:
Food Microbiology
Areas of interest:
Food safety: Pathogenic E. coli in food products.
The taxonomy and significance of food-related Flavobacteriaceae
Current Research Activities:
Pathogenic and food spoilage potential of psychrotolerant bacteria with special reference to Chryseobacterium
Application of enzymes produced by novel psychrotolerant species