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Research

Jessy van Wyk
Qualification:
PhD Food Science, (University of Stellenbosch)
Subjects Lectured:
New Product Development, Student Supervision (MSc and PhD)
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 Project 2, Food Industry Management, Food Manufacturing Control, Student supervision (MSc and PhD).
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, Aquaponics and Aquaculture
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
Food fortification using plant fortificants
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:
PhD. Food Science (University of Stellenbosch)
Subjects Lectured:
Food Project 1, Food Microbiology 1, Student supervision (MSc).
Areas of interest:
Fish quality, Fish processing, and Fish safety. Food Safety and Quality, specifically HACCP and Global GAP for fisheries. Aquaponics.
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.
Antimicrobial and antioxidant activity of Bambara groundnut.
Fatty acid composition and oxidation thereof in marine and fresh water fish. Correlate Kudoa thyrsites infection in fish with level of myoliquefaction using Near Infrared (NIR) spectroscopy, Instron texture analysis, and qPCR. Aquaponics for communal social change.
Victoria Jideani
Qualification:
PhD Food Microbiology (Abubakar Tafawa Balewa University (ATBU), Bauchi, Nigeria)
Subjects Lectured:
Food Product Development, Student supervision (MSc and PhD)
Areas of interest:
New food product development, food engineering (texture, modelling of food processes), food processing and preservation, experimental design and data analysis.
Current Research Activities:
Biopolymers from legumes (Bambara groundnut, cowpeas, melon seeds) and cereals (sorghum, millet, etc) and their interaction in food systems as well as their role in ready-to-use therapeutic foods (RUTFs).
Rheological, functional and sensory properties of food components and systems.
Multivariate simulation and modelling of food processing for new product development.
Webometric and Sentiment Analysis of web-mediated communication activities with regards to food.
Cereals and Legumes Biopolymer Research for Food Security; https://sites.google.com/site/clbrfs0814/home
Zanephyn Keyser
Qualification:
PhD Microbiology (University of the Western Cape)
Subjects Lectured:
Microbiology 1, Food Microbiology 2 & 3, Student supervision (MSc)
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 Analysis, Food Chemistry 2 and 3, Student supervision (MSc)
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 Charimba
Qualification:
PhD Food Science
Subjects Lectured:
Food Microbiology, Student supervision (MSc)
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
Vusi Mshayisa
Qualifications:
MTech. Food Technology (Cape Peninsula University of Technology), MSc; Food Technology (Wageningen University – European Master in Food Studies specialisation)
Subjects Lectured:
Food Technology 1 and 2, Food Project 1, Student supervision (MSc)
Areas of interest:
Emulsion technology, Proteins, Maillard reaction products (MRPs) lipid oxidation and antioxidants.
Current Research Activities:
Synthesis of natural antioxidants from various sugar- protein systems via Maillard reaction.
Inhibition of lipid oxidation with Maillard reaction products.
Elucidation of Maillard reaction pathways.
Insect protein as an alternative and sustainable food protein source.
Assessment of student performance and perceptions of Audience Response Systems (ARs). Blended teaching and learning pedagogies.
Online learning analytics and pre-laboratory activities in undergraduate courses. Characterisation of edible insect flours and protein insect: A chemometric approach.