Research
|
Name |
Subjects |
Research Interest |
Current Research Activities |
Research Web links |
|---|---|---|---|---|
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Jessy van Wyk PhD Food Science, (University of Stellenbosch, RSA) |
New Product development |
Antioxidant effects of Maillard reaction products; Propionibacteria (PAB); Kefir; Vitamin B12 and folate; Wine |
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. |
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Victoria Jideani PhD Food Microbiology (Abubakar Tafawa Balewa University (ATBU), Bauchi, Nigeria) |
Food Product development, Research Methodology |
New food product development, Food engineering (texture, modelling of food processes), Food processing and preservation, Experimental design and data analysis. |
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; http://digitalknowledge.cput.ac.za/xmlui/handle/11189/3228 |
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George Chiremba PhD Food Science (University of the Free State, RSA) |
Food Microbiology |
Food safety: Pathogenic E. coli in food products. The taxonomy and significance of food-related Flavobacteriaceae |
Pathogenic and food spoilage potential of psychro-tolerant bacteria with special reference to Chryseobacterium Application of enzymes produced by novel psychro-tolerant species |
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Anthony Obilana DTech Food Technology (Durban University of Technology, RSA) |
Food Technology, Food Industry Management, Food Manufacturing Control |
Underutilised crops (Moringa oleifera, Millet, Bambara groundnut), Combination processing, Composite foods, Extraction of bioactive compounds, micro and macro molecules, Fortification and/or augmentation of nutrients and functional compounds in foods. |
Underutilised crops (Sorghum, millet, moringa) Food fortification using plant extracts; Microencapsulation of plant extracts; Biochemical, physicochemical and techno-functional properties of encapsulated plant extracts. |
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Joseline Felix-Minnaar M.Sc Microbiology (University of the western Cape, RSA) |
Food Chemistry and Food Analysis |
Fatty acid profiling of SA food stuff and ongoing projects on the C. inthybus tuber. |
Fatty acid profiling of SA food stuff and ongoing projects on the C. inthybus tuber. |
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Sune Henning |
Food Microbiology, Food Technology |
Quality and food safety of fish and fish products |
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 catfish product. |
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Zanephyn Keyser PhD Microbiology (University of the Western Cape, RSA) |
Food Microbiology |
Functional foods, Probiotics, Fermentation, Antioxidant activity, Mycotoxins, Novel beer production and characterisation of alcoholic and non-alcoholic beverages |
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. |
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Lusani Vhanghani MTech. Food Technology (Cape Peninsula University of Technology, RSA) |
Food Chemistry, Food Analysis |
Maillard Reaction Products (MRPs) Lipid Chemistry |
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 |
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Vusi Mshayisa PhD Food Technology (Cape Peninsula University of Technology, RSA) |
Food Technology |
Emulsion technology, Insect Proteins, Maillard reaction products (MRPs) Lipid oxidation and antioxidants. |
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. |
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Moneah Monyethabeng MTech Food Technology (Cape Peninsula University of Technology, RSA) |
Food Quality Assurance |
African Indigenous Foods |
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Zolelwa Mogashoa MTech Food Technology (Cape Peninsula University of Technology, RSA) |
Food Process Engineering |
Underutilised Indigenous Crops |
