Prof Riëtte de Kock

B Home Economics (Pret), B Home Economics (Hons) (Pret), MSc (Agric) Food Science (Pret),
PhD(Pret)
 
Position: Professor
 
Fields of expertise: Sensory science; food product development, meat science & technology
 
Orcid profile: http://orcid.org/0000-0003-3660-233X
 
Tel: + 27 (0)12 420-3238
 
 
Professional memberships:
  • Vice President: South African Association for Food Science & Technology www.saafost.org.za
  • Representative for UP as Associate member: South African Association for the Flavour and Fragrance Industry (SAAFFI) www.saaffi.co.za
  • Representative for UP as Associate member: South African Meat Processors Association www.sampa.org.za
  • Chair: Africa Network for Sensory Evaluation Research ANSWER
  • Member ASTM E18 Committee
NRF Rating: C1
 
Prof De Kock’s research focuses on the optimisation of the sensory properties of food and beverages
that contribute to the nutrition status and well-being of consumers in sub-Saharan Africa.  This
includes:
 
  • food product development and business creation to meet the demands of a growing and more urbanised African population;
  • the exploration of the sensory experiences from Africa’s bio-diverse food sources; and
  • designing products that are not only nutritionally adequate, but that are also appealing and appetising. 

Prof De Kock currently collaborates on the following projects:

Published by Gertruida Erasmus

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