Prof Riëtte de Kock

B Home Economics (Pret), B Home Economics (Hons) (Pret), MSc (Agric) Food Science (Pret),
Position: Professor
Fields of expertise: Sensory science; food product development, meat science & technology
Orcid profile:
Tel: + 27 (0)12 420-3238
Professional memberships:
  • Vice President: South African Association for Food Science & Technology
  • Representative for UP as Associate member: South African Association for the Flavour and Fragrance Industry (SAAFFI)
  • Representative for UP as Associate member: South African Meat Processors Association
  • 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
  • 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:

Copyright © University of Pretoria 2023. All rights reserved.

COVID-19 Corona Virus South African Resource Portal

To contact the University during the COVID-19 lockdown, please send an email to [email protected]

FAQ's Email Us Virtual Campus Share Cookie Preferences