The Old Agriculture Building, home to the Department of Consumer and Food Sciences

Postgraduate Students’ Research Topics

Honours

Food Science Group
*Name*	*Surname*	*Research Topic*	*Primary Supervisor*	*Co-supervisor*
Aniska	Breedt	Environmental hygiene management, link with food safety - Project 01	Prof EM Buys
Laréna	Oosthuizen	A toolkit for screening sensory panellists	Prof HL de Kock
Tayla	Wood	The development of novel products from game meat	Dr P Mukwevho
Tumo	Motala	Protein quality of alkaline fermented marama beans	Prof E Kayitesi
Khwezi	Ngubane	Environmental hygiene management, link food safety	Prof EM Buys
Famous	Sosah	Comparative release of hydroxycinnamates from sorghum bran and cowpea seed coats by saponification and enzyme hydrolysis and its effect on antioxidant capacity	Prof KG Duodu
Mia	Burger	Metagenomic analysis of a yoghurt intervention study	Prof E Buys
Jayden Daniel	Saunders	Effects of alkaline fermentation of cowpeas (vigna unguiculata) on their physicochemical characteristics and antioxidant properties.	Prof E Kayitesi
Lara Theresa	Van den berg	Techno-functional properties of whole insect powder	Mr P Mukwevho
Ceaser	Draza	Characterization of physicochemical and functional properties of myofibrillar and stroma protein extracts in edible cricket	Prof MN Emmambux	Dr Y Njowe
Margaret	Wamaitha	Physico-chemical characteristics and radical scavenging properties of lactic acid fermented cowpeas(vigna unguiculata)	Prof E Kayitesi
Lenthatile	Motloung	Bio accessibility of phenolic compounds in acid and alkaline cooked-sorghum porridges and their antioxidant properties	Prof KG Duodu
Megan	Roberts	The effect of malting on the extractability of phenolic compounds and antioxidant capacity of sorghum and cowpeas	Prof KG Duodu
Karabo	Mamome	The effect of saccharomyces boulardii on the micronutrient content of sorghum motoho.	Dr NN Mehlomakulu
Pearl	Ntshane	Properties of starch-based films enhanced with bio-based nanofillers – a comparative analysis of nanocellulose and amylose-lipid complex nanomaterials.	Dr M Masanabo
Chante	Mkhabela	The influence of pichia kudriavzevii as a starter culture on bioactive peptides in sorghum ting	Dr NN Mehlomakulu
Ngodoo Fiona	Uzer	Screening of probiotic saccharomyces boulardii isolates for in vitro probiotic potential, fermentation performance, and stability in motoho, a traditional sorghum-based beverage	Dr NN Mehlomakulu
Lesego	Modibe	The physicochemical changes of dry maize due to ageing during storage	Prof HL de Kock
Nutrition Group
Amogelang	Moemedi	Food intake in relation to the visual analogue scale for adults	Dr M Hoffman
Mathello Christina	Shai	Exploring nutrient density of complementary foods for infants born prematurely	Dr M Hoffman
Neill	Haywood	Fortification of whole-grain maize meal with red palm oil	Prof HL de Kock
Salehaa	Gounden	The Role of Carbohydrates, Dietary Fibre, and Glycaemic Index in Modulating Satiety	Dr M Hoffman
Jade	Coetzee	Optimizing Complementary Feeding: A Linear Modelling Approach to Identify. Affordable and Nutrient-Dense Foods for Breastfed Infants, aged 6-24 months in South Africa	Dr A Pretorius
Kayla	Maree	Double burden of malnutrition: Analysing the relationship between weight status and haemoglobin levels as a health threat among South African women worldwide	Dr A Pretorius
Caleb	Harripersadh	Lipid classification of some edible insects in South Africa	Dr P Mukwevho

Masters

Food Science Group
*Name*	*Surname*	*Research Topic*	*Primary Supervisor*	*Co-supervisor*
Anthony	Hobden	The impact of homogenization on probiotic viability in yoghurt	Prof E Buys
Rutendo Rose	Bell	Effect of kluyveromyces marxianus on the generation of bioactive peptides and their potential functional activities in fermented sorghum porridge (motoho)	Dr NN Mehlomakulu	Prof KG Duodu Prof E Kayitesi
Lindelwe	Ndlovu	Why eat pork? Effects of food choice motives and product attributes	Prof HL de Kock	Prof G du Rand
Jessica	Dachs	Effect of freezing pretreatment on the bio-active compounds and health-promoting properties of black garlic	Prof KG Duodu	Prof Serem
Chrizelda	Visser	Quorum quenching potential of Lactobacillus Rhamnosus and Bifidobacterium animalis against Listeria monocytogenes under simulated gastrointestinal conditions	Prof E Buys	Prof M Thantsha
Madonna	Sibanda	The extraction and characterisation of protein from edible insects	Dr P Mukwevho	Prof MN Emmambux
Mercy	Jebet	Inhibitory effects of nutraceutical preparation from Bambara groundnut seed coat against starch hydrolysing enzymes	Prof KG Duodu
Josiah	Muriuki	Comparison of effects of lactic acid and alkaline fermentation on phenolic compounds, bioactive peptides and antioxidant properties of cowpeas (vigna unguiculata)	Prof E Kayitesi	Dr S Moyo
Beatrice Auma	Oyoo	Production, purification and biochemical characterization of microbial proteases in alkaline fermented marama beans (Tylosema esculentum)- for potential application as ruminant meat tenderizers	Prof E Kayitesi
Sonto Rose	Pholoana	The comparative analysis of microwave and infrared drying techniques on the shelf-life extension of sardine fish	Dr P Mukwevho	Prof MN Emmambux
Gcinile	Dlamini	Game meat hydrolysates produced through enzymatic hydrolysis and their stability during simulated gastric digestion	Dr P Mukwevho	Prof KG Duodu
Tshepiso Madira	Masemola	Identification and charecterization on cellulose from lignocellulose biomass	Prof MN Emmambux	Dr M Masanabo
Keketso Jonannes	Mabaleka	Effects of ultrasonication treatment on cooking quality, nutrition and health promoting properties of sorghum grains	Prof MN Emmambux
Delroy	Jaravaza	Effects of heat pre-treatment methods on the volatile/semi-volatile flavour metabolites and sensory characteristics of alkaline fermented cowpeas (Vigna unguiculata)	Prof E Kayitesi
Clarissa	van Heerden	Thermal treatment of maize: influence on meal storage stability and porridge sensory properties	Prof HL de Kock
Sinesipho	Galada	Biofortification of maize-dairy gruel with lactic acid bacteria to improve vitamin A research proposal	Prof EM Buys	Dr NN Mehlomakulu
Ivan	Kwadu	Antioxidant activity in sunflower oil of phenolic extracts from sorghum and cowpea bran prepared with eutectic solvents	Prof KG Duodu
Nutrition Group
*Name*	*Surname*	*Research Topic*	*Primary Supervisor*	*Co-supervisor*
Tshegofatso Blessing	Papole	Haemoglobin levels in relation to weight status and body composition in female undergraduate students	Dr A Pretorius	Dr Z White
Giulia	Damilano	The effect of traditional African foods on the gut microbiome	Dr A Pretorius	Prof NM Emmambux
Gabriela	Lourenco	The effect of probiotic yoghurt on c-reactive protein and related gut microbiome in females with obesity	Dr A Pretorius	Prof E Buys
Suanne	Nolte	The association between maternal nutritional status and the risk of placental insufficiency: Implications for birth outcomes	Dr M Hoffman	Dr S Nel Prof U Feucht
Daphne	Eybers	Feeding practices, nutrient intake and neurodevelopmental outcomes of children exposed to maternal HIV infection residing in Gauteng Province, South Africa	Dr M Hoffman	Prof U Feucht
Clothing Group
*Name*	*Surname*	*Research Topic*	*Primary Supervisor*	*Co-supervisor*
Emmy	Lombard	Exploring product attachment of velskoene among millennial consumers in South Africa	Dr H Taljaard-Swart	Dr B Jacobs
Nicole	Hume	The use of bio-materials for innovative fashion	Dr N Sonnenberg
Imaan Sanaa	Patel	Exploring differences in lifestyle orientations across demographic factors of consumers buying second-hand clothing online in South Africa	Dr B Jacobs	Dr H Taljaard-Swaart
Ofentse Segodi	Phala	Cultural Heritage and sustainable practices in the South African luxury fashion	Dr N Sonnenberg
Natalie	Pearson	South African consumer value perceptions regarding durable clothing	Dr C Perumal-Moodly	Prof S Donoghue
Boitumelo	Montshosi	Clothing and sensory hyperreactivity: the voice of the child	Dr L Diedericks	Dr K van Niekerk
Malefa	Hlalele	The influence of the four realms of experience and hedonic shopping motivation on consumers' intention to visit shopping malls for clothing shopping	Dr B Jacobs	Prof S Donoghue
Lerato	Serekonyane	Female consumers' perception of and preference for local handcrafted apparel in support of sustainable clothing consumption practices	Dr N Sonnenberg
Megan	du Preez	Influence of culture on vocational training in the textile field	Dr H Taljaard-Swart	Dr B Jacobs Dr N Sonnenberg
Merie	Sutherland	Mapping the clothing task scape: Clothing needs for children with sensory hyperreactivity	Dr L Diedericks	Dr K van Niekerk
Rizqah	Mahomed	Sustainability in luxury fashion and the influence of social media thereof	Dr H Taljaard-Swart
Tasmin	Schwar	Exploring the product-related cues that female consumers’ focus on when purchasing activewear online in South Africa: An eye-tracking study	Dr H Taljaard-Sward	Dr N Marx-Pienaar
Melissa	Fourie	Factors influencing female consumers’ use and abandonment of fashion online shopping carts in the South African market	Dr B Jacobs
Heidi	Svendsen	The influence of experiential factors on Gen Z’s metaverse experience and ultimate customer brand engagement	Dr B Jacobs
Jemma	Pheiffer	Generational influences on female consumers’ environmental consciousness, consumption values and purchase intent for upcycled textile waste products	Dr N Sonnenberg
Elria	Kruger	The influence of customer service well-being, perceived justice, and emotions on complainants’ behavioural intentions following in-store clothing retailers’ complaint handling	Prof S Donoghue
Caroli	Dyer	Investigating sock properties to enhance comfort for children with tactile hypersensitivity	Dr L Diedericks	Dr K van Niekerk
Food Management Group
*Name*	*Surname*	*Research Topic*	*Primary Supervisor*	*Co-supervisor*
Lerika	Potgieter	The development of value-added products through culinary innovation using low-graded potatoes	Dr H Fisher	Dr C Muller
Matokelo	Nthejane	Consumers' Engagement and satisfaction with pork menu items available in the selected foodservice units available in Gauteng, South Africa	Prof G du Rand	Dr N Marx-Pienaar
Moliehi Alphoncinah	Mohapinyane	Towards the culinary identity framework development for the Basotho people	Prof G du Rand	Dr H Fisher
Danae	Bezuidenhout	Large-scale testing of a rapid- boil test to classify potatoes	Dr H Fisher	Dr Schönfeld Dr Muller
Hlubi	Xamlashe	Consumer knowledge, perception& utilisation of fortified food products in the rural community of gcobo, eastern cape.	Prof G du Rand
Alinafe	Mdeche	Food upcycling: A possible avenue to address food waste in set menu restaurants	Dr H Fisher	Dr NN Marx-Pienaar

PhD

Food Science Group
*Name*	*Surname*	*Research Topic*	*Primary Supervisor*	*Co-supervisor*
Dinhle	Hlanze	Application of green technologies in the extraction of phenolic-rich nutracueticles from marula waste	Prof KG Duodu	Prof NM Emmambux
Manzimase	Sishi-vilakazi	Toward sustainable snacking: the case of palm olein containing salty snacks	Prof HL de Kock
Basirat Arinola	Olaonipekun	High-pressure processing inactivation of bacillus spores in cold-pressed complementary foods is enhanced by acidulation with citric acid.	Prof EM Buys
Daddy	Kgonothi	Properties of Marama bean protein concentrate with added phenolic compound modified by ultrasound and enzyme treatment	Prof NM Emmambux	Prof KG Duodu
Charles	Antwi	Enzyme-assisted extrusion cooking of high fibre puffed snacks from whole grain sorghum	Prof MN Emmambux	Dr N Rosa-Sibako
Memory	Muhau	Characterisation of amino acids and protein-based aroma and flavour metabolites of alkaline fermented cowpeas	Prof E Kayitesi	Dr S Moyo
Janet	Natocho	Hydration and mixing effect on the quality of sorghum dough and sorghum-based noodles	Prof MN Emmambux
Nelson	Mutwa	Bioprospecting for bioactive peptides production in alkaline fermented cowpeas (vigna unguiculata) using bacillus species co-cultures	Prof E Kayitesi	Dr S Moyo
Emilie Danielle	Mbock	Role of malting and fermentation in enhancing bioaccessibility of phenolic compounds and phytochemical-related health-promoting properties of sorghum	Prof KG Duodu	Prof MN Emmambux
Zomsa	Yako	Anti-diabetic properties of instant sorghum porridge enriched with nano-encapsulated nutraceuticals from Moringa oleifera leaves	Prof KG Duodu	Prof MN Emmambux
Ce	Xu	AI meets meat: intelligent solutions for visual quality assessment	Prof HL de Kock
Tlaleo Azael	Marole	Viability and functionality of Bifidobacterium species and Lacticaseibacillus rhamnosus in yoghurt	Prof E Buys	Dr T Sibanda
Tilana	Graaff	The effect of storage on whole maize kernels prior to milling.	Prof HL de Kock
Lilian	Kafuko	Profiling of bioactive peptides and their health promoting properties in wheat flour fermented with Kluyveromyces Marxianus	Dr NN Mehlomakulu	Prof KG Duodu
Mphokuhle Bekekile	Ncube	Properties of nanofibres from cowpea and marama bean proteins with kafirin prepared by electrospinning	Prof MN Emmambux	Prof JRN Taylor Prof SS Ray
Sami Sidahmed	Ali	Physiochemical and rheological changes in sorghum during fermentation for manufacturing of Kisra, a gluten-free flatbread from Sudan	Prof MN Emmambux
Lucia	Chemane	Enhancement of iron and zinc bioaccessibility of maize porridge by addition of baobab fruit pulp	Prof KG Duodu	Prof MN Emmambux Dr T Magaia
Monica	Chimbaza	Mineral bioaccessibility and sensory quality of maize porridge Food-to-food-fortified with wild leafy vegetables and fruit	Prof KG Duodu	Prof E Kayitesi Prof HL de Kock Dr AP Gama
Sibongile	Miya	Low-fat starch-based Oleogel spreads	Prof MN Emmambux	Prof Filip Van Bokstaele
Brian	Ochieng	Desert Locust (Schistocerca gregaria) and Field Cricket (Scapsipedus icipe) Proteins Extraction, Characterization, and Application in Formulation of Wheat Pasta	Prof MN Emmambux	Dr P Mukwevho
Mariam	Nakitto	Sensory-based methodologies for facilitating demand-led sweetpotato breeding	Prof HL de Kock
Nutrition Group
*Name*	*Surname*	*Research Topic*	*Primary Supervisor*	*Co-supervisor*
Nkululeko Milton	Semenekane	Consumption of traditional green leafy vegetables among children under five years: an urban South African context	Prof H C Schönfeldt	Dr B Pretorius Dr N Sayed
Noella	Semu-Kamwendo	Impact of nutrition-sensitive agriculture on nutrition outcomes among children under five years in Malawi: a case of Kulima and Afikepo projects	Prof H C Schönfeldt	Dr N Sayed
Malory	Jumat	Development and validation of a South African Dietary polyphenol database	Prof KG Duodu	Dr A van Graan
Elaine	Pieterse	Understanding the nutritional benefits and the factors that contribute to the consumption of waterblommetjies as an indigenous and traditional food crop	Prof HC Schönfeldt
Thandie	Hamaimbo	Contribution of Australian Redclaw Crayfish to the diets of adults in Zambia	Prof HL de Kock	Dr E Mkandawire Dr M Hoffman
Chido	Zambuko	Antenatal iron status and its relationship with angiogenic markers, placental function, birth outcomes and infant growth: A prospective cohort study in Tshwane District, South Africa	Dr JW Muchiri	Dr M Hoffman Dr S Nel Prof U Feucht
Clothing Group
*Name*	*Surname*	*Research Topic*	*Primary Supervisor*	*Co-supervisor*
Zandile	Zamela	Human centered design and product development of modern Xhosa inspired clothing	Dr B Jacobs	Dr H Taljaard-Swart
Limpho	Molise	Customers' attitudes towards online shopping for clothing, willingness to engage in customer citizenship behaviour and its impact on word of mouth	Prof S Donoghue
Jingchuan	Chen	Visual merchandising and storytelling of experience-driven in luxury fashion consumption: extended art and cultural infusion effects	Dr B Jacobs	Prof S Donoghue
Wenette	Jordaan	The development of a sensory toolkit for the hand evaluation of clothing textiles	Dr L Diedericks	Prof HL de Kock
Margareth	Olwoch	The influence of social media on consumers’ sustainable clothing consumption practices in the South African emerging market	Dr N Sonnenberg	Dr H Taljaard-Swart
Food Management Group
*Name*	*Surname*	*Research Topic*	*Primary Supervisor*	*Co-supervisor*
Marina	Fourie	Consumers’ attitudinal response to campaigns on sustainable red meat: A multi-method approach	Dr N Marx-Pienaar	Dr H Taljaard-Swart
Nadine	du Piesanie	Generation Alpha: exploring current nutritional concerns in an attempt to foster a healthier future	Dr A Pretorius	Dr N Marx-Pienaar Dr N Sonnenberg
Rochelle Veronica	Van Veijeren	Underlying consumer motives of food grocery procurement using projective techniques	Prof S Donoghue	Dr A Pretorius
Zelmari	Coetzee	Food safety training programs in restaurants in South Africa	Dr N Marx-Pienaar	Prof G du Rand Dr B Jacobs
Irene	Darkwa	Development and Analysis of tigernut cheese and its use in convenience food product development and culinary cultural innovation	D H Fisher	Prof EM Buys
Nomcebo	Tsambokhulu	Modelling consumer food safety practices in Eswatini: a structural equation analysis of knowledge, attitudes, and practices (KAP)	Dr H Fisher	Dr A Pretorius
Lesego	Marule	Generation Z in Crisis: Designing Innovative Touchpoints to Address Food Insecurity and Promote Sustainable Food Systems.	Dr N Marx-Pienaar
Charmaigne	Sehoole	Valorisation of an agro-industrial by product, Marula (sclerocarya) seed cake using culinary innovation	Prof HL De Kock

- Author Tracey Reis

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The Old Agriculture Building, home to the Department of Consumer and Food Sciences

Postgraduate Students’ Research Topics

Honours

Food Science Group

Nutrition Group

Masters

Food Science Group

Nutrition Group

Clothing Group

Food Management Group

PhD

Food Science Group

Nutrition Group

Clothing Group

Food Management Group