Postgraduate Students

Honors  Masters  PhD

 

Honors

Food Science Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Clarissa

van Heerden

Application of a food choice questionnaire to determine consumers
attitudes towards novel plant-based foods in Uganda (Kampala and Nansana)

Prof HL de Kock

 

Ursula

Thomashoff

Growth and fermentation performance of starter cultures in yoghurt fermentation
incorporating prebiotics.

Prof EM Buys

 

Anja

Steyn

Microbiome of artisanal cheeses from South Africa

Prof EM Buys

 

Lebo

Phasha

The role of organic acids in enhancing the mineral bioaccessibility of sorghum and maize porridges.

Prof G Duodu

 

Thandeka Suprise

Mahlango

Screening of phytase producing yeasts in spontaneous fermented sorghum porridges

Dr NN Mehlomakulu

 

Christi

Kruger

Application of a food questionnaire to determine consumers attitudes towards novel plant-based foods in Kenya (Nairobi)

Prof HL de Kock

 

Chido

Magwegwe

Effect of enzymes and digestible fibers on textural properties of lipid profile of meat products

Mr P Mukwevho

 

Faseeha

Mukadam

Starch based Fat replacer in food system (yoghurt)

Prof MN Emmambux

Mr H Nekhudzhiga

Mologadi Aberch

Matjie

Sodium Chloride reduction techniques in meat products.

Mr P Mukwevho

 

Lucy

Purdon

Application of a food choice questionnaire to determine consumers attitudes towards novel plant-based foods in South Africa (Pretoria and Cape Town)

Prof HL de Kock

 

Kabelo Selaelo

Sekuba

Biodiversity of the yeast population in fermented Sorghum porridge.

Dr NN Mehlomakhulu

 

Moroesi Onkarabile

Lebenya

Effects of repeated use of vegetable oil for frying on the oxidative stability of oil and quality of fried products

Prof E Kayitesi

 

Thato

Oatlhotse

Use of Kale (Brassica oleoracea) as a natural antioxidant for the stabilization of edible oils.

Prof E Kayitesi

 

Afees Olakunle

Oduola

Rheology of Infrared Heat-treated Cowpea flour with added Monoglyceride

Prof MN Emmambux

 

Jane

Du Plooy

Viability of L. Rhamnosus and B. Bifidum co-cultures in symbiotic yoghurt containing inulin

Prof EM Buys

Dr T Sibanda & Dr R Owusu-Darko

 

Masters

Food Science Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Reagan

Kawuma

Effect of Microcrystalline Cellulose and Cellulose nano fiber on the rheological properties of maize, teff and potato starches.

Prof MN Emmambux

 

Sarah

Kandolo

Properties of protein cocentate and isolate from Cowpea and Bambara groundnut

Prof MN Emmambux

 

Lungani Amanda

Nyathi

Effects of starch source on microbiological, nutritional and bioactive properties of fermented finger millet-based products

Prof KG Duodu

Prof EM Buys

Lilian

Kafuko

Antioxidant and antimicrobial activity of Carica papaya extracts in minimally processed fresh produce

Dr NN Mehlomakulu

Prof E Kayitesi

Daddy

Kgonothi

Effects of different drying methods on functional properties and beta-carotene content of orange fleshed sweet potato

Prof MN Emmambux

Dr NN Mehlomakulu

Nomfundo

Dlamini

Bioaccessibility of phenolic compounds and antioxidant properties of soured sorghum porridges

Prof KG Duodu

Prof E Kayitesi

Jennifer Selasie

King

Elucidating Yeast and Matrix Interaction Using Independent Methods in Sorghum Fermented Foods

Dr NN Mehlomakulu

Prof MN Emmambux

Annelize

Steyn

Measurement of food neophobia among South-Africans and their willingness to try unfamiliar foods.

Prof HL de Kock

 

Lindelwe

Ndlovu

Effect of Extrusion on starch-phenolic interactions in the production of maize based pasta

Prof MN Emmambux

Prof KG Duodu

Boniface Brian

Odong

Protein and flavor chemistry in common bean fermentation

Prof E Kayitesi

Dr S Moyo

Nutrition Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Ntsepase

Matete

Relation between food patterns and weight status of female adolescents in Gauteng

Dr A Pretorius

Dr Z White

Nieske

Maritz

Low GI

Dr A Pretorius

 

Choene

Mafodi

The role of diet on postnatal depression

Dr AM Hoffman

Dr A Pretorius

Clothing Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Wenette

Jordaan

The influence of school uniforms’ properties on sensory sensitive consumers

Dr L Diedericks

 

Zandile

Zamela

The role of acculturation in the everyday dress practices of Xhosa women and the acculturation strategies they adopt to express their beauty ideals.

Dr BM Jacobs

 

Jameela

Latiff

The relationship between personality traits and complaint intentions following consumers' appraisals of sales person's service failures in clothing retail stores

Dr S Donoghue

Dr L Diedericks

Suna

Brand

Drivers and barriers influencing consumers’ online collaborative clothing consumption practices in the South African market

Dr BM Jacobs

 

Jana

Greef

The role of Millenial's personal values in voluntary simplistic clothing consumption practices

Dr S Donoghue

 

Sue-Ann

Botes

The influence of in-store motivational drivers and barriers on consumers’ collaborative clothing consumption practices in an emerging market context

Dr H Taljaard-Swart

 

Food Management Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Nadine

du Piesanie

Nutrition competencies of tuckshop owners in relation to food items sold in tuckshops in Tshwane South African primary schools

Dr A Pretorius

Dr AM Hoffman

Christa

Smit

Consumers’ knowledge of food fraud and its impact on their purchasing behaviour of fresh produce

Dr N Marx-Pienaar

 

Danae Lanelle

Bezuidenhout

Large-scale testing of a rapid-boil test to classify potatoes

Dr HJ Fisher

Dr H Schönfeld & Dr Muller

Taryn

Kotze

South African Urban Consumer’s Preferences for Sustainable Bread Alternatives

Dr N Marx-Pienaar

Prof GE du Rand

Vimbai

Chakwizira

Consumers' sensory and cultural preferences for mala mogodu.

Dr HJ Fisher

Prof HL de Kock

Louélle

Ryan

Cooking competence of white young adults, residing in Tshwane, South Africa.

Prof Gerrie du Rand

Dr AT Viljoen

Claudine

Noppe

Validation and purification of a rating scale for food literacy

Dr HJ Fisher

Dr N Marx-Pienaar

Nomahlubi

Xamlashe

Consumer knowledge, perception and utilisation of fortified food products in the Ngcobo, Eastern Cape.

Prof GE du Rand

 

Erinn

Hodgson

Consumer Prioritisation of Product-related Attributes in the Breakfast Cereal Category

Dr N Marx-Pienaar

 

Efstratia

Killas (Coundouris)

Food safety knowledge, attitudes and practices of South African consumers towards fresh produce.

Prof GE du Rand

 

 

PhD

Food Science Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

John

Lubaale

Iron bioaccessibility, health promoting properties and functional properties of sorghum porridges fortified with tropical plant food stuffs

Prof KG Duodu

Prof JRN Taylor &
Prof NM Emmambux

Ogheneyoma

Onojakpor

Sensory quality control in food companies

Prof HL de Kock

 

Arinola

Olaonipekun

Validation of food processing technologies for bacterial spore inactivation

Prof EM Buys

 

Rose Otema

Baah

Cooking qualities and functional properties of heat moisture treated sorghum grains by infrared and microwave energy and in combination

Prof NM Emmambux

Prof KG Duodu

Peter

Mukwevho

Properties of heat treatment methods of Bambara seed on their flours, and the effects of these flours on dough rheology

Prof N Emmambux

 

Anton

Venter

Anthocyanins from indigenous South African plant families: their characterisation, antioxidant activity and application in foods

Prof KG Duodu

Dr G Stafford

Charles Kwasi

Antwi

Extrusion of high fibre expanded snacks using sorghum and cowpea

Prof MN Emmambux

 

Rita

Dankwa

Sensory profiling of sorghum flour, cowpea flour and cassava starch as ingredients for bread products.

Prof HL de Kock

Prof E Kayitesi & Dr H Aisala

Wellington

Torgby-Tetteh

Interaction between nutrition, infection, household environment and care practices and their impact on growth and development in infants between birth and two years of age

Prof EM Buys

 

Mariam

Nakitto

Development of descriptive sensory analysis methods for evaluating quality of new sweetpotato genotypes from breeding programs in Uganda

Prof HL de Kock

 

Sholeh

Rostamirad

Effect of ultrasonication and temperature during soaking, and cooking conditions on energy consumption and physicochemical properties of cowpea's

Prof KG Duodu

 

Sami

Sidahmed

properties of kisra: frementa sorghum flatbread

Prof NM Emmambux

 

Kieran

Yisa Njowe

Characterization of nutritional, functional and therapeutic properties of some edible insects from east Africa

Prof NM Emmambux

 

Lucia Narcésia Guilhermina

Chemane

Enhancement of iron bioaccessibility of maize porridges by addition of baobab fruit pulp

Prof KG Duodu

Prof Eugenie Kayitesi, A Uamusse & T Magaia

Tlaleo Azael

Marole

Effect of prebiotics on Lactobacillus rhamnosus and Bifidobacterium bifidum or longum to release exogenous bioactive SCFAs in a synbiotic yoghurt.

Prof EM Buys

Dr T Sibanda

Nutrition Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Mothusi

Nyofane

Growth and neurodevelopmental outcomes of 18-month-old children with in utero growth restriction due to placental insufficiency as measured by umbilical artery Doppler examination during pregnancy, and as modified by maternal HIV status.

Dr AM Hoffman

Prof U Feucht

Phumudzo

Mamphwe

Growth, feeding and haemoglobin levels in 6 to 12-month old infants who are exposed and unexposed to maternal HIV-infection in Gauteng province, South Africa

Dr AM Hoffman

Prof U Feucht

Malory

Jumat

Development and validation of a South African Dietary Polyphenol Composition Database

Prof KG Duodu

Dr A van Graan

Clothing Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Chanelle

Van Oordt

Third party Consumer Complaint Behaviour

Dr S Donoghue

 

Niel

Muller

Gender differentiation in consumers' perceptions and purchase intentions in response to South African clothing retailers' corporate social responsibility (CSR) initiatives

Dr N Sonnenberg

Dr S Donoghue

Letsiwe

Mabuza

Gender differentiation in consumers' perceptions and purchase intentions

Dr N Sonnenberg

 

Food Management Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Marina

Fourie

Exploring consumer education, marketing communication and social responsibility leveraging, as agents of environmentally sustainable food consumption behavioural change, with the use of neuroscience.

Dr N Marx-Pienaar

Dr N Sonnenberg

Boineelo pearl

Lefadola

Development and validation of total quality management tool integrating sustainability practices to address food waste in the university food service sector

Dr AT Viljoen

Prof GE du Rand

 

Published by Gertruida Erasmus

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