Postgraduate Students

Honors  Masters  PhD

 

Honors

Food Science Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Katlego

Baikie

A high energy sorghum biscuit that is sensory acceptable and complies with the requirements for the World Food Program

Prof HL de Kock

 

Tshipu

Bolelwang

Anti-microbial activity of moringa oleifera extract against D.honsenii

Dr NN Mehlomakulu

 

Carla

Gey van Pittius

Effect of pH and temperature on stability of phenolic compounds

Prof KG Duodu

 

Boitumelo

Lamola

Functional properties of fermented Moringa oleifera Lam. leaves

Dr NN Mehlomakulu

 

Monicah

Marika

Influence of common cooking practices on nutritional and bioactive properties of Amaranthus cruentus (pigweed or wild spinach)

Prof E Kayitesi

 

Carla

Mathee

Effect of thermal processing on the content and bioaccessibility of beta-carotene in gluten-free sorghum-carrot muffins and porridges

Prof KG Duodu

 

Noluthando

Mndiyata

Biopolymer extractions and functionality from grape skin

Prof MN Emmambux

 

Amaarah

Modan

Development of probiotic yoghurt with potential anti-candidal and anti-bacterial activity

Prof EM Buys

 

Lindelwe

Ndlovu

Effect of cowpea sprouts on phenolic content, antioxidant properties and protein quality of sorghum-based porridges

Prof KG Duodu

 

Rebokile

Nyathi

Comparison of physicochemical and sensory characteristics of Mageu made from sorghum and maize.

Prof E Kayitesi

 

Zenani

Nzwana

Sensory profilling of flour - water suspensions of sorghum, cassava and cowpea

Prof HL de Kock

 

Helen Katelyn

Rudolph

Use of Moringa Oleifera as a source of natural antioxidants for stabilisation of edible oils

Prof E Kayitesi

 

Katje

Vlotman

Fat replacers in processed cheese

Prof MN Emmambux

 

Nutrition Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Daphne

Eybers

Iron and zinc intake of 6-month-old infants, born in an HIV exposed environment

Dr M Hoffman

 

Natasha Holly

Howes

To determine the effect of extrusion cooking on the reduction of antinutritional factors with the aim of improving iron bioaccessibility

Mrs A Pretorius

 

Rodrey Choene

Mafodi

Vitamin A intake of 6-month-old infants, born in an HIV exposed environment

Dr M Hoffman

 

Nieske

Maritz

Nutrient intake of 6-month-old infants, born prematurely, in an HIV exposed environment

Dr M Hoffman

 

 

Masters

Food Science Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Nanamhla

Adonis

Extended shelf life milk

Prof EM Buys

 

Nomfundo

Dlamini

Bioaccessbility of phenolic compounds and antioxidant properties of soured sorghum

Prof KG Duodu

Prof E Kayitesi

Adri

Du Plessis

Increasing the folate content of fermented cereals with lactic acid bacteria

Prof EM Buys

 

Lilian

Kafuko

Application of fruit waste bioactive compounds to extend the shelf-life of fresh produce

Dr N Mehlomakulu

Prof E Kayitesi

Sarah

Kandolo

Properties of protein concentrate and isolate from cowpea and bambara ground nut

Prof MN Emmambux

 

Reagan

Kawuma

Modification of starch with hydrocolloids

Prof MN Emmambux

 

Daddy

Kgonothi

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

Prof MN Emmambux

Dr NN Mehlomakulu

Nomzamo Nthabiseng

Magano

Effects of health and taste attitudes of consumers on the acceptability of the sensory properties of gluten free bread

Prof HL de Kock

Prof GE du Rand

Anesu

Magwere

Film functionality of prolamins extracted from barley and sorghum brewers spent grain

Prof JRN Taylor

 

Njabulo

Maphumulo

producing of amylose lipid complexes using starch

Prof MN Emmambux

Prof SS Ray

Mondli

Masanabo

maize starch and zein thermoplastic films by extrusion with sodium hydroxide

Prof MN Emmambux

Prof SS Ray

Victor

Mhaka

Effect of calcium lactate dipping treatment on the textural shelf -life of minimally processed butternut squash (Cucurbita moschata) cultivars

Dr NN Mehlomakulu

Prof HL de Kock

Onalenna

Molaletsi

Effect of heat processing of L.monocytogene strains during polony production

Prof EM Buys

 

Michael

Mungwari

In vitro assessment of bovine and dairy lactic acid bacteria with potential probiotic effect from applications in yoghurt: A comparative study

Prof EM Buys

 

Lungani

Nyathi

Effects of starch source on nutritional, bioactive and microbiological properties of finger mille T - based fermented beverages

Prof KG Duodu

Prof EM Buys

Gosiame

Phaladi

Potential use of Banana peels phenolic antioxidants for stabilisation of sunflower oil

Prof E Kayitesi

Dr NN Mehlomakulu

Surine

Viljoen

Sensory profiling of selected Arabica coffees (Coffea arabica) of different Africa origins

Prof HL de Kock

 

Nutrition Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Ntsepase

Matete

Association between dietary intake and BMI of urban vs rural adolescent girls

Mrs A Pretorius

Dr M Hoffman

Mothusi

Nyofane

Comparison of cost of diet in relation to nutrient intake and breastfeeding practices of 6 month old infants residing in an HIV exposed versus unexposed environment

Dr M Hoffman

 

Clothing Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

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

 Dr BM Jacobs

Suna

Brand

What are the drivers and barriers influencing a consumers' participation in collaborative clothing consumption models within the South African market

 Dr BM Jacobs

Dr H Taljaard

Jana

Greef

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

Dr S Donoghue

Dr N Sonnenberg

Megan

Grobler

Exploring demographic differences in consumers perceptions of clothing retailers' corporate social responsibility iniyiatives in the South African emerging market context

Dr N Sonnenberg

 

Rita Chene

Jansen van Vuuren

Consumers’ perceptions of clothing retailers' corporate social responsibility in the South African emerging market context: Scale development and validation

Dr H Taljaard

 

Chanèl

Jonker

Millennial consumer’s complaint behavioral intentions following service failure in the online clothing retail context

Dr S Donoghue

Dr L Diedericks

Wenette

Jordaan

The influence of school uniforms’ properties on tactile defensive consumers

Dr L Diedericks

Dr K van Niekerk

Jameela

Latiff

The relationship between personality traits and complaint intentions following customer appraisals of salesperson's service failures in clothing retail context

Dr S Donoghue

Dr L Diedericks

Rut

Meijer

Consumers’ negative emotions and behavioural intentions following in-store service failures within clothing retailers

 Dr BM Jacobs

Dr S Donoghue

Sinqobile Thokozani Loyiso

Sihlobo

Exploring University Industry Government research linkages in the clothing clusters of SA

Mr S Mbatha

Dr N Sonnenberg

Fransisca Arabelle

Treurnicht

Consumers' motives for complaint behavioural intention in the clothing retail context

Dr L Diedericks

Dr S Donoghue

Maria Cathalina

Van der Hout

Luxury value perceptions as antecedents of American and Chinese consumers' perceptions of "Sustainability Excellnce"and purchasing intent for exotic leather products

Dr N Sonnenberg

Prof HM de Klerk

Janerie

Wierenga

The role of product related variables in consumers’ complaint intention following product failure in the online and brick and mortar context

Dr S Donoghue

 Dr BM Jacobs

Zandile

Zamela

Acculturation and Xhosa women's dress practices

Dr BM Jacobs

 

Food Management Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Shandre

Candiotes

Consumers' understanding of food waste and their attirbution of blame

Dr JMM Marx-Pienaar

Dr N Sonnenberg

Vimbai

Chakwizira

An experimental exploration of malamogodu in a restaurant setting: consumers perceptions and sensory experience

Dr H Fisher

Prof HL de Kock

Effi

Coundouris

Food safety knowledge, attitudes and practices (KAP) of South African consumers toward fresh produce

Prof GE du Rand

 

Nadine Zeta

du Piesanie

An assessment of the nutritional food literacy of primary school tuckshop owners in relation to the nutritional quality of products sold in tuckshops

Mrs A Pretorius

Dr M Hoffman

Zandile Queen

Finxa

Mala Mogodu: an exploration and description of Mogodu and its culinary applications through cultural food practices of South Africans

Dr H Fisher

Prof HL de Kock

Erin

Hodgson

Consumer priorisation of product-related attributes within the breakfast cereals category

Dr JMM Marx-Pienaar

Dr BM Jacobs

Taryn Cara

Kotze

Bread availiability in South Africa

Dr JMM Marx-Pienaar

Prof GE du Rand

Lesego

Marule

Consumer perception and importance of food safety in QSR's a performance importance study

Prof GE du Rand

Dr JMM Marx-Pienaar

Claudine

Noppe

Validation and purification of a rating scale for food literacy

Dr H Fisher

Dr JMM Marx-Pienaar

Landi

Odendaal

Consumers' knowledge of high pressure processing (HPP) products and their intent to purchase

Dr JMM Marx-Pienaar

 

Louelle

Ryan

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

Dr GE du Rand

Dr AT Viljoen

Nomcebo

Tsambokhulu

Explication of urban South African adults' food practices in relation to their food knowledge

Dr AT Viljoen

Dr H Fisher

Christa

Venter

Food fraud: Consumers knowledge and purchasing behaviour of fresh organic produce

Dr JMM Marx-Pienaar

Dr H Fisher

Nomahlubi

Xamlashe

Utilisation, knowledge and perceptions of fortified food products in the rural community of Ngcobo, Eastern Cape

Prof GE du Rand

 

Sphephile

Zwane

Food safety knowledge, attitudes and practices of street vendors in tshwane when managing fresh produce

Dr JMM Marx-Pienaar

Prof GE du Rand

 

PhD

Food Science Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Olalekan

Adebowale

Dry heat treatments of sorghum grains: influence on the flour storage stability and porridge sensory characteristics

Prof HL de Kock

Prof JRN Taylor

Oluyimika

Adetola

Food-to-food fortification of african cereal porridges with sources of iron and zinc and promoters of their absorption

Prof JRN Taylor

Dr Z White

Selorm Wisdom

Agbemavor

Will probiotic bacteria prevent enteroaggregative E.coli from causing intestinal inflammation?

Prof EM Buys

 

Isaac

Asare

Fate of amylose lipid complxes in upper and lower GIT

Prof MN Emmambux

Prof B Hamaker

Lucia

Chemane

Mineral bioaccessibility of maize porridge fortified with Baobab pulp

Prof KG Duodu

Prof E Kayitesi

Rita

Dankwa

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

Prof HL de Kock

Dr H Aisala (VTT)

James

Elegbeleye

Source tracking B subtilus during ESL milk processing

Prof EM Buys

 

Sara

Faife

Identification, characterization and transmission routes for foodborne pathogens causing diarrhea in children 5 years old in Naputo, Mozambique

Prof EM Buys

 

Wendy

Katiyo

Sensory attributes of chicken meat in relation to microbial and physicochemical characteristics

Prof EM Buys

Prof HL de Kock & Dr R Coorey

John

Lubaale

Effects of fermentation on phenolic compounds, antioxidant properties and protein quality of finger millet gruel

Prof KG Duodu

Prof JRN Taylor & Prof MN Emmambux

James

Makame

The nutritive, rheological and sensory quality of selected indigenous complementary foods used for 6 - 24 month infants and young children in African communities

Prof HL de Kock

Prof MN Emmambux

Clarity

Mapego

Infrared heat moisture treatment of maize meal and maize starch with stearic acid

Prof MN Emmambux

Prof SS Ray

Peter

Mukwevho

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

Prof MN Emmambux

 

Humbulani

Nekhudzhiga

Starch microsphere as fat replacer: physical, chemical and rheological properties

Prof MN Emmambux

 

Patricia

Nyembwe

Utilisation of marama bean [Tylosema esculentum (Burchell) A. Schreiber] flour in gluten-free bread making

Prof HL de Kock

Prof JRN Taylor

Kamar

Oladele

Functionality and antioxidant properties of maize starch modified with phenolic extracts from grape pomace and condensed tannin sorghum bran under alkaline conditions

Prof KG Duodu

Prof MN Emmambux

Arinola

Olaonipekun

Development of predictive models for listeria monocytogenes in RCE meat products

Prof EM Buys

 

Ogheneyoma

Onojakpor

Development and validation of sensory quality control for small and medium food enterprises

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 MN Emmambux

Prof JRN Taylor

Alexandra Claire

Sly

Protein encapulation of essential amino acids

Prof JRN Taylor

Dr J Taylor

Wellington

Torgby-Tetteh

Interaction between nutrition infection and household environment and their impact on growth and development

Prof EM Buys

 

Anton

Venter

Natural colourants from Lamiaceae and Geraniaceae plants: Their characterisation, functional and antioxidant properties

Prof KG Duodu

Dr G Stafford

loriane

Yanclo

properties of plasma treated mangoes

Prof MN Emmambux

Dr NN Mehlomakulu

Kieran Bong

Yisa Njowe

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

Prof KG Duodu

Prof MN Emmmabux

Zomsa

Yako

Bioaccessibility of bioactive compounds and antioxidant properties of sorghum porridges fortified with nutraceutical preparations from medicinal plants

Prof KG Duodu

 

Nutrition Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Malory

Jumat

Development and validation of a South-African dietary polyphenol composition database

Prof KG Duodu

Dr A van Graan

Phumudzo

Mamphwe

Growth, feeding practices and hemoglobin levels of 6 - 12 months infants

Dr M Hoffman

 

Clothing Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Letsiwe

Mabuza

A Consumer centric approach to the development and evaluation of biodegradable, biomordanted onion skin dye for apparel

Dr N Sonnenberg

Dr JMM Marx-Pienaar

Gert

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 & Dr BM Jacobs

Food Management Group

Name

Surname

Research Topic

Primary Supervisor

Co-supervisor

Boineelo Pearl

Lefodala

Food quality management and food waste at residential foodservice units of the University of Pretoria.

Dr AT Viljoen

Prof GE du Rand

 

Published by Gertruida Erasmus

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