Nomfundo Dlamini


Consumer and Food Sciences


BSc (Hons) Food Science

I completed my BSc. Food Science Nutrition and Technology in 2015 at the University of Eswatini. I joined the University of Pretoria in 2019 where I completed BSc Food Science Hons My research topic was: Acceptability of the sensory properties of commercial wheat and gluten-free bread.  The project forms part of a larger research programme supported by the National Research Foundation of South Africa (Grant Numbers: 11578) under the LEAP Agri Joint Research Collaboration Programme 400 NUTRIFOODS project.

I am currently enrolled for MSc Food Science at the same department. My current research focuses on the bioaccessibiily of phenolic compounds and antioxidant properties of soured sorghum porridges under the supervision of Prof KG Duodu and Prof E Kayitesi.


Member of the South African Association for Food Science and Technology


[email protected]


Primary Supervisor: Prof HL de Kock

Published by Gertruida Erasmus

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