Michelle Fourie


Consumer and Food Sciences


BSc (Hons) Food Science (with distinction)

After completing BSc Food Science (2018), I registered for BSc Food Science Hons in 2019. My research project: The shelf life of ready-to-use extrusion-cooked pearl millet fortified with micronutrient-rich plant foodstuffs.  The project formed part of the the Feed The Future Innovation Lab for Collaborative Research on Sorghum and Millet through the United States Agency for International Development (USAID) under Cooperative Agreement No. AID-OAA-A-13-00047. https://ag.purdue.edu/food-processing-innovation-lab/


[email protected]


  • Primary Supervisor: Prof HL de Kock
  • Co-supervisor: Prof JRN Taylor
Published by Gertruida Erasmus

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