‭Katje‬ Vlotman


Consumer and Food Sciences


Bsc (Hons) Food Science

My research project was on the Rheological and physio-chemical properties of low-fat mozzarella cheese analogues with modified maize starch as a fat replacer under the supervision of Prof MN Emmambux. I am currently working as a junior Food Scientist in the new product developer department at Take 5 and Mageu Mageu and I am enjoying it very much!


[email protected]


Primary Supervisor: Prof MN Emmambux


Member of the South African Association for Food Science and Technology

Published by Gertruida Erasmus

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