NAS Featured scientist:
Dr Nwabisa Mehlomakulu - Lecturer in the Department of Consumer and Food Sciences

Q: Why did you choose to study Food Biotechnology?
A: I chose Food Biotechnology after a Food Microbiology lecture. I was fascinated by these microorganisms and what they can do and wanted to learn more about that and the fact that I could use the microorganisms to develop food products. Since then, I knew this was going to be the focus of my studies beyond undergraduate.

Q: Why is Science, (including Food Science) important?
A: Science helps us understand the world we live in and is at the core of human existence. Food is our primary source of energy which sustains us and thus the role of food in the human body and how food is produced is important. The field of Food Science affords us the variety of food we consume, provides us with nutrients, contributes to our health status and overall well-being.

Q: What is your view on food safety?
A: Food safety is a very critical subject due to the associated risks to human health and the fact that food consumption should be a pleasurable experience.

Q: Why is #WorldFoodSafetyDay important? It is celebrated on 7 June and this year’s theme is 'Safe food today for a healthy tomorrow'. 
A: World Food Safety Day is an opportunity to educate the public about the food they consume and its safety using easily accessible media streams. During food production and processing necessary risk management strategies are followed. However, at the consumer level, food safety is often a challenge due to a number of reasons. Thus, consumers need to be educated on the risks associated with food preparation and prevention of the said risks.

Q: Highlights of your career so far:
A: Being part of the Africa Science Leadership Programme in 2018, where I interacted with researchers from our continent and having an MSc student graduate under my supervision at the 2021 Autumn graduations.

Q: Give us a glimpse of your most recent research.
A: I am currently investigating the role of yeasts in indigenous fermented foods. I have students working on identifying the nutritional and functional properties of fermented food in spontaneous and inoculated fermented foods.

Q: Describe a day in the life of Dr Nwabisa Mehlomakulu. 
A: My day either starts with a lecture(s) in the morning or research, admin and practicals in the afternoon. When I knock off, I try to fit in a run then work in the evening – reading and writing, and preparing for the following day.

Q: What qualities does a good (food) scientist need?
A: Curiosity, discipline and passion.

Q: What words/beliefs do you live by?
A: The Bible verse in Philippians 4:13: “I can do all things through Christ who strengthens me".

Q: Do you have any advice for prospective food scientists?
A: Know what you want and focus on that. While studying interact with other students and associations within your field of study in order to gain knowledge about your field of interest.

Q: Who is your role model/mentor?
A: My role model is Prof Mamokgethi Phakeng.