Posted on August 07, 2021
Women's Month: Focus on Ms Dolly Ayob
Posted on August 01, 2021
NAS celebrates Women’s month in style, Faculty of Natural and Agricultural Sciences, Women’s Month
Posted on July 23, 2021
The Food Systems Research Network for Africa (FSNet-Africa) fellowship has officially launched, and 20 early-career researchers from six African countries joined their mentors from the UK and Africa in the first week of activities.
Posted on July 23, 2021
Meet Mr Manfred Molomo, Faculty Manager in the Dean’s Office in the Faculty of Natural and Agricultural Sciences (NAS), who was appointed to NAS in June this year.
Posted on July 05, 2021
Dr Jimi O Adebowale, a recent PhD graduate in Food Science from the University of Pretoria, has come up with a novel way to enhance the shelf life of sorghum flour through dry heat treatments.
Posted on June 07, 2021
NAS Featured scientist: Dr Nwabisa Mehlomakulu - Lecturer in the Department of Consumer and Food Sciences
Posted on February 24, 2021
Scarce skills in Natural and Agricultural Sciences Focus on a Sensory Scientist: Prof Riëtte de Kock (Department of Consumer and Food Sciences)
Posted on February 11, 2021
UP is representing South Africa in a 20-partner African and European consortium to boost food security and nutrition in Africa.
Posted on February 10, 2021
Today (10 February) is World Pulses Day. World Pulses Day is an opportunity to raise awareness of the nutritional benefits of pulses and their contribution to sustainable food systems and a world without hunger.
Posted on January 27, 2021
UP’s Professor Elna Buys and Professor Riëtte de Kock are currently the president-elect and vice-president, respectively, of the South African Association for Food Science and Technology.
Posted on November 26, 2020
Research by Dr Clarity Ropafadzo Mapengo, who recently graduated from UP has found that infrared energy can be used to make starch in foods like maize meal less digestible, thereby promoting satiety and potentially decreasing the risk and incidence of diabetes and obesity.
Posted on November 17, 2020
“My parents taught me that the most significant achievement in life is not just attaining education or science, but rather making that education or science contribute towards improving lives.” These are the wise words of Dr Clarity Ropafadzo Mapengo, who recently graduated with a PhD...
Posted on November 12, 2020
UP dominated this year’s Absa Gradstar Top 100 with 19 students making it onto the list, the most from any other institution.
Posted on November 02, 2020
While Africa faces food insecurity challenges, there are also immense possibilities and opportunities for ending global hunger and malnutrition.
Posted on October 30, 2020
Completing his PhD in Food Science at the University of Pretoria (UP) was not only a momentous occasion for Dr James Makame, but it could also make a positive difference in the lives of children suffering from malnutrition.
Posted on October 20, 2020
Many people cannot start their day without a decent cup of coffee. However, for Surine Viljoen, Chief Executive Officer of Tribeca Coffee Company, coffee is much more than a kick-start to her busy day. She is an industry specialist and is passionate about African coffees.
Posted on July 29, 2020
Prominent sensory-consumer scientist Professor Hely Tuorila, professor emeritus at the University of Helsinki in Finland, has been appointed an extraordinary professor in the University of Pretoria’s (UP) Department of Consumer and Food Sciences.
Posted on June 07, 2020
There is no evidence to date that the new coronavirus which causes COVID-19 can be transmitted by food. The association of transmission with the wet food market in Wuhan, China, has led to much misinformation about COVID-19 being spread in food. The virus, it needs to be emphasised, is...
Posted on June 05, 2020
Dr Hanri Taljaard, a lecturer at the University of Pretoria’s (UP) Department of Consumer and Food Sciences in the Faculty of Natural and Agricultural Sciences, is one of 11 000 UP graduates who were awarded their qualifications in absentia during a virtual ceremony necessitated by the...
Posted on May 28, 2020
Although there is no specific research that shows the positive effects of high-fibre foods in helping to fight against COVID-19, some existing research has suggested its beneficial effects against viral infection.
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