• Vice President: South African Association for Food Science & Technology www.saafost.org.za
• Representative for UP as Associate member: South African Association for the Flavour and Fragrance Industry (SAAFFI) www.saaffi.co.za
• Representative for UP as Associate member: South African Meat Processors Association www.sampa.org.za
• Chair: Africa Network for Sensory Evaluation Research ANSWER
• Member ASTM E18 Committee

• food product development and business creation to meet the demands of a growing and more urbanised African population;
• the exploration of the sensory experiences from Africa’s bio-diverse food sources; and
• designing products that are not only nutritionally adequate, but that are also appealing and appetising. 

Prof De Kock currently collaborates on the following projects:

• LEAPAgri NUTRIFOODS. Collaboration with University of Venda, VTT Finland, Makarere University Uganda, KIRDI Kenya and Wageningen University and Research, The Netherlands
• Member of the InnofoodAfrica project http://innofoodafrica.eu/
• Member of the Feed the Future Food Processing and Post-Harvest Handling Innovation Lab project.  Funded by USAID in collaboration with Purdue University, CIMMYT-Kenya, the University of Eldoret, Kenya, and ITA Senegal. URL:  https://ag.purdue.edu/ipia/fpl/Pages/default.aspx
• Member of the NRF Centre of Excellence in Food Security project Innovation and Technology for Enterprise Development (Innovation). URL: http://foodsecurity.ac.za/innovation-and-technology-for-enterprise-development-innovation/