News News

  • Saving our planet through research and scholarship

    Posted on June 10, 2015

    The various faculties at UP are making waves in their efforts in the field of conservation and are committed to promoting practices that make more sustainable use of the Earth’s natural resources.

  • Satisfying Africa’s sensory experience

    Posted on May 29, 2015

    Prof Riëtte de Kock, of the Department of Food Science and the Institute of Food, Nutrition and Well-being (IFNuW), has been involved in Sensory Food Science research since 1990.

  • Education Innovation: Schools as sites for social change

    Posted on May 21, 2015

    An interfaculty research team at UP is focussing on schools as sites for social change and the training of teachers to impart health-related messages.

  • International recognition for UP professor

    Posted on May 06, 2015

    Prof John Taylor of the Department of Food Science, a research theme leader in the Institute for Food, Nutrition and Well-being, has been elected as Honorary President of the International Association for Cereal Science and Technology (ICC).

  • 2015 World Health Day focuses on Food Safety

    Posted on April 07, 2015

    Food safety is internationally recognised as one of the most important risks to public health and food security.

  • International project on understanding impact of large-scale land acquisitions launched

    Posted on March 17, 2015

    The one million Euro AFGROLAND project was launched this week at a project team workshop. This ambitious project (African Food, Agriculture, Land and Natural Resource Dynamics), in the context of global agro-food-energy system changes was awarded through a competitive international bidding...

  • Visiting professors from Iowa State University share expertise

    Posted on March 11, 2015

    Food safety research, challenges and cooperative extension were the topics that Professors Cathy Strohbehn and Lakshman Rajagopal shared with faculty staff members and postgraduate students attending the mini symposium on Food Safety Challenges and Opportunities during the last week of February.

  • Have your (low GI) cake and eat it

    Posted on February 23, 2015

    Research by Prof Mohammad Naushad Emmambux, associate professor at UP’s Department of Food Science, and his colleagues has shown that it is possible to modify high GI starch using fatty acids so that it becomes a low GI starch.

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