Research News

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.
A biscuit brings hope

Posted on June 17, 2014

Postgraduate students develop a magic bicuits
The chicken or the egg?

Posted on June 17, 2014

At the invitation of UP’s Institute for Food, Nutrition and Well-being and the Faculty of Veterinary Science, Prof Alders presented an insightful talk on village poultry, which is the poultry production system commonly found in rural areas and involves indigenous chicken genotypes.