Daddy Kgonothi is a PhD candidate at the University of Pretoria in Food Science. His master’s research study focused on the use of dehydrating processing technologies such as microwave, infrared and ovens and specifically the effects of these novel drying technologies on the physicochemical and nutritional properties of orange-fleshed sweet potato, and particularly the the β-carotene content. His PhD research is focused on exploring other novel processing technologies and looking at their effect on the biopolymer properties such as protein. His interest is to use these processing technologies to modify the properties of biopolymers and diversify their application in the food industry. He is also interested in exploring environmentally friendly, cost effective and faster processing technologies.