Featured Research: Food & Nutrition

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Satisfying Africa's sensory experience

Have you have ever thought about why people prefer one food to another? The obvious answer is the taste, but, if you think about it, the texture, sound, smell and appearance of food also play a fundamental role in our food choices. Together with taste, these four elements are known as the sensory properties of food.

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World health day focuses on food safety

Food safety is vital for public health and well-being. The World Health Organisation (WHO) recognizes this and used it as the theme for World Health Day 2015 celebrated on 7 April.

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Have your (low GI) cake and eat it

Food with a low glycaemic index (GI) is generally considered healthier because it is digested at a slower rate than high GI food, thus providing sustained energy release. However, many people prefer high GI food such as cake because it simply tastes better.

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Research to benefit the poorest of the poor

In the developing world, many people are still debilitated by illnesses resulting from micronutrient deficiencies. Over 1.6 billion people worldwide suffer from anaemia, which is mainly due to iron deficiency.

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Conserving African honey bees

Have you ever thought what would happen if honey bees disappeared? A world without honey bees and their pollination services also means a world without many of our food sources.

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Food Security in Rural South Africa - Homegrown solutions for South Africa's hungry

South Africans are hungry. That is the harsh reality faced by poor communities that make up more than half of the population. The masses simply aren't eating a diet that is diverse or wholesome enough to get the right amount of nourishment they need