Staff Directory

Dr Carina Bothma
Position
Senior Lecturer
Department
Microbial Biochemical and Food Biotechnology
Address
LG 7.111
Food Science
IB 72
UFS
Telephone
051 4012216
Office
7.110A
Information

Short CV

I matriculated at the former JBM Hertzog High School in Bloemfontein. Qualifications include a Senior Primary Teacher`s Diploma (1981) from the Bloemfontein Teachers College, a B Sc Home Economics (1985), B Sc Agric Hons (Food Science) (1989), M Sc in Microbiology (1993), B Sc Hons (Home Economics) (2003) and a PhD in Food Science (2012).

Publications (Short List)

·         Myburg, C. and Britz, T.J. 1993.  Influence of higher organic loading rates on the efficiency of an anaerobic hybrid digester while treating landfill leachate.  Water SA 19(4):319-324. (IF 0.876)

·         Seisa, D., Osthoff, G., Hugo C., Hugo A., Bothma, C. and Van der Merwe, J. 2004. The effect of low-dose gamma irradiation and temperature on the microbiological and chemical changes during ripening of Cheddar cheese. Radiation Physics and Chemistry 69 (5), 419-431. (IF 1.302)

·         Geleta, N., Labuschagne, M.T., Osthoff, G., Hugo, A. and Bothma. C. 2005. Physical and chemical properties associated with food quality in sorghum. South African Journal for Plant and Soil 22(3): 175-179. (IF 0.819)

·         Hugo, A., Els, S.P., Bothma, C., de Witt, F.H., van der Merwe, H.J. and Fair, MD. 2009. Influence of dietary lipid sources on sensory characteristics of broiler meat. South African Journal of Animal Science 2009, 39 (5), 11 -14.  (IF 0.24)

·         Mathenjwa, S.A., Hugo, C.J., Bothma, C. and Hugo, A. 2012. Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors. Meat Science, 91, 2, 165-172.  (IF 3.126)

·         Rothman, M., de Wit, M., Bothma, C. and Hugo, A. 2012. Determination of seasonal influences on sensory attributes of South African cactus pear cultivars. Journal of the Professional Association for Cactus Development, 14, 42-52. (IF 0.93)

·         Van Schalkwyk, C.P., Hugo, A., Hugo, CJ and Bothma, C. 2013. Evaluation of a natural preservative in a boerewors model system. Journal of Food Processing and Preservation, 37, 824-835. (IF 0.55)

·         Bothma, C., Hugo, A., Osthoff, G., de Kock, H.L., Joubert, C.C. and Swarts, J.C. 2014. Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs. Meat Science, 97, 277-286. (IF 3.126)

·         De Wit, M., Bothma, C., Swart, P., Frey, M. and Hugo, A. (2014).  Thermal treatment, jelly processing and sensory evaluation of cactus pear fruit juice. Journal of the Professional Association for Cactus Development, 16, 1-14. (IF 0.93)

·           Mielmann, A., Bothma, C., Hugo, A & Hugo, C.J. 2015. Descriptive sensory analysis and consumer acceptability of lucerne (Medicago sativa L.), British Food Journal, 117 (12), 2975 – 2992. (IF 0.772)

·           De Wit, M, Bothma, C Hugo, A, Sithole, T, Absalom, C and Van den Berg, C. 2015. Physico-chemical and sensory evaluation of cactus pear (Opuntia ficus-indica L. Mill and Opuntia robusta Wendl) cladode flour in different baked products. Journal of the Professional Association for Cactus Development, 17, 89-106. (If 0.93)

·           Bekker, A., Jooste, P., Steyn, L., Bothma, C., Hugo, A. and Hugo, C. 2016. Lipid breakdown and sensory analysis of milk inoculated with Chryseobacterium joostei. International Dairy Journal,  52, 101-106 (IF 2.800)

·           Cluff, D., Steyn, H., Chasrimba, G., Bothma, C., Hugo, C. and Hugo, A. 2016. The chemical, microbial, sensory and technological effects of intermediate salt levels as a sodium reduction strategy in fresh pork sausages. Journal of the Science of Food and Agriculture, 2015 Dec 28.doi:10.1002/jsfa.7602 (IF 1.714)

·           Swart, P., Z., Bothmac, C., Van der Merwe, I. and Hugo, A. 2016.Acceptability of potato-based chips for children. International Journal of Home Economics, 9 (2), 159-174.

·           Du Toit, L., Bothma, C., De Wit, M. and Hugo, A. 2016. Replacement of gelatin with liquid Opuntia ficus-indica mucilage in marshmallows. Part 1: Physical parameters. Journal of the Professional Association for Cactus Development, 18, 25-39 (If 0.93)

·           Du Toit, L., Bothma, C., De Wit, M. and Hugo, A. 2016. Replacement of gelatin with liquid Opuntia ficus-indica mucilage in marshmallows. Part 2: Consumer liking of mucilage-containing marshmallow versus control and a commercial brand. Journal of the Professional Association for Cactus Development, 18, 40-51 (If 0.93)

·           Faihst, T.-J., Myburgh, J., Bothma, C., Hugo, C.  and Hugo, A. 2017. The microbial, physical, chemical and sensory effects of synthetic conjugated linoleic acid supplementation in yogurt.  Journal of Functional Foods, 70 (2), 228-236 (IF 2.632)

·           Mielmann, A., Bothma, C., Hugo, C., Hugo, C. (2017). A comparative study of the chemical composition of Lucerne (Medicago sativa L.) and spinach beet (Beta vulgaris var. cicla L.). South African Journal of Botany, 108, 8-14. (IF 1.34)

·           Cluff, M., Kobane, I.A., Bothma, C., Hugo, C.J., Hugo, A. (2017).  Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony. Meat Science, 133, 143-150. (IF 3.126)

 

Research

Consumer acceptability of meat products, such as salami, polonies, pork sausage, pork chops, etc.

Consumer acceptability of cactus pear juices and products, such as marshmallows.

Descriptive sensory analysis of agave flowers.

Descriptive sensory analysis of cheddar cheese

Development of products for pre school children and the acceptability thereof.

CATA analysis of Amaranthus genotypes 

Consumer behaviour: consumption of vegetables; consumption of amaranth; consumption of soy beans; consumption of vetkoek ; consumption of insects.

RATA analysis of edamame bean genotypes

#foodporn (Instagram): consumer behaviour in regard to social media

Area(s) of Interest

Product Development

Sensory Analysis

Food Systems

Courses Presented

FSCS 2624 and FSCS 2644: Food Systems
CNFD 3732: Introductory Product Development and Sensory Analysis

FSCG4826 and FSCG6826: Advanced Product Development and Sensory Analysis  
 

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