Department
Sustainable Food Systems and Development
Address
Faculty of Natural and Agricultural Sciences
Centre for Sustainable Food Systems and Developmen
Office
Agriculture Meteorology Building
I began my career path as research assistant in 2019-2020, I assisted lecturers with practical lectures when necessary, and also did research during this time. During the same year, I also worked part-time as a library assistant at the University of the Free State (South campus). In 2021 I was appointed as a junior lecturer at the University of the Free State.
More than that role I’m also a consumer Scientist with extensive knowledge in Sensory Analysis, Product Development and Recipe Development. My responsibilities include maintaining laboratory standards, providing technical assistance, facilitating food preparation demonstrations, and maintaining laboratory standards. My role is to assist with the food buying for the department, to ensure that food products are available for all Food and Product Development practical classes.
Additionally, I facilitate third-year students with pre-preparation for practical classes CNSF3714 (Preservation).
Since 2023 I have been responsible for lecturing Food modules and Practical classes for first-year CNSF 1614 (Consumer foods introductory) and second-year CNF 2614 (Food preparation), I also facilitate Masters postgraduate students with product development.
My research was on the Spekboom leaves which could be developed as a food source in South Africa as a way to alleviate food insecurity in South Africa.
I studied B. Consumer science (Foods) at the University of the Free State 2016-2018. In 2019 I completed a Post Graduate Degree BSc Honours in Consumer Science (Foods). Between 2020 and 2022, I continued with my post-graduate degree by completing MSc. Majoring in Consumer Science.
Currently a PhD candidate, I have worked hard to earn my position as a Junior Lecturer for over two years after graduating from my postgraduate studies.
In 2022 I was involved in an international workshop that took place in Germany. The project involved the University of the Free State together with Friedrich-Schiller University Jena in developing clusters in Africa.
CONSUMER PERCEPTION, SENSORY ATTRIBUTES AND PHYSICOCHEMICAL CHARACTERIZATION OF THE SPEKBOOM (PORTULACARIA AFRA). P. afra leaves could be developed as a food source in South Africa as a way to alleviate food insecurity in South Africa. This study aimed to help broaden the food basket of South Africa by introducing an indigenous wild edible plant that can be incorporated into different dishes, which will add to the goal of achieving food security and improving nutrition.
Food Security
Product development
Nutrition
Indigenous edible plants
CNSF 1614 (Consumer Food introductory)
CNSF2614 (Food preparation)
CNSF 3714 (Preservation)