The Food Biotechnology research group in this department is involved with the production, preservation, quality control and research and development of food products by using plants, animals or microorganisms.

The research is mainly focused on three areas:

FOOD QUALITY AND SAFETY

• Characterisation of food spoilage and pathogenic bacteria for better control
• Evaluating alternative and natural preservatives to improve food quality and safety
• Quality control of food products
• Evaluation and development of analytical tests to control food spoilage

FOOD WASTE UTILISATION

• Mushroom cultivation is used in the reduction and beneficial use of agro-industrial waste (lignocellulosic materials)
• Breakdown of poultry feathers by keratinolytic enzymes produced by bacteria isolated from poultry

NOVEL AND ENHANCED FOODS

• Use of prebiotic oligosaccharides, proteomics and milk genomics to improve milk composition
• Use of adjuncts, irradiation and temperature manipulation to improve cheese ripening
• Indigenous foods: quality, commercialisation, food security
• Novel food processes
• Fermented foods: nanotechnologies for improving bread, beer and wine quality
• Lowering or replacing the sodium chloride content of food products
• Exotic mushrooms are applied as adjuncts for medicinal purposes

Prof Celia Hugo

Food spoilage
Food safety
Food preservation
HugoCJ@ufs.ac.za

Prof Garry Osthoff

Food chemistry
Dairy chemistry
Cereal science
OsthoffG@ufs.ac.za

Prof Bennie Viljoen

Food microbiology
Indigenous fermented foods
Dairy microbiology
ViljoenBC@ufs.ac.za