QUALIFICATIONS

• 1986: B.Sc. (Physiology and Microbiology) University of the Free State
• 1987: B.Sc. Hons. (Microbiology) University of the Free State
• 1991: M.Sc. (Microbiology) University of the Free State
• 1997: Ph.D. (Food Science) University of the Free State

   

  CAREER

   

• 1987-1989: Appointed in Department of Dairy Science

• 1989-2022: Professional Officer, Lecturer, Associate Professor, Professor in Department of Food Science
• Current: Professor, Department of Microbiology and Biochemistry

RESEARCH STANDING

• NRF rating: C2
• Secretary of the International Committee on Systematics of Prokaryotes: Subcommittee on the taxonomy of Aerobic Bacteroidetes

   

  MEMBERSHIP

   

• The South African Society of Microbiology (SASM)
• The South African Society of Dairy Science and Technology (SASDT)
• The South African Association of Food Science and Technology (SAAFoST)
• Registered as Professional Natural Scientist with the South African Council for Natural Scientific Professions (SACNASP)

PROMOTOR AND CO-PROMOTOR TO post-graduate STUDENTS:

• 86 Hons/Masters/PhD students

EXAMINER/REVIEWER:

• Masters and PhD studies: 45

• International Journal of Systematic and Evolutionary Microbiology
• Meat Science
• Antonie van Leeuwenhoek
• Food Research International

Food Microbiology

Research fields include food microbiology; food safety; taxonomy and significance of Chryseobacterium bacteria; psychrotolerant food spoilage

Undergraduate

SFFS1513 (Food Safety: Fundamental Food Compliance)

MCBP2626 (Microbial evolution and diversity)

FSCL4806 (Food Science Seminar course)

Post-graduate

FSCL6806 (Food Science Seminar course)

MCBT6814 (Preservation of Microorganisms; Conventional identification of Microorganisms)

FSCI8900 (Master of Science in Food Science)

FSCI9100 (Ph D in Food Science)

• Food safety determination (E. coli, Staphylococcus aureus, Salmonella, Listeria, Clostridium, etc.)
• Food quality determination (total bacteria, coliform, lactic acid bacteria, Pseudomonas, psychrotolerant bacteria, yeast and mould counts)
• Food surfaces, hands and air quality determination
• Shelf-life studies (for use-by and sell-by dates)
• Identification of food pathogens
• Identification of food spoilage bacteria