Masters Degrees (Food Science)
Recent Submissions
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Vinnige identifikasie van botaniese- en geografiese oorsprong van Suid-Afrikaanse heuning
(2020-12)ENGLISH ABSTRACT: The botanical and geographic origin has the greatest influence on the properties of honey, and so it affects the price of honey as well. Therefore, it is important to determine the origin of the ... -
Identifying potentially valuable flavour fractions from South African botanical extracts using LC Taste as a rapid screening method
(Stellenbosch : Stellenbosch University, 2020-12)ENGLISH ABSTRACT: The enormous variety of southern African botanicals offers unending opportunities for food and beverage applications. Considering the growing demand for botanical products and preparations as natural ... -
Investigating Water and Wastewater Management in the South African Fruit and Vegetable Processing Industry
(Stellenbosch : Stellenbosch University, 2020-12)ENGLISH ABSTRACT: The Water Research Commission (WRC) has commissioned updated versions of national surveys (known popularly as the NASTURV reports) dealing with water and wastewater management within various industries. ... -
The effects of ageing method and time on meat quality attributes of Springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) muscle
(Stellenbosch : Stellenbosch University, 2020-12)ENGLISH ABSTRACT: The purpose of this study was to determine the effect of ageing on springbok (Antidorcas marsupialis) meat quality. Ageing methods [skin-on and vacuum pack ageing (VAC)] and time (6-9 days) previously ... -
Honey authentication: effect of irradiation and ageing on near-infrared (NIR) spectroscopy classification models
(Stellenbosch : Stellenbosch University, 2020-03)ENGLISH ABSTRACT: Near-infrared (NIR) spectroscopy was used to investigate the effects of syrup dilution, ageing, storage temperature and irradiation treatment on the NIR spectra of honey. Additionally, NIR spectroscopy ... -
The efficacy of two biochar variants as filtration material for the improvement of river water quality
(Stellenbosch : Stellenbosch University, 2020-03)ENGLISH ABSTRACT: The safety of irrigation water from rivers is continuously diminishing and has a direct effect on the safety of fresh produce. Not only can irrigation water be the source of pathogenic contamination, but ... -
Investigating the treatment optimisation of a pilot-scale Anaerobic Sequencing Batch Reactor (AnSBR) and partial characterisation of the winery wastewater using Near-infrared (NIR) spectroscopy
(Stellenbosch : Stellenbosch Univesity, 2020-03)ENGLISH ABSTRACT: Water is arguably the most vital natural resource on Earth. It is of critical importance to humans, plants, animals, environments as well as ecosystems. Agriculture is estimated to be responsible for the ... -
The risk of pathogenic microbiological contamination of South African fresh fruit for the export and local market
(Stellenbsoch : Stellenbosch University, 2020-03)ENGLISH ABSTRACT: In South Africa microbiological safety of fresh fruit is not verified independently, and microbiological safety of fruit depends on producers and implementers of food safety systems and food safety auditors. ... -
Microbial evaluation of selected produce pre- and post-pack-house and at the formal retail point-of-sale
(Stellenbosch : Stellenbosch University, 2020-04)ENGLISH ABSTRACT: Fresh produce consumption is important to humans as it provides important nutrients and other compounds that promote good health. However, consumption of contaminated produce can be detrimental to human ... -
Determination of water quality using NIR spectroscopy and aquaphotomics
(Stellenbosch : Stellenbosch University, 2020-03)ENGLISH ABSTRACT: Water is one of the world’s most crucial resources as it is an essential component of all life forms. Although water covers 70% of the world's surface, freshwater is still a rare find. Freshwater makes ... -
The effect of honeybush (Cyclopia subternata) extract in dry-cured and fermented warthog salami with reduced added nitrate
(Stellenbosch : Stellenbosch University, 2020-03)ENGLISH ABSTRACT: The aim of this study was to investigate the effect of incorporating honeybush (Cyclopia subternata) extract as a natural antioxidant in dry-cured and fermented salami. This is the first study attempting ... -
Categorization of Listeria monocytogenes from food, environmental, and clinical origin in the Western Cape (South Africa)
(Stellenbosch : Stellenbosch University, 2020-04)ENGLISH ABSTRACT: Listeria monocytogenes is a ubiquitous food pathogen responsible for the often-fatal infection, listeriosis. Foods that act as vectors of L. monocytogenes include meat products, seafood and fish products, ... -
Application of imaging techniques to evaluate micro-structural and compositional modification during Barley malting
(Stellenbosch : Stellenbosch University, 2019-12)ENGLISH ABSTRACT: Over time, barley (Hordeum vulgare) has been domesticated from its wild relative, Hordeum spontaneum to cultivate breeds specialised for malting. The malting industry relies on good quality grain, with ... -
Determinants of food purchase practices and their contribution towards food accessibility by household from Imbali township, Pietermaritzburg, Kwa-Zulu Natal, South Africa
(Stellenbosch : Stellenbosch University, 2019-12)ENGLISH SUMMARY : The study evaluated household food purchasing practices and their contribution towards household food accessibility and assessed social and economic determinants in selected households from Imbali Township ... -
Classification of wheat kernels with near-infrared hyperspectral imaging
(Stellenbosch : Stellenbosch University, 2019-12)ENGLISH ABSTRACT: Wheat (Triticum spp.) is a widely grown cereal crop and is one of the most important staple foods internationally. In South Africa, it is the second most produced cereal where the majority is used for the ... -
The effects of hot-deboning on the physical meat quality and microbial quality and safety of ostrich (Struthio camelus) meat
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The aim of this study was to investigate hot-deboning as an alternative excising method for the South African ostrich industry. The majority of research conducted on hot-deboning is on beef (pre-rigor ... -
Effect of substituting baking water with brewer's spent grain supernatant on the micro-structure and crumb structure of white wheat flour bread
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The ubiquitous opinion regarding brewer’s spent grain (BSG), is that it is currently underutilised, based on its residual nutritional contents and potential for re-use. This is a process by-product ... -
An assessment of the potential of edible insect consumption in reducing human nutritional deficiencies in South Africa while considering food and nutrition security aspects.
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: Between 2012 and 2014, more than 2 000 new cases of severe malnutrition in South Africa have been reported. Staple food products are viewed as having insufficient micronutrient contents and limiting amino ... -
Rapid differentiation of South African game meat using portable near-infrared (NIR) spectroscopy
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The South African game meat industry operates as a free-market enterprise; however, this can create certain problems for producers and consumers. For example, in South Africa no standardised meat cuts ... -
Determination of the microbiological safety of selected fresh produce of informal retailers point-of-sale
(Stellenbosch : Stellenbosch University, 2019-04)ENGLISH ABSTRACT: The global consumption of fresh produce has increased as consumers have become more health conscious. With the rise of fresh produce consumption, fresh produce related foodborne outbreaks also increased ...
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