Prof Riette De Kock
Work and Research
Her research focus on the optimisation of the sensory properties of foods that contribute to the nutrition status and well-being of consumers in sub-Saharan Africa. This includes food product development and business creation to meet the demands of a growing, more urbanised African population, and the exploration of Africa’s bio-diverse food sources to make products not only nutritionally adequate, but also appealing and appetising.
Fields Of Expertise
Sensory Science
Food Science