It’s a popular stereotype that governments revel in siloes.
That its officials operate in the single-minded pursuit of only their own key performance indicators. That departments barely speak to each other even when – or perhaps especially when – they are ostensibly working towards the same goals.
Thabang Msimango is one of the young women conducting cutting-edge research into food safety at the University of Pretoria.
Ashley Haywood landed in food security studies by chance, and only after taking the scenic route.
A collection of studies on the hygiene of spinach, conducted under the auspices of the Centre of Excellence in Food Security, has come up with some surprising findings.
South Africa’s complex food insecurity problems need an injection of civil society action, according to emeritus professor David Sanders.
Food research holds the key to solving the challenge of nutrition in Africa and considerable strides have been made in the area of food science and technology with the aim of developing nutritionally enhanced food that is both palatable and inexpensive to the consumer, particularly in poor areas as well as foods developed to combat diet-related non- communicable diseases such as obesity and Type-2 diabetes.
Macronutrients (fat, protein and carbohydrates) provide the body with energy. Some people are consuming too much of certain macronutrients while others aren’t eating adequate amounts.
UWC’s Professor Ndiko Ludidi has shown that the knowledge generated in university laboratories can make a very tangible difference in the real world.