OUR PARTNERS

We seek to make a diffrence to food security by linking innovative science with critical enquiry.

Our Partners

The Centre – hosted by the University of the Western Cape and co-hosted by the University of Pretoria – is a virtual organisation that brings together the expertise of numerous South African and international institutions and over 100 researchers across various disciplines. It is the first DST-NRF Centre of Excellence to be hosted at a historically black university.

In addition to UWC and UP, CoE-FS researchers are drawn from the:
Our international partners are the:

Joint Publications

What price cheap goods? Survivalists, informalists...

About 54% of South Africa’s township microenterprises trade in food or drink. More than two-thirds of these are grocery retail businesses in the form of spaza shops and smaller ‘house shops’. These are the predominant businesses within the ‘township economy’ and play an important role in food security, self-employment and community cohesion. In the last decade, the business of spaza shops (dedicated, signposted businesses with a range of foodstuffs and open five days per week or more) has undergone extensive change towards a new class of entrepreneurial traders – mostly foreign nationals. This change has meant that the sector has become increasingly controversial and associated with chauvinistic and xenophobic discourses targeting immigrants. While the nature, causes and extent of change...

DOI: http://hdl.handle.net/10566/4870

Effects of different souring methods on the protein quality and iron and...

Souring by lactic acid fermentation and lactic acid acidification as well as inclusion of amaranth were explored as ways of improving the protein quality and iron and zinc bioaccessibilities of non‐alcoholic sorghum‐based beverages. The bioaccessible iron and zinc increased by 128–372%, 24–194%, respectively, in the fermented and chemically acidified beverages compared to the beverages without fermentation or acidification. The protein digestibility, reactive lysine, and bioaccessible iron in sorghum‐amaranth beverages increased by 14–58%, 24–52% and 34–64%, respectively, compared with the 100% sorghum beverages. Both fermentation and acidification with lactic acid have the potentials for improving the nutritional quality of cereal‐based foods as a means of combating protein malnutrition and iron and zinc deficiencies.

Foaming properties of total zein, total kafirin and pre-gelatinized maize starch blends...

The effect of 0.1 M NaOH as a solvent and blending with pre-gelatinized maize starch on the foaming properties of laboratory extracted total zein and total kafirin were determined. Both total zein and total kafirin in 0.1 M NaOH were found to have higher foaming capacity (up to 118% foam volume increase) compared to their non-foaming (0% foam volume increase) properties in water. Blending with pre-gelatinized maize starch reduced the foam volume but increased the foam stability to more than 24 h. Total zein and total zein-pre-gelatinized starch blends had relatively higher foaming capacity than total kafirin and total kafirin-pre-gelatinized starch blends probably because zein was more surface active (more negative zeta potential value) than kafirin. However, total zein and total zein-pre-gelatinized starch...