A multidisciplinary approach is followed to investigate the chemical composition and the role of processing on composition, as well as the health-promoting properties of herbal plants and indigenous teas.
A strong foundation in analytical chemistry combined with food chemistry and biochemistry have established this group as a prime collaborator with industry, universities and other research councils.
Emphasis is placed on chromatography, i.e. high performance liquid chromatography and high speed countercurrent chromatography, and high throughput biochemical techniques, i.e. micro-plate based antioxidant and enzymatic assays.
Current projects focus on agro-processing, sensory analysis, chemometric analysis and phenolic characterisation of South African herbal teas.
POST HARVEST AND AGRO-PROCESSING TECHNOLOGIES (PHATs)
POST-HARVEST TECHNOLOGY: FRESH PRODUCE
WINE CELLAR AND CELLAR TECHNOLOGY
Food science & Technology-Phytochemicals/Bioactive
Biochemistry, Phytochemicals/Bioactive compounds/Indigenous teas