Link between Listeriosis and processed foods
Innovation key in preparing culinary entrepreneurs for the workplace
NRF Science for Society lecture on Sorghum for Food and Nutrition Security in Southern Africa
Women in Science Awards 2017 honours Prof Riëtte de Kock
Using technology to create SMART foods for a healthier you
Fine French fare to tantalise tastebuds
A Culinary Science degree will help keep you ahead of the curve
Feast in the footsteps of the first peoples
Post-doctoral fellow recognized for oral presentation excellence at IUFoST 2018
PhD (Food Science) student awarded first prize for oral presentation excellence at IUFoST 2018
TuCFoST guest lecture highlight the importance of the texture of vegetables for food intake
Two scientists from ICRISAT, India visit the Department of Consumer and Food Sciences
TUKS Consumer and Food Sciences student doing well overseas
UP celebrates Goût de France with French embassy
Short course at University of Pretoria: Consumer Research with Food and Other Products
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