Hl De Kock

Biography

She is a Associate Professor in Department of Food Science, University of Pretoria,SA. She is serving as an editorial member and reviewer of several international reputed journals. She is the member of many international affiliations. She has successfully completed his Administrative responsibilities. She is also Member of South African Association for Food Science & Technology, South African Association for the Flavour and Fragrance Industry & South African Meat Processors Association.

Research Interest

Current research projects in this area, include: Effect of bacterial enzymes on sensory quality of long shelf-life milk; Rancidity development in shelf-stable sauce emulsions; Effect of micronisation on sensory properties and consumer acceptance of cowpeas; Nutritional, rheological and sensory properties of extruded cassava-soy porridges; Sensory perception of bitterness in marama bean (Tylosema esculentum); Sensory quality and consumer acceptance of nutritionally optimised biscuits utilising sorghum and legume flours & Cross-disciplinary studies to profile products manufactured using traditional culinary practices e.g. bread in Lesotho.