Food - & Consumer Science Research Proposals
Group C (Grade 11)

1.

"What I eat"

Nowadays consumers are increasingly concerned about the safety of foods, especially with regard to the use of chemical additives and the incidence of microbial food-borne diseases. Worldwide, governmental bodies regulate foods with three general objectives: (1) To ensure safe and wholesome foods; (2) To protect consumers from economic fraud or deception and (3) To inform consumers about the nutritional content of foods.

In the United States, the Food and Drug Administration (FDA) is responsible for ensuring the safety and labelling of foods. Worldwide a United Nations organisation called Codex Alimentarius Commission is responsible for setting international standards and safety practices for foods. In South Africa, various organisations are responsible for food laws, e.g. Department of Health, South African Bureau of Standards and the Department of Agriculture. At the present time, the Department of Health is in the process of developing new labelling regulations based on international standards.

Various aspects are of importance in this regard. As concerned consumers we need to know:

1. To what extent does the foods that we eat comply to local and international legislation standards?
2. Why are chemicals added to foods and are the levels of these food additives used in South African food products within legal limits?
3. Are all foods labelled honestly and is the information (e.g. health claims) provided on the packaging deceptive or misleading in any way?

Interested in what you eat? Come and join the Departments of Food Science and Consumer Science in answering some of these questions!

2.

"Food Security in Urban and Peri-urban Areas in Gauteng"

A number of small-scale food processors are active in urban areas, producing products at their homes, which are subsequently sold to fellow urban residents or commuters. However, these enterprises are not necessarily economically viable, nor do they comply with accepted standards for the manufacture of safe, wholesome foods.

A survey will be made to identify food products produced by small-scale food manufacturers in townships and peri-urban areas in Gauteng. These include baked goods (e.g. steamed bread or ledombolo, sphatlo and "vetkoek"), fresh and processed fruits and vegetables (e.g. boiled fresh mealies and morogo), meat products (e.g. mala mogodu, chicken feet) and ready-to-eat meals (e.g. samp and beans, marapa soup).

Together with selected small-scale food manufacturers we will then determine their food manufacturing and distribution processes as well as the problems associated with manufacturing and distribution. The final objective would be to improve the efficiency of production, quality, shelf life, safety and nutritional quality of their products using suitable technologies.

Participants

• Dept of Food Science
• Dept of Consumer Science
• Dept of Microbiology and Plant Pathology (potentially?)