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of this research project is to understand the unknown physicochemical and nutritional aspects of freekeh to enhance its food applications. To accomplish this project, the researcher must develop an excellent
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the elderly as well as increased susceptibility to infections and cancers [1]. Age-related immune dysfunction, chronic inflammation, and inadequate nutritional status may reduce our capacity to resolve
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nutritional characteristics and techno-functional properties for food and non-food applications. Food biopolymers will be altered at both micro- as well as nano-scales, and innovative functions will be created
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/nutrition and chemistry Achieved first-class Honours or 2A Honours or equivalent or a Masters by Research or Masters with a research component of at least 25% Relevant research experience and publication
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nutritional characteristics and techno-functional properties for food and non-food applications. Food biopolymers will be altered at both micro- as well as nano-scales, and innovative functions will be created