THRIVE ISSUE 6 DECEMBER 2025 14 Prof Hema Kesa, Director, FERC FERL Transitions To A Research Center After seven years of impactful operation, the Food Evolution Research Laboratory (FERL) has reached a pivotal milestone in its development. In 2026, FERL will embark on a new phase of growth and strategic expansion as it transitions into the Food Evolution Research Center (FERC). This evolution marks a significant step forward in strengthening its research excellence, deepening collaborative networks, and expanding both its global reach and African footprint. Background Launched in August 2018, FERL created a virtual lab encompassing traditional research principles and promoting the use of research through technological innovation. In line with these objectives, in 2022, FERL launched the Extended Reality lab, adopting the technology which combines virtual reality and Augmented Reality for research, training, teaching and learning. Through the funding support from the Erasmus+ SUCSESS project, XR technology allows amongst other benefits, immersion in the evolving 3D environments, thus providing innovative research and new ways of instilling education. Transitioning into a Research Center In 2026, FERL transitions into a new phase of growth and expansion, evolving into a fully-fledged research center, whose mission will be to expand and deepen multidisciplinary research to address food and nutrition challenges worldwide. Critical to its research agenda, the Research Center will focus on the evolution of dietary patterns, the sustainability of food systems, and the promotion of healthier, more equitable lifestyles, with strong alignment to the UN Sustainable Development Goals. As populations shift from traditional to westernised diets, there is a significant rise in malnutrition (both under- and over-nutrition) and the prevalence of NonCommunicable Diseases. At the heart of the Centre’s research will be the study of nutrition transition, both globally and within South Africa. FERC will further continue to investigate the nutritional implications of this dietary transition, placing emphasis on indigenous and traditional food systems as culturally relevant, healthpromoting alternatives. This work includes nutritional profiling of indigenous foods, developing culturally sensitive products, and delivering nutrition education through various platforms including virtual webinars, inperson seminars and symposiums.
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