College of Business and Economics | Annual Report 2021 75 RESEARCH ACTIVITIES • Nutrition Transition and Food Away from Home (FAFH): Livelihood transition, poverty and childcare transition and its effect on child undernutrition in the tribal regions of India and South Africa. • School Feeding Programmes (Public and Private Schools) - Food Waste Management in National School Nutrition Programme (NSNP) - Unilever/Department of Basic Education Project • Indigenous Crops (Phase 1 completed): Indigenous foods consumption in the Gauteng Region and potential impact on the local prevalence of non-communicable diseases. Phase two of the project will focus on food preparation of sorghum and pearl millet in SA. • Consumer acceptability and characterisation of a 3D printed snack from fractionated wheat and decolourised Moringa leaf. This is a project conducted in collaboration with the Faculty of Science. • Food Waste Management: Schools, Retailers, Hotels, Restaurants, Hospitals. • Fruit Peels Project: Ongoing. • Innovation and Technology (VR & AR): The use of extended reality (XR) in understanding food choices and food environments (GES 4.0 Funded). SUSTAINABILITY, INNOVATION AND FOURTH INDUSTRIAL REVOLUTION (4IR) • New SLP offered by FERL: Approved courses to be offered in 2022. - Healthy Cooking Operations (will include vegetarianism, sustainable cooking, hygiene and safety in the kitchen). To be offered online. - Food Preservation for the Hospitality Industry. To be offered online. • Innovation and 4IR - Healthy Eating Routine app (HER): FERL launched H.E.R, a nutrition mobile application for students in institutions of higher learning that will be registered as a UJ Community Engagement project and will form part of the First Year Experience in 2022. - FERL to launch Virtual Reality Lab for Food and Nutrition Projects. - D Food Printing projects. • Patent: Kewuyemi, Y.O., Kesa, H., & Adebo, O. Food Ink. Pending patent application (Invention ID: DIS-2021-175). (Applied in 2021, awaiting approval). NATIONAL AND GLOBAL FOOTPRINT NATIONAL • Department of Basic Education: School Nutrition Feeding projects • DOH: Obesity Project • Chefs with Compassion: Food Waste and Sustainability • Empact Group Food Services: Food Waste Management • Unilever: Analysis of Knorr products in the National School Nutrition Programme INTERNATIONAL • Penn State University, USA and the Centre for Food and Nutrition Research, Institut Paul Bocuse, Lyon, France. Project collaboration on School feeding programmes and International study on the Impact of COVID-19 on Food and Nutrition Security. • Sawatribhai Pune Pule University, India: Nutrition Transition – Obesity. • Maasai Mara University, Narok, Kenya: Innovation in Hotels (SA and Kenya). • Institute of Medical Research and Medicinal Plants Studies in Cameroon: Indigenous Foods and Nutrition. • Institut de Recherche pour le Développement (IRD), France: African interdisciplinary laboratory in sustainable, nutrition-sensitive marine aquaculture (LIMAQUA) research project. ACCOLADES Young Talent Award at the World Tourism Forum i n Lucerne. FERL’s master’s student, Ms Gifty Koufie attained first place among her global peers on the Young Talent Programme. Dr Hema Kesa Director: Food Evolution Research Laboratory (FERL), School of Tourism and Hospitality College of Business and Economics, University of Johannesburg
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