College of Business and Economics | Annual Report 2022 78 Food Evolution Research Laboratory (FERL) Dr Hema Kesa Director: Food Evolution Research Laboratory, School of Tourism and Hospitality College of Business and Economics OVERVIEW The Food Evolution Research Laboratory (FERL) has continued to establish its presence and impact in its work through interdisciplinary and multidisciplinary collaborative initiatives within UJ and with other national and international academic and industry stakeholders. The research conducted by FERL aligns with the UN’s Sustainable Development Goals (SDGs) of zero hunger, good health, well-being, and responsible consumption and production. TALENT MANAGEMENT AND CAPACITY BUILDING The FERL organisational structure includes one Director, one postdoctoral research fellow (PDRF) and research assistants. FERL aims to train and develop young researchers in nutrition and healthy lifestyles. In 2022, the FERL hosted two postgraduate students from India for research capacity building (31 October - 12 November 2022). This was related to the “Livelihood transition, poverty and childcare transition and its effect on child undernutrition in the tribal/peri-urban regions of India and South Africa” project. The visiting students trained and mentored two of the FERL’s research assistants. POLICY AND PUBLIC ENGAGEMENTS AND ACTIVITIES FERL led and participated in the following engagements: • Hosted the Research Stakeholders Feedback session in March 2022. • Hosted Prof A Jeyakumar, Sawatribhai Pune Pule University, India (19-27 June 2022). • Two radio interviews were held with FERL and Prof Jeyakumar on “Livelihood transition, poverty and childcare transition and its effect on child undernutrition in the tribal/peri-urban regions of India and South Africa”. UJ FM and Radio Islam. • Hosted Dr A Kamgain, Institute of Medical Research and Medicinal Plants Studies in Cameroon (June – August 2022). • Collaborated with The Nutrition Society of South Africa (NSSA) to host the annual Symposium (20 October 2022). Theme “Work-Life-Food: Balance” in collaboration with the Department of Industrial Psychology and People Management (IPPM), UJ (Prof Roslyn De Braine and Prof Musawenkosi Saurombe). • Participated in UJ SDGs PODCAST for SLP SDGs ONGOING 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 two of the project focuses on preparing sorghum and pearl millet food in SA. • Food Waste Management: Schools and Healthcare facilities. • Innovation and Technology (VR & AR): The use of extended reality (XR) in understanding food choices/indigenous foods and food environments (GES 4.0 Funded). SUSTAINABILITY, INNOVATION AND FOURTH INDUSTRIAL REVOLUTION (4IR) • New SLP offered by FERL. Approved courses in 2023: – 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:
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