Maties boasts 'high quality' teaching in food science
Alumni of Food Science attended a function held at the Department on 7 August 2018, where they had the chance to reflect on the past century through the eyes of Profs Wim de Villiers, Gunnar Sigge, Pieter Gouws and Marena Manley.
The Department of Food Science at Stellenbosch University (SU) is “at the forefront" of attempts to train a new generation of food scientists according to Prof Gunnar Sigge, departmental chair at Food Science, SU.
Among other things, Prof Sigge pointed out the department's excellent performance on the Academic Ranking of World Universities (ARWU)'s latest rating of tertiary institutions. More than 1,600 institutions' academic offerings across five disciplines were taken into consideration when composing this rating list.
Accordingly, the department is regarded as a forerunner locally and internationally. “Moving from position 76-100 to a new high of position 51-75, on this list, is a wonderful achievement as we celebrate the university's centenary year," Prof Sigge said. “It is further an honour to be the only South African and African food science department in the 'Top 200'."
This exceptional achievement is due to a lot of hard work and teamwork, he said. “It's thrilling that staff members' contributions over the past 23 years, since 1995, can be celebrated in this way."
Prof Danie Brink, dean of SU's Faculty of AgriSciences, said the department is a forerunner on campus in terms of teaching, research and the formation of partnerships with the private sector. “The department is a source of pride for the university. The Food Science team provides excellent teaching and does outstanding research. The department also provides students with entrepreneurial skills that enable them to establish themselves as industry leaders."
SU rector Prof Wim de Villiers said the principles pursued by the department were consistent with Maties' new vision to be inclusive, innovative and future-oriented. “It is a place of excellence where staff and students are thought leaders who promote knowledge for the service of society," he said.
Prof Pieter Gouws, vice-dean responsible for education and teaching in the faculty, spoke of plans to establish a food safety centre within the department. An announcement about this is expected soon, he indicated. The centre, which will work closely with role players in the private sector, will focus on research, education, and creating awareness among the public and policymakers.
From the industry's perspective, there is a great need to work more closely with the university to train a new generation of food scientists, according to Synercore Holdings Managing Director Dr Tertius Cilliers. He explained that collective efforts are required to ensure that, in future, there are enough food products on the market that are safe for consumption and produced sustainably.
In turn, Prof Marena Manley, a researcher and senior lecturer in food science, reflected upon how the department, which celebrates its 66th anniversary this year, has developed and advanced over the years.
Photo from left to right: Prof Danie Brink, Dr Tertius Cilliers, Prof Marena Manley, Prof Wim de Villiers, Prof Pieter Gouws, Me Lisa Ronquest, Prof Gunnar Sigge
