Food Safety and Biotechnology

Biochemical and Community Nutrition

Food Processing and Quality Enhancement

This theme is concerned with the development of new food products and ingredients that meet consumer demands as well as requirements of quality and safety. It will encompass all the commodity areas (cereals / legumes / oilseeds, fruits and vegetables, meat / fish / poultry, and dairy) as well as under-utilized and indigenous raw materials (veld products), and utilize as far as possible those production, packaging and distribution processes that are environmentally responsible. The knowledge base from this area will be used for technology transfer in the development of sustainable food based enterprises.

· Improving Process Efficiency, Product Quality and Nutrient Composition of Fruit and Vegetable products
- Quality and Nutritional Evaluation of tomatoes, potatoes,
cabbage, and garlic grown in Botswana (Botswana Horticultural
Council)
- Sweet Potato Products Development
- Improved Utilization of Sorghum Varieties
- Carbohydrate Composition of Sorghum and its role in Consumer
Preference for selected Varieties in Botswana (PhD project)
- Health Benefits of selected Sorghum Varieties
- Development, quality and safety of value-added dairy and
dairy-based products
- Plain and Flavoured Yoghurt Development
- Flavour profile of selected Dairy-based products
- Utilization of Madila Whey
- Development of soy-based food products for the local market
- Development and quality of value-added meat / poultry / fish-based products
- Quality of value-added meat products in Botswana
- Sensory Profile of Processed Meats in Botswana
- Novel foods development from Veld products
- Flavour profile and Shelf-life studies of fresh and preserved
Truffles

Food Safety and Biotechnology

The quality and safety of food products and ingredients, in particular genetically modified foods, is under ever increasing pressure from both the government and consumers globally. NFTRC aims to strengthen the food safety system in Botswana by building expertise that can be used to develop quick and reliable methods for assessment and control as well as to guide in food safety policy development.

• Fate and behaviour of environmental contaminants including pesticides, heavy metals, pollutants (SO2) and other contaminants in soil, water, air and food
• Risk Assessment of Acrylamide in the Batswana Diet
• Profile of microorganisms and enzymes involved in deterioration of the baobab fruit
• Genetic modification of foods - safety, health and environment.
• Perception of GM foods in Botswana
• Surveillance of the market for GM foods
• Empower The Food Chain in Botswana to Handle Food Safely
• KAP of the Botswana Food Chain to Food Safety
• Current status of the food safety system in Botswana and
  recommendations for the National Food Safety Work plan
• Impact of training on food safety KAP of the food chain in
  Kanye
• Exploiting food product / ingredient development using
  biotechnology
• Carotene from halophilic algae (MS Project)
• Improving the Safety of Value-Added Meat and Poultry Products

Biochemical and Community Nutrition

Research is aimed at better defining factors which play a role in food health levels and acceptability in Botswana. This knowledge will be used to assess the relationship between nutrition and health and to advise on nutritional choices, and to develop foodstuffs that promote health and prevent illness.
- Nutritional Assessment of Botswana Traditional Dishes.
- Food Composition Tables for Botswana.
- Relationship of Diet, Physical Activity and Health.
- Behavioural and Health Factors that influence the health of Batswana.
- Environmental contaminants and health.
- Nutrition and HIV/AIDS
- Vitamin A fortification of sorghum meal and its use in HIV/AIDS feeding trials.