Research output per year
Research output per year
Personal profile
Academic Biography
Clarity Ropafadzo Mapengo is a Lecturer in Food Science & Technology. She holds a PhD in Food Science from the University of Pretoria (2020). Clarity joined the School of Health and Life Sciences in 2022. Prior to her appointment, she worked as a postdoctoral researcher at the University of Pretoria where she assisted in delivering Food Chemistry lectures (2020-2022). During her postdoctoral fellowship, she researched and published work relating to the manipulation of biopolymers using thermal technologies & green chemistry in order to develop low GI food and food ingredients.
Summary of Research Interests
- Food innovation- Climate change & food systems
- Cultural landscapes & consumer behaviour
- Understanding interactions between food processing technologies & product/ingredient functionality
- Natural polymers utilisation towards developing nano-therapies
Learning and Teaching Interests and Activities
Clarity is currently the module leader for Food Chain & composition as well as being part of the Biologics & Health product development + Food Product Development module teams.
Enterprise Interest and Activities
Her Enterprise interests focus on designing innovate, feasible, impactful and commercially viable solutions to challenges in the food industry (from reducing food waste to value-addition).
External Research Collaborations
FAO, World Food Forum: Opportunities and Barriers for Advancing Agrifood Systems: Empowering Young People for a Sustainable Future.
University of Cairo: High-Pressure Processing of Meat, Fish, and Poultry Products
External Roles and Professional Activities
Salzburg global (2024-2025): Salzburg Global Fellow
Global Biotech Revolution (2024): Innovation ambassador
Global cultural relations programme (2023): Cultural relations platform
World Food Forum Young Scientist Group represantative (2022): Innovation & start-up challenges (World Food Forum + Xtreme Tech Challenge Launch)
Education/Academic qualification
PhD, Nutritional, Structural and functional properties of infrared heat-moisture treated maize starch and maize meal with added stearic acid, University of Pretoria
1 Feb 2018 → 30 Jul 2020
Award Date: 30 Sept 2020
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Collaborations and top research areas from the last five years
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Towards natural polymers and nanoparticles as nanotherapies to combat COVID-19
Mapengo, C. R., 1 Jan 2024, Traditional Medicines and Natural Products as Preventive and Therapeutic Agents against COVID-19: a Promising Response to the Global Unprecedented Pandemic. Sadeer, N. B. & Efferth, T. (eds.). Academic Press, p. 297-315 19 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter
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High-Pressure Processing of Meat, Fish, and Poultry Products
Taher, E. M. & Mapengo, C. R., 2 Oct 2023, Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries. CRC Press, p. 21-43 23 p.Research output: Chapter in Book/Report/Conference proceeding › Chapter
Open AccessFile -
Properties of Water-Soluble Xylan from Different Agricultural By-Products and their Production of Xylooligosaccharides
Palaniappan, A., Mapengo, C. R. & Emmambux, M. N., 1 Mar 2023, In: Starch/Staerke. 75, 3-4, 2200122.Research output: Contribution to journal › Article › peer-review
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Drying of vegetable and root crops by solar, infrared, microwave, and radio frequency as energy efficient methods: A review
Skåra, T., Løvdal, T., Skipnes, D., Nwabisa Mehlomakulu, N., Mapengo, C. R., Otema Baah, R. & Emmambux, M. N., 13 Dec 2022, In: Food Reviews International. 39, 9, p. 7197-7217 21 p.Research output: Contribution to journal › Review article › peer-review
Open AccessFile -
Granular morphology, molecular structure and thermal stability of infrared heat-moisture treated maize starch with added lipids
Mapengo, C. R., Ray, S. S. & Naushad Emmambux, M., 15 Jul 2022, In: Food Chemistry. 382, 132342.Research output: Contribution to journal › Article › peer-review