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
- Hydrogels' development & functionality in oral delivery systems
- Gut fate of functional foods
- Understanding interactions between food structure, sensory science & gut microbiota
- Sustainable food packaging
- Consumer behaviour/ Food Choice
Learning and Teaching Interests and Activities
Clarity is currently the module leader for Advanced Food Science & Nutrition as well as Food Product Development. She is also involved in lecturing on other modules within the School of Health and Life Sciences such as Biologics & Health Product Development, Nutrition & Health and Food Sustainability.
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
Currently in the Young Scientists Group launched by The Food and Agriculture Organization of the United Nations (FAO) and the World Food Forum (WFF) ( Young Scientists Group launch - Press Release). She is one of the research scientists who are collaborating to provide scientific evidence and technical knowledge to the various initiatives of the World Food Forum as well as develop an annual report on specific policy issues that are of particular concern to youth, related to agrifood systems transformation. She is active in the innovation initiatives of the organisation such as the World Food Forum and Extreme Tech Challenge
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 Sep 2020