Visiting academics / collaborators

Researchers’ are listed in alphabetical order according to their surname

Dr Elodie Arnaud
Prof Fletcher Arritt
Prof Lutz Auerswald
Dr Leon Bekker
Prof Tertius Brand
Dr Jasper Cloete
Prof Schalk Cloete
Prof Antoine Collignan
Prof Pieter Gouws
Prof Dana Hanson
Prof Sven Kerwath
Dr Radim Kotrba
Dr Cletos Mapiye
Dr Elsje Pieterse
Dr Emiliano Raffrenato
Dr Gunnar Sigge
Prof Phillip Strydom
Prof Surendranath Suman


UseDr Elodie Arnaud

Research scientist at CIRAD (QualiSUD)

Dr Arnaud is a research scientist in food processing at CIRAD at the Qualisud research unit. QualiSud aims to develop an integrated approach for production and preservation of food with optimum organoleptic, safety and nutritional properties. Dr Arnaud has 10 years of research experience  in meat processing, specifically in the improvement of traditional meat products. She has conducted her research at CIRAD (Réunion Island) for 12 years and is currently working at Stellenbosch University for 3  years. Within the SARCHI chair, she will contribute to the research activities dealing with meat processing.

E-mail: elodie.arnaud@cirad.fr

Arritt, FProf Fletcher Arritt
North Carolina State University
Department of Food, Bioprocessing and Nutrition Sciences

Dr Fletcher Arritt is an Associate Professor at North Carolina State University. He teaches undergraduate and graduate students in Food Microbiology and Food Preservation as well as being an accredited instructor under the International HACCP Alliance. His research interests include the use of antimicrobial sprays to reduce microbial load in meat and poultry processing. He has and is supervising graduate students in the field of meat safety, an important research theme within the SARChI chair.

E-mail: fmarritt@ncsu.edu

Auerswald, LProf Lutz Auerswald
Department of Agriculture, Forestry and Fisheries
Crustacean Research

Prof Auerswald is a Specialist Scientist for Crustacean Research at the Fisheries Research and Management branch of the Department of Agriculture, Forestry and Fisheries (DAFF). His core function at DAFF is fisheries biology of crustaceans but he also manages projects with a focus on the physiology of marine invertebrates and fish at the Seapoint Research Aquarium. Within the SARCHI chair he collaborates on histamine accumulation in fish products and quality of lobster flesh after “walkouts” (beaching) and confiscation. In addition, he is currently co-supervising a postgraduate student on lipid metabolism of rock lobsters.

E-mail: LutzA@daff.gov.za

L BekkerDr Leon Bekker
Tshwane University of Technology
Department of Environmental Health

Dr Leon Bekker is a principal lecturer with the Tshwane University of Technology. He is registered as an Environmental Health Practitioner with the HPCSA and is specialising in food hygiene and safety and has a particular research interest in meat safety management in the abattoir and communal slaughter. He has and is supervising postgraduate students in the field of meat hygiene and safety management and has published work on aspects in this field.

E-mail: bekkerjl@telkomsa.net
Tel: +27 12 382 5280/1

Brand, TProf Tertius Brand
Elsenburg Animal Production Institute
Directorate Animal Sciences

Prof Brand is a specialist scientist in Animal Nutrition at the Directorate Animal Sciences: Elsenburg and Professor Extraordinaire at the University of Stellenbosch. He specialises in monogastric as well as small stock nutrition and has published a wide range of scientific papers on the topic. He supervised several post-graduate students in the field of small stock as well ostrich nutrition and production from the University of Stellenbosch, University of Pretoria, University of the Free State as well as the Nelson Mandela Metropolitan University.  Prof Brand currently supervises 3 students under the SARCHI chair who respectively do research on the development of a mathematical optimization model to predict the nutrient requirements of breeding and growing ostriches as well as a project to obtain information to build a model to predict the optimal slaughter age of different breeds of small stock and goats.

E-mail: TersB@elsenburg.com
Tel: +27 21 808 5225

Cloete, JDr Jasper Cloete
Elsenburg Agriculture Training Institute

Dr Jasper Cloete is a lecturer with the Elsenburg Agriculture Training Institute. He currently leads the Small Livestock Management course which covers breeding, sheep management, wool- and meat science. His research focus is crossbreeding systems in sheep and its effect on animal behaviour, resistance to parasites and meat quality. He supervises postgraduate students in the field of sheep production and production systems and its effect on meat quality which forms part of the SARChI chair research theme.

E-mail: jasperc@elsenburg.com
Tel: +27 21 808 5230

Prof Schalk Cloete
Professor Extraordinnaire at Stellenbosch University
Department of Animal Sciences

Prof Schalk Cloete is a specialist scientist in Animal Breeding and Genetics at the Directorate Animal Sciences: Elsenburg and Professor Extraordinaire at the University of Stellenbosch. He has an extensive research and training record primarily in livestock breeding, with most of his published research reporting on sheep and ostriches as experimental animals . He acted as co-supervisor of 17 completed MSc and 12 completed PhD studies, some on breed differences as well as potential additive and non-additive genetic gains in quantitative and qualitative meat traits. At present he co-supervises 2 MSc and 6 PhD studies under the SARChI chair.

E-mail: SchalkC@elsenburg.com
Tel: +27 21 808 5230

Use 1Prof Antoine Collignan
Montpellier SupAgro
Faculty of Agronomy

Prof Antoine Collignan is a lecturer in Food Engineering at Montpellier SupAgro, France (Faculty of Agronomy). His research focuses on traditional processes and the development of novel techniques and optimisation of these techniques. He has extensive knowledge and experience of meat processing including drying, salting, smoking, pickling and osmotic treatments. He is currently on sabbatical at the Department of Animal Sciences, Stellenbosch University (until August 2015). In the frame of the SARCHi chair, he brings his expertise in process engineering for ongoing research on meat processing.

E-mail: antoine.collignan@cirad.fr

Gouws, PProf Pieter Gouws
Stellenbosch University
Department of Food Science

Prof Pieter Gouws is a professor in Food Science at Stellenbosch University. His research focus is developing new innovative technologies to improve food safety.
The pathogenic microorganisms studied are Salmonella, Staphylococcus, Listeria, and E. coli. The foods studied include milk and milk products, red meat, game, poultry and ostrich meat, Rooibos tea and ready to eat (RTE) food products. The research is subdivided into; 1) Molecular based technology for the rapid detection and identification of pathogens; 2) PCR assay for the detection of Salmonella, E coli and Listeria; 3) Novel non thermal processing technologies; 4) Biological control of pathogens in food; 5) The use of molecular methods to determine the antibiotic resistant patterns of pathogenic bacteria in food; 7) Microbial challenges of meat production. He is actively supervising students in this field, complementing the research theme within the SARChI chair.

E-mail: pgouws@sun.ac.za

Tel: +27 21 808 2609

Hanson, DProf Dana Hanson
North Carolina State University
Department of Food, Bioprocessing and Nutrition Sciences

Prof Dana Hanson is an extension meat specialist at North Carolina State University (NCSU) at the Department of Food, Bioprocessing and Nutrition Sciences. His duties at NCSU include developing outreach programs for the diverse meat processing industry in North Carolina and conducting applied muscle foods research.  Much of his current research has been focused on providing HACCP validation data for specialty meat products including air dried country sausage and dried beef snack sticks.   Prof Hanson also teaches various undergraduate courses within the Food Science and Animal Science Departments at NCSU.  His classes include Muscle Foods, Charcuterie, Animal Evaluation, Introduction to HACCP and the Muscle Foods Industry Study Tour.  Within the scope of the SARChI chair he gives input on projects involving processing and value adding of meat products.

E-mail: djhanson@ncsu.edu

Kerwath, SvenProf Sven Kerwath
Fisheries Research and Development Chief Directorate 
Department of Agriculture, Forestry and Fisheries

Prof Kerwath is a Specialist Scientist at the Fisheries Research and Development Chief Directorate at the South African National Government Department of Agriculture, Forestry and Fisheries. His research interests are broad and include aspects of marine ecological and biological field research, marine fisheries monitoring and assessment, as well as post-harvest optimisation. His research is focused to aid the optimisation and sustainable management of South Africa’s line and long-line fisheries. Within the SARCHI chair, he is currently co-supervising postgraduate students in the fields of fisheries post-harvest optimisation and product safety.

E-mail: SvenK@daff.gov.za

Tel: +27 21 402 3017

KotrbaDr Radim Kotrba
Czech University of Life Sciences Prague
Faculty of Tropical AgriSciences

Dr Radim Kotrba is the principal lecturer in field of wildlife management at Czech University of Life Sciences Prague in the Faculty of Tropical AgriSciences.  He focuses on breeding of indigenous animal species in the tropics, game ranching and animal sciences.   Other than his research on game husbandry, production, ethology and physiology, he is also focusing on aspects influencing eland and deer meat quality and production.  He is registered as an expert by the European Food Safety Authority for game animals.  He is currently supervising several masters and doctoral in the meat science and production field, an important research theme within the SARChl chair.

E-mail: kotrba@ftz.czu.cz

Alternative e-mail: maugli46@volny.cz

Tel: +42 073 900 3931

Mapiye, CDr Cletos Mapiye
Stellenbosch University
Department of Animal Sciences

Dr Mapiye is a Senior Lecturer in the Department of Animal Science at Stellenbosch University. He is a National Research Foundation Y2-rated scientist (Young Promising) with over 70 scientific articles in peer-reviewed internationally recognised journals. Cletos is involved in conducting research and supervising postgraduate students in the areas of meat quality and meat lipids, specifically effects of nutrition on meat quality and lipid composition within the SARChI Chair. He is currently involved in developing lower-cost natural pasture-based livestock diets aimed at improving production, quality, shelf-life and healthfulness of meat from low-input production systems.

E-mail: cmapiye@sun.ac.za

Tel: +27 21 808 2640

Pieterse, EDr Elsje Pieterse
Stellenbosch University
Department of Animal Sciences

Monogastric research aims at increasing the efficiency of poultry and pork production with a total chain approach which considers feeding and nutrition, environmental impact, welfare and ultimately product quality and consumer acceptance.  The main focus of the program is currently the utilisation of insects as feed source for animal production.

E-mail: elsjep@sun.ac.za

Tel: +27 21 808 4743

Raffrenato, EDr Emiliano Raffrenato
Stellenbosch University
Department of Animal Sciences

Dr Emiliano Raffrenato is a lecturer of Ruminant Nutrition at Stellenbosch University, focusing on physical, chemical and kinetic factors associated with fibre digestibility in ruminants and models describing these relationships. His interest is mainly on animal feeds and their better characterization with the objective of linking this to dry matter intake and feeding behaviour and whole farm forage allocation, across physiological stages, to reduce the importation of non-farm raised feeds, thus reducing the importation of nutrients such as phosphorus and nitrogen. He is supervising postgraduate students in the field of ruminant nutrition and growth, a relevant research theme within the SARChi chair.

E-mail: emiliano@sun.ac.za

Tel: +27 21 808 4749

Sigge, GO

Dr Gunnar Sigge
Stellenbosch University
Department of Food Science

Dr Gunnar Sigge is currently the Head of Department at Food Science at Stellenbosch University, and Senior Lecturer in Food Processing and Preservation as well as Statistical Process Control. He is an active researcher in the field of food processing, food processing wastewater management and sustainable water use in the food industry. He is involved in co-supervising students in processing and safety aspects within the SARChI Chair.

E-mail: gos@sun.ac.za
Tel: +27 21 808 3581

Strydom, PProf Phillip Strydom
ARC
Animal Production Institute

Dr Phillip Strydom is Research Team Manager for the Meat Science Program of the Animal Production Institute of the ARC at Irene.  He is meat scientist and focusses his research on pre-slaughter and slaughter technologies and conditions in relation to meat quality as experienced by the end user.  His Ph.D. entitled “The characterisation of Indigenous Cattle in relation to Production and Product characteristics” was obtained from the University of the Orange Free State in September 1998. He spent a sabbatical year in 2004 at INRA in France where he investigated non-invasive methods to predict meat quality in beef.  He has and is supervising postgraduate students in general meat science with emphasis on factors involved production and harvesting of meat in relation to meat quality, an important research theme within the SARChI chair.

E-mail: pstrydom@arc.agric.za
Tel: +27 12 672 9340

Prof SP SumanProf Surendranath Suman
Department of Animal and Food Sciences
University of Kentucky

Prof Surendranath Suman is Associate Professor at the Department of Animal and Food Sciences, University of Kentucky, USA. His research focuses on the fundamental and applied aspects of meat quality, which is a critical theme within the SARChI chair. He has published 51 peer-reviewed journal articles and 4 book chapters. Prof Suman received the American Society of Animal Science Early Career Achievement Award (2013), American Meat Science Association Achievement Award (2012), American Society of Animal Science Southern Section Outstanding Young Animal Scientist Award for Research (2012), and International Meat Secretariat Prize for Meat Science and Technology (2009).

E-mail: spsuma2@uky.edu
Tel: +1-859-257-3248
Website: http://afs.ca.uky.edu/Suman