Biotechnology and Consumer Science teams up with German university
PARTNERSHIP: Department of Biotechnology and Consumer Science lecturers, Theloshni Govender and Enid Hinrichsen-Swart aim to build a long-lasting relationship with FH Munster University.
Tuesday, 01 February 2022
Department of Biotechnology and Consumer Science lecturers Theloshni Govender and Enid Hinrichsen-Swart recently collaborated with Germany’s FH Münster University of Applied Sciences, Department of Food Nutrition Facilities.
This collaboration aims to create a global partnership and foster relationships with FH Münster University to attract international students. Govender and Hinrichsen-Swart, who is now retired, made their presentation during a five-day online seminar. The seminar was presented to 48 German students completing a Bachelor’s Degree in Home Economics and Nutrition Science.
The topic presented was food science and nutritional perspective on functional foods like South African maize flour.
The seminar consisted of nine modules and four food practicals incorporating maize meals in South African/German cuisine, presented by Govender and Hinrichsen-Swart.
“This opportunity allowed us to share our expertise in Food Science and Nutrition with an international audience… Our end goal is to build a long-lasting relationship with FH Munster University, thus creating future social interactions and educational opportunities for CPUT staff and students,” Govender continues.
“This international collaboration allowed me to showcase my knowledge and passion for South African maize meal and its nutritional and culinary versatility… I was very impressed with the enthusiasm and commitment showed by the German students to learn about the South African maize meal and culture.”
Hinrichsen-Swart says: “This international collaboration allowed me to showcase my knowledge and experience with the process of recipe development, sensory evaluation principles and the application of a food safety management system… I was very impressed with the positive attitude the German students showed towards learning about something new to them, such as the adaptation of recipes to include South African maize meal with the addition of a functional ingredient.”
Govender also reveals that there will be a rotation between lectures within the Department of Biotechnology and Consumer Science to participate in this project to ensure everyone has an opportunity to share their expertise. “Our students will also be able to learn from this international collaboration. These opportunities will allow the CPUT community to share their expertise and passion with a global audience,” Govender enthused.
Written by Aphiwe Boyce
News categories
- Advancement 13
- Alumni 77
- Awards 42
- Campus Life 20
- Community Engagement 158
- Disability Unit 12
- Applied Sciences 93
- Business & Management Sciences 90
- Education 96
- Engineering & the Built Environment 131
- Health & Wellness Sciences 88
- Informatics & Design 69
- Fundani CHED 25
- Funding 19
- GBV 16
- Graduation 80
- HIV/Aids Unit 39
- Know Your CPUT 65
- Libraries 18
- News 3719
- RTIP 286
- Residences (Accommodation) 14
- Staff 629
- SIIP 38
- Students 1287
- Student Health 43
- Sport, Arts & Culture 115
- SRC 4
- Student Affairs 11
- University Leadership 17
- Varsity Shield 17
- Vice-Chancellor 24
- Work-Integrated Learning 21
- THENSA 10
Latest NEWS
Cheerleaders raise the bar with provincial and national recognition
Thursday, 11 June 2026
Read more
