Prof H L de Kock
B Home Economics (Pret), B Home Economics (Hons) (Pret), MSc (Agric) Food Science (Pret), PhD(Pret)
Position: Associate Professor
Fields of expertise: sensory science; food product development, meat science & technology
Tel: + 27 12 420-3238 begin_of_the_skype_highlighting + 27 12 420-3238 end_of_the_skype_highlighting
Fax: + 27 12 420-2839
1. South African Association for Food Science & Technology
2. South African Association for the Flavour and Fragrance Industry
3. South African Meat Processors Association
4. European Sensory Network www.esn-network.com.
Sensory Science Research Contributing to Food, Nutrition and Well-being in Africa
Sensory Science provides the tools to understand the interaction between food perception, people and consumption situations to gain insight in fundamental food choices and consumption behaviour.
Our Sensory Food Science research focuses on three challenges:
· The need for food product development to meet the demands of a growing and more urbanized African population in transition.
· The exploration of the incredible richness of sensory experiences in foods from Africa’s biodiverse food sources.
· The tailoring of the sensory properties of foods to make them not only nutritionally adequate but also appealing and appetizing. The triple burden of disease (infectious diseases associated with underdevelopment, poverty and under-nutrition; chronic diseases linked to overnutrition and the HIV/AIDS epidemic) can be treated with medical intervention but quality of life also comes in the form of better nutrition.
Current research projects in this area, include:
· Effect of bacterial enzymes on sensory quality of long shelf-life milk
· Rancidity development in shelf-stable sauce emulsions
· Effect of micronisation on sensory properties and consumer acceptance of cowpeas
· Nutritional, rheological and sensory properties of extruded cassava-soy porridges
· Sensory perception of bitterness in marama bean (Tylosema esculentum)
· Sensory quality and consumer acceptance of nutritionally optimised biscuits utilising sorghum and legume flours
· Cross-disciplinary studies to profile products manufactured using traditional culinary practices e.g. bread in Lesotho
1. KOBUE-LEKALAKE, R.I. TAYLOR, J.R.N. & DE KOCK, H.L. (2012). Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum. International Journal of Food Science and Technology, 47: 459-466.
2. KAYITESI, E. DE KOCK, H.L. MINNAAR, A. & DUODU, K.G. (2012). Nutritional quality and antioxidant activity of marama-sorghum composite flours and porridges. Food Chemistry, 131: 837-842.
3. MUOKI, P.N. DE KOCK, H.L. & EMMAMBUX, M.N. (2012). Effect of soy flour addition and heat-processing method on nutritional quality and consumer acceptability of cassava complementary porridges. Journal of the science of food and agriculture, 92: 1771-1779.
4. ZABBIA, A. BUYS, E.M. & DE KOCK, H.L. (2012). Undesirable Sulphur and carbonyl flavor compounds in UHT milk: A review. Critical reviews in food science and nutrition, 52: 21-30.
5. ANYANGO, J.O. DE KOCK, H.L. & TAYLOR, J.R.N. (2011). Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis. LWT - Food Science and Technology, 44: 2126-2133.
6. ANYANGO, J.O. DE KOCK, H.L. & TAYLOR, J.R.N. (2011). Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum. Food Chemistry, 124: 775-780.
7. KINNEAR, M. & DE KOCK, H.L. (2011). Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment? Food Quality and Preference, 22: 340-345.
8. SERREM, C.A. DE KOCK, H.L. OELOFSE, A. & TAYLOR, J.R.N. (2011). Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children. Journal of the science of food and agriculture, 91: 1814-1821.
9. SERREM, C.A. DE KOCK, H.L. & TAYLOR, J.R.N. (2011). Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. International Journal of Food Science and Technology, 46: 74-83.
10. JACKSON, J.C. DUODU, K.G. HOLSE, M. DE FARIA, M.D.L. JORDAAN, D. CHINGWARU, W. HANSEN, A. CENCIC, A. KANDAWA-SCHULTZ, M. MPOTOKWANE, S.M. CHIMWAMUROMBE, P. DE KOCK, H.L. & MINNAAR, A. (2010). The Morama Bean (Tylosema esculentum). A Potential Crop for Southern Africa. Advances in Food and Nutrition Research, 61: 187-246.
11. KAYITESI, E. DUODU, K.G. MINNAAR, A. & DE KOCK, H.L. (2010). Sensory quality of marama/sorghum composite porridges. Journal of the science of food and agriculture, 90: 2124-2132.
12. KOBUE-LEKALAKE, R.I. TAYLOR, J.R.N. & DE KOCK, H.L. (2009). Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums. Journal of the science of food and agriculture, 89: 1809-1814.
13. KOBUE-LEKALAKE, R.I. TAYLOR, J.R.N. & DE KOCK, H.L. (2007). Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties. Journal of the science of food and agriculture, 87: 1940-1948.
14. MKANDA, A.V. MINNAAR, A. & DE KOCK, H.L. (2007). Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris). Journal of the science of food and agriculture, 87: 2868-2879.
15. YETNEBERK, S. DE KOCK, H.L. ROONEY, L.W. & TAYLOR, J.R.N. (2004). Effects of Sorghum Cultivar on Injera Quality. Cereal Chemistry, 81: 314-321.
16. TSHABALALA, P.A. STRYDOM, P.E. WEBB, E.C. & DE KOCK, H.L. (2003). Meat quality of designated South African indigenous goat and sheep breeds. Meat Science, 65: 563-570.
17. VILJOEN, H.F. DE KOCK, H.L. & WEBB, E.C. (2002). Consumer acceptability of dark, firm and dry (DFD) and normal pH beef steaks. Meat Science, 61: 181-185.
18. DE KOCK, H.L. HEINZE, P.H. POTGIETER, C.M. DIJKSTERHUIS, G.B. & MINNAAR, A. (2001). Temporal aspects related to the perception of skatole and androstenone, the major boar odour compounds. Meat Science, 57: 61-70.
19. KEBAKILE, M.M. ROONEY, L.W. DE KOCK, H.L. & TAYLOR, J.R.N. (2008). Effects of sorghum type and milling process on the sensory characteristics of sorghum porridge. Cereal Chemistry, 85: 307-313.
20. GEEL, L. KINNEAR, M. & DE KOCK, H.L. (2005). Relating consumer preferences to sensory attributes of instant coffee. Food Quality and Preference, 16: 237-244.
21. DE KOCK, H.L. VAN HEERDEN, S.M. HEINZE, P.H. DIJKSTERHUIS, G.B. & MINNAAR, A. (2001). Reaction to boar odour by different South African consumer groups. Meat Science, 59: 353-362.
22. DE KOCK, H.L. MINNAAR, A. BESTER, B.H. & MCGILL, A.E.J. (1996). Laboratory and field consumer evaluation relationships for menu items processed in retortable trays for quantity foodservice. Journal of Food Science, 61: 1303-1306.