I worked as Research and Development Manager for the Gelita factory in South Africa from 1972 to 2000. I am now retired for 17 years. I have a Doctorate (PhD) in Food Science from Pretoria University (South Africa) with a Dissertation on the Colour of Gelatine. I have spent my time in retirement working for the South African Association of Food Science and Technology and helping gelatine manufacturers with their production problems including the establishment of a new industry in Turkey. I have also supervised the studies of a Ugandan student at Pretoria University working on Nile Perch skin as a source of gelatine for the food industry. Lake Victoria produces thousands of tons of Fish annually and more than enough for the establishment of a factory using the waste skin as a source of gelatine. As a Dr. of food science I have the above specialty but a thorough knowledge of organic and inorganic chemistry, physics, microbiology, nutrition, research, engineering, food law and food safety.. i
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