Lisebo Mothepu (Economically active)
Reference number: A-0133
Preferred Geographical Work Area:
Any place in South Africa
I would be available:
17 October 2018
My Career Aspirations:
To get a challenging position in the company, to share my experience and knowledge and gain more experience in the respectable different aspects of the field of food in relation to consumer science food and nutrition. I will like to develop more knowledge on the complex nature of food under professional, science, research, innovation and technology in order to bring sustainability, resilience, affordability, safety and quality in food and food systems under fresh produce or convenient products.
Summary of Work Experience:
I am currently a lecturer at the Durban University of Technology under the Faculty of Applied Science in the Department of Consumer Science: Food and Nutrition. I lecturer both undergraduates and postgraduates with a total number of 230 students. My lecturing experience started in 2014 at DUT but I have also had an opportunity to lecture at the University of Zululand under the Faculty of Science and Agriculture in the Department of Consumer Sciences. In addition, I am a Moderator at DUT and at Walter Sisulu University. As Lecturer I have sound teaching skills and I have lectured students from various social and cultural backgrounds both theory and practical subjects. Due to lecturing I have developed excellent demonstrative, administrative, verbal and written communication skills along with constructive and effective teaching methods that promote a stimulating learning environment. I am able to work independently and as part of a team under tight schedules and deadlines. I have knowledge in developing study guides, complying notes for students and any extra reading materials, reading lists and preparing PowerPoints for lectures and developing revision questions for each core syllabus. I use dynamic methods of teaching such as active learning where I engage with students in discussion, presentation and the use of technology such as e-learning e.g. ThinklearnZone (Blackboard) Classroom. I have set and conducted theory tests, practical tests, make-up tests and the year-end examinations, practical year-end examinations and supplementary examinations.
Apart from lecturing I have also been a laboratory assistant, a research assistant, culinary chef assistant at Unilever Food Solution, a food stylist assistant at Foodies, In-store Makro kitchen chef demonstrator at Connexit, Deli chef assistant at Westville Spar, chef assistance at Sun International: Lesotho Sun and I have a catering company. I have excellent understanding in Food and Nutrition Consumer Science as a specialist, lecturer, PhD student, and business woman.
As a Food Scientist under Food Science I understand various chemical, physical properties and components of food and how they respond to preparation, processing, preservation and storage based on the knowledge of food and food science, chemistry, food microbiology, physical science and physiology. I am able to apply knowledge in producing, processing, packaging, preserving, storing, distributing and preparing quality food in an efficient and consistent manner from the point of the harvested produce entering the factory or processing plant to the consumer expressing satisfaction with the final product and making the decision to purchase the product again.
As a Nutritionist in Natural Science under Food and Nutrition I understand the relationship between the biological needs of the human body, the physiological requirements and the causes of the bioavailability (the level in which the nutrients are absorbed and become available so to assist in physiological activities) of both healthy intake of macronutrients and micronutrients food consumption under formulation of balanced meals in order to meet the health dietary need or specific dietary requirement or specialised diets for a healthy nutritional status.
Under Consumer Science, I understand the food component in relation to the various business components such as: business management, marketing, industrial psychology, consumer behaviour, behavioural studies in food service, food communication, food practical, food and beverage, food preparation and health and safety in formulating and testing consumer preparation and presentation guidelines for products in the food industry.
Under Health Inspection, I understand the inter alia, factory hygiene, enforcement of food legislations, inspection and sampling, investigation of complaints or food poisoning, health certification of food premises and imports and exports.
As a Chef under Professional Cookery and Caterer having my own catering business I am trained to prepare and present food to maximise its taste and appeal, this is more of a craft than a science. As a chef I have expertise in developing new, exotic dishes and products for manufacturing and in providing recipes and serving suggestions for products.
Education & Achievements Summary:
I am currently a Doctor of Philosophy candidate in Food and Nutrition at the Durban University of Technology (DUT) and fully expect to complete my PhD degree requirements by 2020. I hold a Degree of Master of Applied Science in Food and Nutrition, Degree of Bachelor of Technology in Consumer Science: Food and Nutrition, National Diploma: Consumer Science: Food and Nutrition, National Diploma: Professional Cookery, Certificate in Food Safety and HACCP, Certificate in Preliminary Wine Course and School Certificate and General Certificate Education (Matric).
As a Doctor of Philosophy candidate, student researcher for seven years I have acquired skills in research methodology, academic writing, proposal writing, research presentation, formulation of research studies, development and administration of questionnaires, data collection and data analysis using SPSS Version 23 computer software program, interpretation of data and community engagement. By the end of the PhD study I am hoping to have a holistic understanding in food and food systems from the point of sustainable agriculture (pre and post harvesting) food and nutrition security in food production and food practices in relation to food wastage and losses.
Reference number: A-0133
Updated 1 month ago