NEW FOOD LABS LAUNCHED
Students working with chef Hennie Fisher, part-time lecturer, in the renovated food laboratories.
The
Consumer Science Department at the University of Pretoria (UP) unveiled its newly renovated food laboratories at the end of August
Award-winning chef, Chantel Dartnall, from the celebrated Restaurant Mosaic at The Orient spent the morning with students, helping them to prepare the menu for the launch. Chantel has enhanced South Africa’s status as a gourmet destination on the international culinary map. She has twice been named South African Chef of the Year at the annual Eat Out Restaurant Awards, first in 2009, and then again in 2014, while Restaurant Mosaic has continuously been placed in the top ten eating establishments in the country.
The laboratories in the Consumer Science Department previously had 26 stations, but this has now been expanded to 60. Gas stoves have been fitted in keeping with current commercial trends. The new labs also offer induction cooking and blast freezing, as well as a range of food science equipment for modern day research and training. The labs have been designed to be trendy, ergonomic and user friendly, with industrial equipment and surfaces. Dr Gerrie du Rand, head of the Food and Nutrition section at the department said, ‘Culinary research is a growing area which can be expanded with new facilities and modern up-to-date equipment. This puts UP at the forefront of culinary art and science training and enables future graduates to contribute to consumer food product and services development.’ The BSc Culinary Science degree offered by UP is the only degree of its kind in Southern Africa. n
Top two photos: Award-winning chef Chantell Dartnall with students during the launch. Bottom: South African breakfast plating demonstration by Chef Wandile Mabaso in the food laboratories.
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