Innovations

The technology relates to an innovative process for converting waste cooking oils to biosurfactants that are applicable to various industries. The process utilises a special yeast strain to convert waste into biosurfactant at competitive concentrations. The downstream process includes a bioreactor

According to the present invention, there is provided a process for extracting mucilage from succulent plants, in particular, the cladodes of the Opuntia ficus-indica or the leaves of the Aloe barbadensis or Agave Americana, the process comprising the steps of: Providing a source of cladodes or

Every year, final-year BSc Food Science students at Stellenbosch University undertake a unique and challenging project as part of the New Product Development (NPD) module. This module tasks students with creating innovative food products that address specific consumer or market needs. The products