Position : Lecturer
Telephone : 035 902 6979
Email : QumbisaN@unizulu.ac.za
Office : Office A2-84, Department of Consumer Sciences
Richards Bay Campus
Biography:
Miss Nothando Qumbisa is a lecturer in the Department of Consumer Sciences and is based at the Richard’s Bay campus. She has published over three papers in accredited journals. She is Currently Enrolled at UKZN, Pietermaritzburg Campus for her PhD in food security.
Lecture ‘s the following modules:
- Food and Beverage Management I & II
- Hospitality Industrial Law I & II
- Hospitality Operations II
- Service Excellence
- WIL
Qualifications:
Master of Agriculture (Food Security), UKZN (Cum Laude); Honours degree (Consumer Science) UniZulu (Pass with distinction); B Consumer Science, UniZulu (Pass with merit)
Professional membership
- South African Association of Family Ecology and Consumer Science (SAAFECS)
Research interests:
She is an young academic, researcher and innovator with focus on food product development integrated with Indigenous knowledge and food systems to improve the food and nutrition security status. Her PhD focuses on development of fermented beverages using indigenous ingredients such as Amarula along with Provitamin A biofortofied Maize for improved quality. The Masters dissertation was on the effect of Amaranthus leaf powder addition on the physical quality, nutritional quality and consumer acceptability of instant noodles among university students, South Africa. These studies are in line with the current trends in food, where traditional methods of production and processing are merged together in trying to improve value, promote economic development in rural areas and improve overall health.
Qumbisa, N.D., Ngobese N., Kolanisi, U. Potential of using Amaranthus leaves to fortify instant noodles in the South African context: a review. Afr. J. Food Agric. Nutr. Dev. 2020; 20(4): 16099-16111.
N.D. Qumbisa, N.Z. Ngobese, U. Kolanisi et al., Effect of Amaranthus leaf powder addition on the nutritional composition, physical quality and consumer acceptability of instant noodles, South African Journal of Botany (2021), https://doi.org/10.1016/j.sajb.2021.01.022