Research Interests

Preamble
Considering the nature of the training offered at Peninsula Technikon, and recognising the diverse needs of a predominantly socio-economically deprived populace, this department has rededicated its research efforts to fields and applications which would ultimately be of direct benefit to the communities we serve.

Research generally can be split into two streams:

- Fundamental research which deals with furthering the frontiers of knowledge in a specific field but
which does not always have immediate application in industry;

- Applied research in which industrial and technological problems are solved by investigation and
field-testing of resulting techniques.

With the introduction of BTech and higher studies at the technikon, research has become an increasing priority. To this end, a strong staff development/research programme has been intitiated with a view to further equipping staff, and ultimately students, for the rigors of research work. The programme focusses sharply on applied research together with an attempt to marry it with aspects of fundamental research. This whole process by no means lessens our commitment to diploma level training but rather aims to bolster this aspect.

With the impedning merger of our Technikon with Cape Technikon, there is additional potential for collaborative research between the two campuses. Move are already afoot in this regard.

Biotechnology/Food:
This department, from the point of view of the Food Technology section, is dedicated to furthering research and development towards ensuring, a safe, cheap and nutritious food supply. This we feel is demanded by the nature of the  population we serve as well as by the State (and world policy-makers such as the FAO and WHO) declaring its intentions on food security.

Many food processing techniques, both large-scale and on a domestic scale, employs fermentation by micro-organisms. Together with the Department of Food Science (University of Stellenbosch), an effort is underway to investigate the probiotic possibilities of organisms in the genus Propionibacterium. It is hoped that an exogenous probiotic effect would be introduced into home-based fermentations, especially with respect to vitamin B12. In addition the bacteriocin-producing capabilities of the same genus is being investigated with a view to developing a natural preservative effect in appropriate fermented food products.

Horticulture:
Work in this field centres around three areas:
1. Taxonomy with emphasis around fungal taxonomy. Some of this work is being done in collaboration with the University of Pretoria. For the latest publications in this regard, click here.
2. Therapeutic horticulture - an M.Tech. project is being conucted with a view to designing an appropriate therapy programme for local application as well as a business plant to assist entrepreneurial horticultural graduates to adopt and build on.
3. Organic and hydroponic herb production - this is being done as part of a potential PhD programme with the University of Stellenbosch.