VAKGROEP VERBRUIKERSWETENSKAPPE
Prof Lena Bosman
Posisie Mede-Professor - Voedsel
E-pos lena.bosman@nwu.ac.za
Telefoon +27(0)18-299 2472
Kantoor Gebou F15, Kantoor G04
Kort CV
B.Sc. Huishoudkunde (Ed) aan die PU vir CHO B.Sc. (Cum laude ) aan die PU vir CHO M.Sc. (Cum laude ) aan die PU vir CHO getiteld: "'n Vergelykende studie van die eetkwaliteit van kommersieelbevrore peule van twee groenboonkultivars na spesifieke tydperke van opberging." Studieleier : Prof. HM de Beer. PU vir CHO PhD aan die PU vir CHO getiteld: "The development and evaluation of a low-fat high-fibre muffin using Simplesse® as a fat substitute." Promotor Prof HH Vorster. PU for CHO
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Betrokkenheid by professionele organisasies
SA Association of Tourism. 2001-. Member. Institute of Food Technologists (IFT), The Society For Food Science And Technology. 2004 -2005. SA Association of Family Ecology and Consumer Science. 2000 – now. Member. SA Association of Food Science and Technology. 1984 – now. Member. Nutrition Society of SA. 1995 – Now. Member.
Lid van redaksies
South African Journal for Dietetics and Home Economics. 1972 – 1995. Member. International Journal of Consumer Studies (UK). 2002-now Reviewers member. South African Journal of Animal Science. 2003- now. Reviewers member. South African Journal of Wildlife Research. 2003- now. Reviewers member. Australian Journal of Experimental Agriculture. 2004- 2005 Reviewers member.
Spesialisering
Besides a MSc and PhD (Food Science) the following courses and experts contributed to the research expertise in product development and sensory analysis:
Principles of Sensory Analysis, Consumer research and Training of Analytical Descriptive Panels under supervision of:
Late Prof Rose-Mary Pangborn, Univ. Cal., Davis USA. Prof Hildegarde Heymann, Univ. California, Davis, USA. Drs. Herbert Stone & Joel Sidel, Tragon Co., Cal., USA. Prof Carole Setser, Kansas State Univ., Manhattan, USA. Prof H.G. Schutz, Univ. Cal. Davis. Dr Gail Vance Civelle, Chatham, NJ. Dr Kathleen Pillsbury Rutledge, Late Prof M. Potgieter, Potchefstroom University, RSA. Late Prof H.M. de Beer, Potchefstroom University, RSA.
Product Development and Functional Foods:
Proff. John Taylor & Amanda Minnaar, Dept. of Food Science Univ. of Pretoria, RSA. Dr. Stanley Cauvain, Campden & Chorleywood Food Research Association, Chipping Campden, UK. Dr Walt Schierioth, American Institute of Baking, Manhattan, Kansas, USA. Prof H. Salovaaro, University of Helsinki, Finland.
Principles of Research Methodology
Prof. H.H. Vorster, Director of Research – School for Physiology, Nutrition and Consumer Sciences, Potchefstroom University, RSA.
Presently my research is focussing on:
Consumer studies regarding the acceptance of, preference for and consumption intent of new functional food products .
Consumer studies regarding meat from different species and of Venison.
The development of low-fat, high-fibre products by using fat substitutes such as Simplesse® or fat replacers such as Red Palm Oil.
Co-investigator in Consumer Research Programme of the Consumer Sciences Research Unit (Focus Group) planning to examine consumers’ behaviour through an exploration of the psychological processes (attitudes, perception, cognition) towards foods; to explore the relationship between consumer behaviours and sosio-economic indicators; to develop, implement and evaluate educational programmes that address the needs and behaviour of different consumers.
Co-researcher in Consumer Research Programme of the Consumer Sciences Research Unit (Focus Group) research on the influence / effect of labelling on consumers’ behaviour.
Prof. EC Webb also requested me to act as co-reseacher in a project on the sensory assessment of beef focussing on tenderness specifically, which will also include being co-leader for a Master student at UP (2007/8)
Prof. EC Webb reguested further co-research on the effect of electrical stimulation on consumer acceptance of mutton from Class AB sheep carcasses which could be used as research project by a M Consumer Sc student at North West University (2007/8)
Prof. EC Webb also requested me to act as co-reseacher in a project on the sensory assessment of chevon focussing on tenderness specifically, which will also include taking part in in developing a grading system for chevon (2007/8).
Huidige Module
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Publikasies
Artikels in geakrediteerde vaktydskrifte en joernale (Afgelope 20 jaar)
Bosman MJC, Steyn HS & Zondagh IB. 1992. Sensory assessment of the eating qualities of M. Longissimus lumborum from lambs fed either maize or sorghum silage diets. J. Dietetics and Home Economics, 96(2):49-52.
Bosman MJC, Webb EC, Casey NH, Van Aardt AM, Kruger HS, Steyn HS. 1993. Die invloed van verskillende energievlakke van die dieet op die eet- en vetkwaliteit en gaarmaakverliese van lamsvleis van verskillende rasse. Tydskrif vir Dieetkunde en Huishoudkunde, 21(2):107-114.
Vorster HH, Barnard HC, Reitsma GM, Venter CS, Silvis N, Greyvenstein LA, Bosman MJC, Kruger A. 1994. Nutritional status of eight to ten year old white, black, coloured and Indian boys in a multi-cultural school. SA J Food Sci Nutr, 6(1):18-23.
Bosman MJC, Webb EC, Casey NH, Van Aardt AM, Silvis N. 1994. Die invloed van hoë en medium energiediëte in verpilde vorm op die eet- en vetkwaliteit asook gaarmaakverliese van lamsvleis van verskillende rasse. Tydskrif vir Dieetkunde en Huishoudkunde, 21(1):19-25.
Webb EC, Bosman MJC, Casey NH. 1994. Dietary influences on subcutaneous fatty acid profiles and sensory characteristics in Dorper and SA Mutton Merino wethers. The SA Journal of Food Science and Nutrition, 6(2):45-50.
Kruger HS, Van Aardt AM, Walker ARP, Bosman MJC. 1994. Obesity in African hypertensive women: problems in treatment. The SA Journal of Food Science and Nutrition, 6(3):103-107.
Bosman MJC, Vorster HH, Drewnowski A, Steyn HS, Schönfeldt HC. 1996. Characteristics of high-fibre muffins containing various levels of fat substitute. SA Journal of Food Science and Nutrition, 8(2):24-30.
Bosman MJC, Vorster HH, Drewnowski A, Steyn HS. 1997. Consumer acceptance of high-fibre muffins containing Simplesse®. Tydskrif vir Dieetkunde en Huishoudkunde 25(2):90-99.
Bosman MJC, Van Aardt AM, Vorster HH, Drewnowski A. 1997. Dietitians’ attitude towards fat substitutes and the acceptability of high-fibre muffins containing Simplesse®. The SA Journal of Food Science and Nutrition, 9(2):61-68.
Webb EC, Bosman MJC, Casey NH. 1997. Influence of dietary presentation on the composition of fatty acids and sensory characteristics of meat from wethers. SA Journal of Food Science and Nutrition, 9(2):69-76.
Bosman MJC, Vorster HH, Steyn HS. 1998. The effect of storage on the characteristics of high-fibre muffins with different levels of a protein-based fat substitute. Journal of Family Ecology and Consumer Sciences, 26(2):131-144.
Webb EC, Casey NH, Bosman MJC. 1999. Dietary influences on lutein pigments and carcass fat quality in wethers of different maturity types. SA Journal of Animal Science. Vol 29(2):83-91.
Bosman MJC, Webb E, Cilliers HJ, Steyn HS. 2000. Growth, carcass and sensory characteristics of M.longissimus lumborum from wethers fed silage diets made from maize or various sorghum varieties. SA Journal of Animal Science. Vol 30(1) 36-42. www.sasas.co.za/Sajas.html.
Bosman MJC, Vorster HH, Setser C, Steyn HS. 2000. The effect of batter refrigeration on the characteristics of high-fibre muffins with oil replaced by a protein-based fat substitute. Journal of Family Ecology and Consumer Sciences. Vol 28(1):1-15. www.up.za/academic/acadorgs/saafecs.
Mavimbela DT, Webb E, van Ryssen JBJ, Bosman MJC. 2000. Sensory characteristics of meat and composition of carcass fat from sheep fed diets containing various levels of broiler litter, SA Journal of Animal Science. Vol 30(1):26-32. www.sasas.co.za.Sajas.html.
Davel M, Bosman MJC & Webb EC. 2003. Effect of electrical stimulation on consumer acceptance of mutton from class- AB sheep carcasses. SA Journal of Animal Science.Vol.33(3): www.sasas.co.za.Sajas.html
Scholtz SC, Pieters M, Oosthuizen W, Jerling JC, Bosman MJC & Vorster HH. 2004. The effect of red palm olein on lipids and haemostatic factors in hyperfibrinogenaemic subjects. Thrombosis Research. 113, 13-25.
Scholtz SC & Bosman MJC 2005. Consumer acceptance of high-fibre muffins and rusks baked with red palm olein. International J. of Food Science and Technology. Vol.40, 857-866.
Bosman, M.J.C., Van Wyk De Vries, A., Bouwer, S.C., Jerling, J.C., Badham, J., Van Aardt, A.M. & Ellis, S.M. 2008. Opinion of South African Pre- and post-menopausal woman on the potential menopause-related health benefits of soy and soy products. Health SA gesondheid, 13(2):25-37.
Scholtz SC & Bosman MJC. 2008. HIV-positive and -negative consumers accept an instant soy maize porridge. Health SA Gesondheid, 13(3):42-53.
Simela L, Webb EC & Bosman MJC. 2008. Acceptability of chevon from kids, yearling goats and mature does of indigenous South African goats: A case study. SA J of Animal Science, 38(3):247-259.
Bosman MJC, Ellis, SM, Bouwer, SC, Jerling, JC, Erasmus AC, Harmse, N & Badham, J. 2009. South African consumers' opinions and consumption of soy and soy products. International Journal of Consumer Studies , 33:425-435.
Uittreksels in geakkrediteerde joernale
Bosman MJC, Van Aardt AM, Silvis N, Vorster HH & Drewnowski A. 1998. High fibre muffins containing a fat substitute: an attitude and acceptability study among dietitians. The SA Journal of Food Science and Nutrition, 10(1):15. (Abstract).
Bosman MJC, Vorster HH, Setser C & Steyn HS. 2000. The effect of batter refrigeration on the characteristics of high-fibre muffins with oil replaced by a protein-based fat substitute. SA Journal of Clinical Nutrition, 13(3):101. (Abstract).
Scholtz SC, & Bosman MJC. 2001. Consumer acceptance of high-fibre muffins baked with red palm oil as a potential functional food. Annals of Nutrition and Metabolism, 45 (suppl 1):112. (Abstract).
Scholtz SC, & Bosman MJC. 2002. HIV-Positive and –Negative consumers accept an instant soy maize porridge. SA Journal of Clinical Nutrition, 15(3) suppl.2,S9 (Abstract).
Scholtz SC, Oosthuizen W, Pieters M, Bosman MJC, Jerling JC, Rutengwe RM & Vorster HH. 2002. The effect of refined and red palm olein compared to sunflower oil on lipids and haemostatic factors in hyperfibrinogenaemic patients. SA Journal of Clinical Nutrition, 15(3) suppl. 1, S26. (Abstract).
Venter CS, Jerling JC, Oosthuizen W, Hanson P, Mooko M, Bosman MJC & Scholtz SC. 2002. The effect of an instant soy-maize porridge on the well-being of young HIV+ volunteers. SA Journal of Clinical Nutrition, 15(3). suppl. 1, S32. (Abstract)
Scholtz SC, Pieters M, Oosthuizen W, Bosman MJC, Jerling JC, Rutengwe RM & Vorster HH. 2003. The effect of refined and red palm olien compared to sunflower oil on lipids and haemostatic factors in hyperfibrinogenaemic patients. J of Thrombosis and Haemostasis, suppl. 1 July. (Abstract p1233)
Bosman MJC, Scholtz SCand van Wyk de Vries A. 2004. South African consumers’ opinion towards the possible health benefits of soy as alternative for hormone replacement therapy (HRT). SA Journal of Clinical Nutrition , Vol 17(2),Jul./Aug. (Abstract S32)
Scholtz SC, Bosman MJC and Vorster N.2004. South African consumers’ awareness and perception of soy and soy products. ). SA Journal of Clinical Nutrition , 17:2, Jul./Aug. (Abstract S36)
Simela L, Bosman MJC and Webb EC. 2005. Fatty acid composition of chevon from indigenous South African goats. SA Journal of Clinical Nutrition , 49(S1):410. September. (Abstract 6.8.29)
Bosman MJC and Cauvain SP. 2005. Replacing fat in baked products. SA Journal of Clinical Nutrition , 49(S1):199. September. (Abstract 5.3.4)
Klein R, Scholtz CS, Bosman MJC and Kempen EL. 2005. A South African study of consumers’ perception of food labels and the relevance thereof to their purchasing behaviour. SA Journal of Clinical Nutrition , 49(S1):235. September. (Abstract 4.4.5)
Referate in gepubliseerde subsidiedraende konferensieverrigtinge
Bosman MJC, Steyn HS, Zondagh IB. 1992. Sensory analysis of M.Longissimus lumborum from lambs fed either maize or sorghum silage diets. In Zondagh IB & Heinze PH eds. Meat science and technology in service of the meat industry. Proceedings of the VII th Meat Symposium. Irene Animal Production Institute, Irene, 129-133.
Webb EC, Bosman MJC, Casey NH. 1992. Sensory properties and cooking losses of SA Mutton Merino and Dorper wethers on different energy diets. In Zondagh IB & Heinze PH eds. Meat science and technology in service of the meat industry. Proceedings of the VIIth Meat Symposium. Irene Animal Production Institute, Irene, 173-175.
Simela L, Webb EC & Bosman MJC. 2003. Retailer and consumer perceptions of chevon and its quality in Zimbabwe and South Africa. In Frylinck L ed. Meat Science: Consistency of Quality. Proceedings of the International Meat Symposium. 29-30 January. Organized by the ARC. Irene, South Africa(ISBN 1-919849-18-ICD-ROM).
Bosman MJC & Cauvain SP. 2004. Replacing fat in baked products, In Taylor J & Fowler, A. eds. Advances in Cereal Science and Technology: World Perspectives. Proceedings of the International Ass. for Cereal Science and Technology (ICC) and the American Ass. of Cereal Chemists (AACC) Bread and Cereals Symposium. 26-28 Oct. Johannesburg, South Africa.
Nie-gesubsidieerde bydraes in boeke
Bosman MJC. 1993. Water and sanitation. In Greyvenstein LA, Venter MD, Reitsma GM eds. Women's outreach foundation : 10 Programme, 126-143.
Bosman MJC. 1992. 1996. Sensory evaluation: a scientific tool. (In Van Eldik, ed. Science Week for exceptionally gifted scholars. PU vir CHO, Potchefstroom. 28-30 July. 84-89).
TOEKENNINGS ONTVANG
Toekenning vir uitmuntende wetenskaplike prestasie
Verka toekennings
1991. VERKA award for excellent tuition. 2002. VERKA award for excellent tuition. 1990-2007. Verka awards for research publications in subsidised journals.
VAKKUNDIGE BLOOTSTELLING EN OPTREDES
Participation in national conferences 1992-2006: Abstracts in edited proceedings (attendance (32),oral presentation (15), poster (32). Conference presentations – International– Attendance (5) and abstracts (24) in edited peer reviewed proceedings (1997 - 2009) - Study visits, courses and lectures/colloquia (40 National and 12 International)
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