Faith Seke

FAITH SEKE, PhD Food Scientist | Product Development & Innovation Specialist ORCID: https://orcid.org/- Linkedin: https://www.linkedin.com/in/dr-faith-sekeGoogle Scholar: https://scholar.google.com/citations?user=-v9c5r8AAAAJ&hl=en Research Profile Food science expert specializing in phytochemical analysis, bioactive compound isolation, and sustainable food systems. Research focuses on indigenous fruits/vegetables’ health impacts, valorising non-edible biomass into functional foods, and life-cycle analyses of alternative production systems. Extensive experience in mentoring, grant writing, and publishing (23+ peerreviewed articles). Proficient in advanced techniques like HPLC-MS, GC-MS, ATR-FTIR, SEM, UPLC-QTOF-MS, and in vitro digestion models. Committed to interdisciplinary collaboration and knowledge transfer. Key Achievements 1. Optimized nitrogen applications in hydroponic systems for lettuce varieties, reducing fertilizer costs by applying lower concentrations while ensuring food safety and minimizing postharvest browning. 2. Developed innovative products from indigenous produce, including a fermented pumpkin leaf smoothie and Natal plum tea infusion, preserving bioactive compounds for enhanced nutritional value and market appeal. 3. Collaborated with Agricultural Research Council to trial purple-fleshed sweet potato genotypes, evaluating phytonutritional properties for commercialization potential. 4. Investigated ultrasound and microwave pretreatments on tomatoes, improving process efficiency and bioactive retention to support demand for healthy, nutritious foods. 5. Led bench-top formula development for plant-based products, creating prototypes for investors and scaling up for commercialization. Education 1. Doctor of Philosophy in Science Tshwane University of Technology, Pretoria, South Africa, July 2020 – February 2023 • Focused on Natal plum’s antioxidant and antidiabetic properties; produced 4 articles and 2 book chapter. 2. Master of Applied Science in Food Science and Technology Durban University of Technology, Durban, South Africa, April 2015 – April 2018 • Developed gluten-free hydrocolloids/enzymes. bread using underutilized tuber and legume with 3. Honors Degree in Food Science and Nutrition (2.1), Midlands State University, Gweru, Zimbabwe, January 2011 – November 2014 Certifications • Basic Application and Operation Training on Agilent 7890 GC-5975 MSD with MSD Chemstation, October 2023 Academic, Professional & Research Experience 1. Postdoctoral Fellow, University of Johannesburg, Johannesburg, South Africa, September 2024 – Present • Mentor MSc and PhD students in product design, data analysis, and troubleshooting to achieve project milestones and commercial viability. • Optimize in vitro digestion protocols to evaluate nutrient bioavailability, enhancing product functionality for food applications. • Lead scientific writing for industry reports and manuscripts, synthesizing findings for stakeholder presentations. • Oversee lab operations, ensuring compliance with safety protocols and integrating new tools for efficient R&D. 2. Postdoctoral Fellow, Tshwane University of Technology, Pretoria, South Africa, August 2023 – August 2024 • Streamlined phytochemical lab operations by installing equipment, creating SOPs, and maintaining instruments for high-throughput testing. • Conceptualized projects and curated data to develop prototypes, presenting results to investors and stakeholders. • Trained students and associates in lab techniques, facilitating knowledge transfer for scalable production. • Analyzed data and contributed to articles focused on practical applications like bioactive encapsulation. 3. Research Assistant, Tshwane University of Technology, Pretoria, South Africa, October 2022 – August 2023 • Designed experiments from literature to optimize phytochemistry yields and purity, collaborating with engineers for plant-scale viability. • Developed bench-top plant-based products and ran quality control tests to create investor prototypes. • Acted as communication bridge between departments to optimize processes and support company goals. • Interacted with investors to demonstrate lab operations and drive commercialization. 4. Nutritionist, Microsoft Start Health – Ask the Health Professional, January 2021 – December 2021 • Addressed global patient queries on diet, highlighting benefits and risks of grains, fruits, and vegetables. • Created individualized diet plans and educated clients on nutrition and lifestyle changes, including COVID impacts. 5. Teaching Assistant, Durban University of Technology, Durban, South Africa, January 2017 – December 2017 • Conducted lectures and facilitated product development practicals for second-year students. • Marked assessments and provided feedback to improve practical skills. 6. Graduate Assistant, Durban University of Technology, Durban, South Africa, August 2015 – November 2016 • Monitored practicals and marked reports, supporting student skill development in food processing. 7. Intern Nutritionist, Ministry of Health and Child Care, Zimbabwe, January 2013 – December 2013 • Conducted diet counselling for patients and participated in nutrition campaigns and surveys (UNICEF/WHO). • Assisted in conducting initial client screenings by taking detailed dietary histories, measuring anthropometric data like height, weight, and waist circumference, and entering this information into patient management software for the senior nutritionist to review. • Helped to develop and customize meal plans under supervision, researching evidencebased guidelines for conditions such as diabetes or hypertension, and adapting recipes to fit cultural preferences or budget constraints. • Supported group education sessions by preparing visual aids, handouts, and interactive activities on topics like portion control or reading food labels, and I facilitate discussions to encourage participant engagement. Supervision of Graduate Students Co-supervised 15 MSc/PhD students; 7 completed (4 with distinction), 5 out for examination, 3 in progress. Key focus areas included: • Development and evaluation of edible coatings to extend shelf-life and enhance nutritional profiles of fresh produce. • Investigation of fermentation processes and their impact on bioactive compound stability, bioavailability, and sensory attributes. • In vitro digestion modeling to assess controlled release and bioaccessibility of encapsulated bioactives. • Transformation of agro-industrial waste streams (e.g., fruit pomace, vegetable trimmings) into functional food ingredients rich in dietary fiber, antioxidants, and prebiotics. Conference Presentations 1. “Lactobacillus Fermentation of different cultivars of cowpea leaves improves the functional properties and bioactivities during in vitro digestion” – 22nd World Congress of Food Science and Technology, Rimini, Italy, September 2024 (Oral). 2. “The influence of different cooking methods and leaf maturity on colour, total chlorophyll, total phenolic, and carotenoid content in okra leaves” – Nutrition Congress 2024, Durban, South Africa (Poster). 3. “Impact of pre-treatments and drying on colour and bioactive compounds in different tomato cultivars” – Nutrition Congress 2024, Durban, South Africa (Poster). 4. “The effect of lactic acid fermentation on physicochemical parameters and lab survival in different pumpkin leaves accessions and different melons smoothies” – Nutrition Congress 2024, Durban, South Africa (Poster). 5. “Using xanthan gum coatings as carriers of probiotic bacteria to retain quality postharvest and antioxidants in cantaloupe slices” – Combined Congress, George, South Africa, January 2024 (Poster). 6. “In vitro antidiabetic and antioxidant activity of cactus pear fruit and peels” – Food Chemistry Conference 2025, Glasgow, UK (Poster). Peer-Reviewed Publications 1. Mbonambi NP, Adeyemi JO, Seke F, Fawole OA. Fabrication and Application of BioBased Natural Polymer Coating/Film for Food Preservation: A Review. Processes. 2025;13(8):2436. 2. Mbonambi NP, Seke F, Mwelase S, Fawole OA. Improving Quality Management of ‘Ready-To-Eat’ Pomegranate Arils Using Aloe Ferox-Based Edible Coating Enriched With Encapsulated Raspberry Pomace. Food Sci Nutr. 2025;13(7):e70636. 3. Mbonambi NP, Seke F, Fawole OA. Comparative analysis of Opuntia ficus-indica mucilage and gum arabic as wall materials in anthocyanin-rich raspberry pomace microencapsulation. Applied Food Research. 2025;-. Nzimande NA, Mianda SM, Seke F, Sivakumar D. The effects of post-harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato cultivars. Journal of Food Science. 2025;90(2):e70001. 5. Chikhala T, Seke F, Mianda SM, Slabbert R, Sivakumar D. Co-digestion of xanthan gum/Lactobacillus plantarum 75-coated cantaloupes with Natal plum fruits or beetroot leaves on the bioaccessibility of anthocyanins and carotenoid components. International Journal of Food Science & Technology. 2024. 6. Chikhala T, Seke F, Slabbert RM, Sultanbawa Y, Sivakumar D. Utilizing Xanthan Gum Coatings as Probiotic Bacteria Carriers to Enhance Postharvest Quality and Antioxidants in Fresh-Cut Cantaloupe and Honeydew Melons. Foods. 2024;13(6):940. 7. Nzimande NA, Mianda SM, Seke F, Sivakumar D. Impact of different pre-treatments and drying methods on the physicochemical properties, bioactive compounds and antioxidant activity of different tomato cultivars. LWT. 2024;-. Andiamo OQ, Phan ADT, Akter S, Sivakumar D, Seke F, Cunningham P, Sultanbawa Y. Domesticated Australian wattle seeds (Acacia species): nutritional values, technofunctional properties and toxicological assessments after roasting. International Journal of Food Science & Technology. 2024;59(1):-. Mashitoa FM, Akinola SA, Shoko T, Seke F, Sunette LM, Sultanbawa Y, Sivakumar D. Effect of Lactic Acid Fermentation on the Quality and Phytochemical Constituent in Smoothies made from the Leaves of Different Sweet Potato Cultivars. International Journal of Food Science & Technology. 2023. 10. Moloto MR, Akinola SA, Seke F, Shoko T, Sultanbawa Y, Shai JL, Remize F, Sivakumar D. Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In vitro Digestion. Foods. 2023;12:1701. 11. Seke F, Adiamo OQ, Sultanbawa Y, Sivakumar D. In vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit Polyphenols. Foods. 2023;12(21):4045. 12. Ntsoane ML, Manhivi VE, Shoko T, Seke F, Sultanbawa Y, Sivakumar D. Brassica microgreens: application of red-light emitting diodes lighting during postharvest storage and in vitro digestion on bioactive compounds and antioxidant activity. International Journal of Food Science & Technology. 2024;59(3):-. Ntsoane ML, Manhivi VE, Shoko T, Seke F, Maboko MM, Sivakumar D. The Phytonutrient Content and Yield of Brassica Microgreens Grown in Soilless Media with Different Seed Densities. Horticulturae. 2023;9(11):1218. 14. Tshilongo L, Mianda SM, Seke F, Laurie SM, Sivakumar D. Influence of Harvesting Stages on Phytonutrients and Antioxidant Properties of Leaves of Five Purple-Fleshed Sweet Potato Genotypes. Foods. 2024;13:1640. 15. Ngcobo AA, Mianda SM, Seke F, Sunette LM, Sivakumar D. Phytonutritional Composition and Antioxidant Properties of Southern African, Purple-Fleshed Sweet Potato Storage Roots. Antioxidants. 2024;13(3):338. 16. Seke F, Manhivi VE, Slabbert RM, Sultanbawa Y, Sivakumar D. In vitro Release of Anthocyanins from Microencapsulated Natal Plum Phenolic Extract in Alginate/Psyllium Mucilage Beads. Foods. 2022;11(17):2550. 17. Seke F, Manhivi VE, Guerin M, Shoko T, Akinola SA, Garcia C, Remize F, Slabbert RM, Sivakumar D. Antioxidant Activities of Co-Encapsulated Natal Plum Juice Inoculated with Ltp. Plantarum 75 in Different Biopolymeric Matrices after In vitro Digestion. Foods. 2022;11(14):2116. 18. Seke F, Moloto MR, Shoko T, Sultanbawa Y, Sivakumar D. Comparative study of the functional compounds and antioxidant properties of different cowpea leaf cultivars after in vitro digestion. International Journal of Food Science & Technology. 2022. 19. Seke F, Manhivi VE, Sivakumar D. Nutritional, antinutrient, phytochemical, bioactive properties, and biological activity of Natal plum fruit (Carissa macrocarpa). In Phytonutrients in indigenous fruits and vegetables (Book Chapter). 2022. 20. Seke F, Manhivi VE, Sivakumar D. Nutritional, antinutrients, phytochemicals bioactive properties and biological activity of black plum fruit (Vitex doniana). In Phytonutrients in indigenous fruits and vegetables (Book Chapter). 2022. 21. Seke F, Manhivi VE, Shoko T, Slabbert RM, Sultanbawa Y, Sivakumar D. Effect of Freeze Drying and Simulated Gastrointestinal Digestion on Phenolic Metabolites and Antioxidant Property of the Natal Plum. Foods. 2021;10:1420. 22. Seke F, Manhivi VE, Shoko T, Slabbert RM, Sultanbawa Y, Sivakumar D. Extraction optimisation, hydrolysis, antioxidant properties and bioaccessibility of phenolic compounds in Natal plum fruit. Food Bioscience. 2021;44(A):101425. Technical Skills • • • Analytical: ATR-FTIR, HPLC-MS, GC-MS, UPLC-QTOF-MS, X-ray Diffraction, SEM, UV-spectrometry. Research: Metabolomics, chemometrics, in vitro digestion, microbiology. Software: SPSS, Statistica, Excel; Microsoft Office for writing/presentations.