Lecturer, University of South Africa, South Africa
Kgaogelo Edwin Ramatsetse is a dedicated lecturer and food science researcher at the University of South Africa (UNISA), specializing in food safety and functional meat product innovation. With a passion for advancing nutritional science, he explores the use of indigenous African crops like Bambara groundnut and Moringa oleifera to enhance meat quality and public health outcomes. His interdisciplinary approach integrates food microbiology, product development, and preservation technologies. Recognized as the Best Graduand in Food Science and Technology at the University of Venda, Ramatsetse continues to mentor students, collaborate with research teams, and publish impactful scientific articles that contribute to both academic advancement and industry transformation.
Professional Profile
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🎓 Education
Ramatsetse holds a Master of Science (MSc) in Food Science and Technology from the University of Venda. His academic training focused on bioprocessing, nutritional analysis, quality assurance, and food preservation. This solid foundation has guided his professional path as an educator and researcher.
💼 Experience
Ramatsetse’s career journey spans academia, government research, and the private sector. He served as a Research and Innovation Intern at the University of Venda, a Laboratory Assistant, and later interned at the Agricultural Research Council. He also gained industry exposure at Cavalier Foods. Currently, as a lecturer at UNISA, he leads research initiatives, mentors undergraduate and postgraduate students, and contributes to academic development through publications and conferences.
🔬 Research Interests
His primary research interests include food safety, meat science, nutritional enhancement through functional ingredients, and the valorization of underutilized crops. He is particularly interested in the microbiological safety of meat products and how plant-based fortification can improve shelf life, sensory attributes, and health benefits. Ramatsetse is also developing a PhD proposal focusing on meat safety, microbial hazards, and regulatory frameworks.
📚Publications Top Notes
“Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage”
Authors: Mashau ME, Ramatsetse KE, Ramashia SE
Journal: Applied Sciences, Vol. 11(7), Article 2944 (2021)
Citations: 44
Summary: This experimental study demonstrated that incorporating Moringa oleifera powder into ground beef significantly improved its antioxidant stability, delayed lipid oxidation, and inhibited microbial growth during refrigeration. The findings support the use of natural plant additives for extending the shelf life and enhancing the nutritional profile of meat products.
“A Review on Health Benefits, Antimicrobial and Antioxidant Properties of Bambara Groundnut (Vigna subterranea)”
Authors: Ramatsetse KE, Ramashia SE, Mashau ME
Journal: International Journal of Food Properties, Vol. 26(1), pp. 91–107 (2023)
Citations: 39
Summary: This comprehensive review compiled existing research on the health-promoting properties of Bambara groundnut, highlighting its high protein content, bioactive compounds, and potential as a sustainable functional ingredient. The paper emphasized its antioxidant and antimicrobial capabilities, encouraging its use in food systems, especially meat formulations.
“Impact of Industrial Revolutions on Food Machinery – An Overview”
Authors: Jideani AIO, Mutshinyani AP, Maluleke NP, Mafukata ZP, Sithole MV, et al. (incl. Ramatsetse KE)
Journal: Journal of Food Research, Vol. 9(5), pp. 42–52 (2020)
Citations: 27
Summary: This article reviewed the evolution of food processing machinery across industrial revolutions, discussing advancements in automation, digitalization, and intelligent systems. Ramatsetse’s contribution helped assess how modern machinery can improve food safety, quality, and efficiency in production.
“The Incorporation of Moringa oleifera Leaves Powder in Mutton Patties: Influence on Nutritional Value, Technological Quality, and Sensory Acceptability”
Authors: Khomola GT, Ramatsetse KE, Ramashia SE, Mashau ME
Journal: Open Agriculture, Vol. 6(1), pp. 738–748 (2021)
Citations: 10
Summary: This study assessed the effects of adding Moringa leaf powder to mutton patties. It showed improvements in protein and fiber content, while enhancing water-holding capacity and maintaining consumer acceptability. The research validates the role of Moringa in creating healthier, functional meat products.
“Effect of Partial Mutton Meat Substitution with Bambara Groundnut (Vigna subterranea (L.) Verdc.) Flour on Physicochemical Properties, Lipid Oxidation, and Sensory Attributes”
Authors: Ramatsetse KE, Ramashia SE, Mashau ME
Journal: Food Science & Nutrition, Vol. 12(6), pp. 4019–4037 (2024)
Citations: 6
Summary: This recent article explored replacing mutton with Bambara groundnut flour in patties. The results showed improved moisture retention and antioxidant capacity, while reducing saturated fat content. It also maintained favorable taste and texture, supporting plant-based meat innovation.
🏅 Conclusion
Kgaogelo Edwin Ramatsetse is a promising researcher whose academic achievements and published work are already contributing to food safety, public health, and sustainable innovation in meat science. His research addresses timely challenges in nutrition and food preservation, using African resources to find global solutions. With a total of 8 journal publications, a citation index of 4, and several high-impact articles, he continues to expand his influence in both academic and applied food science. His commitment to student mentorship, multidisciplinary collaboration, and research dissemination makes him a strong candidate for the Best Researcher Award.