Unisa College of Agriculture and Environmental Sciences

Department of Life and Consumer Sciences - PhD in Consumer Science

2018 master’s and doctoral research focus areas

Department / Department of Life and Consumer Sciences
Qualification / PhD in Consumer Science
Contact details for the Department of Life and Consumer Sciences / Ms Emelda Pimentel for all applications to the PhD in Consumer Science programme,
E-mail: Tertia van Eeden, Postgraduate Coordinator for the PhD in Consumer Sciences programme,
Tel: +27 11 471 2171
E-mail:
Curriculum: / A research proposal module (DPLCS00) and a Thesis (TFCON01). Students are required to register and comply with the requirements for completion of the research proposal module before registration for the thesis will be allowed.
Purpose of Research Proposal Module: (DPLCS00) / This module forms part of the Research Proposal Module for the Doctor of Philosophy in Consumer Science degree. Students who complete this module demonstrate systematic knowledge of the research process to be applied in a specific Consumer Sciences field of which the outcome is the development of a research proposal.

Application dates / Students interested in the PhD in Consumer Science program need to apply during the bulk application dates of Unisaas posted on the Unisa website.
Admission requirements for the DPLCS00 module specific to students in PhD in Consumer Science / An appropriate Master's Degree in Consumer Science or related field. In the case of a course work Master's Degree the applicant must submit a PDF version of the research project that formed part of such a degree. In addition to the above requirements, all applicants must submit a transcript or an academic record, as well as a 4- page PDF concept document describing their intended research. Guidelines for compiling the document can be found on the departmental website. Students will be accepted on the following criteria: Suitability and viability of the intended research; Adequate supervisory capacity and research expertise in the department. An approved selection procedure which is in line with Unisa's policies on equality and diversity in the discipline or department will be implemented. Students, who are awaiting Masters examination results, must still submit applications by the due date. Applications will be considered once results become available.

Selection procedure / An approved selection procedure which is in line with Unisa’s policies and equality and diversity in the discipline or department will be implemented. The following selection procedure will be applied:
  • All students are required to first choose a qualification within the College of their choice
  • All applicants are required to apply for a student number first
  • Students are then required to apply for admission and provide the required supporting documents
  • Administrative verification will take place whereby students will be informed if any documentation is outstanding
  • Application should reach the student admission office no later than the closing date indicated on the Unisa website
  • Selection will be guided by the selection criteria document.
  • The application will be forwarded to the Postgraduate Coordinator for the PhD in Consumer Science programme for consideration and consultation with potential supervisors
  • A selection committee consisting of the Research project leaders particular to this programme, supervisors in the Consumer Sciences discipline and Postgraduate Coordinator for the PhD in Consumer Sciences will complete the review process of the application by January 2017
  • In cases where clarity is required on the application the Postgraduate coordinator may consider requesting an interview (telephonic or in person) with the candidate
  • Applications of selected candidates will be forwarded to the College office for Research and Graduate Studies where after the selected applications will be forwarded to the College Research Innovation and Higher Degrees committee for final approval
  • Successful candidates will be notified by the M&D section that will then assist with further registration for the Research Proposal Module.

Procedures for unsuccessful applications /
  • Candidates who were unsuccessful may apply to the Postgraduate Coordinatorfor the PhD in Consumer Science programme for the reasons for rejection of the application.
  • All appeals will be considered by an appeal committee consisting of the Head of the College office for Research and Postgraduate Studies, Director for the School of Agriculture and Life Sciences, Chair of the Department of Life and Consumer Sciences and members of the Research Committee of the Department of Life and Consumer Sciences.
  • The outcome of the appeal will be submitted to College management for approval
  • A further appeal may be submitted through the appropriate Unisa procedures.
  • To appeal the following document should be completed and submitted to the Postgraduate Administrator in the College of Agriculture and Environmental Sciences at

Documents to support application / In addition to the admission requirements, ALL applicants must submit the following documentation in PDF format:
  • A transcript or an academic record,
  • A 4 page PDF concept document describing their intended research according to the project details and descriptions provided on the departmental website: which will have to include an appropriate topic, research problem, objectives, brief literature background, suggested methodology and references.
  • The Departmental Selection Document Form 1
  • An updated CV

Selection criteria / Students will be accepted on the following criteria as will be evaluated in the template provided:
  • Applicant information provided
  • Suggested research focus
  • Research concept document evaluation
If a zero is scored for supervisor capacity in the selection criteria document the application will not be considered for admission.

Alignment to Enrolment plan 2018
The admission of PhD in Consumer Science students are aligned to the 2012 - 2019 Enrolment plan developed by the Department of Life and Consumer Sciences
New intake for 2018 / The Enrolment plan for 2018 was designed to accommodate 22 students in the PhD in Consumer Science programme. The selection committee will select 22 students from the applications received. Depending on the number of applicants, an additional 5 students will be placed on a secondary list in case any of the selected students on the primary list is unable to register. The selection committee may decide not to accommodate any applicants due to the quality of the concept documents submitted. The selection committee may also not make use of the secondary list of students depending on the number of applications received and the quality of the submission. Should 22 students apply and are found not to be successful in their application they will not be admitted. Students interested in multidisciplinary research or research with a teaching and learning focus may apply for the PhD in Consumer Sciences and will be evaluated according to the relevant focus of the research within the Teaching and Learning and ODL supervisors in CAES. Should the capacity of supervisors change due to external supervisor capacity that can be sought more than 18 students will be admitted based on the quality of the applications.
PhD in Consumer Sciences Thesis Module code: TFCON01 / Students who successfully completed the proposal module will qualify to register for the PhD in Consumer Science thesis module (Module code: TFCON01). Students have to submit a thesis in chapter format andproduce an articleas per the authors guidelines of an accredited journal and successfully submit the article to the selected journal.
Alignment of intake to Research Projects
Applicants will be required to align the proposed research they will be presenting to any one of the research projects stipulated in the research projects. The proposed research should be developed within the broad context of the research project outlines but should have a particular focus.
Potential Consumer Science supervisors and their specialisation areas / Potential supervisors / Specialization area of supervisors
Prof E Kempen

Tel: +27 (0)11 471 2241
Mrs L Christie

Tel: +27 (0)11 4712811 / Consumer Behaviour: decision making, Sustainable consumption (Green behaviour), Consumer attitudes, values and perception Consumer Behaviour: Decision making; Sustainable consumption (Green consumer behaviour/ conscientious decision making), Consumer attitudes, values and perceptions
Dr FT Tabit

Tel: +27 (0)11 4712080
Dr D Beswa
/ Food Scientist: Food processing, microbiology, safety and quality assurance.
Food Science and Technology: New food product development using locally available sources of essential nutrients and health-promoting properties, mainly targeting the snack foods, to contribute to health and well-being of snack food consumers.
Dr TS Van Eeden, RD

Tel: +27 (0)11 4712171
Dr B Swanepoel,

Tel: +27 (0)11 4713438
Mrs EA Symington, RD

Tel: +27 (0)11 4713438
Mrs F Malongane, RD

Tel: +27 (0)11 471 2115
Mr R Mathye
/ Nutrition and food security, nutrition education, community nutrition, hospitality management
Sodium consumption and blood pressure,
food policies and regulations
Therapeutic nutrition, maternal, infant & young child feeding
Nutrition and food security, nutrition education, community nutrition
Nutrition and food
Mr JJ Sibanyoni

Ms OC Sehoole

Tel: +27 (0)11 6709769 / Food and beverage specialist: Food and beverage preparation and services, Food safety and quality assurance
Food and beverage specialist
Food sensory evaluation and management
Dr J Kasambala

Cell: 082 537 7725
Ms K Pandarum

Tel: +27 (0)11 4712550
Ms M Makopo

Tel: +27 (0)11 4712039
Mrs M Strydom

Tel: +27 (0)114712039
Mrs A Niemann

Tel: +27 (0)114712943 / Clothing: sizing and fit,
Consumer apparel behaviour: decision making, consumer values and emotions
3D body scanning, Consumer Apparel Behaviour
Clothing, 3D body scanning, Consumer Apparel Behaviour Clothing,
Apparel product development; Apparel small business management; Apparel consumer behaviour; Green consumer behaviour; 3-D body scanning
Fashion and Textiles, Consumer Apparel Behaviour,
Male and female Consumers’ knowledge, 3D body scanning
Goal and Purpose of the Research projects / The aim of the research projects is to study the factors that influence nutritional status and food safety practices of various consumer groups. A combination of clinical and situational based analysis with softer consumer behavioural research of the attitudes, perceptions and motivations that drive consumer decisions and behaviour, will form a comprehensive understanding of the health and well-being of consumers. The result of this research is the development of Consumer Education intervention programmes, fact sheets and informative media releases that would contribute to the knowledge and practice of consumers. The theme offers potential to develop a database which could assist in studying occurrences of and relationships between different influencing factors. It also serves to support the identification and development of research instruments and research projects that will assist in a better understanding of the health and well-being behaviour within the South African context. A multidisciplinary approach to study health and well-being could impact on the socio-economic status of consumers through educational interventions in the areas where knowledge regarding nutrition and foodstuff practices are lacking. The goal of this research project is to research relevant topics in food and nutrition in South Africa through means of consumer behaviour approaches, nutritional assessments, nutritional analysis, surveys and various other methods to gather information on the relevant topic. The goal of this project is to enable the development of specific educational material to inform and educate consumers regarding the topic researched in the project. The goal of this research project is also to accommodate a diversity of specialists in consumer behaviour research, nutrition, food scientists and food in general to research different areas of the topic
Key focuses of the research projects / Consumer attitude, Consumer decision making, Consumer values, Consumer knowledge, Consumer Education, Consumer perception
Application dates / Applications for PhD in Consumer Science closes on 31 October 2018.
If deemed necessary, interviews will be held with potential PhD candidates during November 2018.
Motivation for the number of students accommodated in the Research projects / The number of students admitted to this research projectwill be determined by the availability of additional spaces within the capacity of a supervisor.The number of students admitted will be determined by the available supervisors in 2018. The enrolment number may also be determined by the number of applications received which may be fewer than required. The selection committee will determine the circumstances for selecting more or fewer students depending on unplanned changes to the profile of the available supervisors. Therefore the number of students indicated in the capacity column of each project indicates the maximum number of students that will be taken in as the admissions may only be for one specific project and not for any other projects. In instances where there are admissions for different projects the number of applications will be considered and the number in brackets in the capacity column will be accepted. It should be stated that where a particular research topic has no students but another exceeds the limit those students will be accommodated only if they meet the requirements of the admission criteria.
Research project options
Topic 1: Consumer Education, Food Stuffs, Clothing and Nutrition behaviour (perception, attitudes, value and consumer decision making)
Description of Topic 1
The objective of this research is to determine the behaviour that describes, fosters and influences a consumer’s knowledge and action where products such as food and other consumer goods are concerned. Research projects can include aspects of consumer behaviour to enhance the understanding of what the consumer experiences. The purpose of the consumer behaviour research focus is to undertake various projects of any nature where a focus on consumers is required or where current situations or events emerge that result in a change of consumer behaviour. This topic allows for research projects to accommodate any consumer related field and specifically looking at the behaviourof different generations of consumers of which the current projects are listed. Students are also welcome to design a research project that covers elements of these four project options.
Project option 1.1:Consumer attitude and perception towards food and food products (specifically focussing on milk and UHT milk use and consumption but applications will be considered for any other food related proposals such as food items or healthy food etc.) / Prof E Kempen,
Dr TS Van Eeden,
Dr FT Tabit,
Dr B Swanepoel,
Mrs EA Symington,
Ms L Christie,
Project option 1.2: Factors that influence different consumer groups consumption and purchase decision of food and food products / Prof E Kempen,
Dr TS Van Eeden,
Dr B Swanepoel,
Dr FT Tabit,
Mrs EA Symington,
Ms L Christie,
Project option 1.3: Consumer values and the influence on the decision to purchase / Prof E Kempen,
Dr J Kasambala

Dr TS Van Eeden,
Dr FT Tabit,
Dr B Swanepoel,
Mrs EA Symington,
Ms L Christie,
Project option 1.4:Green consumerism, social and corporate responsibility and decision making / Prof E Kempen,
Ms L Christie,
Dr J Kasambala,
Dr TS van Eeden,
Dr B Swanepoel,
Ms K Pandarum,
Ms M Strydom,
Mrs A Niemann,
Project option 1.5:Consumer socialisation on the decision to purchase / Prof E Kempen,
Ms L Christie,
Project option 1.6:Consumer culture on the decision to purchase / Prof E Kempen,
Ms L Christie,
Project option 1.7:Country of origin and branding on the decision to purchase / Prof E Kempen,
Ms L Christie,
Topic 2: FOOD PRODUCT DEVELOPMENT, QUALITY AND SAFETY ASSURANCE
Description of topic 2:
The objective of this focus area is to conduct researches that will cluster around the production of safe and innovative food products that will be acceptable to consumers. Various research projects will be linked the preparation of innovative food, food quality analysis and safety assurance. Different bio analytical as well as sensory analytical techniques will be employed to accomplish research objectives.
NB: Post graduate applicants should contact us to ascertain the suitability of their intended research topic prior to applying for admission / Possible supervisors
Dr FT Tabit,
Dr D. Beswa

Mr JJ Sibanyoni,
Dr MA Nyila,
Ms OC Sehoole,

Ms Florence Malongane

Project option 2.1:Food product development
Research projects under this option will focus on the designing and development of innovative food products using indigenous crops as the main raw material.
Project option 2.2: Food microbiology
Research projects under this option will focus on food microbiology and safety. This will involve the characterisation of spoilage and food borne pathogens
Topic 3: Nutrition knowledge and Consumption Patterns
Description of topic 3:
Projects under this topic typically aim at a better understanding of South African consumers’ knowledge of specific aspects of nutrition and the relationship with their food choices and dietary behaviour and ultimately nutritional status. A further aspect under investigation is the food consumption patterns of consumers, especially vulnerable groups, in order to make appropriate recommendations to address nutrition status concerns. This information can contribute to elimination or substantial reduction of malnutrition, micronutrient malnutrition and diet-related communicable and non-communicable disease.
Project option 3.1: Consumers’ nutrition knowledge, their nutritional behaviour and nutritional status. / Possible supervisors
Dr TS Van Eeden,
Dr B Swanepoel,
Mrs EA Symington,
Ms F Malongane,
Mr R Mathye,
Project option 3.2: Food consumption patterns of vulnerable groups – report on food behaviour and nutritional adequacy / Possible supervisors
Dr TS Van Eeden,
Dr B Swanepoel,
Mrs EA Symington,
Ms F Malongane,
Mr R Mathye,
Project option 3.3: The impact of nutrition education on the nutritional practices and knowledge of health care workers / Possible supervisors
Dr TS Van Eeden,
Dr B Swanepoel,
Mrs EA Symington,
Ms F Malongane,
Mr R Mathye,
Topic 4: 3DBodyScanningForApparel,HealthAndConsumerResearch
Description of topic 4 / Theprimaryfocusoftheresearchistoconductmulti-disciplinary researchinthedifferent fieldsofClothing,Nutrition,Physiologyusinga3DbodyscannerandConsumerbehaviourrelated approaches, toenhancethecompetitive capabilitiesoftheSouthAfricanapparelandhealth industriesthroughtuition,researchandinnovationinsupportofsustainabledevelopment and capacity buildingwithinthedepartment.Thiswilladdtotheskillsbaseoftheapparelandhealth sectors,throughtheuseof newandemergingtechnologiesin thesedisciplines. Research projects are welcomed that can contribute to this focus. Depending on the nature of the research project supervisors will be sought from the Research project members.
Project option 4.1 / Apparel , Sizing and Fit projects / Ms K Pandarum,
Prof Kempen,
Dr J Kasambala,
Ms M Makopo,
Mrs M Strydom,
Mrs A Niemann,
Project option 4.2 / Apparel, Consumer Behaviour projects / Prof Kempen,
Dr J Kasambala,
Ms M Strydom,
Ms K Pandarum,
Ms M Makopo,
Ms L Christie,
Mrs A Niemann,
Topic 5 / Sustainable Apparel Enterprises
Description of topic 5 / The research objective is to investigate the operations of apparel SMMEs in order to enhance business sustainability. Projects may include aspects of the management of an apparel SMME; skills/knowledge/training requirements; creative and/or technical product design; through to the production of apparel products. Aspects related to apparel SMMEs may be approached from a business, entrepreneurial, environmental, design, and/or consumer behaviour perspective. The purpose of the consumer behaviour research is to obtain a better understanding of the target market of the apparel SMME.
Project option 5.1 / Apparel SMMEs
This project option focuses on the challenges, needs, strategies and/or functioning of apparel SMMEs. / Ms M Strydom,
Prof E Kempen,
Ms L Christie,
Ms K Pandarum,
Ms M Makopo,
Mrs A Niemann,
Dr J Kasambala,
Project option 5.2 / Apparel Product Development
This project option focuses on aspects related to the implementation of apparel design, development, and production by apparel SMMEs / Ms M Strydom,
Prof E Kempen,
Ms L Christie,
Ms K Pandarum,
Ms M Makopo,
Mrs A Niemann,
Dr J Kasambala,
Project option 5.3 / Consumer behaviour related to customised apparel
This project option investigates consumer’s values, motivations, preferences, satisfaction and/or experiences of products and services offered by apparel SMMEs. / Ms M Strydom,
Prof E Kempen,
Ms L Christie,
Ms K Pandarum,
Ms M Makopo,
Mrs A Niemann,
Dr J Kasambala,
Research Proposal module details
All research projects listed above feed directly into the development of the research proposal DPLCS00for which students will register if they have been successfully admitted to the PhD in Consumer Science.
Assessment mode for DPLCS00 / The research proposal will be assessed through the use of an assessment template consisting of key assessment categories that pertain to a research proposal
Assessment criteria for Research proposal / The assessment of the research proposal will be conducted as follows:
  • A vetting committee consisting of the Research Committee in the Department of Life and Consumer Sciences and particular of the following profiles (senior staff members and/or may have NRF rating and/or are supervisors or co-supervisors of students and/or have examined research proposals before and/or have been requested to do act as an external examiner for other universities) will vet each research proposal
  • The proposal will also be vetted by two appropriate internal departmental experts.
  • The vetted proposal will then be considered at a Departmental Vetting committee meeting
  • The supervisor is required to be present at the vetting committee meeting.
  • Verbal feedback will be given to the supervisor and the template on which the comments were documented will be returned to the supervisor in order to amend the proposal where necessary
  • Students will then be required to give a presentation on their final proposal to the Department of Life and Consumer Sciences
  • If the proposal is approved, the student and supervisor will receive a letter of approval from the CoD

Assessment criteria for Research Proposal for PhD in Consumer Sciences

Mode of delivery of DPLCS00 /
  • Video conferencing sessions may be organised by the post graduate programme coordinator for all PhD students in the department of Life and Consumer Sciences
  • A seminar may also be organised for the presentation of completed research proposals which may be delivered through video conferencing or on the Science campus in Florida

Mode of supervision for DPLCS00 / Supervision may be delivered in different modes depending on the requirement of the supervisor and study design:
  • One-on-one contact sessions may be required which can be delivered through video conferencing for students in remote areas or through personal visits to the supervisor if the student is able to visit the Science Campus in Florida
  • Email contact on a personal basis to assist in addressing student queries will be the main mode of delivery
  • Track changed documents or pdf scanned documents in which the supervisor has made corrections or provided suggestions will be used.

External supervision / External supervision has not been required within the Consumer Sciences division of the Department of Life and Consumer Sciences. Should the need arise to include an external supervisor the decision will be made based on the expertise or assistance required from an external supervisor on a particular part of the project. This will only be implemented if the internal capacity of supervision cannot support the requirement of the research project.

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