Prof. Ryk Lues, a food connoisseur is making waves for his vast knowledge. He is a food safety professor and director of the renowned Centre for Applied Food Sustainability and Biotechnology (CAFSaB) at the Central University of Technology (CUT), Free State, in Bloemfontein.
Lues possesses exceptional expertise in social-behavioural aspects impacting food safety, organisational food safety culture, and food safety innovations. Because of his passion he has made a name for himself in the field.
He continues exploring his ability at CAFSaB, a comprehensive research centre with niche in a wide range.
Areas include human-behavioural aspects of food safety, functional fermentations, food-ethnobotany interactions, antimicrobial resistance and tolerance, food waste and water quality. It also entails vulnerable food environments, making it one of the leading centres for food sustainability research.
Lues has lectured and supervised at masters and doctoral levels and published extensively on food safety-related topics.
His lecturing included moderated modules in Food Toxicology and the online master’s in Food Safety at Michigan State University and the University of Mauritius.
His expertise saw him appointed to serve as an independent assessor for food-related academic entities, institutions, and commercial ventures nationally and internationally, a testament to his exceptional reputation in the field. In addition to research, lecturing and advising, he has resourced, initiated, and led several innovation and commercialisation initiatives, including the DST Regional Innovation Forum of the Free State (Riffs), the CSIR-TLIU Lejweleputswa Innovation Platform (Leap) and the TIA waste to Poly-Lactic Acid proof of concept project.
Lues served as the principal applicant to several innovation projects in collaboration with CUT Innovation Services. He pioneered income generating projects which generated R25 million for CUT, supported by organisations such as Setas, THENSA, and the Irish Embassy. He is also a co-holder of four copyrighted beverage products and has initiated and participated in spin-out initiatives such as Food Safety Culture Solutions and CUTBRu craft brewery.
He has significantly contributed to the area of food safety culture. He has worked with various South African food industry organisations to help them establish and maintain an effective food safety culture. He is a highly sought-after advisor and expert witness in local and international interest class action litigation.
Lues’ ability further saw him appointed an independent assessor for food-related academic entities, institutions, and commercial ventures nationally and internationally.
He has also served as vice-president of the South African Association of Food Science and Technology (SAAFoST) and an NRF-rated scientist in the Y and C categories since 2001.
Adding to his illustrious academic journey, he was director of school, acting dean, research manager, and a two-term member of senate and council.
