John Lubaale

Academic qualifications

BSc (Hons) Food Processing Technology, MSc Food Science (Food Chemistry), PhD Food Science (Food Chemistry)

Email

JLubaale@ucb.ac.uk

"During my PhD, I collaborated with organisations including the World Food Programme, and the Rockefeller Foundation on developing fortified foods to address malnutrition in Kenya, Rwanda, and Senegal."

I teach on our BSc (Hons) Food and Nutrition course, informed by my diverse background spanning Quality Control and processing across sectors such as brewing, sugar processing, edible oil refining, baking, and tomato sauce manufacturing.

I teach food manufacture, food science, the science of nutrition, and the principles of food technology. My teaching style strives to ensure the needs of all students are met, and I offer one-on-one tutorials, formative assessments, and round-table discussions according to what works best for my students. I also supervise final-year student projects and am currently working with students to drive knowledge in the area of alternative proteins and neglected and underutilised crops. I’m passionate about mentoring the next generation of food researchers and academics, influenced by my previous role as a student-life programme developer at Respublica, a private student accommodation serving students in Pretoria. This role exposed me to the struggles students face outside university, and encouraged me to be a part of the solution whenever I can.

I have professional expertise in product development of neglected and underutilised smart crops, tackling the issue of malnutrition and diet-related non-communicable diseases (such as cancer, obesity, diabetes, and cardiovascular diseases), and the study of alternative proteins. Before joining UCB, I worked on optimising plant-based meat analogue formulations, with a focus on micronutrient bioavailability (especially iron). The goal of this study was to improve the iron uptake from plant meats, in light of the increasing shift towards plant diets which have lower bioavailable iron than animal diets. I’m currently collaborating with a leading UK plant-based meat producer on research into the nutritional and health promoting quality of plant meat analogues, and I’m actively seeking collaborations and establishing relationships with food companies to attempt to solve our current and future food challenges, including the rising occurrence of diet-related non-communicable diseases, hidden hunger and sustainable nutrition with rising global temperatures.

During my PhD and postdoctoral fellowship at the University of Pretoria, I collaborated with organisations including USAID, the World Food Programme, and the Rockefeller Foundation on developing fortified foods to address malnutrition in Kenya, Rwanda, and Senegal.

I’m a member of the South African Association of Food Science and Technology (SAAFoST) and the South African Council for Natural Scientific Professions (SACNASP). I was proud to win the 2021 Dreosty Award for best oral presentation (awarded by SAAFoST), and the MasterCard Scholarship that recognises exceptional leadership potential across Africa.

I’m constantly inspired by the opportunity to address critical challenges in the food industry, such as supporting at-risk communities to achieve optimal nutrition. For me, it’s important to stress that Food Science and Nutrition go far beyond cooking; it’s about understanding food production, processing, transport, and the interaction of food with the human body. From frozen transport systems to ingredient science (think of mayonnaise without eggs), it’s a fascinating, multidisciplinary field that blends practical and scientific perspectives.

I chose to teach at UCB for its strong bridge between industry and academia, with hands-on facilities that prepare students for the workplace. I advise students to manage assessments by breaking tasks into manageable parts - in this way, you reduce stress and gradually build progress.

Outside of work, I enjoy going to the gym, reading, cooking, writing poetry and walking in nature. I’ve also recently taken up knitting - it’s a surprisingly relaxing hobby. My motto for life is: “Don’t let life experiences define who you are, let them refine who you become”.