Clarity Ropafadzo Mapengo

Clarity Ropafadzo Mapengo is a Lecturer in Food Science & Technology at Teesside University's School of Health and Life Sciences. She holds a PhD in Food Science from the University of Pretoria (2020) and joined Teesside in 2022 after serving as a Postdoctoral Researcher there.

• Education: PhD in Food Science (University of Pretoria, 2018–2020)

Her research focuses on climate-resilient food systems, natural polymer applications, and innovative processing technologies like high-pressure processing (HPP) and infrared drying. She integrates green chemistry principles into functional food development, particularly low-glycemic-index products and nano-therapies.

Recent work explores HPP's impact on meat quality, solar/infrared drying of crops, and xylan-based prebiotics. Collaborations include FAO initiatives and University of Cairo projects on sustainable agrifood systems.

• Salzburg Global Fellow (2024-2025)
• Innovation Ambassador, Global Biotech Revolution (2024)
• World Food Forum Young Scientist Group Representative (2022)

She leads the Food Chain & Composition module and contributes to Biologics & Health Product Development. Her enterprise interests emphasize food waste reduction and value-added agrifood solutions.