LUES, RYK

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Issue DateTitleAuthor(s)
12025Advancing health integration in environmental impact assessments: lessons from the Free State Province, South AfricaNkoe, Nozi M. ; Itoba Tombo, Elie F. ; LUES, RYK 
22025Institutional neglect or policy gap? Investigating government-driven health research within Eia in the Free State Province, South Africa (2010-2015)Nkoe, Nozi M. ; Itoba Tombo, Elie F. ; LUES, RYK 

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LUES, RYK
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Ryk Lues holds a PhD in Food Science from the University of the Free State (UFS) and is Professor of Food Safety, Director of the Centre for Applied Food Sustainability and Biotechnology (CAFSaB) and holds the Chair in Food Safety Culture and Sustainability at the Central University of Technology, Free State, South Africa. CAFSaB is a comprehensive research centre at CUT, with amongst others niche areas in the fields of human-behavioural aspects of food safety assurance, functional fermentations, food-ethnobotany interactions, antimicrobial resistance and tolerance, food waste, water quality and vulnerable food environments whereas the Research Leadership Chair is jointly hosted by the W&RSETA and CUT Innovation Services (CUTIS). Lues’ main fields of specialization comprises social-behavioural aspects impacting on food safety and organizational food safety culture, and food safety innovations. Annually CAFSaB and Chair secures notable funding from the NRF, TIA, the Sector Education and Training Authorities, industry and via collaborations with funding organizations locally and abroad. As a member of faculty he has lectured, supervised on Masters and Doctoral level, published and presented widely on food safety-related topics, including both scientific and informal media, publications, podcasts and the like. He has furthermore lectured and moderated modules in the spring and fall offerings of Food Toxicology and the online Masters in Food Safety at Michigan State University, and the University of Mauritius. His work in Food Safety Culture has seen him engaging extensively with a number of primary production, processing, retail and hospitality organizations in the SA food industry. He serves on several national regulatory and legal advisory teams as advisor, as well as expert witness in class action litigation of local and international interest, and has been appointed as external/independent assessor for food related academic entities and institutions, and commercial ventures nationally and internationally. In addition to research, lecturing and advising, he has resourced, initiated and lead a number of innovation and commercialization 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. He was the principal applicant and stakeholder of innovation projects in collaboration with CUT Innovation Services in the areas of eWaste, pyrolysis and recycling, culminating into ca, R25m 3rd stream income to the CUT from amongst others the SETA’s, THENSA and the Irish Embassy. He is also co-holder of 4 copyrighted beverage products and has initiated and/or participated in spin-out initiatives including Food Safety Culture Solutions and CUTBRu craft brewery. He has held various senior positions in academia, including HOD, Director of School, Acting Dean, Research Manager and a member of Senate and Council (2 terms). He has previously held the office of Vice-President of the South African Association of Food Science and –Technology (SAAFoST), currently President-Elect and has been an NRF-rated scientist in firstly the Y, and later C categories with the National Research Foundation of South Africa, uninterrupted since 2001.
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