Global Council for Innovation in Rapeseed and Canola
Members' Directory
Last name :
MUDAU
First name :
Colleen Precious Kelebogile
Entrance year :
2025
Occupation :
PhD researcher
Birthdate :
1996/10/04
Language :
English,
French
Address :
17 rue Édouard de la Boussinière, 72000 Le Mans / France
Main fields of interest :
- Agronomy
Professional experience : I am currently a final-year PhD researcher at Le Mans University, focusing on the characterization and techno-functionality of rapeseed proteins. My research aims to explore their potential applications in food science and biotechnology. I have gained diverse experience across academic research, industrial roles, and international internships. As a supervisor at Le Mans University (2024), I mentored a Master's student on protein separation from rapeseed, guiding experimental design and providing feedback for conference presentations and publication. Previously, I worked as an OEE Technician at Lactalis South Africa (2022), improving operational efficiency in yogurt production by identifying production losses and optimizing machinery. As a Quality Controller at Cavalier Foods (2020), I ensured food safety, monitored production quality, and handled customer complaints. My internships included research on lactose fermentation into lactic acid at University Colleges Leuven-Limburg (2019) and several projects at L'Institute Agro Dijon (2019–2022) focused on sustainable proteins and food biotechnologies, including insect proteins and algae-based beverages. These roles have equipped me with strong research, problem-solving, and team collaboration skills, preparing me to contribute to the future of sustainable food systems.
Education : I am currently a final-year PhD researcher at Le Mans University, specializing in the characterization and techno-functionality of rapeseed proteins for potential applications in food science and biotechnology. My research focuses on understanding the functional properties of rapeseed proteins, including solubility, emulsifying, and gelling abilities. I completed a Master’s degree in Microbiology and Physisco-chemistry in Food and Wine Processes at L'Institute Agro Dijon, Université de Bourgogne, where I also conducted research on insect proteins and algae and other sustainable, biocontrol food sources. Earlier, I earned a Bachelor's degree in Food Science and Technology at University of Venda, gaining hands-on experience through internships at University Colleges Leuven-Limburg. My academic background is built on a solid foundation in food science, biotechnology, and sustainability.
Selected publications : 1. Colleen P.K Mudau, Maria Moutkane, Christophe Chassenieux, Marianne N. Lund, Taco Nicolai. (2024). pH and NaCl dependent complexation between rapeseed cruciferin and napin. Food Hydrocolloids, volume 154, 110138
https://www.sciencedirect.com/science/article/pii/S0268005X24004120
2. Maria Moutkane, Colleen P.K Mudau, Gireeshkumar Balakrishnan, Boris Jacquette, Christophe Chassenieux, Taco Nicolai. Stable rapeseed protein microgel suspension. (2024). Accepted for publication in Food Hydrocolloids journal
3. Colleen P.K Mudau, Maria Moutkane, Gireeshkumar Balakrishnan, Christophe Chassenieux, Taco Nicolai. (2024). Heat-induced aggregation and gelation of rapeseed proteins. Submitted for publication in Food Hydrocolloids journal
4. Gireeshkumar Balakrishnan, Maria Moutkane, Colleen P.K Mudau, Christophe Chassenieux, Taco Nicolai. (2024). Temperature reversible carrageenan gels formed through crosslinking with napin. Submitted for publication in Food Hydrocolloids journal
