Page 48 - DUT Excellence

SUCHERAN’S RESEARCH WILL PROMPT FURTHER
MAGUBANE’S BOOK EXPLORES LOVEIN THE ERA OF
INVESTIGATIONS INTO DECREASING FOOD WASTAGE
Pictured: Saijal Sucheran
“Ifelt a deep sense of accomplishment and elation. I am very proud of myself and I am equally honoured to have had my paper selected for presentation and publication at an international
conference in Industrial Engineering and Operations Management (IEOM) in Singapore this year. However, this accomplishment would not have been possible without the guidance of Dr Oludolapo Akanni Olanrewaju, who has been very supportive and welcoming of all my ideas,” said a euphoric DUT alumnus Saijal Sucheran.
The former Bachelor of Engineering Technology –Industrial Engineering student had her paper co-authored with DUT’s Senior Lecturer and Head of Department of Industrial Engineering Dr
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Olanrewaju.Their paper titled:FoodWaste Management of Restaurants in KwaZulu-Natal South Africa, was accepted for presentation and publication at the 11th Annual International Conference on Industrial Engineering and Operations Management (IEOM) in Singapore.
The online conference was organised by the IEOM Society International and aims to provide a forum for academics, researchers and practitioners to exchange ideas and recent developments in the eld of Industrial Engineering and Operations Management.
Commenting on Sucheran’s accomplishment, Dr Olanrewaju said that his responsibility was to guide her through in selecting a preferred topic and nurture it to the end.“The student is the brain behind the topic researched. Coming up with such a topic during COVID-19 is commendable.”
In terms of research for the paper, Dr Olanrewaju said that researching such a case study can help bring about a lot of change to the food industry with regard to waste management, and more research.
“Minimising food waste is a tool to a clean environment, and a boost to the industry’s revenue. Engaging further in minimising the waste from food can lead to more food supply, hence more mouths are fed,” he said.
Sucheran’s objectives of this study was to identify measures taken by restaurants in monitoring and managing food waste; to identify barriers facing food waste management in restaurants, and to suggest recommendations and solutions to improve food waste management in restaurants.
“Food waste is one of the major concerns for environmental and DURBAN UNIVERSITY OF TECHNOLOGY