Meet the Team




MATHEW VAN DEN HONERT

MSc Food Science (Stellenbosch)

Mathew’s employment experience includes developing and implementing HACCP and FSSC 22000 based food safety management systems in high risk and low-risk facilities, along with detailed management of the food safety management systems. Mathew has gained extensive experience in bakeries, RTE, salads, sauces, meze products, seafood, dairy, cheese, curing and smoking, meat processing including abattoirs, emulsions, curing, smoking as well as fresh meat processing.

Mathew has completed his Masters in Food Science, at the University of Stellenbosch, graduating cum laude in 2015. The scope of his research focused on value-added game meat, specifically pertaining to the acidification of Blesbok meat salami.

Currently, Mathew is a contract auditor operating in the retail and certification sectors, having attained his FSSC 22000 lead auditor certificate in 2015. CereusSA has been operating formally since December 2015 and services clients in a variety of food manufacturing categories.


DR. MICHAELA VAN DEN HONERT

PhD Food Science (Stellenbosch)

Michaela acquired her PhD in Food Science in the field of applied food microbiology with a focus on meat microflora. Her Dissertation topic was: “Antibiotic resistance prevalence in wildlife species in South Africa.” She has an active passion for applying food safety theory into the food industry whereby she assists CereusSA in supplying a service to our valued clients.


RIANA VAN RENSBURG

ND Consumer Science: Food and Nutrition (CPUT)
ND Food Technology (CPUT)

Riana completed her National Diploma in Consumer Science: Food and Nutrition from Cape Peninsula University of Technology (CPUT) in 2008. She then completed her National Diploma in Food Technology in 2011 also from CPUT. She gained extensive experience in the dairy industry working with speciality and processed cheeses. She became an Education, Training and Development Practitioner for the dairy industry and was responsible for mentoring and coaching staff on the different processing and quality control procedures.

She was also part of a group of external moderators for the FoodBev SETA who looked after quality assurance in the field of learning and development for the food industry.


JOZANNE GILIOMEE

BSc Food Science and Technology (Stellenbosch)

Jozanne’s focus in the food industry is dairy and beverage as well as processed cheese-based, with wide-ranging experience in new product development. Taking an idea from concept to launch, including raw material sourcing, processing, shelf life testing, upscaling and labelling legislation is right in her line of expertise.

Jozanne has specialized in sensory science with work in the dairy, beverage, meat, sauces and spice categories.

She completed her BSc Food Science and Technology degree in 2014.


KIM MANNIX

BSc Food Science (cum laude) (Stellenbosch University)

Kim is busy with her master’s degree in Food Science at Stellenbosch University and has been working on ad-hoc projects with CereusSA since 2019. She is also the developer of CereusSA’s Food Fraud Tool which is a user-friendly tool for Food Fraud mitigation. She has a passion for food microbiology and enjoys solving related problems.


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