Global Council for Innovation in Rapeseed and Canola
Members' Directory
Last name :
MUDAU
First name :
Colleen Precious Kelebogile
Entrance year :
2025
Occupation :
Research Engineer
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 : Dr. Colleen P. K. MUDAU has extensive research experience in protein functionality, soft-matter structuring, and sustainable biomaterials. She completed her PhD at Le Mans Université (2022–2025), focusing on the formation of gels and emulgels by rapeseed proteins. During her doctoral research, she designed and conducted advanced experiments, analyzed complex datasets, synthesized results for publication, and collaborated with international partners, including the SEEDFOOD project and the University of Copenhagen. She also engaged with industry stakeholders such as Nestlé and the Novo Nordisk Foundation.
She has mentored and supervised three Master’s students, supporting their research design, experimentation, and data interpretation.
Prior to her PhD, Dr. MUDAU gained hands-on experience through multiple research internships at Le Mans Université, INRAE, and UMR PAM at Institut Agro Dijon, working on projects including protein characterization, microcapsule formulation for vine biocontrol, algae-enriched beverage development, and insect protein applications. She also completed a work-integrated learning project at University College Leuven Limburg (Belgium) on the valorization of lactose in whey into lactic acid.
Dr. MUDAU possesses strong analytical and laboratory skills, expertise in green extraction techniques, physico-chemical characterization, soft-matter formulation, and project management, and has actively contributed to multidisciplinary and collaborative research.
Education : Dr. Colleen P. K. MUDAU holds a PhD in Chemistry and Physico-chemistry of Polymers from Le Mans Université, France (defended October 2025), with a focus on the formation of gels and emulgels by rapeseed proteins. She earned a Master’s degree in Microbiology and Physico-chemistry in Food and Wine Processes from Université Bourgogne Franche-Comté, France (2020–2022). She also holds a BSc in Food Science and Technology from the University of Venda, South Africa (2016–2019), during which she completed a work-integrated learning project at University College Leuven Limburg (UCLL, Belgium) on the valorization of lactose in whey into lactic acid.
Dr. MUDAU gained multidisciplinary experience in food science, colloid and polymer chemistry, biochemistry, microbiology, physico-chemistry, and structure-function through her Master’s internship projects and doctoral research.
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. Journal of Food Hydrocolloids, https://doi.org/10.1016/j.foodhyd.2024.110138
2. Maria Moutkane, Colleen P.K Mudau, Gireeshkumar Balakrishnan, Boris Jacquette, Christophe Chassenieux, Taco Nicolai. (2025). Stable rapeseed protein microgel suspension. Journal of Food Hydrocolloids, https://doi.org/10.1016/j.foodhyd.2025.111297
3. Colleen P.K Mudau, Maria Moutkane, Gireeshkumar Balakrishnan, Taco Nicolai, Christophe Chassenieux. (2025). Heat-induced aggregation and gelation of rapeseed proteins. Food Hydrocolloids, https://doi.org/10.1016/j.foodhyd.2025.111338
4. Gireeshkumar Balakrishnan, Maria Moutkane, Colleen P.K Mudau, Christophe Chassenieux, Taco Nicolai. (2025). Thermo-reversible carrageenan gels formed through crosslinking with napin. Journal of Food Hydrocolloids, https://doi.org/10.1016/j.foodhyd.2025.111439
5. Maria Moutkane, Colleen P.K Mudau, Gireeshkumar Balakrishnan, Christophe Chassenieux, Taco Nicolai. (2025). Spontaneous formation of stable protein microcapsule using water-in-water emulsions. Journal of Colloid and Interface Science https://doi.org/10.1016/j.jcis.2025.138109
6. Colleen P.K Mudau, Maria Moutkane, Gireeshkumar Balakrishnan, Taco Nicolai, Christophe Chassenieux. (2025). Comparison between the microstructure and rheology of heat-set emulsion gels formed with purified rapeseed proteins. Journal of Food Structure https://doi.org/10.1016/j.foostr.2025.100485
