In an exhilarating move to inspire and uplift the next generation of food scientists and technologists, the Department of Food Science and Technology (DFST) has teamed up with the South African Association for Food Science and Technology (SAAFoST) to launch the Innovative Food Science Hub (IFSH) at Bellville Campus.

The goal of the launch event was to formally introduce the IFSH to the academic community, highlight the benefits of being part of professional bodies like SAAFoST and MySAAFoST, and encourage students to engage in professional food science networks. This exciting initiative is designed to connect, mentor, and empower aspiring innovators in the field, paving the way for groundbreaking advancements in food science. The launch event was proudly sponsored by Synercore Food Holdings and Doggobone Active RAW Foods.

The IFSH is a student-led organisation established in 2025 within the Department and was formed with the vision of creating a platform that bridges the gap between academic learning and real-world application. The executive committee consists of student leaders, including Elleanor Tshoma (Chairperson), Milicent Sibanda (Vice Chairperson), Mologadi Mantati (Secretary), Matthew Hannie (Deputy Secretary), Zwelithini Mthethwa (Treasurer), Gugulethu Nyathi (Outreach & Community Engagement Officer), Zest Luvha (Academic Research Coordinator), and Thatohatsi Msimanga (Events & Program Coordinator). The Hub is also supported by the mentor, Dr Sune Henning, and Moneah Monyethabeng, who acts as Departmental representative to SAAFoST.

Although students are introduced to SAAFoST during their first year in Food Science and Technology, Elleanor says the hub was established after identifying that student engagement was mainly limited to classroom content and the curriculum, with limited exposure to industry professionals, networking opportunities, and practical insights into the field. “IFSH therefore aims to connect students with professionals, industry leaders, academics, and organisations within the food and applied sciences sectors.”

She notes that the IFSH organisation primarily serves students while placing strong emphasis on creating an inclusive, supportive, and empowering student environment. “Although rooted in Food Science and Technology, the hub also aims to include students from the broader Faculty of Applied Sciences to encourage interdisciplinary engagement and collaboration, specifically with the Departments of Biotechnology and Consumer Sciences, and Agriculture.” The launch was also aimed at creating awareness about the initiative, introducing its vision and purpose to students and guests, and providing a networking environment where students could engage with academics, industry professionals, and peers.

“The overall goal of the organisation is to equip students with knowledge, exposure, networking opportunities, professional development, and access to resources that will better prepare them for industry and future career opportunities.”

During the launch event, IFSH outlined a variety of future student activities designed to bridge the gap between theoretical classroom learning and real-world food industry applications. Some of these activities include hosting student quiz nights, student-led competitions where classroom theory is translated to solving industry challenges, and arranging visits to local schools to raise awareness about food science as an exciting career path, In the longer term, IFSH envisions establishing formal student mentorship programmes, organising inter-departmental conferences, and hosting research competitions to actively address global food science challenges and promote sustainable initiatives.

Elleanor highlighted that the launch event programme created an engaging and welcoming environment where students, academics, and industry professionals could interact openly, saying that participant engagement throughout the event was excellent, especially during the networking sessions and speaker discussions. “One of the most notable aspects was seeing students actively participate, asking questions, and confidently engaging with professionals and peers. “The atmosphere was interactive, educational, and inspiring, which reflected the core purpose of the initiative.”

Acting Head of Department: Food Science and Technology, Dr George Charimba said; “The launch of this hub is not simply the opening of a physical space. It is the birth of a platform for innovation, research, learning, entrepreneurship, and transformation. It is a place where ideas will be explored, where solutions will be developed, and where future leaders in food science will be empowered to make meaningful contributions to society.”

Some key highlights of the programme included insightful presentations and discussions led by two guest speakers, Prof Jessy Van Wyk, the retired Head of the Department of Food Science and Technology, and Jana Bergh, Chairperson: Cape Branch of SAAFoST. “Their presentations provided students with valuable industry knowledge, motivation, and guidance regarding career growth and opportunities within the food science sector,” Elleanor observes.

In her presentation on "How to Succeed in Life and Your Profession," Van Wyk highlighted key attributes and capabilities graduates should have, Meanwhile, in her presentation, Bergh delivered an overview of SAAFoST and MySAAFoST for those who may not be familiar with these association bodies. MySAAFoST is the student association body of SAAFoST. She explained that SAAFoST is an organisation that was established in 1961, and “it plays an important role in supporting the industry through knowledge sharing, networking, and professional development”.

“If you become a member of the South African Association for Food Science and Technology, you are required to adhere to the SAAFoST Code of Conduct, which can be found on the website. SAAFoST members are expected to act professionally, ethically, honestly, and responsibly at all times in order to uphold the reputation of the food science and technology profession,” Bergh noted.

Elleanor also highlighted the importance of creating spaces where students can learn beyond the classroom at CPUT. “Opportunities such as these allow students to gain exposure, build confidence, network with professionals, and better understand the realities of their chosen careers.” She also encouraged students to actively participate in initiatives that promote growth, collaboration, and professional development, as these experiences can play a major role in shaping their future paths and opportunities.

“Personally, we feel very excited, grateful, and blessed to see this vision come to life. Bringing individuals together to engage, network, learn, and share experiences was truly meaningful and rewarding.

“This project represents more than just an event; it represents a growing platform that has the potential to positively impact students academically, professionally, and personally. Seeing students actively participate and benefit from the experience was one of the most fulfilling aspects of the initiative.”

Written by Aphiwe Boyce
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After an intense and thorough selection process, the spotlight is shining on three exceptional students from the Department of Food Science and Technology (DFST).

These bright stars have been awarded prestigious bursaries from the South African Association for Food Science and Technology (SAAFoST) in recognition of their outstanding achievements. SAAFoST is a non-profit, volunteer-run association of professionals dedicated to advancing food science and technology.

This is an incredible honour, showcasing their hard work, dedication, and passion for the field. Senior Lecturer and Curriculum Officer, Dr Vusi Mshayisa, says this development represents a significant investment in the future of South Africa’s scientific and academic landscape. “Initiatives such as these do more than provide financial support; they create opportunities for talented students and researchers to fully realise their potential and contribute meaningfully to national development. In fields such as Food Science and Technology, where innovation is directly linked to food security, sustainability, health, and economic growth, bursary support plays a critical role in building the next generation of scientists and leaders.”

Recipient Elleanor Tshoma says the bursary will make a meaningful difference in “my academic journey by serving as a strong source of motivation and encouragement”. “Being recognised in this way reassures me that hard work, dedication, and commitment to my studies are being noticed and valued. It inspires me to continue striving for excellence, work even harder, and remain focused on achieving my academic goals.”

Elleanor feels truly honoured, grateful, and blessed to be one of the recipients of this award. “I was nominated by Dr Vusi Mshayisa for the Pieter van Twisk Academic Achievement Award. It is very encouraging to be recognised for my efforts, and it motivates me to continue working hard and remaining dedicated to my studies. I am sincerely thankful for this recognition and for the confidence shown in me.

“I would like to extend my appreciation to the CPUT staff, lecturers in my department, and the award providers, SAAFoST, for their support, recognition, and for continuously investing in students and their academic growth.”

Mmamaropeng Adams, who received the SAAFoST Aubrey Parsons Grant in recognition of academic excellence in the final year of her undergraduate studies in Food Science and Technology, says this grant will make a huge difference in her life because it eases the financial pressure that she has been carrying throughout her studies since her first year. “It also means a lot to me personally because it recognises the hard work, dedication, and resilience I have shown during my final year of undergrad.”
She is grateful to be one of the beneficiaries of this award, saying that sometimes, as students, they work hard quietly and just hope that their efforts will eventually pay off: “So being recognised in this way feels special to me. It’s a reminder that steady work and commitment do get noticed”.

“I would like to thank the DFST lecturers for their support throughout my academic journey. A special thank you to Dr Vusi Mshayisa for his mentorship, guidance, and belief in my potential.

“I appreciate SAAFoST for recognising students' efforts and investing in our development. I am grateful for the opportunity, and I hope to carry this recognition forward as I continue building my career in the food science industry.”

Master's student Wayne Lindeque, who is also a SAAFoST Postgraduate Member, says the Brian Koeppen Memorial Scholarship is an incredible opportunity and a meaningful investment in his academic future. As a second-year MSc student in Food Science and Technology who is largely reliant on bursary funding, this scholarship directly alleviates the financial restrictions that can otherwise hinder one's ability to perform optimally. “With this support, I am better positioned to dedicate my full focus to my research and laboratory work, without the burden of financial uncertainty. I am determined to honour this scholarship by pursuing research of the highest standard and, in time, giving back to the community that has so generously supported me throughout this journey.

“I am deeply humbled by this recognition. To the staff at CPUT, and especially those within the Department of Food Science and Technology, I extend my sincere gratitude for the guidance and support afforded to me throughout my time at this prestigious institution. Dr Mshayisa, I am particularly grateful for the patience and unwavering support you have provided me throughout my journey as a postgraduate student,” Wayne remarks.

Mshayisa advises students to view this opportunity not simply as funding but as a responsibility to pursue excellence, remain disciplined, and contribute positively to society through their work and leadership. “The support you receive today should become the foundation for the impact you build for future generations. To SAAFoST, I would like to express my appreciation for investing in human capital development. Supporting deserving students, particularly those from financially constrained backgrounds, is one of the most effective ways of strengthening the country’s research capacity, innovation ecosystem, and long-term socio-economic development…”

Written by Aphiwe Boyce
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Dr Vusi Mshayisa, a Senior Lecturer in the Department of Food Science and Technology, views his recent appointment to the editorial board of the Journal of Insects as Food and Feed as more than just a title; it reflects his commitment and perseverance in the field.

Mshayisa said the Journal of Insects as Food and Feed, published by Brill, is a leading international platform that shapes global scientific discourse on alternative proteins, sustainable food systems, and climate-resilient nutrition. The appointment to its editorial board signals international trust in a researcher’s judgement, expertise, and ability to guide high-quality science, he said.

“This appointment tells a story of resilience, persistence, and belief in my abilities. Despite various challenges and scepticism, I stayed committed to research and the development of the sector. The ideas remained, the work continued, and now those ideas are being recognised.”

Mshayisa’s growing international profile became evident through his leadership roles beyond South Africa, including research engagements at Jomo Kenyatta University of Agriculture and Technology in 2024 and the German Institute of Food Technologies in 2025. These visits reflected confidence in his scholarship and positioned him as a contributor to global research conversations rather than a peripheral participant.

“In plain terms, an editorial appointment means being entrusted to help decide what research shapes the future of a field. It means that a young man from Sakhile in Standerton, Mpumalanga, has ideas that can shape global issues in food security.”

His research focuses on edible insects and alternative proteins, an area that has rapidly moved from the margins to the mainstream as the world grapples with climate change, food insecurity, and rising protein demand. His work is distinctive for integrating indigenous knowledge with rigorous scientific inquiry, offering solutions grounded in African contexts while remaining globally relevant.

“We are now part of the global conversation; African food systems are no longer being observed from the outside. They are contributing knowledge, evidence, and leadership.”

Being based at CPUT, Mshayisa believes, has shaped him into a researcher who can sit confidently alongside international peers and add value. His appointment reflects not only individual effort, but also the growing research maturity of the Department of Food Science and Technology and the Faculty of Applied Sciences.

“It raises the bar. It shows what is possible when research is consistent, globally engaged, and rooted in purpose.” Central to this journey has been mentorship. He credits his postgraduate students for sharpening his editorial judgement through years of supervising, guiding research quality, and ensuring that student work reaches publication. “The work my students produce, and the strides I make to ensure their research is published, have prepared me for this role. It is about shaping discourse responsibly.”

Reflecting on the path to this moment, he points to patience and self-belief as the hardest lessons. Building a research group, sustaining output, and forming international collaborations required long-term commitment rather than quick wins. “This is not a destination. It is a phase of responsibility and expansion, where the focus shifts from proving capability to stewarding knowledge.”

As he takes on his new editorial role, CPUT’s presence in global food science research continues to strengthen, carried forward by scholarship that is locally grounded, internationally engaged, and firmly future-facing, he observes. Mshayisa is also grateful for the leadership of Dr George Charimba, the Head of Department for Food Science and Technology, and the Dean of Applied Sciences, Prof Joseph Kioko.

Written by CPUT News
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CPUT and the South African Biogas Industry Association (SABIA) recently held the first SABIA-CPUT Agro-Industrial Biogas Training Seminar and Study Tour to strengthen capacity-building within South Africa’s growing biogas sector.

Associate Professor and Head of Research in the Department of Biotechnology, Vincent Okudoh, saw it fit to bring the training to CPUT to bridge the knowledge gap between theory, policy, and practical implementation by bringing together experts, practitioners, researchers, and industry stakeholders.

The core purpose of the three-day event, which was held at the South African Renewable Energy Technology Centre, was to provide a comprehensive introduction to agro-industrial biogas technology from sector development trends, digester biology and engineering to substrate management, operational monitoring, environmental legislation, and best practices within the South African context.

The workshop fostered a highly interactive learning environment during presentations, discussions, and the practical site visits. Reflecting on the event, Okudoh said: “What stood out most was the diversity of attendees, from academia and research institutions to industry players and emerging biogas practitioners. This mix created rich, insightful conversations and a strong spirit of collaboration. The facilitators delivered complex topics in an accessible manner, and participants were eager to ask questions, share experiences, and explore practical solutions relevant to their work.”

He also noted that the end goal was to equip participants with practical, evidence-based insights that will support the development, optimisation, and future scaling of biogas projects across the country. “Ultimately, the organisers hoped to cultivate a knowledgeable community of practitioners who can drive innovation, support national sustainability goals, and contribute to a more resilient renewable energy sector.”

The seminar featured presentations on the status quo of the biogas sector in South Africa and the way forward for sector development, “which were particularly powerful, as they contextualised the challenges and opportunities facing the industry”. There were also technical sessions, some focusing on digester biology, substrate suitability, process monitoring, and engineering parameters, which were highly informative and provided participants with practical tools applicable to real-world systems.

The event also featured a study tour to the Cape Town Biogas Plant in Athlone and the CPUT Winery Waste Biogas Unit at the Agricultural Research Council, Stellenbosch. “Seeing operational systems firsthand helped bridge the gap between theory and practice, giving participants invaluable exposure to real operational challenges and innovations. Networking moments throughout the seminar were also extremely meaningful, allowing participants to forge new professional connections that may support future collaborations and project development,” Okudoh remarked.

He added that the workshop demonstrated that biogas is more than a technical solution; “it is a strategic opportunity for sustainable development, waste management, energy security, and innovation in South Africa”. The insights gained highlight the importance of interfaculty programmes such as Applied Science and Engineering and interdisciplinary collaboration and continuous capacity-building as the sector evolves. He said this is in line with the Vision 2030 Framework for One Smart CPUT, Focus Area 6: Smart Engagement and strong links with quintuple helix partners.

Okudoh also urged the CPUT community to remain engaged with renewable energy research and industry developments, as platforms like this training seminar play a crucial role in shaping the future of the green economy. He also extended appreciation to the industry and institutional partners: SABIA, Bio2Watt, Cape Town Biogas, Global Energy, ARC, Vaal University of Technology, and Stellenbosch University for contributing to the success of the 2025 Biogas Training Workshop.

Written by Aphiwe Boyce
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Being elected President of the South African Chemical Institute (SACI) is both an honour and a responsibility for Nikoletta Bathori, Associate Professor, Department of Chemistry, who says her recent election “represents the trust of my peers and the opportunity to contribute to the advancement of chemistry in South Africa and beyond”.

SACI, formally established in 1912, is the professional body that represents all chemists across South Africa, with a history of over a century of promoting chemistry education, research, and public understanding. The president serves a two-year term and is responsible for providing strategic direction, strengthening partnerships, and supporting the professional growth of members.

The dependable academic, who values integrity and lifelong learning, intends to advance SACI’s ongoing evolution in response to the opportunities and challenges of the digital era. “Our focus will be on renewal, sustainability, recognition, representation, and international collaboration, ensuring that SACI continues to serve as a strong and relevant voice for the chemistry community.”

Bathori, who likes to take initiative, stay organised, and follow through on commitments, notes that the institute has already embarked on a comprehensive rebranding initiative aimed at modernising the Institute’s image and strengthening its connection with members and the public. “A key priority of my term will be ensuring the long-term sustainability of the South African Journal of Chemistry, which has proudly served our scientific community since 1918. We are committed to maintaining our accessibility to members while enhancing our international competitiveness. Preserving this important journal is not only about tradition but about safeguarding a cornerstone of South African scientific excellence.”

The institute will introduce two new SACI awards to celebrate excellence within its community and to recognise the outstanding contributions of its members. She says they will continue to strengthen SACI’s international footprint across the African continent by extending memoranda of understanding with other chemical societies and fostering deeper partnerships that promote collaboration, knowledge exchange, and the advancement of chemistry in Africa.

“Through these initiatives, my goal is to ensure that SACI remains a vibrant, forward-looking organisation — one that honours its legacy while embracing innovation, partnership, and inclusivity in the service of chemistry and society.”

The Hungarian-born scholar, who moved to South Africa for a postdoctoral fellowship about 20 years ago, has advanced through various leadership positions within SACI, gaining a broad understanding of its structure and culture. “This role is a wonderful opportunity to practice and refine my leadership skills while applying my knowledge of business management in a scientific context. I see this as a rare gift — a chance to give back to a community that has given me so much and to help guide its future direction.”

Written by Aphiwe Boyce
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In a commitment to empowering students for their future careers, the Department of Biotechnology and Consumer Science organised a Work Integrated Learning (WIL) Poster Presentation at District Six Campus, enhancing employability by helping students cultivate a portfolio of real-world projects and experiences to share with future employers.

The event is typically part of the Diploma in Consumer Science in Food and Nutrition, aimed at providing students with an opportunity to present their applied research, projects, or insights within the field of Consumer Science. Theloshni Govender, the Food and Nutrition WIL Coordinator, explained that the Consumer Science WIL Poster Presentation offers students in fields like Consumer Science, Retail, and Food Science a platform to showcase their research and practical findings, connecting academic learning with industry experience.

“The core purpose of the event is to provide students with a structured and supportive environment where they can present their work, receive feedback from peers, professors, and industry experts, and develop key professional skills. It also serves as an opportunity for students to:

• Demonstrate expertise: Present their research findings, case studies, or design projects in consumer science areas, such as food production, nutrient data compilation, consumer behaviour, or sustainable product development.
• Showcase collaboration: Highlight teamwork or partnerships with industry organisations, showcasing the practical application of their academic work.”

In her welcome address, Dr Vanessa Jackson, the head of the department, encouraged the students to showcase what they had learned in their time at CPUT. Jackson also acknowledged the work of the supervisors, saying, “Thank you for so diligently giving your time and expertise, and please take pride in your input and the contribution to the growth of the students.”

She continued: “Your impact will be forever etched in the threads of their future and the paths they will forge.” Jackson also reminded the students they’re the product of that programme, department, the Faculty of Applied Sciences, “You carry the responsibility of representation wherever you go.”

Jackson also urged the students to let their presence in their sphere of influence reflect that CPUT students are filled with the spirit of Ubuntu and integrity, “paving a way for future student inclusion and consideration”.

In her message, Jean Matsimela, the Finished Goods Quality Control Specialist at Deli Spices (Pty) Ltd, expressed the department's gratitude to the host organisations for welcoming the WIL students into their workplaces, “for sharing your expertise, and for trusting them with real responsibilities”. “Your mentorship will have left a lasting impact on their careers and character.”

Reflecting on the students’ journey, Govender said: “I’m reminded of a mosaic art piece. At first glance, a mosaic looks like a collection of scattered, broken fragments different in shape, size, and colour. But when placed together with care, intention, and vision, those fragments form something truly beautiful, meaningful, and whole.”

She also added that the Consumer Science WIL Poster Presentation showcased “not only the academic strength of our students but also the transformative power of applied learning”. “This event demonstrated how deeply our students can think when given the space to connect theory with real-world challenges, and it highlighted the relevance of Consumer Science in addressing issues that affect households, communities, and industries every day.”

Govender continued: “Whether you are a student, lecturer, staff member, or food industry partner, your presence and participation have helped strengthen the culture of innovation and collaboration that CPUT strives for. By supporting initiatives like Consumer Science WIL programme, we continue to build a community where knowledge is shared, ideas are explored, and students are empowered to thrive beyond university walls.”

Written by Aphiwe Boyce
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The Beer Team from the Department of Food Science and Technology (DFST) recently showcased their talent and passion at the Intervarsitybrew™: Brewing & Tasting Challenge in Bloemfontein.

The team is bursting with pride over their incredible achievement of clinching two third prizes in the prestigious African WiLD Ale (sponsored by SAB and Heineken Beverages) and Aged Beer (sponsored by Shimadzu) categories. Competing against a fierce lineup of 18 universities, they truly showcased the amazing power of dedication and creativity. This thrilling event was co-hosted by the Central University of Technology (CUT) and the Beer Association of South Africa (BASA), making their success even more electrifying.

Lamla Mayekiso, the captain and technician at DFST, says every year a dynamic team is brought together. This elite squad consists of ten enthusiastic students, each selected based on their dedication and attendance throughout the year. But that's not all. From this spirited group, three exceptional students arehandpicked to join the captain and their mentor in the thrilling Intervarsitybrew™: Brewing & Tasting Challenge. This year's team is an inspiring blend of talent and dedication, led by mentor Thembelani Xolo, accompanied by Bongisiwe Zozo, Wayne Lindeque and Asisiti Gcolotela. Together, they brought a wealth of experience and creativity to the table and tackle any challenge that comes their way.

Mayekiso noted that this competition is a celebration of creativity, skill, and passion for brewing, and the excitement is palpable

“The core aim and the purpose of the brewing team is to educate students about beer making and careers in the brewing industry, as well as responsible drinking awareness. One of the end goals is to showcase the ability to brew different beer styles using African ingredients only.”

She continues: “Getting third place in the two categories of Wild African Ale (sponsored by SAB and Heineken Beverages) and Aged beer (sponsored by Shimadzu) categories was the best highlight. The competition is growing year by year, as this year, with about 18 universities participating in the competition, and each year the competition is growing, and universities are investing a lot in their equipment.”

Mayekiso expresses pride and excitement about the CPUT team's exceptional performance in the prestigious Intervarsity Brewing and Tasting Competition, highlighting their extraordinary talent, creativity, and dedication. “These accomplishments demonstrate not just our technical prowess but also our dedication to creativity and using brewing to celebrate African history.

Working with native African ingredients, especially sorghum, gave our students tremendous practical experience. Deeply ingrained in African agricultural culture, this ancient grain created new opportunities for making distinctive, regionally inspired drinks. The contest served as a reminder that re-establishing a connection with our cultural history is frequently the key to creativity.”

She adds that this accomplishment serves as a reminder that there are no boundaries to “our potential when we embrace our African identity, integrate traditional knowledge with modern technology, and strive for excellence”. “Our students have proved that CPUT is not merely participating in the future of African brewing; we are actively defining it. Let's rejoice in this accomplishment and take it as motivation to keep striving for greatness in whatever we do.”

Mayekiso expresses his admiration for the seminar, noting that it was well organised by CUT and BASA from the beginning of the preparation to the end. They provided support by supplying ingredients and bottles. The audience, consisting of students, attended an online course on brewing, which included training on key aspects to consider, as well as a sensory evaluation session. During this training, students learned how to taste beer and identify off-flavours to avoid.

Written by Aphiwe Boyce
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#InterVarsityBrew

In celebration of South African heritage, the Faculty of Applied Sciences (FAS) recently showcased various aspects of our heritage across different disciplines. As part of this commitment, the faculty invited two traditional healers to share their insights on addressing ancestral calling during a heritage event held at the Bellville Campus.

The event, which was opened by the Faculty Learning and Teaching Coordinator, Prof Muhammad Nakhooda, and closed by the Assistant Dean of the Faculty of Applied Sciences, Prof Rashieda Toefy, brought together students and staff from various departments, including Biotechnology and Consumer Science, Chemistry, Agriculture, Mathematics and Physics, Food Science and Technology, and Horticultural Sciences. This gathering highlighted the idea that science, enriched by aspects of heritage and indigenous knowledge, can be both fun and exciting.

Nonkosi Cubeka and Dr Mavuso Gqoa, both traditional healers, addressed the ancestral calling (ukuthwasa) in Higher Education under the theme: Building Awareness and Offering Remedial Assistance in lecture rooms. In his statement, Phumlani Roto from the Department of Horticultural Sciences said: “Informed by my experience within the department, particularly in matters of health and safety, I have observed a growing trend of students experiencing ancestral calling (ukuthwasa). This is often misunderstood due to limited information and the diversity of our campus community. Heritage Day provides an important opportunity to formally communicate about ancestral calling and explore how we, as an academic community, can support students who find themselves navigating this path.”

Pumla Brooke-Thomae delivered an inspiring keynote address. Chef Pumla, a farm girl from the Eastern Cape, made a remarkable transition from acting and television to become a celebrated chef and food storyteller. Her culinary journey began at the age of 13 with her very first loaf of bread, evolving into a passionate mission to preserve and promote the rich heritage of South African cuisine.

Reflecting on the event, Dr Ignatius Khan Ticha, Language Coordinator of the Faculty of Applied Sciences, said the event not only highlights the rich elements of heritage and indigenous knowledge ingrained in the different disciplines of the Faculty of Applied Sciences but also demonstrates the value of all academic departments in the Faculty coming together to collaborate. “It was joyful to see students lead the demonstrations, presentations and performances that showed that science can be so much fun when communicated creatively. I am deeply thankful to all the staff and students who worked hard over a long period to plan the event.”

Puleng Sefalane-Nkohla and Dr Lutendo Nendauni from Fundani CHED delivered the vote of thanks, while Mmabatho Mobo from Biotechnology and Consumer Science prepared and served a traditional home-cooked meal to all 175 participants.

Written by Aphiwe Boyce
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Dr Vusi Mshayisa, Senior Lecturer in the Department of Food Science and Technology, embodies resilience and dedication. His unwavering commitment has led to his appointment by Prof Blade Nzimande, Minister of Science, Technology and Innovation, to serve a four-year term on the Council of the South African Council for Natural Scientific Professions (SACNASP).

“This appointment is a significant milestone, not only for me personally, but also for our Department, the Faculty of Applied Sciences, and CPUT as an institution. It positions us prominently in the national science, technology, and innovation landscape,” Mshayisa remarks.

SACNASP is the statutory regulatory body for natural scientists in South Africa. Its mandate is to ensure that scientists are registered, accountable, and uphold professionalism and integrity. “In simple terms, it safeguards the credibility of science in our country, much like how doctors or engineers answer to their professional councils. It is the guardian of standards, ensuring that science is practised with rigour and trustworthiness for the benefit of society.”

Prof Marshall Sheldon: Deputy Vice-Chancellor for Research, Technology Innovation, and Partnerships, extends her heartfelt congratulations to Mshayisa on his prestigious appointment. She emphasises that this recognition is a testament to Mshayisa’s commitment to scientific excellence and his significant contributions to the advancement of science in South Africa. “We are confident that his expertise and knowledge will enrich the Council’s work for our country. We celebrate this milestone with pride and wish Dr Mshayisa continued success in this important national role.”

Mshayisa, a National Research Foundation Y-rated Researcher, attributes his milestone to resilience, consistency, and the collective support he has been privileged to receive. While his research on edible insects has opened a unique niche in food science, the foundation lies in the mentorship from his Head of Department, “the guidance of our Faculty leadership, and the tireless contributions of my students”. “They are the real drivers of our success. In truth, this milestone is not mine alone—it is a reflection of a collective journey, one built on collaboration, sacrifice, and belief in a vision bigger than any individual.”

Prof Joseph Kioko, Dean of the Faculty of Applied Sciences, congratulates Mshayisa “for this well-deserved appointment”. “It is an acknowledgement of his expertise, professional standing, and dedication to the natural sciences. His selection to serve on this national body is not only a personal honour but also a great credit to our Faculty and the University at large. I am confident that his contribution will be invaluable in shaping the future of the natural scientific professions and promoting their role in our national development.”

Acting Head of Department: Food Science and Technology, Dr George Charimba, extended his heartfelt congratulations to Mshayisa, saying this prestigious national appointment recognises his outstanding contribution to the natural sciences through his learning and teaching activities, academic leadership, as well as his research on alternative protein sources, and commitment to advancing scientific excellence in South Africa.

“The Department commends Dr Mshayisa on these remarkable accomplishments and takes great pride in his continued success and national impact, as this appointment comes while we are still celebrating his national achievement as a 2025 NUTA winner. The department, faculty, and indeed CPUT at large are proud of your exploits.

Congratulations once again on these well-deserved honours!”

 Reflecting on his appointment, the Curriculum Officer says he is “deeply honoured and humbled”. “This appointment is more than recognition; it is a responsibility to serve. It reminds me that leadership is not about titles but about ensuring that others, especially younger and emerging scientists, have their voices represented at the highest levels. It is proof that CPUT, as a university of technology, belongs in national conversations on science and policy. Above all, I feel committed to using this platform to strengthen the bridge between science, society, and future generations.”

Written by Aphiwe Boyce
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The Department of Food Science and Technology (DFST), under the leadership of Dr. Lusani Vhangani, recently held the annual National Research Foundation - South African Astronomical Observatory (NRF-SAAO) Girls in STEM event.

This year’s event marked an important milestone, as the programme has been proudly adopted by the DFST since 2019 and now includes staff members, students, and alumni from across the Faculty of Applied Sciences (FAS). The event takes place annually in conjunction with the Science and Technology Advancement (SAASTA) National Science Week. The theme for this year, “Science, Technology, and Innovation are for Everyone,” was prominently reflected throughout the day.

The initiative brings together women from diverse STEM careers to showcase opportunities for Grade 10 and 11 learners across Cape Town. While NRF-SAAO historically focused on astronomy and computer science-related fields, the platform has significantly expanded since 2019 to include Applied Sciences.

Lecturer Nothemba Silwana and nGAP lecturer Sapokazi Timakwe, both from the Chemistry Department, delivered excellent presentations alongside Moneah Monyethabeng from DFST. DFST fourth-year students who are NRF honours bursary holders—Nombulelo Hope Madzimbamuto Nyamayaro, Thabile Biyela, and Thembisile Nkosi—engaged with learners in the exhibition hall, providing live demonstrations on microscopy and basic food analysis principles.

Vhangani presented an overview of the 13 programs offered in the FAS, outlining different qualifications and admission requirements to expose learners to the full range of opportunities within the faculty.

Learners and STEM teachers from Sophumelela, Isilimela Comprehensive, Sinethemba, Langa, and Zukhanye high schools attended this year’s event, where they were inspired by a dynamic lineup of speakers. These included astronomers, chemists, computer scientists (software engineering and development), and food scientists who shared their personal journeys in STEM.

Silwana also led a lively "Amagumba" dance challenge as an icebreaker, illustrating that learning can be both fun and accessible with the right attitude. The speakers emphasised that pursuing STEM opens up numerous opportunities, including becoming NRF bursary and grant holders, L’Oréal Women in Science awardees, and Mandela Rhodes Scholars. They also highlighted the chance to travel internationally for conferences, training, and collaborations. Learners were reminded that STEM not only transforms lives but also allows them to contribute on a global stage.

Vhangani expressed her pride, stating, “It was an honour to witness our colleagues delivering captivating, heartfelt presentations. They embraced the spirit of ubuntu and demonstrated their commitment and passion by giving back to the community. By sharing their own journeys and engaging directly with learners, they inspired the next generation of prospective STEM students, truly echoing the core values of CPUT.”

She extended sincere gratitude to the NRF-SAAO team for their continued partnership in organising this impactful event.

Written by CPUT News
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Dr Vusi Mshayisa, the pioneering first doctoral graduate in Food Science and Technology at CPUT, has proudly emerged as a winner of the prestigious 2025 National University Teachers Award.

The National University Teaching Awards (NUTA) is an initiative established by the South African University Teachers (SAUT). The primary aims of NUTA are to cultivate a group of academics who can inspire and lead in teaching and learning within their disciplines, both within their institutions and beyond. Additionally, NUTA seeks to recognise innovative approaches to teaching and learning in higher education on a national level. This recognition is intended to encourage the professional growth of academics as university educators and to celebrate the unique ways in which these educators respond to their contexts, leading to transformative practices in their teaching.

NUTA has found Mshayisa to be “a highly committed and influential teacher”. “You employ innovative teaching and learning practices which have led to significant changes beyond your individual teaching, to the departmental, institutional, and global context. Your pedagogical approaches are creative, thought-provoking, and inclusive, and your portfolio contains sufficient evidence that demonstrates that your teaching methods are effective and appreciated by your students,” read a statement from NUTA.

The award will be presented to the Lecturer and Curriculum Officer: Department of Food Science and Technology (DFST) at the NUTA Gala Awards ceremony on November 21, 2025, at Emperor’s Palace in Johannesburg, celebrating excellence and inspiring future leaders in the field. Mshayisa stated that this award does not belong to him alone; it represents the collective dedication of his colleagues and students, who inspire him daily to push boundaries and set new standards. He feels honoured to carry the CPUT flag high and remains committed to advancing his faculty and institution on both the national and global stages. 

“For me, this award is both humbling and affirming. It represents years of perseverance, resilience, and dedication to transforming how we teach and how students learn. Personally, it validates the challenges I’ve overcome in my academic journey. Professionally, it places both myself and CPUT on a national stage, showing that our work in teaching innovation is not only relevant but world-class.”

Mshayisa expressed deep gratitude to Dr Zandisile Sitoyi and Dr Xena Cupido from Fundani for their unwavering dedication, which ensured the portfolio aligned perfectly with the NUTA guidelines. He recognised Dr George Charimba, his head of department, for his steadfast support and visionary leadership that continue to elevate DFST as a beacon of innovation and excellence. He also honoured Prof Muhammad Nakhooda for his invaluable encouragement and wise counsel throughout this journey. 

“My philosophy has always been simple: no student should be left behind. I design my teaching around inclusion, innovation, and engagement. Whether it’s through flipped classrooms, blended learning, or active learning tools like Plickers, my focus has been to make learning meaningful. Students are not just consumers of knowledge—they are co-creators. That shift in mindset is what drives both my teaching and my research in education.”

He said the award reinforces his vision of making CPUT a hub for both teaching excellence and research innovation. “My research in food science, particularly edible insects, aligns closely with my teaching innovations. Both seek to solve real-world problems: one addresses food security, while the other addresses student success. Together, they prepare the next generation of food scientists to think critically, work collaboratively, and innovate responsibly.”

Written by Aphiwe Boyce
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When you boldly claim your power, you embrace a timeless principle. This is vividly illustrated by the journey of Dr Vusi Vincent Mshayisa, a Senior Lecturer at the Department of Food Science and Technology (DFST) and a National Research Foundation Y2-rated researcher, who has recently been honoured with the prestigious TWAS-DFG Cooperation Visit Fellowship.

This milestone is not just a personal achievement; it represents a strategic advancement for CPUT and enhances the African continent's visibility in food security research. The fellowship will facilitate Mshayisa’s collaborative research visit to the German Institute of Food Technologies (DIL), one of Europe’s leading research centres focused on sustainable food systems.

“This award is a testament to the groundbreaking work we’ve been doing at DFST,” says Dr Mshayisa. “From publishing our first research paper on edible insects in 2021 to being recognised on a global stage, this has been a journey of resilience, excellence, and impact.”

As research leader of the Edible Insects Research Group (EIRG) at CPUT, Mshayisa has transformed a niche field into a continental movement. His vision is to position DFST as a hub for edible insect innovation across three dimensions: advanced processing technologies, analytical characterisation, and new product development. His work links modern science with indigenous knowledge systems, highlighting culturally significant species like Mopane worms (Gonimbrasia belina) and Madzhulu termites (Macrotermes subhylanus) andBlack soldier Fly (Hermetia illucens), to champion sustainable nutrition rooted in African identity.

“This is not just about insects. It’s about food sovereignty, scientific leadership, and reshaping narratives from the Global South,” he adds.

Collaborating with DIL will allow Mshayisa to explore cutting-edge research in insect breeding, protein extraction, and scalable technologies, laying the groundwork for commercial innovation and policy influence. At DIL, Mshayisa will collaborate with Dr Kashif ur Rehman.

Inspired by African trailblazers like Dr John Kinyuru of JKUAT (Kenya), supported by the steadfast guidance of Dr George Charimba, Acting Head of Department: DFST and Prof Joseph Kioko, Dean: Faculty of Applied Sciences, and anchored by a dynamic team of students and early-career researchers, Mshayisa’s success is the product of collective excellence. “I stand on the shoulders of students like Ntabeleng Vanqa, whose master’s research laid the foundation for this niche.

 Mshayisa’s message to young African scientists is both clear and resolute:

“You will be criticised, rejected, overlooked, and doubted, but stay true to your calling and never dilute your brilliance for anyone’s comfort. Your time is coming.”

With the TWAS-DFG fellowship as a springboard, the Edible Insect Research Group is poised to attract industry funding, student scholarships, and international partnerships, cementing CPUT’s role as a continental epicentre for food security innovation. Mshayisa has not only earned his place at the global table, but he has set it.

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The Faculty of Applied Sciences is proud to announce a recently approved qualification - the Postgraduate Diploma in Mathematical Sciences, which will be offered from next year.

The qualification, which is now open for applications, enables students to specialise in data science while deepening their understanding of mathematics, statistics, and how data science is built on these two closely related mathematical sciences. By doing so, it prepares the student for career advancement in a data science or data analyst role, as well as for Master’s-level studies in Applied Mathematics, Statistics, Data Science, or similar.

The main purpose of the qualification is to consolidate and deepen student learning and thus equip students with the analytical, technical, and professional skills, methods and tools required to perform as analytical problem solvers at a high level.

The qualification’s strong emphasis on Data Science ensures that it is professionally oriented, while the 24-credit Research Project ensures that graduates develop the research skills and experience necessary to succeed in a research Master’s programme.

Career opportunities are similar to those of the Diploma and Advanced Diploma (Data Analyst, Risk Analyst, Quantitative Analyst, Data Scientist, Programmer) but at a higher level. A graduate of this programme would be prepared to take on a senior-level analyst or data scientist role.

The new qualification will be offered at the Bellville Campus from 2026, and the duration is one-year full-time and two years part-time.

*ADMISSION REQUIREMENTS

An Advanced Diploma in Mathematical Sciences or equivalent NQF level 7 qualification, with an average of at least 60% in the exit level subjects.

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The InsectPlus Conference, known for its emphasis on innovative and sustainable food and feed systems utilising insects, attracted leading scientists, entrepreneurs, and policymakers from around the world. In this context, Dr Vusi Mshayisa's work stood out, positioning South African science at the forefront of food innovation.

Mshayisa, Senior Lecturer and NRF Y2-rated researcher from the Department of Food Science and Technology, recently represented the institution at the prestigious conference, held in Cloppenburg, Germany. He presented two cutting-edge research papers that sparked meaningful discussions among international delegates.

Firstly, there was a breakthrough in Black Soldier Fly Protein. The first study explored how the Maillard reaction conjugation enhances the antioxidant and techno-functional properties of Black Soldier Fly Larvae (BSFL) protein. This scientific advancement lays the groundwork for developing smarter and more sustainable food formulations that incorporate insect-derived proteins as reliable alternatives to traditional sources.

Secondly, the researcher presented a novel biscuit formulation enriched with Macrotermes subhyalinus, a termite species native to Southern Africa. This study involved nutritional analysis, sensory profiling, and consumer acceptance testing, showcasing the potential of insects in creating everyday, appealing food products. In addition to his research contributions, Mshayisa also chaired a high-level session titled "Alternative Biomass in Human and Animal Nutrition," highlighting his growing influence in the global discourse on edible insects. 

The Mpumalanga native noted: “InsectPlus is not just a platform to present research—it’s where scientific ideas converge, partnerships are forged, and collaborative futures are shaped. I’m proud that our team at CPUT is contributing meaningfully to this dialogue.”

He also emphasised the broader vision behind his work: “At CPUT, particularly in our department, we are pioneering research that aligns with Sustainable Development Goals 1 and 2—ending poverty and hunger. I believe we are on the brink of a revolution in how we nourish the world sustainably through insect-based proteins.” He credited the success of his research programme to his team and institutional support. “Our students are the heartbeat of this research. Their creativity, discipline, and drive to tackle food security challenges inspire me daily. I am truly grateful to my Head of Department, Dr [George] Charimba, and our Dean, Prof Joseph Kioko, for their unwavering support and belief in our vision.” The edible insect research group (EIRG) is growing and we are staking a claim not only locally but also internationally.” 

While Europe is making regulatory strides with four insect species already approved for human consumption and BSFL currently under review, Mshayisa says South Africa has yet to formalise a framework, despite indigenous communities traditionally consuming nutrient-rich species like Mopane worms, Thongolifha, and Madzhulu.

“We aim to generate robust scientific evidence that informs policy, supports innovation, and ensures the safe, culturally sensitive integration of edible insects into the global food system.”

With growing interest in sustainable proteins, Mshayisa’s work at CPUT is poised to leave a lasting impact on both local and international food security strategies.

Read up more on the edible insects research group here

Written by Aphiwe Boyce
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There are pivotal moments in academic life that serve as milestones not only for the students involved but also for the progression of research excellence within a department.

One such moment recently occurred in the Department of Food Science and Technology, where a group of final-year students, guided by Dr Vusi Mshayisa, received the exciting news that they had been awarded the highly competitive National Research Foundation (NRF) Honours scholarships to fund their studies in 2025.

For many students, the funding is not merely financial support. It serves as a powerful affirmation that their dreams are valid and achievable. “This is a moment of joy and relief,” said Mshayisa, an NRF-rated researcher and academic mentor to the cohort. “These students are more than deserving. I remember our late afternoon sessions and our lunchtime catch-ups; we did everything possible to ensure their applications met the highest standards.”

He emphasised that the success of the students was not a coincidence but rather the result of a deliberate initiative started by Mshayisa in early 2024 with the assistance of

Centre for Postgraduate Studies.

This programme was designed to guide third-year students through the entire NRF application process. Each step, from setting up profiles to preparing documentation and motivation letters, was approached with care and thoroughness.

“The process was intense,” recalls Mshayisa. “But it was necessary. I believe in a high-performance model of student supervision, one where structure, discipline, and vision guide the academic journey. Now that the financial barrier has been addressed, we can zero in on what matters most: research.”

Among the NRF recipients are three students currently involved in Mshayisa’s Edible Insect Research group, an innovative team at the forefront of food security, sustainability, and novel protein sources. All seven students in Bachelor of Food Science and Technology.

under Mshayisa’s supervision have expressed a strong commitment to continue enrolling for Master’s in 2027, focusing on the potential of edible insects as functional ingredients in future food systems. “We are now building critical mass and are excited about the prospects of increasing the group.

“The hunger for success I see in this cohort is rare,” says Mshayisa. “They are committed, intellectually curious, and deeply passionate about scientific inquiry. I’m confident that within the next six to 18 months, we will see groundbreaking outputs from this group.”

One of the recipients of the scholarship, Philasande Ngxishe, shared a heartfelt note that reflects the ethos of the mentorship model: “I wanted to take a moment to sincerely thank you for helping us apply for the NRF, most of us have been accepted. Your guidance, encouragement, and belief in us mean a lot. You’ve not only supported me academically but have also been a role model.”

The following students have reported that they have received successful outcomes for the NRF Honours scholarship for the academic year 2025: Philasande Ngxishe, Phathutshedzo Netsianda, Thabile Biyela, Thembisile Nkosi, Neo Mchunu, Jabulile Tinzi, Lebogang Manyoga, and Nombulelo Nyamayaro Madzimbamuto.

Mshayisa’s work is a testament to the outcomes when academic leadership, targeted mentorship, and strategic national priorities align. The NRF Honours scholarship is not merely a funding mechanism; it serves as a pipeline for excellence. Through initiatives like the Edible Insect Research Group, it is emerging as a catalyst for the future of sustainable food systems in South Africa and beyond.

“We are not just supervising students. We are shaping researchers, scientists, and leaders of tomorrow,” he reflected.

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Dr Xena Cupido, the Director of the Fundani Centre for Higher Education Development, (Fundani CHED) has expressed her delight after Bulela Limba, a Master’s student in Food Science and Technology, was selected as one of the prestigious 2025 Siyaphumelela Scholars nationally.

The Siyaphumelela Project is an objective of the larger Kresge Foundation’s Education Programme, which works towards supporting colleges and universities around the world to better understand and support the most vulnerable students along their chosen academic journeys. 

Cupido, who is co-chair of the Siyaphumelela Project at CPUT with Prof Muhammad Nakhooda, said this selection follows a highly competitive national process, with 15 nominations from leading universities across South Africa. “Bulela's compelling academic and leadership journey distinguished her among the candidates. She is a recipient of the Vice-Chancellor’s Excellence Award, a testament to her resilience, academic excellence, and transformative leadership in student communities.”

As a Siyaphumelela Scholar, Bulela is now eligible for the international Achieving the Dream (ATD) DREAM Scholar Award in 2026 — an opportunity that offers global exposure to student success strategies and thought leadership in higher education. Bulela responded to the nomination by saying: “To be nominated is a deeply emotional milestone, it’s not just my win but a win for every young person who dares to dream.”

When asked what she is most looking forward to, she said: “as a Siyaphumelela scholar, I’m looking forward to learning alongside passionate changemakers and using this platform to amplify student voices and reimagine what’s possible for the next generation”.

In the next phase of the programme, Bulela and her fellow scholars will be supported in crafting a reflective “I Am” poem, drawing on their lived experiences and personal journeys. These powerful narratives will be showcased on national platforms, amplifying student voices and deepening the impact of student-led change.

“Congratulations, Bulela — your journey is a beacon of hope and possibility. We are proud to walk beside you as you continue to rise and inspire,” Cupido remarked.

Written by Aphiwe Boyce
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In an effort to support students and researchers, both emerging and established, in their quest to share knowledge and harness the power of artificial and biological technologies, the Faculty of Applied Sciences (FAS) recently hosted a Research Colloquium at the Cape Town Hotel School.

The theme of the event was “Collaborate to Innovate: Your Ideas, Our Future! Creating Solutions.” It offered attendees a platform to devise solutions for current and future challenges, as well as to support grant-writing and foster partnerships between CPUT and relevant industry partners.

Assoc Prof Felix Nchu from the Department of Horticultural Sciences stated that the Applied Sciences Faculty Research Office is dedicated to enhancing the quality of research. This commitment involves creating an enabling environment that fosters research ideation and innovation. Nchu noted that the Faculty is home to a significant number of NRF-rated scientists and aims to become the leading faculty among universities of technology in terms of knowledge production, capacity building, research, and innovation. The Faculty plans to achieve this by promoting teamwork, forming partnerships, and working efficiently.

The event commenced with a welcome from the Dean of the Faculty of Applied Sciences, Prof Joseph Kioko, setting a positive tone. Following this, Nchu, who is also the acting Faculty Research Manager, delivered opening remarks that illuminated the event's objectives. He highlighted the vital role of collaborative research in overcoming challenges and elevating the university's research output, inspiring attendees to pursue innovation together.

The brainstorming session provided an opportunity for participants from various fields to collaboratively explore research ideas and questions related to the different focus areas at CPUT. This event was one of the few occasions where several support units, including the Directorate of Research Development, the Centre for Postgraduate Studies, Strategic Initiatives and Partnerships, and the Library, shared information about their facilities and specific roles in assisting researchers and students, while also addressing questions openly.

Reflecting on the Colloquium, Nchu said: “It was amazing to see students, technicians and academics from different departments getting to know each other and working in teams in a cordial and supportive manner. A key highlight of the event was the collaborative development of several research concepts, such as:

• Utilising marine actinomycetes to enhance plant health and growth.
• Optimising the cultivation of medicinal plants and underutilised vegetables.
• Assessing air pollution and shoreline contamination around Robben Island.
• Exploring indigenous and underutilised crops for food security, including the potential of sweet lupins as a gluten-free, high-protein, high-fibre alternative.”

He noted that participants' feedback was overwhelmingly positive, with many expressing enthusiasm for future colloquia and a desire to expand these events to involve more faculties and greater engagement from university leadership. “The event not only sparked innovative thinking but also laid the groundwork for forming research consortia, promoting long-term collaborative partnerships that extend beyond the colloquium itself.”

Nchu mentioned that several projects are now being developed into comprehensive research proposals, demonstrating the Faculty's dedication to tackling critical issues through interdisciplinary research.

Written by Aphiwe Boyce
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The Mathematical Sciences Annual Assembly that brings together Mathematical Sciences students with staff of the Department of Mathematics and Physics, industry partners, and alumni guest speakers was recently held to foster a sense of identity and build Mathematical Sciences community.

This event was also meant to recognise the Mathematical Sciences top academic achievers from the previous academic year, and to motivate students regarding the career opportunities available after graduation. Acting Head: Department of Mathematics and Physics, Dr Thomas Farrar said the event was a huge success.

The event was attended by representatives from the corporate sponsors, Lee-Anne Limerick from Pepkor, Jonathan Sikombe from Shoprite, and André Zitzke from SAS and they delivered exciting talks about career and development opportunities in data analytics. The energy in the auditorium was huge when students received the academic achievement awards.

“It was amazing that there was no sense of jealousy among the students but only excitement and congratulations for the excellence achieved by one's peers.”

Farrar continued: “We are immensely grateful to Shoprite for sponsoring the catering of the event, to Pepkor for sponsoring retail vouchers for our award recipients, and to SAS for their ongoing support in statistics software through their strategic partnership with CPUT.”

Farrar, who is also a senior lecturer in Statistics said his department was also grateful to the alumni guest speakers, Kanyisa Jele and Uzair Samsodien, “for taking time out of their busy schedules to come and motivate our students”. He also acknowledged the students for supporting the event “enthusiastically, and especially to two of our class reps, Philasande Thusha and Neo Matekane, who addressed the assembly on student expectations of the Department”.

Certificates were presented to the top three students in each year group for the 2024 academic year, based on academic average calculated across all compulsory subjects. The students received an academic achievement award consisting of an official CPUT testimonial certificate and a retail voucher. The award is only given if the student's academic average was 75% or above.

Horticulture students are taking a sustainable approach to farming fish and growing leafy vegetables.

The third-year and BTech class are currently developing a low-cost aquaponics system.

This popular green development combines aquaculture - the growing of fish and hydroponics– the growing of plants in water.

Lecturer Robin Koehorst, who is overseeing the project, says students have drawn plans and will soon start constructing the aquaponics system.

These systems typically feature a series of tubs containing fish or plants, which are connected via pipes.

Water from the fish tubs flow through pipes into a separate tank, where the fish waste is filtered. This filtered water containing nitrates is used to fertilise the plants. The system also keeps the water clean for the fish.

“You can produce fish and plants at the same time. All you need to do is feed the fish,” says Koehorst.

While these systems are widely available in South Africa, there is a need for low-cost, low-energy systems that can be easily maintained by local communities.

Koehorst says while the system will produce food for local communities, it can also act as a means of income.

He says students will grow a wide range of plants to determine which ones are viable for communities to farm and sell.

Written by Candes Keating
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Provides coverage for the Engineering and Applied Sciences Faculties; the Bellville and Wellington Campuses, and research and innovation news.

Agri Food Technology Station (ATS) recently hosted a Small Medium and Micro Enterprises (SMMEs) Symposium at Bellville Campus, where numerous emerging entrepreneurs shared their experiences on available channels to get their products to the retail shelves.

The symposium with the theme: How do you get your products to the retail shelves, was attended by representatives ranging from the corporate industry, government and small businesses. This included: Standard Bank, Small Enterprise Development Agency (SEDA), Technology Innovation Agency, Western Cape Provincial Department of Agriculture and Department of Economic Development and Tourism

The SMMEs included: Spicy Bulldog, Ubuntu Extra Virgin Olive Oil (EVOO) who shared their experiences into getting products in Spar and Woolworths shelves respectively. ATS manger, Ndumiso Mshicileli, who welcomed the guests hailed the success of the event, which they consider as part 1, with part 2 that will be planned in the second half of the year.

“The end goals were achieved as the purpose was to create a networking platform, knowledge and information sharing on funding vehicles, technology transfer services etc.”

The presentations included two entrepreneurs who shared their experiences on having their products on supermarket shelves. “The session’s objective was in turn to create opportunities for collaborations and largely for SMMEs and entrepreneurs to access services of Agrifood Technology Station (ATS).”

Mshicileli was also impressed by the interaction between the audience and the speakers which was “inspiring and shared invaluable information to the attendants”.

“ATS hopes to start more projects with those who attended to assist them to develop and innovate new products that could eventually feature on the shelves for consumers.” The event not only provided access to knowledge to the attendants but also helped to showcase technology, equipment, and instrumentation ATS has within the Department of Food Science and Technology. “It also indicated what CPUT can offer and contribute to the economy of the Western Cape and the rest of South Africa through supporting the SMMEs, entrepreneurs and various communities through ATS interventions.”

Delegates also gave CPUT a thumbs up for the great opportunity that was provided by the institution. Enterprise Direct Manager at Standard Bank, Siphiwo Mbande, said they came to CPUT to honour the invite and had a discussion with the entrepreneurs whilst they were able to position the banks’ Customer Value Proposition and “the end goal was to create opportunities for both the entrepreneurs and the bank”.

“The organisation was great and the presentation from TIA stood out. “[CPUT] continue with the initiatives to create opportunities and look for bigger venues and a formalised approach.” Loyiso Manga, founder of Ubuntu Extra Virgin Olive Oil brand, the first black-owned brand of extra virgin oil in South Africa, said: “I was keen to tell my journey to emerging entrepreneurs, network and learn from other speakers who were invited to speak. All was achieved.”

Manga said the event was “well organised and informative, [however, it] needs to strengthen the virtual connectivity as many people wanted to be a part of the great programme”. “Job well done; they [organisers] should do this more often.”

Moerida Morat, a delegate, said: “To CPUT, thank you for the opportunity, if it wasn’t for you, I would be stuck in my business. You opened up doors that were previously closed. It’s really big for me.”

Written by Aphiwe Boyce
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