Heritage Day has grown to embrace diverse concepts for various people, but these notions share a few similarities. As such, the Faculty of Applied Sciences (FAS) celebrated the day by “showcasing Indigenous Knowledge and its integration to Academic Pursuits of the FAS” at Bellville Campus.

Numerous presentations on different topics from different fields were provided, Prof Jessy Van Wyk and Melissa Rossouw made a presentation on the Indigenous Knowledge Documentation Centre. Dr Vusi Mshayisa and Tina Bebe from the Food Science and Technology Department talked about how edible insects, such as Mopani worms, madzhulu, and thongolifa, are not only a traditional delicacy in parts of South Africa but also a powerhouse of nutrition.

Rich in protein, essential minerals, and amino acids, they stated that these insects offer a sustainable alternative to conventional protein sources. In addition to new novel insects such as mealworms, crickets, and black soldier fly, they said the Department of Food Science and Technology focuses on exploring the nutritional, structural, sensorial, and techno-functional properties of these insects, highlighting their potential to contribute significantly to food security.

Dr Kanyisa Maqashu from the Chemistry Department made her presentation on the extinction of plant species, including fruits, vegetables, and medicinal plants, which endangers global health and sustainability. “Human activities have reduced seed diversity, increasing reliance on hybrid crops and limiting access to natural remedies and nutritious food. To combat this, we must blend indigenous knowledge with modern science through collaborative efforts to preserve indigenous plant species, integrate traditional ecological wisdom with sustainability practices, and develop holistic healthcare approaches,” Maqashu stated in her presentation.

Sibusiso Xego from the Horticultural Sciences Department talked about enhancing sustainable cultivation and use of medicinal plants through collaborative partnerships with Western Cape traditional healers and small-scale farmers. Athembile Centane and Nkcubeko Masents from Biotechnology and Consumer Sciences provided information on the scientific validation of anecdotal claims in Indigenous health remedies.

William Manamela from the Mathematics and Physics Department made a presentation on Indigenous knowledge in Mathematics. The Conservation and Marine Science Department also made a presentation on Guardians of the Ocean: A Tale of Tradition and Science.

Language Coordinator: Faculty of Applied Science, Dr Ignatius Khan Ticha, facilitated a panel discussion on Perspectives on the integration of Indigenous knowledge in the curriculum and language practices at CPUT.

Written by Aphiwe Boyce
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The South African Association of Food Science and Technology (SAAFoST), in collaboration with the Department of Food Science and Technology (DFST), held its second evening lecture of the year titled: From Ploughs to Pixels: AI in Our Technology Continuum Towards Achieving Food Security.

The event attracted over 40 attendees, including academics, students, and industry professionals. Participants were treated to a tour of the university’s state-of-the-art pilot plant, exploring the chocolate factory and the microbrewery—complete with a bit of beer tasting.

Teaching and Learning Coordinator: Faculty of Applied Sciences, Prof Muhammad Nakhooda delivered an enlightening talk that journeyed through the history of food technology and examined the role that Artificial Intelligence (AI) currently plays and will increasingly play in ensuring sustainable future food security for the planet and potentially beyond. “Central to the discussion were new protein technologies and how AI is shaping our understanding of these versatile molecules,” said Dr Vusi Mshayisa, an esteemed researcher and lecturer at the Department of Food Science and Technology.

Nakhooda explored de novo, or novel proteins, that can now be created to serve a myriad of uses. Importantly, the talk highlighted how AI has unlocked the mysteries of proteins, opening up a new world of possibilities.

SAAFoST member Mshayisa, emphasised the importance of such engagements, stating that “it is crucial for the DFST to collaborate with industry and students in this fashion to stay abreast of developments”. “The event exemplified the department’s commitment to fostering innovation and maintaining strong connections within the food science community.”

Written by CPUT News
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Prof Victoria Jideani’s pioneering research has earned her three nominations for the NSTF-South 32 Awards, known as the Science Oscars of South Africa.

Jideani’s research in: transforming the science of Bambara groundnut [BGN] into innovation: gluten-free, lactose-free, plant-based proteins and meat alternatives value-added products has propelled her to the three nominations for the prestigious awards.

She is the project leader: Cereals and Legumes Biopolymer Research for Food Security.  

Jideani has been nominated for the TW-Kambule-NSTF Award for her contribution through research and its outputs over a period from six years up to 15 years from the commencement of the research career, predominantly in South Africa. Her second nomination is for the Innovation Award: Corporate Organisation Award; for her innovations, research and/or development – contribution through a corporate organisation over the last five to 10 years.

The third nomination is for a Special Annual Theme Award: Plant Health which is awarded according to criteria in any of the categories.

Grown in Limpopo, Mpumalanga and Kwazulu-Natal, BGN (Vigna subteranea) is commonly cultivated by women and called “the groundnut of the women” and “a poor man’s food”. 

“BGN is regarded as an inferior crop and its full economic significance remains to be determined,” said Jideani.

“My pioneering research harnessed the abundant protein, phenolic and antioxidant content of BGN into functional food for consumer wellness.”  She said these value-added products and patents include gluten-free flour (BamFlour), baked goods (BamBiscuits and BamBrownies), fibres (BamFibre-I, BamFibre-S), lactose-free beverages (BamMilk, BamPro), plant-based protein (BAMOLP, BamTofu) and meat alternatives (BamPolony). 

These products are high in protein, polyphenols and antioxidants and may, therefore, ‘break the cycle of poverty, malnutrition and contribute to a healthy diet’.  The differentiation of BGN products is in their pleasant taste.  CPUT Aonyx Foods spin-off company will be commercialising the technology.

Jideani’s painstaking efforts earned her first-time nominations for these awards.  “Apart from the recognition, putting together the nomination application enabled me to become more competitive and increased my visibility… it created an opportunity to receive useful feedback about my research and how it is perceived from CPUT who nominated me, and the National Science and Technology Forum Awards Committee.”

She said her nominations increase the visibility of CPUT, and validate the institution’s recruitment ability while positioning it as a university of choice for future employees. The National Research Foundation rated researcher aspires to raise a new generation of researchers who are passionate to transform indigenous cereals and legumes for sustainable food and nutrition security. Jideani said their research will ‘act as a motivation for all’. 

“CPUT recognised creativity in me...  I owe my success to CPUT, the Department of Food Science and Technology for providing the appropriate environment, research facilities and infrastructure.  I am very grateful to all my undergraduate, postgraduate students and collaborators who contributed immensely to the research outputs,” the modest professor remarked.

She said it took many years of research activities in an effort to be at the heart of innovation and to be respected in the area of value-addition to cereals and legumes in Africa.

“In particular, we focus on design, modelling and optimisation of food processes.  Our primary focus is to train the next generation of scientists while creating an environment that is conducive to learning and testing new skills.”

The announcement of the NSTF-South32 Awards finalists will be made in May and the 22nd annual Awards function will be in an online format this year. The date for the function is yet to be announced.

Written by Aphiwe Boyce
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The Applied Sciences Department hosted Fulbright Scholarship specialist and grant advisor Rajgopal Sashti for three days with the aim to entice the brightest students to apply to its United States based learning spaces.

Sashti said he came to CPUT to enhance international opportunities through fellowships and grants for motivated staff and students. He told the audience, which included both staff and students, that he wanted them to apply for funding to study and travel abroad to broaden their prospects. “I am here (South Africa) to help students and institutions that are not in the privileged pedigree to secure external funding through the Fulbright programme to study, travel and conduct research in the US (United States).

“I am here to talk best practises, methods, techniques, approaches, and strategies to secure Fulbright fellowships for students and professors. The message to you is that you must have a passion for what you want to achieve to get the fellowship. CPUT must make sure that overseas studies are one of their top priorities.”

Following his oral presentation, he offered application lessons while he also opened another session for answers and questions. Sashti’s areas of interest include fundraising, collaboration and promoting mutual understanding between the US and other countries.

Bongisiwe Zozo, a Masters student in Chemistry, said the meeting was inspiring, informative and Sashti’s method of delivery was so easy to receive. “I really appreciate the insights that were provided for obtaining the Fulbright Scholarship.”

Department of Food Science and Technology Lecturer, Vusi Mshayisa said: “The session was interactive, vibrant and helpful as it has illuminated more on the opportunities available for staff and PhD candidates. I am glad I attended the session and I will be sharing the information learned [here] with my students.”

Prof Charles Laubscher, Head of Department of Horticultural Sciences said: “It is important that we get more exposure to international scholarships like Fulbright. The way he presented it was very motivational to both students and staff.”

South Africa has been apportioned 15 to 20 scholarships which can vary from year to year, depending on US Government financial plan distributions.

Written by Aphiwe Boyce
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A Lecturer and Curriculum Officer in the Department of Food Science and Technology is “thrilled” to have been awarded a Thuthuka Grant Award by the National Research Foundation (NRF) and the Department of Science and Innovation from 2023 to 2025.

The delighted Dr Vusi Mshayisa says this grant is for a study continuation of his PhD project on edible insect proteins. “We aim to use green-extraction methods to optimise the extraction of edible insect proteins with a view to value added food products high in proteins,” Mshayisa enthuses.

This award will not only provide Mshayisa with the necessary financial support to conduct his research, but it will also allow him to grow as a researcher and make significant contributions to the field of Food Science and Technology. The award will contribute significantly to his career by providing Mshayisa with the necessary resources to produce quality publications, thereby enhancing his research profile. Additionally, this funding will enable him to establish collaborations with other researchers in the field, both locally and internationally, and participate in relevant conferences, workshops and symposia.

“All these activities will increase my exposure to the field of Food Science and Technology and build my capacity to become a leading researcher in this field.”

As an emerging researcher in the field of food science and technology, receiving “the prestigious NRF Thuthuka funding award” for a period of three years “is a significant achievement for me personally”.

“It means that my research is recognised as important and valuable, and that I have the support to conduct innovative and high-quality research that can contribute to the development of new food products with edible insect protein.”

This award also reflects positively on the Department of Food Science and Technology at CPUT, “which will benefit from the research outputs and increased visibility that come with the award”. Mshayisa, who is fond of “chasing peaks and waterfalls”, running, and reading and spending time with his loved ones, says the award provides an opportunity for CPUT to establish itself as a leading institution in the field of edible insect protein research, which can attract more funding and collaboration opportunities in the future.

“Overall, receiving the NRF Thuthuka funding award is an exciting and motivating milestone in my academic career, and I am grateful for the support and recognition that this award provides.”

In the previous cycle his application was not successful but the tenacious chairperson of the Local organising committee for the South African Association for Food Science and Technology 25th Biennial International Congress and exhibition, which will be held in Cape Town from 28 to 30 August 2023, had to take the feedback from the reviewers on board and make improvements on the application.

“I consulted senior researchers and previous recipients such as Dr [Mushe] Basitere and Lusani Vhangani and Dr Anthony Obilana for guidance, which proved to be fruitful. I am grateful to these colleagues for their assistance, encouragement and motivation,” he continued.

“I am extremely grateful for this award, and it has given me the motivation to work even harder towards achieving my research goals. It is a testament to the hard work and dedication I have put into my academic journey thus far, and I am honoured to have been recognised for my efforts.”

Mshayisa also acknowledged the support from Prof Jessy Van Wyk, Head of Department: Food Science and Technology, the entire staff, CPUT Academic Research Group and Research Directorate Office.

Mshayisa is an nGap scholar and has successfully concluded the programme. He has published more than 11 peer reviewed papers in Food Science and Technology and Food Science Education. He was awarded the Faculty of Applied Sciences Teaching and learning Excellence award in 2021. Moreover, in 2022, He was awarded the Faculty of applied Sciences Research Award for most publications for the year 2021.

“I attribute my academic success to my passion for research, determination, and hard work. I have always been driven to succeed and I have always had a keen interest in the field of food science and technology. I have also been fortunate to have had supportive mentors and colleagues who have guided me throughout my academic journey. I have learned that success is not just about working hard but also about being disciplined, setting achievable goals and prioritising my time effectively.”

Written by Aphiwe Boyce
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Mbalenhle Dlamini, the Western Cape Indigenous Knowledge Systems Documentation Centre (IKSDC) project coordinator, is delighted that the centre has managed to work with the Attaqua community, handing over a community laptop to the community leader, Chief Poem Mooney with a total 171 participants who were documented with over 500 claims (indigenous plants and food).

“We have a process for documentation. From being on the field and completing the questionnaire to uploading the questionnaire onto the laptop then ultimately synching the data to the National IK [Indigenous Knowledge] system.”

The centre is in the Department of Food Science and Technology, Faculty of Applied Science. In 2004 the cabinet approved the Indigenous Knowledge Systems (IKS) policy and the Department of Science and Innovation, which is funding the project, has a specific directorate (Knowledge Management Systems) managing and documenting indigenous knowledge. The policy aims to affirm, develop, promote and protect indigenous knowledge.

Dlamini says the pilot project began in the provinces in 2016 and that the Western Cape pilot was hosted by resonance bizarre, then as of 2019, CPUT has been the host. “The vision of the national registration system is to be the leading treasure hub for communal socio-economic development. Objectives are to manage, develop, protect and preserve indigenous knowledge.

The centre has been working with the Attaqua community, which they took over from the previous host, and they have since closed the community and it targets communities that are rich with indigenous knowledge especially in traditional medicine and traditional foods. “We have only worked with one community, (Attaqua). We are currently in the process to secure a new community in the West Coast.”

Dlamini facilitates the documentation processes as well as the day-to-day activities of the project which include and are not limited to community awareness workshops, data quality assessments, financial management and many more. “We recognise indigenous knowledge as an important element in our communities. We would like to work/ collaborate with other units that are in the field of indigenous knowledge to ensure maximum impact of awareness of indigenous knowledge.”

As the centre is still in the negotiation phase for a new community, it means the department and faculty get to finally start and work on a project from beginning to end. “Therefore, we get to facilitate everything from the beginning which is exciting. We've learnt from our previous mistakes and take note of our achievements too.”

Written by Aphiwe Boyce
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Dr Vusi Mshayisa, an esteemed researcher and lecturer at the Department of Food Science and Technology (DFST), charmed the audience with his insightful oral presentation at the National Research Foundation (NRF) Next Generation and Emerging Researchers (NGER) Symposium, held recently in Boksburg.

This prestigious event was designed to foster collaboration, knowledge exchange, and the presentation of groundbreaking research among postgraduate and emerging researchers, all in alignment with the NRF’s 2030 vision of “Research for a Better Society.”

Mshayisa’s insightful oral presentation was titled “Edible Insect Flours: Proximate, Physicochemical, and Functional Properties for Sustainable Food.” His presentation received a standing ovation and was lauded as a “masterclass” by attendees.

This showcased Mshayisa’s expertise and dedication to sustainable food innovation. At the gala dinner, he was honoured with the award for Best Oral Presentation, presented by Dr Gugu Moche, Acting DCEO of RIISA and Group Executive: Digital Transformation.

Expressing his gratitude, he dedicated the award to his mentor, Prof Jessy Van Wyk, who has been instrumental in spearheading the edible insect research initiatives at CPUT. Mshayisa also acknowledged the hard work and commitment of his students, “who have been pivotal in advancing this research field”. He highlighted that this accolade not only reflects his dedication “but also the collective efforts of CPUT’s Department of Food Science and Technology to position itself as a leader in sustainable food research”.

“This award is a testament to the hard work and passion driving our research on sustainable food sources,” He enthused, saying: “It is a small yet significant step toward putting CPUT on the map as a hub for impactful research and innovation.”

Written by Aphiwe Boyce
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Dr Vusi Mshayisa, a leading researcher from the Department of Food Science and Technology (DFSC) recently embarked on a significant academic visit to Jomo Kenyatta University of Agriculture and Technology (JKUAT) in Kenya.

Funded by the National Research Foundation (NRF) Thuthuka project, Mshayisa’s visit marked an important step in fostering deeper collaborations around the research of edible insects, as well as advancing learning and teaching activities across the continent.

He also delivered a keynote address titled: "Food Security Matters: Unravelling the Nutritional, Structural, and Techno-Functional Properties of Edible Insects." This presentation captivated both staff and students at JKUAT, sparking substantial interest in the potential of edible insects for food production. With Africa facing increasing challenges in food security, Mshayisa’s work in this area highlights the growing importance of exploring alternative protein sources, such as edible insects, to address nutritional gaps and promote sustainable food practices across the continent.

He also conducted a highly anticipated webinar titled "Revolutionizing Higher Education: How AI and Blended Learning are Shaping the Classroom," which was attended by over 144 participants from institutions worldwide. The webinar explored the transformative power of artificial intelligence and blended learning models in higher education, focusing on how these technologies are being integrated to personalise learning, enhance student engagement, and support educators. With blended learning combining online and in-person methods, Mshayisa emphasised its role in creating more flexible, student-centered environments, “ultimately making education more accessible to diverse learners”.

Amongst the participants were CPUT, Dedan Kimathi University of Technology, the University of Nairobi, Masinde Muliro University of Science and Technology, and other educational and research bodies across Kenya, South Africa, the United Kingdom, and beyond. “This international interest underscores the relevance of AI and blended learning in reshaping the educational landscape globally,” Mshayisa noted.

His visit underlines the significance of African academic collaborations in tackling key societal challenges, such as food security, “while also enhancing the quality of education through innovative technologies”. His work in edible insect research continues to position CPUT at the forefront of sustainable food production, and his insights into AI in education “are helping pave the way for the future of learning on the continent”.

“As part of the growing partnership between CPUT and JKUAT, future research endeavors will focus on further advancing edible insect projects, including joint research publications and student exchange programs aimed at enhancing knowledge transfer and scientific breakthroughs.”

Mshayisa’s visit also sets the stage for new frontiers in research and education, contributing meaningfully to the continent’s development.

Written by Aphiwe Boyce
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In a significant stride towards fostering international collaboration in higher education, CPUT and Erasmus Brussels University of Applied Sciences (EhB), based in Belgium, have inked a Memorandum of Understanding (MOU).

The MOU signing ceremony marked the formalisation of a strategic partnership aimed at enhancing academic cooperation, research collaboration, and student exchanges between the two institutions. Erasmus Brussels University of Applied Sciences delegation came to CPUT to explore opportunities with the Nursing, Urban and Regional Planning, and other departments. “The purpose of the meeting was to explore how they can collaborate not only in terms of student or faculty mobility but also in research (Research Focus Area 5: Human, Health and Social Dynamics and Applied Microbial and Health Biotechnology Institute),” Manager International Relations: Strategic Initiatives and Partnerships. Dr Tasmeera Singh remarked.

Singh said the collaboration and exchange agreement that was signed on the day allows for the exchange of students and research and that the collaboration was initiated by the Faculty of Applied Sciences. The event was attended by key representatives from both CPUT and EhB, including Deputy Vice-Chancellor: Research, Technology Innovation and Partnerships, Dr David Phaho, along with dignitaries from the academic and administrative spheres.

Speaking on the occasion, Vice-Chancellor, Prof Chris Nhlapo said CPUT places a premium on internationalisation. “We believe that problems are now global in nature, that’s why we subscribe to addressing sustainable development goals because problems know no boundaries and higher education do have a role to play in terms of actually addressing the sustainable development goals and other problems affecting the mankind,” said Nhlapo.

Reflecting on the occasion, Singh said: “It was a resounding success as there is a deep commitment by both parties to engage and collaborate. The goals were achieved as the MOU was signed and an invitation to visit Erasmus Brussels University of Applied Sciences was extended to the Vice-Chancellor and Deputy Vice-Chancellor.

The delegation was taken on a tour of the Department of Food Science and Technology laboratories where they witnessed CPUT's chocolate-making in progress and managed to sample some as well. They were also informed about the brewery and the mechanics behind making beer. “It is always the mandate and objective of the Strategic Initiatives and Partnerships Directorate to ensure that every visit is a success aligned to the objectives of the visit and CPUT's strategic focus areas,” enthused Singh.

It was also revealed that the Vice-Chancellor and Deputy Vice-Chancellor will visit Erasmus Brussels University of Applied Sciences in July to solidify the commitment of the partnership.

Written by Aphiwe Boyce
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