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.”
