The Department of Biotechnology and Consumer Science recently had the honour of hosting the Italian Embassy to celebrate the 9th edition of the Week of Italian Cuisine during the Consumer Science seminar at Bellville Campus.
This year, the Department embraced the theme: Mediterranean Diet and Cuisine of the Origins: Health and Tradition. The event was a reminder of how deeply culinary heritage is intertwined with social well-being and the traditions that enrich people’s lives. Dean: Faculty of Applied Sciences, Prof Joseph Kioko, warmly opened the seminar, welcoming a diverse group of esteemed guests. Among them were Prof Luca Tiano, the Scientific Attaché of the Italian Embassy; Prof Cristina Angeloni from the University of Bologna; Alderman Eddie Andrews, the Deputy Mayor of the City of Cape Town; and Consul Giulio Mignacca from the Italian Consulate in Cape Town. The were also representatives from the Strategic Initiatives and Partnerships Directorate and various departments, including Food Science & Technology (DFST), Agriculture, and the Cape Town Hotel School, who came together to share their insights and collaborate.
The gathering truly highlighted the spirit of connection and support within the academic and local community. Madidimalo Tshikovhi, lecturer in the Department of Biotechnology and Consumer Science, said the seminar was a heartfelt celebration of the vital role indigenous diets play in fostering healthier eating habits. It also sought to nurture potential partnerships between CPUT and universities in Italy, opening doors for collaboration and shared learning that can benefit communities.
The presentations for the day highlighted important topics that resonate with many cultures. The presentation by Tshikovhi explored the nutrition transition and the benefits of local, culturally relevant, sustainable diets versus globalised Western dietary patterns, recognising the significance of honouring local food traditions.
Another session by Pauline Koen, Theloshni Govender and Mmabatho Mobo focused on Food and Curriculum Decolonisation, which is crucial in making sure that our education reflects diverse perspectives. The session by Angeloni delved into The Mediterranean Diet: An Ancient Secret to Health and Well-being, celebrating the wisdom of time-tested eating habits.
One of the presentations based on the DFST project led by Dr Anthony Obilana discussed the topic of: Incorporating South African Indigenous Ingredients and Bioactive Compounds into Commonly Consumed Snacks to Enhance Nutritional Value and Promote Local Cuisine, emphasising the value of local ingredients in enriching local meals and communities. Each presentation offered valuable insights into how people can connect with local food in meaningful and healthier ways.
The guests were warmly welcomed to experience a delightful array of flavours from both Italian and South African cuisines. It was a wonderful opportunity for them to savour traditional South African dishes like amasi (fermented cow's milk), umphokoqo (crumbly maize meal), umnqusho ne mbotyi (samp and beans), idombolo (steamed bread), ginger beer, chicken feet, and sorghum. Tshikovhi said it was heartening to see how these foods are lovingly included in everyday snacks, such as incorporating sorghum into biscuits. She said sharing these culinary traditions can create a deeper connection and appreciation for the diverse cultures around people. “The partnership with the Italian Embassy is important to position CPUT’s academic work internationally through writing joint publications, curriculum exchange, and finding synergies not only in food and nutrition research but also in other fields of study which might be identified in the future,” Tshikovhi observed.
The seminar successfully strengthened collaboration among CPUT departments and highlighted impressive work on indigenous foods. It also prompted discussions on how the Mediterranean dietary pattern can complement South African indigenous diets in a locally relevant and sustainable way.
Prof Jessy Van Wyk from DFST said: “The event was massively successful and really fruitful. I also wish to commend [the] entire department on the spirit of “oneness” that I observed, as well as all the various innovative things that you [Department of Biotechnology and Consumer Science] do. The Department is well on its way to greatness. I am looking forward to future engagements.”
Angeloni extended her “heartfelt thanks” to the entire Department of Biotechnology and Consumer Science for the warm hospitality and for the “remarkable organisation of the event”. “I am delighted to hear that our presentations resonated with the group and sparked interest in future collaborations. I look forward to exciting opportunities that lie ahead.”
Tshikovhi mentioned that the partnership will enhance, recognise, and promote indigenous dietary patterns, allowing the consumer community to confidently enjoy local, culturally relevant, and sustainable diets.
