A senior lecturer of the Food and Technology and Horticulture Department is the first woman to be elected to an executive position of the South African Association of Food Science and Technology (SAAFoST) in nearly 50 years of its existence.

Dr Jessy Van Wyk, of the Bellville campus, shared her views on her achievement: “I feel very honoured and proud. It feels good to know that many years of involvement in SAAFoST culminated in this.”

SAAFoST is a learned society for food scientists and technologists. Students, academics and qualified food scientists and technologists can belong to the organisation. Dr Van Wyk joined the organisation over 20 years ago while she was still a student.

“The aim of the organisation is to promote science and technology in the country among academia and industry and to create a forum where knowledge, technology and advances in the field can be shared,” said Van Wyk. “We are very serious about promoting the field of food science and technology among students, and that is one of the reasons why we make bursaries available for students who are studying in the field.”

The organisation has about 2000 members across its three branches in the Western Cape, Northern Cape, and KwaZulu-Natal.

Dr Van Wyk has many plans for her term of office. “For the next two years I would like to raise awareness of the benefits of membership for students. I would also like to contribute to the Association playing a more meaningful role in Food Science and Technology education, for example by facilitating knowledge and skills transfer between industry and the universities. I would also like to contribute to working towards the status of SAAFoST being elevated into the class of world-renowned organisations, such as the US-based IFT (Institute of Food Technologists).”

CAPTION
Leading the way for women: Dr Jessy Van Wyk

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The CPUT Hotel School recently made a mark on the culinary world with the inclusion of their unique recipes in a rooibos-inspired cookbook.

The cookbook, titled A Touch of Rooibos, received a bronze award for best cookbook in the world and was also voted the best single subject cookbook in South Africa at the Gourmand World Cookbook Awards in Paris, France, earlier this year.

The cookbook was published by the Rooibos Company Limited and offers over 100 original recipes from fourteen of South Africa’s leading chefs, with four CPUT chefs having contributed their original recipes.

The chefs ranged from professional restaurant chefs to culinary lecturers who were selected for their shared passion for local cuisine and local ingredients.

Rooibos Ltd., whose head offices are located in Clanwilliam in the Cedarberg region of the Western Cape Province where the rooibos plant grows abundantly, approached the Hotel School two years ago for to get the chefs involved in recipe development for the book.

The CPUT chef team, comprising culinary lecturers Mariette Hattingh, Nina Septoe, Sarah Withey, Clinton Bonhomme and Executive Sous Chef for the Hotel School Jerome Peters was then selected and tasked with the job of developing rooibos inspired recipes.

Some of the contributing chefs already had their own rooibos recipes, but most contributors took up the challenge of developing new recipes especially for the book.

“We were each given a liberal brief to develop a recipe, like a starter, main course, beverage or dessert that uses rooibos tea as an ingredient, so that gave us the freedom to be original with our creations,” said Mariette Hattingh, a pastry chef who submitted a malva pudding recipe.

The aim of the book was to promote the cooking versatility of rooibos tea and inspire new culinary creations, while placing an emphasis on the tea’s health and wellness benefits.

This compilation has a wide variety of recipes and styles that makes can be used for special occasions and preparing everyday meals.

Hattingh added: “Working on this project has been very inspirational and rewarding for me and I’ve started using rooibos more often in my cooking. There’s nothing that can’t be made with rooibos.”

Hattingh has also been featured twice in the culinary slot of the Afrikaans lifestyle programme Pasella on SABC 2 and uses the rooibos recipes in her teaching practice.

A Touch of Rooibos is available locally both in English and Afrikaans and has even been adapted for the international market, where rooibos tea is gaining popularity as one of the country’s biggest exports.

The book is also due to be exhibited later this year in a special exhibition of food and wine books from South Africa, and all other countries of the African Continent at the Cape Town Book Fair.

By Thando J. Moiloa

Photograph: The CPUT culinary team (from left) Nina Septoe, Jerome Peters and Mariette Hattingh

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A second-year MTech: Food Technology student has made CPUT proud after she recently went to Germany to receive training in the use of a Rancimat – equipment used to measure the oxidative stability of food products.

Twenty-two year old Lusani Vhangani, was sent to the Institut fur Getreideverarbeitung GmbH (IGV) in Germany from 8 to 24 January 2010.

Vhangani’s German trip was as a result of a partnership between Agrifood Technology Station and IGV.

Vhangani is currently busy with her studies on Antioxidant effects of Maillard Reaction Products (MRPs) in a lipid-rich food product.

Her studies involve extraction of MRPs resulting when heating sugars and amino acid solutions, followed by the evaluation of the anti-oxidative effects on sunflower oil as an alternative to synthetic antioxidants.

With the Food Technology Department being in the process of investing in a Rancimat, Vhangani was sent to Germany to familiarise herself with the equipment.

The training enabled her to be able to train other students who would undertake similar studies in the future, as well as Agrifood Technology Station (ATS) staff, who would be using the equipment in projects for ATS clients.

“My experience in Germany was excellent as I was not only focusing on the Rancimat equipment, but also on others that we might need to use in future.

“They are well-equipped at IGV, so I learnt a lot and the training contributed so much in my studies,” said Vhangani.

In Germany, Vhangani’s study was around the antioxidant effect of roasted parboiled rice in lipid-rich products.

CPUT’s AgriFood Technology Station together with the German Agency for Technical Cooperation (GTZ) funded the trip.

Larry Dolley, Manager of the ATS organised the funding for Vhangani and Dr Jessy Van Wyk (HoD: Food Technology) who accompanied her for the first week of her stay at IGV

Dr Van Wyk said: “We are grateful to the ATS and GTZ for affording us this opportunity. Both Lusani and myself learned a lot and the exposure to the Rancimat will stand Lusani in good stead to fast-track the bench-work that she will be doing once our own Rancimat arrives.

""Also, she really did us proud, since, not only did she quickly show her proficiency with the various laboratory techniques required of her, but she also showed insight into why the test results deviated from those hypothesized by our German hosts – both well-qualified and experienced ladies"".

Lusani identified that the process followed to protect the fat using the MRPs involved combining the fat with water-soluble MRPs, something that does not happen spontaneously. Without using an emulsifier, the MRPs are therefore not available as antioxidants in this instance.

We look forward to a follow-up study to include the use of our Differential Scanning Colorimeter to monitor the effects of antioxidants on lipid oxidation.

Vhangani, who studied at CPUT from the diploma level, intends to further her studies and register for her PhD as soon as she has completed her Master’s.

“Even though it would be nice to get a job, it has to be in an environment that will allow me to be able to further my studies or at least in an environment where I will learn everyday. Working for an academic institution would be an ideal job for me,” said Vhangani.

By Andiswa Dantile

Photograph: MTech student Lusani Vhangani

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The Department of Analytical Chemistry is hosting an information session specifically targeting learners with Maths and Science.

The session is aimed at clearing up any misconceptions regarding the field of science and creating a broader knowledge base for learners, as well as their parents.

What do we do, how do we do it and what careers are available to our graduates once they leave the institution - these are some of the many questions we will answer during our expo, which will take the form of a presentation and tour of our facilities.

Come and join us for a cool chemistry action experience!

Theme: Chemistry in Action
Date: Saturday, 16 August 2008
Time: 10:00 – 12:00
Venue: Room 2.70 Natural Sciences Building, Cape Town campus RSVP: Daniela Kucich on (021) 460 3064 or This email address is being protected from spambots. You need JavaScript enabled to view it.

We look forward to seeing you there!

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Third year Food Technology students recently showcased their skills at the New Food Product Launch.

The event, which is held annually, is the highlight of the three-year diploma course.

It sees students presenting food products that they developed to representatives from major food manufacturing companies in South Africa .

The 2008 event was held on 26 November 2008 at the Bellville Campus and proved to be a huge success. The quality of the products and the packaging was of such a standard that one could easily mistake it for products displayed in any retail outlet.

A total of 15 new products were on display. The products included frozen deserts, frozen meals, fermented beverages, snacks, biscuits, sauces, dips and candy.

Head of the Food Technology Department, Dr Jessy van Wyk said each year third year students are tasked with developing a product from scratch.

Dr van Wyk said the aim of the task is to ensure that students have the skills necessary to hit the ground running when they enter the industry.

During the process of developing a product, students are required to utilise all the skills they acquired during the three year course.

At the start of the project students are divided into groups of five and have to conceptualise an idea for a product.

Dr van Wyk said they then go on to develop a formulation for the product that meets commercial production standards.

“This gives them an opportunity to become familiar with commercial ingredients,” she said.

Students must also adhere to food legislation, provide suitable packaging and appropriate labeling.They also have to produce a scientific report on the product and calculate what price the product can be sold for. Guest speaker at the event, Jeff Austin from the United States Department of Agriculture (USDA) Animal and Plant Health Inspection Service (APHIS), applauded the students work.

“You did a tremendous job in thinking up these products and developing them,” he said.

Austin, whose role includes ensuring that all products exported from Africa to the United States adhere to various regulations, emphasised the role food technologists play in ensuring products adhere to various food legislation.

“It’s great to create a product, but if you cannot enter it into the market then it’s useless,” he said.

He said unsafe food does not only pose a threat for the consumer, but also for the agriculture sector.

Austin said students who will go out into the market place must adhere to the food regulations when producing products.

The event concluded with the presentation of awards to groups who produced excellent products. The awards were sponsored by food manufactures.

• The Tongaat Hulett Starch prize for the most potential product in terms of marketability was awarded to Chicken Roulade (chicken and vegetable spirals).
• The Orley Foods prize for the most innovative product was awarded to Blushing Berry (mixed berry dessert topping).
• The Kimix prize for suitability for the target market was awarded to Cinneach (peach and cinnamon crunchie).
• The group D Lish Ice (chocolate frozen dessert) walked away with three prizes: the Freddy Hirsh prize for the product with the most consumer appeal, the AgriFood Technology Station prize for the best product from a technical point of view and the SAAFoST prize for the overall best product.

By Candes Keating

Photograph: (clockwise) Peach and cinnamon crunchies, De-Lite-Full brownies, a member of the The D Lish Ice group, Blushing Berry, chilli-flavoured fish Viennas.

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The CPUT Functional Food Research Unit is set to convert its research into sellable products after being awarded a R3.2 million grant from the institution’s Innovation Board.

The Board, which was set up last year, is tasked with identifying and funding research at CPUT that can be commercialised.

In 2008, the Board called on researchers and innovation centres to submit proposals, highlighting their innovation capacity.

Out of the 13 proposals received, the Functional Food Research Unit, which is based in the Faculty of Applied Sciences, was the only one to secure funding and support from the Innovation Board.

The Unit, which has been operational since 2007, focuses on the research of foods that are beneficial to the health of consumers.

Head of the Cape Town based Unit, Prof Spinney Benade, welcomed the funding and said it will boost their current activities and assist in the rollout of new research projects.

The Unit, which is the only one of its kind in South Africa , places a huge emphasis on innovation.

Prof Benade said in order to commercialise research the unit follows a strategy whereby they identify a problem in a target population, conduct research on it and then develop a product that will alleviate or prevent the problem.

Currently the Unit is developing a range of unique pre-cooked baby cereals and food supplements, which is aimed at preventing micronutrient deficiencies.

Research has found that after weaning, young children do not follow a correct diet and are prone to developing micronutrient deficiencies. Sub-clinical micronutrient deficiencies also lead to impaired growth and cognitive development, birth defects, decreased school and work performance and poor general health.

“In South Africa 5000 children die each year of micronutrient deficiencies,” said Prof Benade.

The Unit conducted large scale research on micronutrient deficiencies and then created products that will provide children with the necessary nutrients. It also conducted clinical trials of the product.

“We have already done acceptability trials in Kwa-Zulu Natal. We had a good response,” he said.

Prof Benade said they are now looking at commercialising the products.

“Our aim is to secure a memorandum of understanding with industry. We would like the royalties from sales of products to come back to CPUT for research,” he said.

The Innovation Board funding will also assist the Unit in rolling out new research projects, which could have a huge impact on the international functional food industry.

One of the research projects that commenced this month focuses on determining the daily intake of Omega 3 Fatty Acids.

Dr Maretha Opperman, who works with Prof Benade said: “This type of study has never been done anywhere in the world. It is unique.”

To date researchers have only been able to determine a daily intake for vitamins and minerals.

However, the Unit plans to be the first to publish the recommended daily intake of Omega 3. “We are also working on a project to determine the true omega-3 fatty acid contents of these supplements on the South African market in order to ensure safety and trustworthiness of Omega-3 fatty acid supplements available to the consumer” she said.

Dr Opperman said securing the funding is a huge achievement for the Unit “This is a big grant and confirms the importance of the Unit’s research,” she said.

Meanwhile, Deputy Vice-Chancellor for Research, Technology Innovation & Partnerships, Dr Chris Nhlapo said they opted to back the unit because they have “real products” that are ready for the market.

Dr Nhlapo said they will call on researchers to submit proposals to the board later this year.

By Candes Keating

Photo: (clockwise) A professional nurse takes a sample from a participant in the Omega-3 study; Dr Maretha Opperman of the Functional Food Research Unit; Lab Manager Fanie Rautenbach

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A group of about fifty first and third year Hospitality students recently got the opportunity to demonstrate their culinary skills alongside industry leaders and world-renowned chefs at the 2009 Good Food and Wine Show.

The Show, which allows restaurants and hotels from around the country to showcase their best work and launch new food products for the market, took place at the Cape Town International Convention Centre from 27 to 31 May 2009.

This is the second year that CPUT has participated in the event, and the first time the institution has worked with the sponsors Spekko Rice and Eastern Mosaic.

The students were accompanied by Hospitality Head of Department Rianne Voigt and other Cape Town Hotel School staff members. Dean of the Business Faculty Prof Mohamed Bayat also attended in order to support the institution’s efforts. At Restaurant Bites, the public were invited to sample the offerings of the Cape Town Hotel School Restaurant, with the option of ordering a full meal. Students prepared a delicious South African-themed menu for the occasion, that included local favourites such as babotie and, breyani with ‘decadent cupcakes’ for dessert.

At the Hands-On Workshop sections, CPUT students helped set up and prepare the demonstration area for renowned chefs such as Marcos Georgiou, the Head Chef at Jamie Oliver’s chain of Italian restaurants, BBC regular Brian Turner, household name Ina Paarman and culinary personality Jenny Morris.

The students also circulated among the audience in order to provide a helping hand where needed.

The workshops were filmed by Eastern Mosaic, who also interviewed some of the CPUT participants.

“The Good Food and Wine Show provided the students with exposure to industry by their being able to view what is out there,” said Marketing and Functions Co-ordinator for the Cape Town Hotel School Restaurant, Luke van Rensburg,

“Quite a few students got job offers,” he said.

Van Rensburg noted that the Good Food and Wine Show had not only helped market the Cape Town Hotel School Restaurant as a culinary destination, but also drew the public’s attention to the Hotel School’s academic credentials, as a source of high quality hospitality training.

By Ilana Abratt

Photo: First year and third year Hospitality students prepare South African delicacies at the Cape Town Hotel School Restaurant stand at the 2009 Good Food and Wine show.

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The Food Technology Department in collaboration with Campden BRI, a British- based agency, recently hosted a New Product Development Workshop.

Campden BRI is a world renowned agency which specialises in providing the food industry with science and technology support. Their workshops and services are sought after by food manufacturers across the globe.

“They have an excellent reputation with innovation regarding process and product development,” said Dr Jessy van Wyk, Head of the Food Technology Department.

In 2007 the Food Technology Department started investigating partnering with Campden BRI in order to bring their workshops to South Africa.

“Our first successful course happened last year. It was oversubscribed. This year we decided to do two back-to-back and we have filled both with more than 20 members from the food industry,” she said.

Two two-day workshops, interspersed with an optional “In-gredients day”, took place earlier this term and were attended by representatives from Heinz, Sasko, Pioneer Foods as well as several soft drink manufacturers and even pharmaceutical companies.

Several CPUT staff members and academics from other institutions also attended the workshop.

Dr van Wyk said they were “very pleased with the support from our industry” for the workshop. Campden BRI consultant Ms Sarah Chapman said new food product development is vital for the survival of food manufacturing companies.

“New product development is about making money for your company. The food industry makes money from producing items people want to buy,” she said.

Chapman said this area in the industry is also vital to ensure that old products, which are no longer popular, are replaced with new products.

However, Chapman said new product development is not an easy task. She said it is a lengthy process and involves a number of steps.

This includes generating an idea for a product, developing a formulation and manufacturing process, developing various testing procedures, as well as suitable packaging and a label that meets regulatory requirements.

During the workshop, several local food industry experts delivered presentations. Topics covered ranged from the legal aspects of product development to market research.

Participants also participated in a “Diagnostic Dinner” prepared by the Hotel School at the Granger Bay campus. Participants had no access to a menu and had to “diagnose” the ingredients of each meal they ate.

During the course they also developed a product. and presented it to a mock retail panel.

By Candes Keating

Photo: Participants at work in one of the labs at the Food Technology Department. They were tasked with developing a new product.

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The CPUT Cape Town Hotel School, together with other leading hospitality training institutions and the Gourmet SA team, recently helped put together the 2009 Table of Unity event on Table Mountain

The event, which was held on On 17 May 2009, was in aid of a variety of different children’s charities such as the Red Cross Children’s Hospital.

Each year the Table of Unity organisers approach different hotels and restaurants to prepare one of the three courses that will be served on the day. Each hotel or restaurant is responsible for the recipes, ideas and food preparation staff. Sponsors such as Pick n Pay and Spekko rice provide ingredients.

This year, The Cape Town Hotel School was asked to prepare the dessert which was to be served to over 750 people.

Chefs Jerome Peters and Danielle Schamrell, together with their team, worked day and night to prepare a wonderful duo of passion fruit and chocolate chip mint bavarois accompanied with a rich mint and passion fruit coulis. The dish was by far the firm favorite on the day and was enjoyed by all who attended.

The Cape Town Hotel School was also approached by the organising company to assist with the setup and the serving of the guests on the day.

First year students, under the supervision of Marketing and Functions Co-ordinator for the Cape Town Hotel School Restaurant, Luke van Rensburg, worked during the Cape Town Stormy weather over the weekend period to help set up the event, serve all 750 guests, and clean up afterwards.

This was the Cape Town Hotel School first year group’s first external function, and the students all proudly represented CPUT Cape Town Hotel School at an excellent level, receiving praise from all other organisers as well as those who attended.

The CPUT Cape Town Hotel School looks forward to participating in Table of Unity 2010.

By the Cape Town Hotel School

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A state of the art Food Technology facility with a price tag of R44 million is set to be built at the Bellville campus. Earmarked to open its doors at the start of the 2010 academic year, funds for the building, which will house the Food Technology Department and Agrifood Technology Station, were approved by council last month.

Mr Larry Dolley, head of the Agrifood Technology Station said the facility will allow them to expand and improve academic, research and industry related activities.“This is going to be a state of the art building. It will be the only education and training facility of this nature in the province,” said Mr Dolley.

The facility will house administration and academic offices, food chemistry laboratories, microbiology laboratories and several other testing laboratories.

However, Mr Dolley said the main feature of the facility will be the 3000sqm multi-functional pilot plant, which will be utilised by the Agrifood Technology Station to improve their product development services to industry.“The plant will be similar to a mini-factory,” he said.

Dr Jessy van Wyk, head of the Food Technology Department said the plant will also be utilized by students for practical training.“ In order to train a food technologist, you need to expose them to the practical aspects of food technology. You need to use facilities that are on par with facilities they would use in the food industry,” she said.

Dr van Wyk said with hands-on training, graduates will “hit the ground running.”

“With the advance of technology in the food industry, the gaps are starting to show. This factory is going to bridge the gap in enabling us to train a food technologist to be job ready when they go into the industry,” she said.

Currently Food Technology is also being offered at the Cape Town campus, but with the construction of the new facility, the faculties will merge in 2010.

Dr van Wyk said they are still in discussion with the campus planners as to where the facility will be built and when construction will start. With council approving R29million for building costs, a further R15million shortfall still has to be covered to ensure completion of the facility.

However, Dr van Wyk said they are positive the doors to the state of the building will open in 2010.“This facility will be a huge boost for the faculty and local food industry,” said Dr van Wyk.

By Candes Keating, Marketing and Communication Department

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The Department of Food Technology again successfully hosted the New Food Product Launch at the Bellville campus on 25 November 2009.

Both final year and BTech students participated in the event by showcasing what they have been working on for the past six months.

Since July 2009, the students have been developing their new products. Their work has covered a range of aspects, including food production, sensory evaluation, chemistry, microbiology, labeling, packaging, food safety and costs.

The first part of the programme involved a session where students’ products were assessed by industry assessors, who later allocated marks to their work.

The assessment took place in the afternoon, prior to the second part of the event that took off in the evening.

The new food product launch is an annual event for the department, but according to Joseline Felix-Minnaar, a Food Chemistry lecturer, every year, the event keeps on getting better.

The students were divided into 14 groups. The new products comprised the following: Goji berry drinking yoghurt, Savoury muffin premix, Energy³ crunch, Seafood pasta, Sorghum-based shake, Fruit and nut sandwich snack bar and Flavoured energy drink cubes.

Other products included Carob-coated fruit-flavoured jellies, Sorghum-based pasta with sauce, High energy smoothie, Soy-based jelly layered with muesli, Beetroot soup on the go, Peanut and apricot microwave muffin premix and a Fruit-based energy drink.

The students were required to develop products that can serve as a nutritious meal or snack that provides sustained energy for people leading active lifestyles.

DVC: Research, Technology Innovation and Partnerships Dr Chris Nhlapo welcomed the guests which included representatives from the industry.

Dr Nhlapo said: “As a country, we have made constructive strides in support of research and innovation in line with the best in the world.

“As CPUT, we have recently interrogated our strategic plan and direction in order to reposition and ground ourselves in our context if we aspire to be a blue chip organisation. We aspire to be the hot bed of innovation and fully address the three arenas of innovation competence, which include leadership, education and application.”

The programme also involved public judging and voting. Attendees were required to go around food stalls to taste and they later voted for the product that they thought was best done.

Dr Helgo Schomer, an ex-lecturer at the University of Cape Town, a psychologist and a radio personality was a guest speaker.

Dr Schomer highlighted things that make people want to eat more.

“Smoking will kill your brain cells, while eating your breakfast every day is the best. Eating good food, having a good sleep, maintaining the correct weight and laughing as often as possible are the best principles in life,” he said.

The students were later awarded with prizes ranging from R2000 to R3000. Sorgo pocketed R3000 for the most potential product in terms of marketability, while Soylicious walked away with the R2500 prize for the packaging most fit for purpose.

Energy³ was awarded a R2000 prize for coming up with the most innovative product.

The best product in terms of marketability, innovation and technical level R2500 prize went to Energy³ and Peanut Power Muffin. At the same time, Soylicious and Peanut Power Muffin were voted as the most popular products from the consumer’s point of view.

According to Dr Maricel Keyser, a Food Microbiology lecturer, putting together the event was a great exercise for them.

“As a department, we worked well together. It was really a team effort,” she said.

By Andiswa Dantile

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Prof Vuyisa Mazwi-Tanga recently hosted the Minister of Science and Technology, Mr Mosibudi Mangeni at the Department of Maritime Studies on the Granger Bay Campus.
“We are pleased at how Minister Mosibudi Mangena has shown passion and commitment in developing Science and Technology in South Africa,” said Prof Mazwi-Tanga.

The Head of Maritime Studies, Captain Dr. Ed Snyders told Minister Mangena the plans and activities of the department. Once the formalities were completed, the Minister, Vice-Chancellor, Dr Oswald Franks, Dean of Engineering and the other guests were given a tour of the campus.

Maritime Studies is a niche area offered by only two higher education institutions in South Africa. The department offers formal education in marine navigation and marine engineering, and non-formal training in offshore safety and survival. The Department boasts the only Offshore Survival Centre in Africa and trains 2 500 students from Africa and beyond.

“Our private Granger Bay harbour houses a number of lifeboats/crafts, fast rescue craft and an indoor, heated swimming pool. It is envisaged that a new floating laboratory (training vessel), a first for Africa, and marine engineering workshop on the Bellville campus shall be operational in the near future”, Captain Dr Snyders told the Minister.

The Department of Maritime Studies is also an important role player in the Eastern Cape Maritime Awareness Project (EC-MAP) that was launched in August 2005.

“EC-MAP is a partnership formed by the CPUT, the Eastern Cape Education Department and the National Ports Authority to reverse the high levels of unemployment and crime. Eight Eastern Cape schools were identified with the view to making learners and educators aware of their maritime heritage and the job opportunities the maritime industry provides. We’ve enrolled eight students from EC-MAP and their progress has been satisfactory. The idea is to roll this project out into the Western Cape Province next year, “said Capt Dr Snyders.

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“The challenge faced by institutions of higher learning is to translate knowledge into addressing basic human needs.”

This was one of the messages of Mr Derek Hanekom, Deputy Minister of Science and Technology, during his visit to the Cape Peninsula University of Technology's Bellville Campus on Tuesday, 18 March 2008.

Deputy Minister Hanekom said there was a need to look at how we get the knowledge generated by research and innovation to the people who need the results of that innovation. ""A vision should be beyond oneself,"" he said, referring to the importance of enabling research and innovation programs to filter through to, and be of use to the wider community.

Deputy Minister Hanekom's interest during the visit was on technology transfer and technology research and development facilities; both those initiated through programmes supported by the Department of Science and Technology (DST) as well as those initiated by CPUT and other enabling organisations.

Deputy Minister Hanekom visited various science and technology facilities on campus accompanied by Dr Nawaz Mahomed, Manager: Manufacturing, Technology Transfer and Local Innovation at the DST; CPUT Vice-Chancellor Prof Vuyisa L. Mazwi-Tanga, two Deputy Vice-Chancellors, and senior research and administrative managers at CPUT. The visited facilities included the Oxidative Stress Research Centre, the Textile Technology Station, and the Advanced Manufacturing Technology Laboratory.

Dr Chris Nhlapo, Deputy Vice-Chancellor for Technology Innovation and Partnerships, presented an overview of where the institution stood in terms of technological research and innovation and where it was headed.

Dr Nhlapo said that there was an emphasis on producing more postgraduate students at CPUT. He mentioned that there was particularly a need for more female students in Engineering. He noted that there were many black students in Applied Sciences and Business, which is positive. ""We are aware that there are pockets of excellence, but we need to consolidate them so that they become centres of excellence,"" said Dr Nhlapo.

Dr Nhlapo stated that by providing funding to areas of demonstrated international strength, CPUT has brought researchers together from disparate disciplines and institutions to collaborate on creating knowledge and solving problems that truly matter to South Africans.

By Thami Nkwanyane, Marketing and Communication Department

Photograph: Deputy Minister of Science and Technology Derek Hanekom visits the Oxidative Stress Research Centre.

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On the recent 32nd anniversary of the New Product Launch, Head of Department of Food Science and Technology, Prof Jessy Van Wyk expressed her contentment with the students’ proficiency in producing new food products from insects essentially for poor communities.

The annual event gives a platform for students to showcase their projects and the subject knowledge of the students are evaluated by industry experts. Van Wyk says the students’ products are safe for human consumption, “but they are not ready for the market yet”.

She says: “More development will be needed (4 weeks are not enough). Three of the products, Flyer Cracker, Crunchy Rusks and Amasoja cookie have excellent prospects of making a success in the market, should we be able to find a company or an SME who would want to take it further.”

The full list of the products which were assessed by the industry experts were:

• Amasoja cookie – Chocolate cookies with black soldier fly flour, increasing the protein content.
• Bite Cookies – a chocolate-flavoured cookie with mealworm flour.
• Cheesy Bug Bites – savoury biscuits with black soldier fly flour.
• Flyer Crackers – Savoury crackers with black soldier fly flour.
• Pasta Al Manjo – pasta made with mealworm flour, also with increased protein content, compared to commercial products.
• Spin-A-Cracker – Savoury crackers made with mealworm flour with a spinach and tomato flavour.
• Vanilla Rusk – buttermilk-flavoured rusks made with mealworm flour.

Food Science and Technology third-year student, Megan Mulholland, says before the event they were nervous about the assessors because they only had one month to prepare, however, the assessors were, “very approachable and not too scary”. Megan states that the food they produce (from insects) is aimed at addressing poverty in poor communities and that normally foods from insects are consumed in rural areas and the third world countries. The students’ aim is to introduce this type of food to urban and first world countries.

“Insects are cheap and nutritious, basically it’s the future for the third world countries because they’re high in Omega 3 and 6, and high in protein. They are a good source of energy which is perfect to provide food in rural areas… We had to make it tasty, safe and appealing for consumers and we also want to make it popular in the urban areas and the first world countries”

“The student is absolutely correct,” Van Wyk quips.  She says insects are still considered, “a poor man’s food to a large extent, so our aim at the moment is to develop products for the top-end of the market.”

She adds: “We believe that once the idea is established that it is considered a gourmet or rich man’s food, we would also develop healthy, tasty food products for lower-income groups. In this way, we would be able to contribute to the supply of food products for the poor communities while avoiding the stigma of ‘poor man’s food’ for products made with insect protein.”

Van Wyk adds that this can be a solution to food security challenges to the global community. “The cultivation of insects requires a fraction of the resources (land, water, feed, other energy, etc.), hence it is and will progressively become a more sustainable source of protein to feed the population of our country, the continent and the world.”

She adds that the product has to be developed using the scientific method and integrate all relevant sub-fields in Food Science & Technology, such as Food Quality Assurance, Food Microbiology, Food Analysis, Food Chemistry, Sensory Evaluation, Food Legislation, Food Packaging, Food Engineering and many more.  Van Wyk confirms that all the staff members in the department and many staff of the Agrifood Technology Station are also involved in the project, “true example of teamwork makes dream work”.

“The industry assessors also commented on the professionalism and how well prepared the students were in terms of their subject knowledge. One of the assessors indicated that there is a strong possibility that one of the products would have a good chance to compete next year at an international Food Innovation Awards platform in the UK.”

Written by Aphiwe Boyce
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