Nawahl Razak has a penchant for risk taking.

Known for having run various small businesses during her spare time, Razak, who is a laboratory technician in the Department of Maths and Physics, recently took on her biggest venture and turned a homemade recipe into a business.

Razak is the brains behind the Milk Nut Company, a startup specializing in the manufacture of vegan milk products.

“I started creating milk for myself and then began reading about vegan milk options. The more I read the more recipes I tried,” she says.

Relying on her physics knowledge, Razak perfected her recipes, producing two vegan milk products, one from oats and the other from peanuts. Both products are manufactured using fewer additives and processes, are low in calories, has high amounts of healthy fiber and contains decent amounts of iron and calcium.

With a growing trend of people opting to purchase products directly from local producers, Razak is positive that her products will fill a gap in the market.

“People are supporting small business owners because they want to know exactly what their products are made of,” she says.

Razak is now looking at expanding her product range and is currently being supported by the Agrifood Technology Station, a CPUT based specialized unit that provides a range of innovative services to support small, medium and micro-sized enterprises operating in South Africa’s food sector.

Razak says while it has been an exciting journey, innovation is not easy, neither is running a business.

“It’s up to me to keep pushing and to make a success out of this venture. You have to take a risk and follow it through.”

*To find out more about the product please mail Razak at This email address is being protected from spambots. You need JavaScript enabled to view it..  

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.

CPUT is extending its global network of partners, thanks to the Erasmus+ International Credit Mobility programme.

Over the next five-years, CPUT and the Yildiz Technical University (YTU) in Turkey will participate in a mobility agreement, which is earmarked to strengthen and expand research and innovation in the fields of Substation Automation and Energy Management Systems and Control Systems Engineering.

The Erasmus+ International Credit Mobility programme facilities and funds short term mobility projects for staff and students from European and selected countries elsewhere in the world. The programme ties in with CPUT’s Internationalization Strategy, by promoting international ties between institutions and creating opportunities for professional development, for both staff and students.

As part of the agreement, CPUT’s Centre for Substation Automation and Energy Management Systems (CSAEMS) and YTU’s Departments of Control and Automation Engineering and Electrical Engineering will embark on a program of student and staff exchange.

CPUT researcher, Carl Kriger, who is the Erasmus+ Credit Mobility Programme coordinator for the Department of Electrical, Electronic and Computer Engineering, says they are looking forward to the collaboration with YTU, which is a dedicated engineering sciences institution and one of the most prominent higher educational institutions in Istanbul, Turkey.

Kriger says over the next five years CPUT students following courses in electrical, electronic and computer engineering will have the opportunity to complete courses at YTU, which are not available for offering in South Africa. Researchers will also have the opportunity to spend up to two months at YTU and work alongside their counterparts.

Prof Seref Naci Engin, head of the Control and Automation Engineering Department in the Faculty of Electrical and Electronics at the YTU, says the programme will commence next term with two CPUT doctoral students expected to spend a semester in Turkey, while three doctoral students from YTU will conduct research and training at CPUT.

Engin, who recently visited the Bellville Campus with a delegation from the Turkey based institution, says there are already numerous existing projects the two institutions can collaborate on.

“We would also like to start new research projects, with the goal of producing research publications,” he says.

Engin, who collaborated with CPUT in 2008 on a National Research Foundation-funded research project, says he hopes that they will be able to extend this agreement.

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.

World Environment Day is not just about oceans, it’s about everything to do with the environment, whether it is water or the food that we grow or the soil or the air. Anything that affects the environment. 

This year’s theme is Beat Plastics Pollution to make people more aware of the harmful effects of plastic on the environment.

Extended Curriculum Programme coordinator in the Faculty of Applied Sciences Beatrice Opeolu drives activities to create awareness around climate change and the environment as the leader of the Climate Change and Environment Research Focus Area.

She teaches water quality management to Environmental Management and Environmental Health BTech students and recently she has started focusing more on environmental toxicology.

“This would be the study of poisons in the environment,” explained Opeolu.

For the last decade, Opeolu’s research concentrated on monitoring different kinds of pollutants in water and food samples, searching for the presence of heavy metals, phenols and polycyclic aromatic hydrocarbons (PAHs), perfluorinated compounds and pharmaceuticals. 

(The dominant sources of PAHs in the environment are human activities such as wood-burning or combustion of biofuels, improper waste disposal).

She started off researching how the PAH level in food changes depending on how it is processed (fats are converted to PAH differently when food is grilled versus fried or boiled) and then moved on to checking PAH levels in freshwater systems. She discovered PAH levels were higher in the sediments than in the water, which means different effects for organisms that live and feed on sediment materials versus others in the water column.

Now she is moving from purely monitoring water to look at the entire cycle of exposure.

Specifically, she is concentrating on various pollutants in water, figuring out at what levels these pollutants become toxic to the environment. Not only does she want to investigate what pollutants are present but she wants to figure out what this means for the environment and what remediation can be affected.

“So the long-term plan is to be able to develop a material that we can use, as individuals and on an industrial scale, to remediate a combination of the pollutants. I’ve done research into heavy metals, several organic compounds including pharmaceuticals; so it would be great to have a single material that can remediate up to four pollutants because that would be more cost-effective,” said Opeolu.

She is currently setting up a laboratory space on the Bellville campus in the Horticulture department where she can oversee two or three postgraduate students. Here she will expose organism such as Daphnia (planktonic crustaceans specifically bred to be used in the laboratory), microalgae and bacteria to various pollutants in controlled environments.

Eventually, she wants to be part of a Water Institute on campus so that she can draw on the expertise of colleagues in various fields to develop water remediation systems and solutions.

* Today, 5 June is World Environment Day and the Applied Sciences Department hosts a Symposium on District Six Campus. Themed Beat Plastic Pollution, the symposium will feature six speakers talking about various effects of plastic pollution.

** On Friday 8 June renowned toxicologist Prof Augustine Arukwe from the Norwegian University of Science and will deliver a public lecture at the Saretec building on Bellville Campus followed by a panel discussion, between 12 am and 2 pm. 

Written by Theresa Smith
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Many South Africans and beyond fret over food security, migration, and environmental management. As a result, the Faculty of Applied Sciences (FAS) recently held a partner workshop on the project: Co-Producing Knowledge On Sustainable Growth through Service-Learning Pedagogy between African and European HEIs (COPAFEU).

The event, which was held at the South African Renewable Energy Technology Centre, was part of the EU-funded Erasmus+ grant with nine other universities across Africa and Europe. Adjunct Professor at the Faculty of Applied Sciences, Beatrice Olutoyin Opeolu who co-facilitated the workshop with Dr Ignatius Ticha, Language Coordinator: Faculty of Applied Sciences welcomed the guests, said they have partners in Ethiopia, Nigeria, Tanzania, Greece, and Finland. “At CPUT and the UFS [University of the Free State], we are focused on food security, migration, and environmental management because these are relevant to South Africa.

“We aim to use the project to understand the dynamics among local and migrant food vendors and their practices and facilitate cohesion among them using enhanced service learning (ESL).”

Opeolu said the process involves working with many stakeholders, including the students, as co-creators of knowledge that “we may massify for learning and teaching elsewhere”. She added that other partners are focused on different themes relevant to their countries. “Still, we all agree that entrepreneurial skills are vital to our set outcomes for participating students and communities.”

The successful meeting was engaging as the set outcomes were achieved. As the Country Leader for the COPAFEU Project in South Africa, Opeolu leads the project teams of CPUT and UFS. Amongst the facilitators of the workshop were the representatives from UFS, Hanken University, Finland, and the University of Peloponnese, Greece.

Written by Aphiwe Boyce
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Three outstanding CPUT academics have been named as finalists in the 2023 inaugural Higher Education Women Leaders Awards (HEWLA).

They are:

Prof Tembisa Ngqondi, Dean of the Faculty of Informatics and Design (Humanitarian category)

Prof Beatrice Opeolu, Faculty of Applied Sciences (Trailblazer category)

Dr Sisanda Nkoala, Faculty of Informatics and Design (Emerging Young Women Leaders category)

Higher Education Resource Service – South Africa (HERS-SA) announced the finalists this week and the Awards Ceremony will be held at the DoubleTree by Hilton Hotel in Woodstock, Cape Town, on 7 September.

The awards recognise the achievements of South African women in Higher Education who lead, inspire and motivate those in and outside their institutions to be more and do more. It is aimed at inspiring and attracting new leadership talent to the sector, thus creating role models, advancing gender transformation and creating visibility for higher education women leaders in South Africa.

According to HERS-SA Director, Brightness Mangolothi, this year marks HERS-SA's 20th anniversary. "We believe that this is the best way to celebrate what has been achieved to steer gender transformation in higher education. We received 218 nominations, which is a huge number for an inaugural award. The calibre of women nominated is a testament to the fact that we have women who can hold the reins of power."

Written by CPUT News
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In a weekend filled with creativity, camaraderie, and incredible brews, the Department of Food Science and Technology (DFST) team won first prize, worth R10 000, for the Wild African Ale category and second prize of R3000 for the Matured category at the annual Intervarsitybrew Brewing & Tasting Challenge, held at Central University of Technology, Bloemfontein.

These winnings are presented in the form of vouchers for Bev Plus, which is the company the team uses to purchase beer ingredients and equipment. The team mentor, Thembelani Xolo, said the event’s history dates back 21 years. Xolo said the first SAB-sponsored microbrewery was installed at the University of KwaZulu-NataL (UKZN) Pietermaritzburg Campus in 2003. He said this partnership between academia and industry was driven by the now-retired SAB Senior Trade Brewer, Ben Lamaletie.

In the year’s challenge participants from 18 institutions had to create an original label and brew six distinct beers. Presentations by student brew teams, sensory training, blind tasting by certified judges, and technical presentations by influential people and professionals in the craft and commercial brewing fields were all part of the two-day event. All South African institutions are eligible to participate in the tournament, which aims to advance beer culture and craft brewing in the country while promoting safe drinking.

“The uniqueness of the initiative was for students to be educated and have fun at the same time while showing their skills in a national brewing competition.”

Six team members, Lamla Mayekiso, Bongisiwe Zozo, Queen Motjatsi Letsoalo, and Nondumiso Mathabela, were able to participate in all six beer categories. The other team members were Henning Schulte, Nomonde Motsoeneng, Simphiwe Makhathini and Anathi Roto.

Xolo from the Department of Food Science and Technology said the first national Inter Varsity Beer Brewing Competition took place in August 2008 on the UKZN Pietermaritzburg campus. He is mentoring students to operate brewing equipment, and beer production and organising field trips to several artisan breweries in Cape Town.

To prepare for the competition the department allowed students to join the team but could only accommodate 10 students then the department used a register method to select those that were eligible to partake in the completion. Students are trained in the development of recipes (ingredient selection, milling, and the different stages of beer brewing and bottling) according to different styles. They are then introduced to the Beer Judge certification programme guidelines used to brew and the selection of beer style for each category for competition. “We then conduct a sensory evaluation to see if each beer conforms with the style selected,” Xolo remarked.

Reflecting on the team’s performance, Xolo said: “I'm thrilled and gratified, and the team feels the same way, the student will receive a certificate they can utilise the victory on their resume for job application.”

He continued: “The innovation that was used in utilising traditional umqombothi beer without losing its character, such as ingredients and taste which the students can relate with. This concept was mind-blowing and exciting for them. The winning part was a bonus for everyone. Being able to compete and win in all activities involving the university's unique research speciality is very important to the CPUT.”

Bongisiwe said this year’s competition marked her first time joining the brewing team and she was brought in because of her background in Chemistry. “What made it particularly meaningful was that this year's theme celebrated African Queens who brew umqombothi back home. As is often the case in African brewing, it is predominantly women who craft these traditional beers. In light of this, we named one of our beers "Queen Modjadji," honouring the legacy of powerful women in the brewing industry as a whole.”

Mayekiso, the captain, said: “Being able to brew in a conventional way for me is very close to my heart as my mother is a traditional brewer. Our winning beer was our greatest accomplishment as a team. We all resonated with the style of beer as we all know what mqombothi sensory tastes like and what we developed was really the best beer.”

Xolo added that the goal of the CPUT brewery is to demonstrate that sorghum, an African grain, can be utilised as a primary component as well as an adjunct in creating a variety of beers. “We make every effort to be innovative and allow students to do research and development. If we continue to make the same beer, we will undoubtedly continue to have the Wild African Ale title.”

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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unior Researcher Dr Taskeen Docrat scooped the Distinguished Young Women Researcher: Natural and Engineering Sciences Award during the recent South African Women in Science Awards.

Presented by the Department of Science and Innovation, the awards celebrate women excelling in science, technology, engineering and mathematics.

Docrat, a junior researcher at the Applied Microbial and Health Biotechnology Institute (AMHBI), expressed her appreciation for the recognition.

“I am truly honoured to receive this prestigious award; it is a recognition of my hard work and dedication to my research. I am humbled, and it is a source of motivation to continue my research in neuroscience. Professionally, it opens doors to new opportunities and collaborations,” she said.

Docrat's research is focused on finding innovative approaches to prevent neurodegenerative diseases, such as Alzheimer’s disease.

“I am particularly interested in the effects of Rooibos herbal tea and traditional medicine. Neurodegenerative diseases affect not only the individual but also the caregiver. My primary goal is to raise awareness regarding these conditions, and I hope to contribute to improving societal healthcare systems and preventative disease management in a cost-effective manner,” she explained.

She was nominated for the award by her mentor, Prof Jeanine Marnewick, AMHBI Director and Research Chair: Biotechnology, who “believed in my research contributions and my potential”.

Throughout her career, Docrat has been guided by multiple mentors who have shaped her professional journey.

“I truly consider myself fortunate for the opportunity to be mentored by not just one but several remarkable individuals who contributed to my professional development, offering both guidance and unwavering support,” she noted. This mentorship has fueled her ambition and inspired her to push the boundaries of her research endeavours.

Her advice to young women wanting to follow a career in the sciences is to “follow your passion, be persistent, and don't let anyone discourage you”.

“Seek out mentors who can support and guide you,” she advised.

Docrat grew up with an innate curiosity that eventually led her to the field of science. She earned her PhD in Medical Biochemistry from the University of KwaZulu-Natal, "Understanding how things work, and the biological intricacy of life continues to drive me toward applying my knowledge in ways that can improve human health and well-being.”

Written by Ilse Fredericks

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 Taking care of the environment is one of the crucial aspects of life. As such, the Department of Horticultural Sciences recently hosted a workshop at the department’s nursery at the Bellville Campus aimed at teaching community members about sustainable gardening, improving their gardening skills, and beautifying their area.

The two programmes, Horticulture and Landscape Architecture from the Department of Horticultural Sciences, have done a vegetable garden and landscape design for the Good Hope College (Kuils River) in 2022. Yonela Matanzima, Lecturer: Horticultural Sciences, said: “We realised that we cannot always do things for people as we will not always be there. That is how the idea of the workshop came about. We saw that there were skills and knowledge that we could share with the community.”

Matanzima stated that the workshop's purpose was to improve the community members' horticultural skills and landscape maintenance and to learn more about organic feeding, the benefits of feeding crops organically, and pest control using organic methods. The learners from Good Hope College were brought in to learn how to grow their own food and to take care of the plants.

The topics discussed during this fruitful session were organic feeding and pest control, turf grass maintenance, and the importance of pruning and pruning techniques. Landscape Architecture third-year student Siphumelele Chuma delivered a presentation on turf grass maintenance. Matanzima lauded Siphumelele, who was very confident and knew a lot about the subject. “This shows that the lecturers are doing a great job.” He was able to answer questions from the audience without the assistance of a lecturer. The guest lecturer, Alex Duff from Spectrum Marketing, shared his industry knowledge with the students and the community.

“I am proud of a job well done as this shows that we can be agents to our local communities. As a Workplace-Based Learning programme Coordinator and [being] partially involved in Service-Learning/Community Engagement, I see the change we make around our communities. The students were very happy as they were exposed to different approaches of learning. They were given a chance to apply what they were taught in class and share it with the community.”

After the workshop, the community had an opportunity to tour the departments’ facilities.

This was a follow-up workshop following the departments' initiative in the community vegetable gardens with Dr Mandilakhe Naku, Service-Learning Coordinator, and the second-year Horticulture class and workplace-based learning third-year Landscape Architecture students. “We saw that there’s a need for sharing knowledge so that they can look after the plants that we were planting there,” Matanzima noted.

The members of the community who are also employees of Good Hope College enjoyed every moment as they were learning more about their plants and how to look after them. This Christian school focuses more on instilling Christian values in learners. “Taking care of the environment is one of their important elements. This gave them a chance to learn more. Being able to ask and hear directly on how to resolve some issues was quite beneficial,” Matanzima observed.

"Thank you for your thoughtfulness in including us in your field of expertise," said one of the community members, John Eager, who is also a teacher.

Matanzima added: In the future, I think instead of going out to communities and doing the projects for them, we better bring them in and teach them how it is done. When we leave after we finish the projects, we leave them without knowledge of how to maintain the plants.”

Written by Aphiwe Boyce
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 How far would you go to be a true team player? Would you step out of your comfort zone, even if it meant diving into the unknown? Would you dare take the plunge as part of a survival-at-sea course?

That’s exactly what the Postgraduate Diploma in Biotechnology students did!

Ten students and three Department of Biotechnology and Consumer Science lecturers participated in a team-building activity at the Survival Centre at the Granger Bay Campus.

It was a beautiful, sunny winter's day—welcomed weather this time of year. As the team arrived at the centre, they were greeted with warm smiles from the Survival Centre staff members, Samantha Montes and Cara Alberts, who graciously showed them around. “We were all anxiously excited to pursue this adventure together! But first, we had to conquer the theory and essential training principles. A brief yet enlightening session equipped us with the knowledge we needed. Cara guided us through the exercises we were about to undertake and even shared a few captivating tales from her own adventures at sea,” Dr Liezel Gouws enthused.

As they strolled outside, admiring the boats and vessels introduced to them, Gouws could feel their spirits rising. “Pursuing something new together for the first time naturally brings people closer. It was unfamiliar territory for us all, levelling the playing field between students and lecturers alike,” she noted.

With life vest buckles fastened and straps secured, they approached the edge for their first plunge into a heated pool and the reassuring hands of experienced instructors. “For a brief, surreal moment, the world disappeared. It was just you and the water— floating, adjusting to this unfamiliar territory, not entirely in control, and yet finding your way.”

They proceeded with the first two exercises, one of which was called "crocodile”. This task was all about teamwork, culminating in a literal full-circle moment as they clung to each other in the water. Moving with a life vest gave them a sense of safety.

Next, they moved on to boarding the lifeboat. Once again, teamwork was key as they had to balance the boat with their collective weight. “This exercise was a powerful reminder that, in a team, every member needs to share the responsibility equally for success. One or two imbalances could easily tip the boat and disrupt the entire team's stability.”

Huddled together inside the vessel, two members began paddling the lifeboat toward the rescue point. One by one, they disembarked the lifeboat and moved toward the helicopter rescue point.

“As you assembled the helicopter harness and gave the “pilot” your thumbs up, you were hoisted up in the air by the instructor. The simulation felt strikingly real, making us pause and think about how intense a genuine helicopter rescue would be. I think this exercise taught us to trust, in this case, the “pilot”—a characteristic essential to teamwork. Trust is the cornerstone.”

They were lowered back into the water for the next challenge and faced the hanging ropes. At first, it seemed like pure strength would be needed to climb and conquer these ropes, but they soon realised that skill and positioning were far more important. “Just like in life, success here wasn’t just about brute strength—it was about starting smart, using the right techniques to your disposal to set ourselves up for success.”

They were then given the choice to jump from the ship. Standing on the platform, the height was more intimidating than they expected. The instructor gave them clear instructions on positioning themselves for the jump, warning that the impact would be intense. “Yet, as we stood on the platform's edge, with calm reassurance. “This kind soul made me think about how we all need someone next to us when we're about to leap into the unknown, whispering, “You’ve got this!”.

Gouws continued: “Watching fellow students and lecturers offer support to one another, I realised how much of this experience was about collective effort. As I watched students and lecturers encourage and be encouraged, I realised that this was a collective effort. As we offer words of support to our teammates, we uplift ourselves as well, turning individual wins into a team triumph.”

They were empowered with new skills, a stronger sense of confidence, and a renewed belief in our team’s strength. “A heartfelt thank you to the entire Survival at Sea team for taking such great care of us. We felt safe and supported throughout, and I would highly recommend this activity for any team-building effort.”

Written by CPUT News
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