Innovative Food Science Hub officially launched

In an exhilarating move to inspire and uplift the next generation of food scientists and technologists, the Department of Food Science and Technology (DFST) has teamed up with the South African Association for Food Science and Technology (SAAFoST) to launch the Innovative Food Science Hub (IFSH) at Bellville Campus.

The goal of the launch event was to formally introduce the IFSH to the academic community, highlight the benefits of being part of professional bodies like SAAFoST and MySAAFoST, and encourage students to engage in professional food science networks. This exciting initiative is designed to connect, mentor, and empower aspiring innovators in the field, paving the way for groundbreaking advancements in food science. The launch event was proudly sponsored by Synercore Food Holdings and Doggobone Active RAW Foods.

The IFSH is a student-led organisation established in 2025 within the Department and was formed with the vision of creating a platform that bridges the gap between academic learning and real-world application. The executive committee consists of student leaders, including Elleanor Tshoma (Chairperson), Milicent Sibanda (Vice Chairperson), Mologadi Mantati (Secretary), Matthew Hannie (Deputy Secretary), Zwelithini Mthethwa (Treasurer), Gugulethu Nyathi (Outreach & Community Engagement Officer), Zest Luvha (Academic Research Coordinator), and Thatohatsi Msimanga (Events & Program Coordinator). The Hub is also supported by the mentor, Dr Sune Henning, and Moneah Monyethabeng, who acts as Departmental representative to SAAFoST.

Although students are introduced to SAAFoST during their first year in Food Science and Technology, Elleanor says the hub was established after identifying that student engagement was mainly limited to classroom content and the curriculum, with limited exposure to industry professionals, networking opportunities, and practical insights into the field. “IFSH therefore aims to connect students with professionals, industry leaders, academics, and organisations within the food and applied sciences sectors.”

She notes that the IFSH organisation primarily serves students while placing strong emphasis on creating an inclusive, supportive, and empowering student environment. “Although rooted in Food Science and Technology, the hub also aims to include students from the broader Faculty of Applied Sciences to encourage interdisciplinary engagement and collaboration, specifically with the Departments of Biotechnology and Consumer Sciences, and Agriculture.” The launch was also aimed at creating awareness about the initiative, introducing its vision and purpose to students and guests, and providing a networking environment where students could engage with academics, industry professionals, and peers.

“The overall goal of the organisation is to equip students with knowledge, exposure, networking opportunities, professional development, and access to resources that will better prepare them for industry and future career opportunities.”

During the launch event, IFSH outlined a variety of future student activities designed to bridge the gap between theoretical classroom learning and real-world food industry applications. Some of these activities include hosting student quiz nights, student-led competitions where classroom theory is translated to solving industry challenges, and arranging visits to local schools to raise awareness about food science as an exciting career path, In the longer term, IFSH envisions establishing formal student mentorship programmes, organising inter-departmental conferences, and hosting research competitions to actively address global food science challenges and promote sustainable initiatives.

Elleanor highlighted that the launch event programme created an engaging and welcoming environment where students, academics, and industry professionals could interact openly, saying that participant engagement throughout the event was excellent, especially during the networking sessions and speaker discussions. “One of the most notable aspects was seeing students actively participate, asking questions, and confidently engaging with professionals and peers. “The atmosphere was interactive, educational, and inspiring, which reflected the core purpose of the initiative.”

Acting Head of Department: Food Science and Technology, Dr George Charimba said; “The launch of this hub is not simply the opening of a physical space. It is the birth of a platform for innovation, research, learning, entrepreneurship, and transformation. It is a place where ideas will be explored, where solutions will be developed, and where future leaders in food science will be empowered to make meaningful contributions to society.”

Some key highlights of the programme included insightful presentations and discussions led by two guest speakers, Prof Jessy Van Wyk, the retired Head of the Department of Food Science and Technology, and Jana Bergh, Chairperson: Cape Branch of SAAFoST. “Their presentations provided students with valuable industry knowledge, motivation, and guidance regarding career growth and opportunities within the food science sector,” Elleanor observes.

In her presentation on "How to Succeed in Life and Your Profession," Van Wyk highlighted key attributes and capabilities graduates should have, Meanwhile, in her presentation, Bergh delivered an overview of SAAFoST and MySAAFoST for those who may not be familiar with these association bodies. MySAAFoST is the student association body of SAAFoST. She explained that SAAFoST is an organisation that was established in 1961, and “it plays an important role in supporting the industry through knowledge sharing, networking, and professional development”.

“If you become a member of the South African Association for Food Science and Technology, you are required to adhere to the SAAFoST Code of Conduct, which can be found on the website. SAAFoST members are expected to act professionally, ethically, honestly, and responsibly at all times in order to uphold the reputation of the food science and technology profession,” Bergh noted.

Elleanor also highlighted the importance of creating spaces where students can learn beyond the classroom at CPUT. “Opportunities such as these allow students to gain exposure, build confidence, network with professionals, and better understand the realities of their chosen careers.” She also encouraged students to actively participate in initiatives that promote growth, collaboration, and professional development, as these experiences can play a major role in shaping their future paths and opportunities.

“Personally, we feel very excited, grateful, and blessed to see this vision come to life. Bringing individuals together to engage, network, learn, and share experiences was truly meaningful and rewarding.

“This project represents more than just an event; it represents a growing platform that has the potential to positively impact students academically, professionally, and personally. Seeing students actively participate and benefit from the experience was one of the most fulfilling aspects of the initiative.”

Written by Aphiwe Boyce
Email: BoyceAp@cput.ac.za