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.

Written by Aphiwe Boyce
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The Department of Biotechnology and Consumer Science recently hosted a Food Industry Seminar with two guest speakers to provide students with an opportunity to learn about the speakers’ careers, organisations and industry.

The event, which was hosted at the District Six campus, was attended by the Consumer Science first-year students. The Department of Biotechnology and Consumer Science Lecturer, Theloshni Govender said the seminar allowed students to learn about the career opportunities within the food industry. The students received firsthand information about the speakers’ career paths and their position with their current employers and their day-to-day workplace activities and challenges.

“Most importantly, what does the industry expect from its future employees.”

The guest speakers were Anton Van Wyk, General Manager at Woolworths Village Square, Durbanville and Marcia Perumal, Quality and Regulatory Manager at SK Chemtrade, who is also a CPUT alumna. Van Wyk, who delivered the first presentation, provided an overview of his company This included his views on effective business and data-driven decisions. He also talked about key internal and external challenges, including post Covid-19 recovery. Van Wyk also encouraged the students to “practise positive [positive] attitudes to become positive about their future”. “With your attitude-you can change the world… You must be the change that you want to see in this world.”

He also told the students the following:

• Listen to understand.
• Show empathy.
• Take action.
• Make a difference.

Perumal who holds a Diploma and a BTech in Consumer Science: Food and Nutrition from CPUT, delivered her presentation on Grain Milling. She also elaborated on her career path from her first employer to current one. The presentation also provided an overview of her current employer and effective business operations. Based on her experience, she highlighted that learning on the job is something that students must be prepared for. She said it was a great honour and privilege to be able to give back to “our young people’, and to assist in bridging the gap between the institution and industry.

The students engaged with the speakers in an open platform as this enriched the learning experience and this will make them better prepared for working in the food industry and understand the industry expectations.

Reflecting on the event, Perumal said: “I am very glad actually that Theloshni has incorporated this into the course. When I studied here, we didn’t have that, and I think the more the students can hear from the industry, the better. So, they’ll know what is out there, what opportunities are out there for them when they graduate because sometimes you are sitting in a classroom, you don’t know the different fields that you can go into, the different positions you can get into…”

She added that the class seemed like a positive group of young people. Govender added that the guest speakers bring in vast knowledge and experience within the food industry and that they plant seeds of inspiration, and the students successfully sow them. She said the Department works hand in hand with “our” food industry partners to ensure “our students” meet the academic and skill expectations of the industry.

Written by Aphiwe Boyce
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The Language Unit and the Department of Biotechnology and Consumer Science hosted a hybrid heritage celebration at the Bellville campus.

The aim of this collaborative successful event was to convey a message to the CPUT community about the importance of preserving South Africa’s diverse heritage. The event’s theme was: Celebrating our richly cross-pollination cultural heritage: languages, food, music and much more.

Applied Sciences Faculty Language Coordinator , Dr Ignatius Ticha said: “In doing so, we aimed to demonstrate as a faculty community, an institution, a nation and a human race we are much closer than we think we are in our practices, beliefs and way of life.” The event was a great success in terms of attendance and YouTube viewership which was over 300 and in the richness of the presentations and engagements.

Consumer Science Food: Nutrition staff and students entertained the audience with food demonstrations that gave audience members a taste of the richly diverse but linked South African cuisine. There was also a panel discussion in which staff joined students to engage on important subjects including what it means to decolonise higher education, whether they experienced CPUT as an African university or a university in Africa and how one strikes a balance between scientific fact and some African beliefs that some may qualify as superstitious, among other subjects.

Dmitri Jegels a keynote speaker reflected on: “Semiotic and socio-cultural cross pollination: we are closer than we think we are”. The address showed synergies and borrowings in South African languages, food and music. There was also entertaining musical renditions by Chandre Matthee. One of the coordinators and ECP Lecturer, Theloshni Govender said: “Our goal was to enlighten our CPUT community of the oneness of our heritage. [It was about] showcasing South African diversity in rich culture and cuisine which allows an opportunity to celebrate food and language.”

Written by Aphiwe Boyce
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“Make your well-being a priority and feed your body healthy food as this is your first wealth.”

This is the message from Department of Biotechnology and Consumer Science lecturer Theloshni Govender, who offers wellness tips, which serve as an educational tool to assist students in making informed and healthier food choices.  “There are many opportunities for students to make an informed healthier decision when it comes to food choices. The wellness tips provided is a start in the right direction,” Govender explains.

She offers the following tips:

• Make fruit and vegetables part of every meal.
• Try a new fruit and vegetable weekly.
• Focus on whole foods and reduce convenience foods
• Reduce portion sizes by using a smaller plate during mealtime.
• Drink at least six glasses of water daily.
• Have a vegan or vegetarian meal at least twice a week.
• Include more sustainable fish in your meal.
• Consume legumes and lentils at least three times a week.
• Have your favourite meals in moderation.
• Limit salt and sugary foods.
• Use herbs and spices to add flavour to your food.
• Plan your meals weekly, as this will eliminate your indulging in unhealthy foods.
• Prioritise sleep - at least eight hours a day.
• Exercise for 30 minutes a day.

Govender adds that obesity is a global pandemic and a public health problem in South Africa, which is illustrated by the national health survey results, which show an increase in obesity in young adults.  “The main drivers for the increase in obesity include poor eating habits, the marketing of processed foods which are high in fat, and sugar-rich beverages, insufficient physical activity and buying unhealthy food.”

She says according to the World Health Organisation, obesity greatly increases the risk of developing chronic diseases, such as type two diabetes, high blood pressure and some cancers. “Also, there are recent studies which showed that the obese COVID-19 patients get more complications and they take longer to recover.”

Her favourite quote is by Heather Morgan: “Every time you eat or drink, you are either feeding disease or fighting it” For more wellness tips, please contact: This email address is being protected from spambots. You need JavaScript enabled to view it.

Written by Aphiwe Boyce

 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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