A Lecturer and Curriculum Officer in the Department of Food Science and Technology is “thrilled” to have been awarded a Thuthuka Grant Award by the National Research Foundation (NRF) and the Department of Science and Innovation from 2023 to 2025.

The delighted Dr Vusi Mshayisa says this grant is for a study continuation of his PhD project on edible insect proteins. “We aim to use green-extraction methods to optimise the extraction of edible insect proteins with a view to value added food products high in proteins,” Mshayisa enthuses.

This award will not only provide Mshayisa with the necessary financial support to conduct his research, but it will also allow him to grow as a researcher and make significant contributions to the field of Food Science and Technology. The award will contribute significantly to his career by providing Mshayisa with the necessary resources to produce quality publications, thereby enhancing his research profile. Additionally, this funding will enable him to establish collaborations with other researchers in the field, both locally and internationally, and participate in relevant conferences, workshops and symposia.

“All these activities will increase my exposure to the field of Food Science and Technology and build my capacity to become a leading researcher in this field.”

As an emerging researcher in the field of food science and technology, receiving “the prestigious NRF Thuthuka funding award” for a period of three years “is a significant achievement for me personally”.

“It means that my research is recognised as important and valuable, and that I have the support to conduct innovative and high-quality research that can contribute to the development of new food products with edible insect protein.”

This award also reflects positively on the Department of Food Science and Technology at CPUT, “which will benefit from the research outputs and increased visibility that come with the award”. Mshayisa, who is fond of “chasing peaks and waterfalls”, running, and reading and spending time with his loved ones, says the award provides an opportunity for CPUT to establish itself as a leading institution in the field of edible insect protein research, which can attract more funding and collaboration opportunities in the future.

“Overall, receiving the NRF Thuthuka funding award is an exciting and motivating milestone in my academic career, and I am grateful for the support and recognition that this award provides.”

In the previous cycle his application was not successful but the tenacious chairperson of the Local organising committee for the South African Association for Food Science and Technology 25th Biennial International Congress and exhibition, which will be held in Cape Town from 28 to 30 August 2023, had to take the feedback from the reviewers on board and make improvements on the application.

“I consulted senior researchers and previous recipients such as Dr [Mushe] Basitere and Lusani Vhangani and Dr Anthony Obilana for guidance, which proved to be fruitful. I am grateful to these colleagues for their assistance, encouragement and motivation,” he continued.

“I am extremely grateful for this award, and it has given me the motivation to work even harder towards achieving my research goals. It is a testament to the hard work and dedication I have put into my academic journey thus far, and I am honoured to have been recognised for my efforts.”

Mshayisa also acknowledged the support from Prof Jessy Van Wyk, Head of Department: Food Science and Technology, the entire staff, CPUT Academic Research Group and Research Directorate Office.

Mshayisa is an nGap scholar and has successfully concluded the programme. He has published more than 11 peer reviewed papers in Food Science and Technology and Food Science Education. He was awarded the Faculty of Applied Sciences Teaching and learning Excellence award in 2021. Moreover, in 2022, He was awarded the Faculty of applied Sciences Research Award for most publications for the year 2021.

“I attribute my academic success to my passion for research, determination, and hard work. I have always been driven to succeed and I have always had a keen interest in the field of food science and technology. I have also been fortunate to have had supportive mentors and colleagues who have guided me throughout my academic journey. I have learned that success is not just about working hard but also about being disciplined, setting achievable goals and prioritising my time effectively.”

Written by Aphiwe Boyce
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

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
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

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
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.