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

Written by CPUT News
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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 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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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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A group of high school learners from a Private School Swakopmund in Namibia were thrilled by courses offered at CPUT during a recent visit.

The delegation consisted of Grade 10 learners interested in pursuing their tertiary studies at CPUT. Learners used the opportunity to learn more about the university’s faculties and courses, before making their crucial subject choices.

After being welcomed by Student Recruitment Officer Grant Barends, the group was taken on a tour of the Bellville Campus and met lecturers and students from the Clothing Management Department and Food Technology Department.

In each department, the learners enjoyed opportunities to view the practical equipment used in the courses offered.

“The aim of the trip is to inspire our students, we want them to think out of the box. Visits like these open their minds to the possibilities out there,” says Swakopmund teacher Marianna Johns.

By Nurahn Ryklief

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The Food Technology Department is calling all Grade 11 and 12 learners as well as other interested parties to attend their annual open day this Saturday.

The open day will take place at the Food Technology Facility on the Bellville Campus and promises to be a fun and informative event.

Visitors to the open day can expect an exciting line-up, says event organiser Cindy Hunlun.

The day will kick-off with a welcome presentation, where lecturers will give an overview of the course. Visitors will also enjoy a guided tour of the state-of-the-art Food Technology Facility.

This impressive building boasts several cutting-edge laboratories and a Pilot Plant, which is the only of its kind at a university in South Africa.

Hunlun says staff and students will also conduct various scientific demonstrations in some of the laboratories.

Staff and students will be at hand to assist learners and other interested individuals with completing application forms.

The open day begins at 9am. For more information, please consult the CPUT events calendar.

By Candes Keating

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Building work has begun on an advanced Food Technology Complex that will play a crucial role in increasing human capacity and research in the national food industry.

The state of the art building, which will house the Food Technology Department and Agrifood Technology Station, comes at a price tag of R40.6 million. The funds have been made available by the CPUT management.

Dr Jessy van Wyk, Head of the Food Technology Department said the facility will be the only education and training facility of this nature in South Africa.

Based at the Bellville campus, it will house a research and development laboratory, a functional food research unit, an instrument laboratory, a food chemistry laboratory, a microbiology laboratory and a sensory analysis facility.

However, the main feature of the facility will be the 1 500sqm multi-functional pilot plant.

Dr van Wyk said these facilities will enable the department to train world class food technologists.

She said in order to properly train food technologists, institutions need to expose students to facilities that are on par with that they would use in the food industry.

“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.

Meanwhile, Larry Dolley, Head of the Agrifood Technology Station said the facility will allow them to expand and improve industry related activities.

Earmarked to open its doors in November 2010, Mr Dolley said: “The added space implies safer equipment operation and also the capacity to obtain more equipment to increase the diversity and capacity of the things we can do.”

He said they are looking at becoming involved in technology transfer by means of “shop-floor training” and collaborating with other academic institutions.

“This new facility with its impact (visually and practically) will generate more business, increase our reputation and in so doing rub off on the academic intake,” he said.

Currently the department is meeting with industry in order to raise additional funds for various fittings.

An estimated R25.4 million is still needed to fit out the Sensory Analysis Facility and install various hi-tech fittings throughout the building.

Dolley said the facility will play a crucial role in ensuring that CPUT becomes the institution of choice for food technology training in the country and on the continent.

By Candes Keating

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The Food Technology Department is embarking on its first-ever service learning programme.

Eleven second-year Extended Curriculum Programme (ECP) students will participate in the programme within several farming communities.

The department plans to kick-start the programme by taking students to Three Streams Smoker House in Franschhoek in order to bring the students into contact with the trout and fish processing industry.

The visit will take place either at the end of February or beginning of March.

The students will also work with farm workers on several wine, fruit and olive farms.

Sune St. Clair Botha, one of the Food Technology lecturers, is driving the project and has recently been appointed as Service Learning Coordinator.

According to Botha, the project will involve activities such as site visits to several farms.

Botha said: “The department felt the need to bring students into contact with the food industry and give them the experience and opportunity to see how end products are manufactured from the raw materials.”

The ultimate goal for the department is to visit the small-scale trout farmers’ cages, where trout are being farmed, and train these small-scale farmers in basic food hygiene and safety.

The project will address the need of giving the small-scale trout farmers the necessary information, knowledge, skills and opportunities to ensure the sustained quality of fresh trout, which are sold to different fish processing facilities.

Botha said: “Another major objective of this programme is to train the food-handlers who will be working in the fishing processing facility in basic Food Technology principles.

“This will aid hands-on co-operation to process and manufacture safe food, which will assist in business sustainability, right down to the small-scale trout farmers.

“The students will then be trained in basic food hygiene and personal hygiene, and how these two aspects are of great concern for trout farmers.”

The students will later be asked to develop course material in the form of a PowerPoint presentation, which they will then use to train the small-scale trout farmers at a formal training session.

The students will also make use of some simple microbiology practices to demonstrate food contamination as well as basic food and personal hygiene.

According to Botha, the students will receive training in a more practical manner and the project will give them that opportunity to better understand how all the knowledge they obtained in Food Technology course can be combined to address challenges and practicality in the food industry.

The project will further teach the students basic and advanced communication skills.

The department hopes to continue with more projects in the future should other opportunities exist.

Botha said the manager of Hands-On Trout Co-operation, a centre where the students will be working, intends to build its own processing facility in Stellenbosch.

“The owner will later need people to work there. Those people will need training and that is where our students will come in. Because by that time we would already have a relationship with the corporation and our students might need to train the workers,” concluded Botha.

By Andiswa Dantile

Written by CPUT News

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The Food Technology Department will host a screening of the documentary Food Evolution on Friday 24 August. 

Staff and students are invited to attend this free screening at 2 pm in the Auditorium on Bellville Campus.

Directed by Academy Award nominee Scott Hamilton Kennedy (The Garden), Food Evolution is narrated by America’s favourite science communicator Neil deGrasse Tyson.

Food Evolution explores the polarising controversy surrounding GMOs (genetically modified organisms) and specifically food. It wrestles with the emotions and the science driving both sides of the argument as the filmmakers take us from Hawaiian papaya groves to banana farms in Uganda and cornfields in Iowa, US.

Food Technology lecturer Tony Obilana says the South African Association for Food Science and Technology (SAAFoST) approached the Food Technology Department to screen the documentary and they were keen to make it happen as it is a good entry point for students to learn about an issue that affects more and more people.

Owen Frisby executive director of SAAFoST, which is affiliated to the Institute of Food Technologists (IFT) in the US, a leading funder on the documentary, said they screened it at their most recent Congress last year. He asked how else the film could be viewed by South Africans and was told Food Evolution LLC (the company set up by IFT to promote the film) would allow screenings on university campuses.

“The thing about GM is no one ever reads anything good about it. They made the movie stressing the science and the key issue regarding this movie is ‘on what basis do you make a decision? Emotionally, or do you use science?” explained Frisby.

*Food Evolution is 92 minutes long and the screening is free. If you want to attend then email Tony Obilana on This email address is being protected from spambots. You need JavaScript enabled to view it. as soon as possible.

Written by Theresa Smith
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