Following the success of Service-Learning Projects in 2012, students in all six faculties are gearing up to implement new projects that will run alongside existing ones.

These community projects are central to teaching and learning at CPUT and provides students with the opportunity to use their skills to make a positive impact on communities.

Manager of Service-Learning, Jacqui Scheepers, says that many new projects that will be rolled out this year will focus on food security, job creation and sustainable housing solutions. These projects are a collaboration between the unit and Tony Florence from the company, Sustainable Spaces.

Food Technology students will run a food safety and quality training programme with fish hawkers at the Kalk Bay Harbour, while Horticulture students will set up an Aquaponics Project. Architecture students will use their skills to build sandbag houses in various communities.

Other projects will range from cleaning rivers to skilling the owners of bed and breakfast establishments.

There has also been an increase in interest in Service-Learning Projects.

The projects received buy-in from a number of government departments and non-profit organisations, who will collaborate with the unit, students and lecturers.

The projects are credit-bearing and in October students will have the opportunity to showcase their community activities at the Service Learning Conference and exhibition that will be held at the CPUT Bellville campus.

By Candes Keating

Written by CPUT News

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Interested in a science based career? Then look no further than CPUT.

The university is still accepting applications for the following courses: Food Technology, Analytical Chemistry, Nature Conservation and Oceanography.

These courses offer students hands-on practical training in state-of-the-art-laboratories as well as an opportunity to hone their skills in the workplace.

And with a shortage of skilled graduates in the science and technology fields, those who opt to make CPUT their academic home, are sure to reap the benefits once they graduate.

Individuals who are interested in learning the science of food will fare well studying Food Technology, a course that focuses on the physical, microbiological and chemical composition of food.

These skills are in huge demand with large food manufacturing companies offering graduates employment opportunities in quality control, product development and the production management sector.

Interested in a research and development based career? Then a qualification in Analytical Chemistry is the right fit. This hands-on course skills students to apply basic principles and techniques of chemical quantitative and qualitative analysis, quality control of raw materials and finished products.

Individuals who are keen on pairing their science skills with their love of the outdoors can consider applying for the Nature Conservation or Oceanography courses.

Both courses equip students with a comprehensive range of technical and research skills for employment in the nature conservation sectors.

Late applications are accepted until 31 October at a fee of R150 and are available for local students only.

* A select number of courses are accepting late applications for the 2014 academic year, view these courses here.

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.

Food Technology students will now have the opportunity to hone their brewing skills at CPUT’s very own micro-brewery.

Thanks to a donation from SABMiller, a fully equipped micro-brewery has been set up at the Food Technology Department on the Bellville Campus.

For the past few years SAB has been funding the construction of micro-breweries at universities that serve as teaching aids for students involved in science and engineering programmes.

CHEERS: Head of the Food Technology Department, Prof Jessy van Wyk with beer brewed by students

However, this is the first time that a micro-brewery has been set up in a Food Technology Department, says head of the department, Prof Jessy van Wyk.

Up to now, micro-breweries have only been set up at Chemistry or Engineering Departments at other South African universities.

And with the department adhering to strict food standards, CPUT’s micro-brewery is bespoke and meets strict hygiene and construction standards.

“This is a state of the art micro-brewery,” says van Wyk.

The micro-brewery has already been put to the test by postgraduate students who brewed their own beer as part of the SAB Intervarsity Beer Brewing Challenge that took place last month in Johannesburg.

The annual challenge aims to unlock student’s brewing skills and to introduce prospective SAB employees to the business.

Postgraduate student Gareth Williams, who competed in the event, says they are already working on CPUT’s entry for next year’s competition.

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.

From beetroot-flavoured marshmallows to chicken sushi, third-year Food Technology students thought of it all when tasked with creating a new product from scratch.

Their efforts were showcased at this year’s New Food Product Launch held at the Food Technology Facility on the Bellville Campus.

Annually third-years have to develop a product, along with the packaging, which must meet industry standards and product tests set by a panel of external adjudicators.

THE RIGHT FIT: Students were judged on the packaging and labeling of their products, which had to meet industry standards

This year saw students work on the theme “nutritious lunchboxes” and develop products that will appeal to youngsters.

Kim Momberg along with her group won several prizes for their product Brushi, which is a sushi-style sandwich with a twist.

“We decided to opt for chicken instead of fish and a range of seasonal vegetables,” she says.

The group’s efforts saw them clinch the Lucky Star prize for the product with the most potential in terms of marketability as well as the SAAfost prize for the best product in terms of the application of food science and technical knowledge.

The product Beetmallows also won over the judges and saw this group of students walk off with the Swift Silliker prize recognizes products that have the potential to be commercialized.

VEGETABLE FUN: Developers of the product Brushi won the Lucky Star prize for the product with the most potential in terms of marketability

Other winning products included the Veggie Polony and Chick Brotoni, a ready-made pasta packaged in a box resembling a lunchbox.

HEARTY MEAL: These students developed Chick Brotoni, a ready-made pasta packaged in a box resembling a lunchbox

Head of the department, Prof Jessy van Wyk applauded the students’ for their innovative products.

DRINK UP: Students developed a nutritious berry drink

“The products were of outstanding quality, not only in terms of the taste and appearance, but also the level of innovation and the application of relatively complex food technology,” she says.

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.

Cheers for CPUT’s winning brewers!  A group of Food Technology students have been crowned the winning brewers at this year’s SAB Intervarsity Brewing Cup.

The team, Terence Keeling, Ryan Morkel, Heinrich Meyer and Arshad Parker, tested their brewing skills against several other universities and clinched first prize for the best lager and the overall prize for the best beer.

This win is a huge achievement for CPUT which is one of the newcomers to the competition, having made its debut last year.

“We worked hard to improve on last year’s results and never expected to win at all,” says Terence, the team captain.

The group’s brew dubbed “Rooibru” scored top marks from a panel of experienced tasters.

“The judges said it was one of the best beers they had ever tasted. It had a good aroma, mouth feel and a really nice balance,” says Terence.

The team’s innovative take on the challenge was spurred on by Terence, who is exploring the benefits of infusing antioxidants in beverages as part of his BTech research project.

“I’m trying to take rooibos tea leaves and to extract the antioxidants in order to make a high-end antioxidant beer,” he says.

Lecturer Dr Anthony Obilana who oversaw the brewing project says he is proud of the team who worked hard to meet the competition deadlines.

Denis da Silva from SAB says the students exceeded their expectations.

“CPUT is relatively new to the competition and we were not expecting them to come up with the best lager,” he says.

The team walked away with a cash prize of R40 000 along with an additional R20 000, which will be used to upgrade their brewery.

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.

A group of Food Technology students are hopeful that their innovative brewing recipes will secure them a top spot at this year’s SAB Intervarsity Brewing Cup.

This weekend Food Technology students Terence Keeling, Ryan Morkel, Heinrich Meyer and Arshad Parker will showcase their innovative brews at the competition, which takes place in Gauteng.

CPUT made its debut at the competition in 2013, were they showcased their ale, stout and a speciality beer.

This year the group brewed a winter warmer beer as well as a rooibos infused beer they dubbed “Rooibru”.

Their innovative take on the challenge was spurred on by Terence, this year’s team captain, who is exploring the benefits of infusing antioxidants in beverages as part of his BTech research project.

“I’m trying to take rooibos tea leaves and to extract the antioxidants in order to make a high-end antioxidant beer,” says Terence.

The group also received some extra input from Heinrich, an exchange student from the German-based University of Applied Science – Osnabruek.

Heinrich, who has extensive experience in brewing, says he was able to share some of his German brewing secrets with the group.

Lecturer Dr Anthony Obilana who is overseeing the brewing project says he is impressed with the team and their innovative approach to their brewing recipes.

The group will compete against chemical engineering, biochemistry and microbiology students.

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 setting their sights on the multi-million rand chocolate industry, thanks to a R5 million grant from the Department of Trade and Industry.

The funds will be used to set up a Chocolate Factory at the Food Technology Facility on Bellville Campus and the training opportunities that come with such a unique facility will provide our students with the skills needed to become key role-players in the country’s booming chocolate industry.

Associate Prof Jessy van Wyk, who heads up the Food Technology Department, says this new venture will allow them expand their practical training offerings as well as innovation activities that could see students developing CPUT’s own line of chocolates and sweets.

“The product line that we will install will be aimed at manufacturing chocolate products, such as chocolate bars and hollow chocolate products such as Easter eggs,” says van Wyk.

“We will also include some so-called sugar confectionary lines and hard boiled candies, toffees and marshmallows.”

This ambitious venture also recently received an extra boost from the South African Chocolate and Sweets Manufacturing Association, who will donate professional services and equipment to the value of R2.3 million.

With community interaction high on CPUT’s agenda, the Chocolate Factory will also act as a hub for training small business owners and as a catalyst to grow the country’s SMME sector.

Head of the Agrifood Technology Station, Larry Dolley, says they are currently in the early stages of setting up the facility and hope to roll out courses to industry later this year.

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.

The Vice-Chancellor, Prof Chris Nhlapo, who recently led the CPUT delegation on their visit to the University of Montpellier, has applauded the “highly successful South African Higher Education and Research week in France”.

The CPUT delegation of eight included Deputy Vice Chancellor of Research, Technology Innovation and Partnerships, Dr David Phaho,  Faculty of Applied Sciences Dean, Prof Joseph Kioko,  Head of Department: Food Technology, Prof Jessy Van Wyk, researcher at the Centre for Water and Sanitation Research,  Prof Bongani Ncube, Assistant Dean: Faculty of Engineering and the Built Environment, Professor Veruscha Fester, Dean: Faculty of Engineering and the Built Environment, Marshall Sheldon, and Busiswa Luqhide,  Stakeholder Engagement Coordinator in the  Office of the Vice-Chancellor.

CPUT was invited to the event by the French Embassy in South Africa in collaboration with the South African Embassy in France and the National Research Foundation (NRF). The event aimed to reinforce the mutual understanding and knowledge of France's respective academic landscapes and achieve the objective of expanding bilateral scientific and educational cooperation to South African universities.

The CPUT delegation met the Ministry of Higher Education and Research. It has had several engagements with various universities on diverse topics of collaboration and partnerships, namely, Science Po, Toulouse University, University of Paris Saclay, University Paris-Est Creteil, University of Paris 1 Panthéon-Sorbonne and University of Montpellier.

In an interview at Montpellier with Ecom News about the exchanges between the University of Montpellier and South African universities, Nhlapo said: “We are involved in satellite missions, so we have launched several satellites with them in space, and we also had several staff and students’ exchanges.”

Reflecting on the benefit for CPUT, Nhlapo said: “It’s an opportunity for international exposure for our students. If you look at the F’SATI or the French South African Institute of Technology, it has been there for more than 25 years, there are a lot of projects, and we are looking at the sustainability of the model because the model works”.

Nhlapo said all delegations from 23 South African Universities and more than 40 French higher education and research institutions “benefitted immensely”.

The Vice-Chancellor was also impressed by the annual Montpellier Sustainability Global Day during this visit. “The Scientific workshop and panel discussions on various topics related to sustainability were world-class and very high level. This was organised in partnership with University of Montpellier, CNRS (French National Centre for Scientific Research), IRD (Institute of Research for Development) and CIRAD (Centre de coopération internationale en recherche agronomique pour le développement).

Nhlapo was impressed by the Brussels conference between the European Union (EU) and Africa, which was aptly themed: Imagining a new Euro-African scientific partnership.  He said the CNRS and the IRD organised this in the framework of the French Presidency of the European Union Council.

“I would also like to thank the NRF for funding this visit, the South African Ambassador in France and the French Ambassador in South Africa for making this once-in-a-lifetime experience possible,” Nhlapo adds.

Written by Aphiwe Boyce

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The hard work and perseverance have propelled a CPUT alumna, Nomthandazo Mavuka, who is also an MBA candidate, to the position of Production Manager at Alrode Maltings, ABInBev.

A graduate with a Diploma in Food Technology, Mavuka, affectionately known as Thandi, says: “Perseverance is the mother of success. You have to set your goals straight, and you will succeed. When there were challenges, I did not give up. I kept my mind and eyes focused on my goals. When the going got tough, mine was to explore other ways of attaining my goals instead of changing my goals,” she continues.

“I grew up in a family that valued respect, education and hard work. My dad used to say, ‘Hard work is the salvation of us all.’ From this, I understood immediately that there is no substitute for hard work. So this shaped me into a hardworking and respectful professional. And these are the basic attributes essential for making it in the corporate world.”

The Khayelitsha-born mother of two boys said when she went for her in-service training, her parents gave her a mandate to save 50% of her salary, meaning she could not buy some of the ‘nice things’; however, once her in-service training came to an end, she had savings in her bank account and “my parents said it was mine… So, I was saving all along for myself, that I used to pay for my last year at CPUT”, and she was able to spoil herself– “talk about an independent woman!”

Reminiscing on her student life at CPUT, Mavuka says: “I had the time of my life… I had the best lecturers, they instilled discipline in me, supported me through the hardships of being a student. I learnt the correct way of studying at CPUT, we like a family, such that I am still in touch with some of my lectures even today.”

The biggest highlight that Mavuka believes changed her career was her short-term assignment in 2013 when she went to Ghana for 9 months. Her career took a positive shift once she got back. “It was a VUCA world. 2020 was a tough year as COVID-19 affected businesses financially – as we are making beer, our business was affected.”

In her current job, which she started in 2019, her mandates are essential to ensure that the company’s manufacturing processes operate reliably and efficiently. Thus far, she has been executing the role exceptionally well. “I leave no stone unturned as far as safety, quality and production are concerned. I want to embrace change, take smart risks, and learn from my mistakes. One of our company dreams is never to be completely satisfied with our results.”

A firm believer in fun, growing up, she has always been a happy, fun-loving young woman. Even now in her career, she always includes fun in every position or challenge.

Despite her blossoming career, she has never been deluded into believing she will succeed easily. “My husband inspires me to be the best version of myself.” “I plan to continue making the best malt for that great beer taste until such time [I have] to hand over to my successor.”

She also admits that this has been the most challenging job ever in her career, yet rewarding in improving her confidence and engagement with all levels. Before this, Mavuka was a Quality Manager leading a small group of people.

“As a Production Manager, when the shop floor sneezes, the whole site gets flu.”

She aspires to become a Plant Manager; her current position is just before the Plant Manager position. “It is safe to say I have worked hard and smartly to be here today.”

In her message to the younger generation coming from a similar background, Mavuka says: “Dig deep into what drives you, what excites you, what inspires you, go for it and give it your all, own it!"

Written by Aphiwe Boyce

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Department of Food Science and Technology Lecturer and Curriculum officer, Vusi Mshayisa will be the first doctoral graduate in Food Science and Technology when he graduates next week, 15 December 2021.

On that date, CPUT will be conferring diplomas and degrees on 545 graduates during our SMART graduation ceremony. Born in Standerton, Mpumalanga, Mshayisa received a Senior Certificate with distinctions in Mathematics and Biology from Jandrell Senior Secondary School. He enrolled for the ND Food Technology (ECP) in 2008.

Mshayisa excelled throughout his undergraduate years, which included completion of a BTech (cum-laude), and started with his MTech in 2013. Interrupting his MTech to pursue the opportunities for studies abroad offered by the European Master in Food Studies, Mshayisa first completed his MSc in Food Technology from Wageningen University in The Netherlands (2016) and then completed his MTech in Food Technology at CPUT in 2017. In the same year, Mshayisa joined CPUT as a lecturer at the Department of Food Science and Technology under the New Generation of Academics Program (the nGap), and he registered for his Doctoral studies.

Head of Department: Food Science & Technology, Prof Jessy Van Wyk, enthused: “Dr Vusi: Yay!!!, I am so proud – he will be my first doctoral graduate! It feels like he is related to me because I remember him from the day that he and his father walked into my office to ask me to admit him into our ECP – he has been my protégée and my mentee since then!”

Today, Mshayisa has published more than six peer-reviewed articles for both his PhD and his teaching practice.

The title of his research is: Physico-chemical, techno-functional and structural properties of native and glycated proteins isolated from black soldier fly (Hermetia illucens) larvae (BSFL).

 The focus of his research can be explained by the following problem statement: To meet the increasing protein demand of the growing world population in a sustainable way and achieve the 2030 Agenda for SDGs, notably SDG-2 Zero Hunger. “Insects have emerged as promising alternative protein sources. BSFL is known to be rich in proteins and lipids. Despite research from an entomological and zoo-biological sciences point of view on edible insects, there is still little information from a food science point of view on the application of insect protein in particular, BSFL in food products. Therefore, an in-depth insight into the structural, techno-functional and antioxidant properties of native and glycated proteins derived from BSFL for food application and how these can be improved by the Maillard reaction is crucial,” Mshayisa explains.

Mshayisa, a married father of one son, was recently elected to chair the Cape Branch of the South African Association for Food Science & Technology (SAAFoST). As chairman, he will also be involved in the Local Organising Committee for the next Biennial Congress in 2023. Amongst his achievements, Mshayisa received the Faculty of Applied Sciences Teaching and Learning Award this year. “This one recognises the work that I have been doing since joining CPUT in 2017, and I am encouraged that this award acknowledges that and will propel me as a scholar and a teacher to continue to be of service to the department, the Faculty, Institution and Africa.”

Van Wyk said: “We see a bright future ahead for this son of the CPUT.”

Reflecting on his journey, Mshayisa said: “For me, it has taken a lot of hard work, collaboration, asking questions and really investing time and energy in my craft. I am happy that this has yielded dividends. Somehow, I am ecstatic that I have been able to reach this level and made the people (my family, friends, mentors, and students) who had faith in me proud. I am glad that as a first nGap for the department, I have been able to set a good example.”

Mshayisa added: “My success is incomplete without the support, encouragement and understanding from my family, colleagues at DFST and CPUT and loved ones. I dedicate time to my family and plan my work accordingly. Going forward, I will also be spending more quality time with them.”

His aspiration is to develop as a scholar, collaborate with others, supervise and mentor more students at postgraduate level, “in particular, those who are coming from disadvantaged and marginalised communities. I would like to make a meaningful impact in the lives of my students and the institution. I will also be furthering my studies…Watch the space”.

Written by Aphiwe Boyce
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