The Department of Food Science and Technology is proud of Dr Vusi Mshayisa who has been awarded the esteemed NRF-Y2 rating by the National Research Foundation (NRF).

This prestigious recognition is reserved for young researchers under the age of 40 years who have shown extraordinary potential to establish themselves as leading scholars in their field within five years. Mshayisa’s achievement marks a significant milestone in his already impressive academic journey. Having graduated cum laude for both his National Diploma and BTech degrees from CPUT, he became the first successful graduate of the institution’s new Doctor of Food Science and Technology program. His academic foundation was further strengthened by an MSc in Food Technology from Wageningen University and an MTech in Food Science and Technology from CPUT.

His groundbreaking research in the field of edible insect proteins has set him apart as a pioneer in sustainable food science. By focusing on the extraction, characterisation, and application of proteins derived from Black Soldier Fly larvae, Mshayisa is contributing innovative solutions to the global food security crisis. His research delves into these proteins' nutritional, techno-functional, and structural properties, using advanced tools like Fourier-transform infrared spectroscopy, differential scanning calorimetry , and multivariate analysis techniques. “These insights are helping to shape the future of alternative protein sources, offering sustainable and nutritious options that reduce the reliance on traditional animal-based proteins,” he noted.

In receiving the NRF-Y2 rating, Mshayisa said he is elated and “deeply honoured” by the recognition of his potential. "I am thrilled to receive this acknowledgment from the NRF. This rating not only reflects the hard work and dedication I’ve put into my research but also highlights the importance of edible insects as a solution for global food security. I look forward to continuing my work and advancing this field."

Mshayisa continued: “The NRF-Y2 rating signifies more than just recognition; it is a stepping stone for future research opportunities and collaborations. This award positions me to lead groundbreaking projects in sustainable food systems, focusing on furthering the science of edible insect proteins and their application in food products.” His work will likely inspire more research into the environmental and nutritional benefits of insects, paving the way for innovative food solutions that align with the global push for sustainability.

Mshayisa says his research promises to expand the frontiers of food science, bringing alternative proteins into the mainstream and offering hope for a more food-secure world. His achievement serves as a testament to the potential of young researchers in South Africa to make a global impact through innovative science.

For more information about Mshayisa’s work and his contributions to food science, visit his Google Scholar profile.

Written by CPUT News
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From exploring issues of water governance to finding solutions for farmers battling with drought, Dr Bongani Ncube is using her skills to make a difference in South Africa and the rest of the continent.

A researcher at the Centre for Water and Sanitation Research at the Bellville Campus, Ncube has been recognised internationally for her outstanding work in the field of water and agriculture.

She recently gave the CPUT news some insight into her life as a researcher.

What is your research area?

My research is focused on two areas, water and agriculture, which is also the name of the niche area that I lead.

In water research our focus is on the impact of the water allocation reform processes on access to water/equity and water governance. In agriculture we cover drought impacts on agriculture and document coping and adaptation strategies adopted by different types of farmers.

We are also in the early stages of developing options for smallholder farming systems, such as drought resistant fodder crops, conservation agriculture and organic farming.

We hope to contribute to improving smallholder farmer livelihoods and developing strategies for coping with drought and adapting to climate change.

What do you enjoy about being a researcher?

Research is full of fun, each day is different. I feel so privileged that I spend a lot of time out in nature, chatting to farmers, working together to find solutions to food security problems.

Being a researcher has taken me to so many parts of the world, and it’s always interesting to see how other countries cope with farming challenges. I previously worked for WaterNet, a network covering Southern and Eastern Africa, and it was so exciting to work with scientists from over 60 organizations and all over world. I learn from other cultures as I go about my work.

What makes a good researcher?

A good researcher is someone who does their work with integrity and honesty, with the aim of solving real problems and discovering new things.

In my previous jobs and PhD I was supervised by world renowned scientists. I realized that their secret to greatness was the ability work with others to solve real issues. The collaborations that they created have lasted for decades, and they are still growing strong.

A good researcher is also someone who knows that they will retire one day, so they make it a priority to train the next generation of researchers.

What has been the highlight of your career?

Obtaining my PhD from one of the best universities in the world, Wageningen University. When I was doing my first degree I wished I could study there one day! Being a Research Leader at WaterNet was the peak of my career, some of my best memories are from working for the network

I have been at CPUT for three years. In August 2015 I was selected to chair one of the sessions of the National Women in Water Consultative Conference. In addition, I was one of the women selected to feature in a video and special publication entitled ‘Amakhosazana Amanzi - Celebrating our Women in Water’ published by the Department of Water and Sanitation and the Water Research Commission. It was an honour to be recognized for my research when I have been in South Africa for such a short of time.

What words of advice do you have for the next generation of women researchers?

It is possible to be a wonderful mother and also be an excellent researcher! However, competition is quite high.

I have met and worked with great women researchers, many of them have a story about their journeys (I have mine too!), but it is better to be known for your hard work and integrity; in other words let your good work speak for you. Young women should not shy away from scientific research, South Africa and the rest of Africa needs them.

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 Bambara groundnut, an underutilised African legume species, has the potential to contribute towards food security in Africa.

The potential of the Bambara nut is being explored by Claudine Diedericks, a technical assistant at the Agrifood Technology Station at CPUT, who graduated earlier this year with a Masters in Food Technology under the supervision of Professor Victoria Jideani.

Although widely grown in Africa and easily available, the Bambara nut is an underutilised food crop.

However, Diedericks, who explored the insoluble and the soluble dietary fibers of four variants of the Bambara nut, hopes to change that perception.

“It is grown as a subsistence crop and is still seen as a crop that is not good enough. We want the food industry to realise the importance of the Bambara nut,” she says.

“This legume has the potential to be used widely in the food industry.”

Diedericks' research revealed that the fibers had high bulk densities, which is important when considering packaging options and also found that the soluble fibers of the black-eye and red variants of the nut had the highest potential antioxidant activity.

Further tests also revealed that the soluble fibers had a high fat absorption capacity, which is an important characteristic providing stability in high fat foods.

Diedericks also incorporated the insoluble fibers in the manufacturing of white bread and found that the bread has softer crumbs compared to traditionally manufactured white bread.

Taste test results were also positive, with participants opting for the bread manufactured with the Bambara nut fibers.

“If we can positively highlight the importance of Bambara groundnut, then we can create many more products of value to consumers with far reaching consequences for the future of this crop,” says Diedericks

Apart from finding the unique benefits of the Bambara groundnut, Diedericks along with Prof Jideani also filed a patent for the Bambara groundnut insoluble and soluble fibres.

*Diedericks will continue her research on Bambara groundnut for her PhD at Wageningen University with a scholarship from the NRF. 

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.

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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