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.