Cape Peninsula University of Technology

The South African Association of Food Science and Technology (SAAFoST), in collaboration with the Department of Food Science and Technology (DFST), held its second evening lecture of the year titled: From Ploughs to Pixels: AI in Our Technology Continuum Towards Achieving Food Security.

The event attracted over 40 attendees, including academics, students, and industry professionals. Participants were treated to a tour of the university’s state-of-the-art pilot plant, exploring the chocolate factory and the microbrewery—complete with a bit of beer tasting.

Teaching and Learning Coordinator: Faculty of Applied Sciences, Prof Muhammad Nakhooda delivered an enlightening talk that journeyed through the history of food technology and examined the role that Artificial Intelligence (AI) currently plays and will increasingly play in ensuring sustainable future food security for the planet and potentially beyond. “Central to the discussion were new protein technologies and how AI is shaping our understanding of these versatile molecules,” said Dr Vusi Mshayisa, an esteemed researcher and lecturer at the Department of Food Science and Technology.

Nakhooda explored de novo, or novel proteins, that can now be created to serve a myriad of uses. Importantly, the talk highlighted how AI has unlocked the mysteries of proteins, opening up a new world of possibilities.

SAAFoST member Mshayisa, emphasised the importance of such engagements, stating that “it is crucial for the DFST to collaborate with industry and students in this fashion to stay abreast of developments”. “The event exemplified the department’s commitment to fostering innovation and maintaining strong connections within the food science community.”

In a weekend filled with creativity, camaraderie, and incredible brews, the Department of Food Science and Technology (DFST) team won first prize, worth R10 000, for the Wild African Ale category and second prize of R3000 for the Matured category at the annual Intervarsitybrew Brewing & Tasting Challenge, held at Central University of Technology, Bloemfontein.

These winnings are presented in the form of vouchers for Bev Plus, which is the company the team uses to purchase beer ingredients and equipment. The team mentor, Thembelani Xolo, said the event’s history dates back 21 years. Xolo said the first SAB-sponsored microbrewery was installed at the University of KwaZulu-NataL (UKZN) Pietermaritzburg Campus in 2003. He said this partnership between academia and industry was driven by the now-retired SAB Senior Trade Brewer, Ben Lamaletie.

In the year’s challenge participants from 18 institutions had to create an original label and brew six distinct beers. Presentations by student brew teams, sensory training, blind tasting by certified judges, and technical presentations by influential people and professionals in the craft and commercial brewing fields were all part of the two-day event. All South African institutions are eligible to participate in the tournament, which aims to advance beer culture and craft brewing in the country while promoting safe drinking.

“The uniqueness of the initiative was for students to be educated and have fun at the same time while showing their skills in a national brewing competition.”

Six team members, Lamla Mayekiso, Bongisiwe Zozo, Queen Motjatsi Letsoalo, and Nondumiso Mathabela, were able to participate in all six beer categories. The other team members were Henning Schulte, Nomonde Motsoeneng, Simphiwe Makhathini and Anathi Roto.

Xolo from the Department of Food Science and Technology said the first national Inter Varsity Beer Brewing Competition took place in August 2008 on the UKZN Pietermaritzburg campus. He is mentoring students to operate brewing equipment, and beer production and organising field trips to several artisan breweries in Cape Town.

To prepare for the competition the department allowed students to join the team but could only accommodate 10 students then the department used a register method to select those that were eligible to partake in the completion. Students are trained in the development of recipes (ingredient selection, milling, and the different stages of beer brewing and bottling) according to different styles. They are then introduced to the Beer Judge certification programme guidelines used to brew and the selection of beer style for each category for competition. “We then conduct a sensory evaluation to see if each beer conforms with the style selected,” Xolo remarked.

Reflecting on the team’s performance, Xolo said: “I'm thrilled and gratified, and the team feels the same way, the student will receive a certificate they can utilise the victory on their resume for job application.”

He continued: “The innovation that was used in utilising traditional umqombothi beer without losing its character, such as ingredients and taste which the students can relate with. This concept was mind-blowing and exciting for them. The winning part was a bonus for everyone. Being able to compete and win in all activities involving the university's unique research speciality is very important to the CPUT.”

Bongisiwe said this year’s competition marked her first time joining the brewing team and she was brought in because of her background in Chemistry. “What made it particularly meaningful was that this year's theme celebrated African Queens who brew umqombothi back home. As is often the case in African brewing, it is predominantly women who craft these traditional beers. In light of this, we named one of our beers "Queen Modjadji," honouring the legacy of powerful women in the brewing industry as a whole.”

Mayekiso, the captain, said: “Being able to brew in a conventional way for me is very close to my heart as my mother is a traditional brewer. Our winning beer was our greatest accomplishment as a team. We all resonated with the style of beer as we all know what mqombothi sensory tastes like and what we developed was really the best beer.”

Xolo added that the goal of the CPUT brewery is to demonstrate that sorghum, an African grain, can be utilised as a primary component as well as an adjunct in creating a variety of beers. “We make every effort to be innovative and allow students to do research and development. If we continue to make the same beer, we will undoubtedly continue to have the Wild African Ale title.”

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.

In commemoration of International Mother Language Day, the Faculty of Applied Sciences hosted a virtual seminar through which students, linguists, scientists and other field experts engaged in a vibrant discussion on Mother tongue-based education.

In line with International Mother Language Day, which is celebrated every year on 21 February, the Faculty of Applied Sciences Communication and Language Unit is running online isiXhosa and Afrikaans conversational courses.

Students from the Applied Sciences Faculty got a good idea of what to expect when they start work thanks to an industry training day.