Dr Vusi Vincent Mshayisa is a Distinguished Scholar (NRF Y-rating), Senior Lecturer and Food Scientist with a strong academic record. He earned his National Diploma in Food Technology in 2011 and his B.Tech with cum laude honours, both from the Cape Peninsula University of Technology (CPUT). In recognition of his exceptional dedication to his field, he received the SAAFoST Aubrey Parsons Study Award in 2012. 

His educational journey extended to the Netherlands, where he achieved an MSc in Food Technology from Wageningen University (WUR) in 2016. He further enhanced his knowledge by obtaining an MTech in Food Science and Technology from CPUT in 2017. Notably, in 2018, he received a Teaching Development Program Certificate with distinction, which attests to his exceptional teaching abilities. 

Dr Mshayisa's teaching style is recognised for its innovation and engagement. His dedication to pedagogical excellence has been acknowledged with multiple Awards for Excellence in Teaching. He received the Faculty of Applied Sciences Teaching Excellence Award in 2021 and the Prestigious National University Teaching Award (NUTA) in 2025. In 2026 he was awarded with the Institutional Teaching Excellent Award. His influence is felt in both first and second-year classrooms and extends to the supervision of Master's students. Dr Mshayisa is a pioneer in utilising innovative digital teaching and learning methods. 

His research interests are at the forefront of the food science and technology field, with a primary focus on edible insects and their derivatives, including proteins and fats. These emerging foods hold promise for health benefits beyond basic nutrition. Dr Mshayisa's work encompasses the extraction and modification of insect proteins through the Maillard reaction, with applications spanning various food products. He serves as a regular peer reviewer for several international scientific journals and is an Associate Editor of the Journal of Insects as Food and Feed, where he oversees manuscripts in the areas of processing, protein functionality, and nutritional and structural characterisation of insect-based ingredients.

In addition to his academic achievements, Dr Mshayisa has an impressive professional background, having contributed his expertise to esteemed companies such as Pioneer Foods, Unilever, and Kerry Ingredients. His dedication extends beyond research and teaching to the peer review of several distinguished food science and technology journals, where he has published numerous peer-reviewed articles. 

Dr Mshayisa's active involvement in the South African Association of Food Science and Technology (SAAFoST) dates back to 2008, when he joined as a student member. Over the last four years, he has been an integral part of the Cape Branch committee and played a crucial role in launching the MySAAFoST initiative. As of 2025, he was appointed by the Minister of Science, Technology, and Innovation (DSTI), Dr Blade Nzimande, to serve on the South African Council for Natural Scientific Professions (SACNASP) Council. His ongoing commitment to mentoring students underscores his dedication to the growth and development of future food scientists.