Dr Vusi Mshayisa - Research projects

I consider my scholarly pursuits to align with those of an aspiring researcher. Over recent years, I've dedicated myself to structured research within the realm of Food Science and Technology. My research endeavors encompass the intricate domains of the Maillard reaction, antioxidants, lipid oxidation, and the unique field of edible insect proteins. Additionally, my commitment to teaching and learning excellence has directed my focus toward innovative pedagogical practices, aimed at enriching the student learning experience.

Maillard reaction products

The food industry is exploring innovative protein sources, particularly edible insect proteins, as environmentally friendly and economically viable alternatives to meet the rising demand and global population growth. This research project investigates the impact of Maillard reaction-induced conjugation on the antioxidant and techno-functional properties of black soldier fly larvae protein concentrate. The experimental setup involved wet heating of reaction mixtures at different temperatures and durations.

Edible insects

As a researcher, my work focuses on exploring the nutritional, structural, and techno-functional properties of edible insects as a sustainable alternative to traditional protein sources. With the growing global need for environmentally friendly and nutrient-rich food solutions, I investigate how insect species such as Gonimbrasia belina (Mopani worm), Hermetia illucens (Black Soldier Fly), and Macrotermes subhylanus (Madzhulu) can contribute to food security, especially in regions facing protein shortages.

My research dives into protein extraction processes, functional properties, and potential food applications of these insects, making them suitable ingredients for various food products like baked goods and meat substitutes. I also study the environmental benefits of insect farming, particularly its role in sustainable agriculture and reducing the ecological footprint of food production.

Aligned with global efforts to combat malnutrition, reduce carbon emissions, and promote sustainable food systems, my research seeks to position edible insects as a key part of the solution to the global food crisis. I welcome partnerships with industry leaders, academic institutions, and funding agencies to further develop and scale the potential of edible insects in achieving food security and sustainability.

As a researcher, my work focuses on exploring the nutritional, structural, and techno-functional properties of edible insects as a sustainable alternative to traditional protein sources. With the growing global need for environmentally friendly and nutrient-rich food solutions, I investigate how insect species such as Gonimbrasia belina (Mopani worm), Hermetia illucens (Black Soldier Fly), and Macrotermes subhylanus (Madzhulu) can contribute to food security, especially in regions facing protein shortages.

My research dives into protein extraction processes, functional properties, and potential food applications of these insects, making them suitable ingredients for various food products like baked goods and meat substitutes. I also study the environmental benefits of insect farming, particularly its role in sustainable agriculture and reducing the ecological footprint of food production.

Aligned with global efforts to combat malnutrition, reduce carbon emissions, and promote sustainable food systems, my research seeks to position edible insects as a key part of the solution to the global food crisis. I welcome partnerships with industry leaders, academic institutions, and funding agencies to further develop and scale the potential of edible insects in achieving food security and sustainability.

Teaching with technology

As a passionate educator and researcher, my work in food science education focuses on enhancing student engagement and learning outcomes through innovative teaching practices. I am particularly interested in integrating technology into the learning environment, using methods such as blended learning, flipped classrooms, and collaborative learning to foster critical thinking and deeper understanding among students.

One of my key areas of research is the use of learner analytics to identify at-risk students and provide targeted support, ensuring that no student is left behind. By analyzing student performance data, I develop strategies to improve engagement, personalize learning experiences, and enhance academic success. My work also explores the design of effective online assessments, promoting academic integrity while creating meaningful learning opportunities in virtual environments.

In addition, I have implemented the inverted classroom model, where students are introduced to content online before coming to class, allowing for more interactive and application-focused sessions. This approach has not only improved student performance but also developed their ability to apply theoretical knowledge to real-world challenges in food science.

Digital tools

In my research on digital tools in education, I explore how technology can be leveraged to enhance teaching and learning in food science and technology. By integrating platforms such as learning management systems, interactive assessments, and learner analytics, I aim to create more engaging and effective learning environments. My work focuses on tools like online quizzes, Plickers, and digital discussion boards to foster active learning and student participation. Additionally, I investigate how digital platforms can support at-risk students through personalized feedback and targeted interventions, ensuring that each student has the resources they need to succeed. Through these digital innovations, I strive to enhance the overall educational experience, making learning more accessible, interactive, and tailored to individual needs. This research is crucial for preparing students for a technology-driven world, equipping them with the skills necessary to thrive in both academic and professional settings.