Mshayisa, Vusi

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Publications
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Issue DateTitleAuthor(s)
12025Multivariate evaluation of nutritional, techno-functional, and structural properties of wheat-mopane worm (Gonimbrasia belina) composite floursMshayisa, Vusi ; Nkosi, Thembisile Adilaite ; Dlelanga, Nande ; Matladi, Shantel Keneilwe ; Mayekiso, Lamla 
22025Poultry slaughterhouse wastewater treatment using nanobubble technologyKaskote, Ephraim ; Basitere, Moses ; Mshayisa, Vusi ; Sheldon, Marshall Sheerene 
32025A systematic review on sustainable extraction, preservation, and enhancement in food processing: the advancement from conventional to green technology through ultrasoundMgoma, Shaun Thamsanqa ; Basitere, Associate Professor Moses ; Mshayisa, Vusi ; De Jager, Debbie 

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Full Name
Mshayisa, Vusi
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Biography
Dr Vusi Vincent Mshayisa studied Food Technology at the Cape Peninsular University of Technology (CPUT) and graduated cum-laude for both his National diploma (2011) and B.Tech (BTech), respectively. He has been a SAAFoST student member since 2008 and in 2012 he was awarded the SAAFoST Aubrey Parsons Study award. Dr Mshayisa holds an MSc Food Technology degree from Wageningen University (WUR) and an MTech Food Science and Technology degree from CPUT. In 2018 he obtained a teaching development program (TDP) certificate with distinction, and as a result of his engaging and innovative teaching style, he has been awarded two Awards for Excellence in Teaching. His PhD was completed in 2021, exploring the extraction and characterization of edible insect protein - BSFL and modification via the Maillard reaction. Dr Mshayisa's current research focus on edible insect and their derivatives (proteins, fats ect) which are foods that potentially offer health benefits beyond basic nutrition. His work focuses on the extraction, modification of insect protein via the Maillard reaction and application of these in food products. In addition, his teaching work focuses on active learning and technology enhanced learning in food science and technology.
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