This Wednesday, 20 May 2026, saw the graduation session of the Faculty of Applied Sciences complete its cycle of graduating 354 students from Higher Certificate to Masters graduates. A further 384 students this evening will close with 738 graduates. The faculty also boasts 18 Cum Laude and Dean’s Merit awardees and 63 Cum Laude High Achievers who were recognised for their academic excellence.
Adding to this list was the awarding of two Doctors of Food Science and Technology degrees in the first of two sessions of the Faculty of Applied Sciences ceremonies held at the Olive Convention Centre.
Dr Samantha Govender’s remarkable dissertation looked at the characterisation of gluten-free dough mixes from traditional food crops with reduced starch digestibility for baking applications.
“Gluten-free (GF) dough formulation presents significant challenges due to the absence of gluten, the protein responsible for elasticity, structure, and gas retention in wheat-based systems. In addition, many conventional gluten-free products, often based on refined starches, are nutritionally limited and may be unsuitable for individuals with impaired glucose metabolism, including those with diabetes,” she explained.
This study, indicated Dr Govender, addressed these challenges by developing functional gluten-free dough systems using underutilised African crops such as amadumbe and millet combined with psyllium husk fibre.
“The aim was to improve both technological performance and starch digestibility. Overall, this work supports the development of nutritionally enhanced, fibre-rich gluten-free products with improved functionality and reduced glycaemic impact. This study resulted in one publication in an ISI accredited international journal and one presentation at a national conference,” she explained.
Dr Abiola Adenike Ojesanmi was the second doctor awarded in this category, whose research thesis highlighted the impact of Bambara groundnut protein modification on complexation behaviour with gum arabic for improved stability and functionality in food applications.
Also granted the Degree of the Doctor of philosophy in Biotechnology was Dr Rukayat Abiola Abdulsalam whose thesis delved into the development and application of essential oil-impregnated fatty acid-modified chitosan for tomato preservation.
Sharing his congratulatory address was the Executive Dean of the Faculty of Applied Sciences: Professor Suren Singh.
He extend special congratulations and deep appreciation to the parents, families, and friends who were in attendance.
“Graduation is not a finish line, it is the launchpad. The world you enter is full of challenges and unprecedented opportunities and they need your expertise to generate solutions,” he shared.
Prof Singh expressed that many of the graduates will build directly on the foundations laid by the faculty programmes, advancing and applying one’s knowledge in various disciplines.
“Some of you will pursue postgraduate studies, others will join leading industries, launch startups, work in government, or become educators yourselves. Whatever path you choose, carry forward the mindset that defines our faculty: observe deeply, experiment boldly, and deliver solutions that serve both people and the planet. We, the Faculty of Applied Sciences, are immensely proud of what you have achieved and even more excited about what you will accomplish. You carry forward our legacy of excellence and innovation. The journey continues. Congratulations, graduates! Go forth and shape a better world,” he concluded.
Pictured: Executive Dean of the Faculty of Applied Sciences: Professor Suren Singh, delivering his message.
Waheeda Peters
