Tumisi Molelekoa

Lecturer, researcher, and co-director

University of Johannesburg

Johannesburg, South Africa

Researcher

I am Tumisi Molelekoa, passionate about driving sustainable food solutions. I have expertise in food chemistry, microbial fermentations, and product development

My organisation

University of Johannesburg

University of Johannesburg

University

Johannesburg, South Africa

The University of Johannesburg (UJ) is an Afropolitan international university with an identity of inclusion, a university that is transforming lives and diversifying professions. A proudly South African university, rooted in the vibrant and multicultural city of Johannesburg, reflecting the city’s energy and embracing its diversity with equal passion. At the University of Johannesburg “The Future. Reimagined” is not simply a catchy phrase. The institution is taking the lead in Africa in 4th Industrial Revolution thinking, reimagining the future in all disciplines. It is an institution that embodies the core principles of critical thinking and meaningful collaboration, anchored in Africa and dynamically shaping the future. Through these principles we give our students the competitive advantage they need to compete on the global stage but, more importantly, we attract the best minds from around the world to engage with these leaders in reimagining the future. UJ’s students, mentors, teachers and thought leaders are making a difference, not only in South Africa, but across the African continent and the world. With exposure to world-class facilities, proven structures of support and award-winning academic staff – all geared towards feeding imaginations in a safe, equal opportunity environment – we are seeding the world with a new generation who will lead with imagination, with creativity and with the power to see far beyond our present. As a respected research institution the university is leading the new wave of thought through a multi-disciplinary approach to practical solutions that will make a real difference, from exploring the impact of early childhood development to the exciting space of artificial intelligence, process automation and smart cities; to developing nanotechnology capable of removing pollutants from water. We are investigating the sustainability of global resources through earth sciences, looking at our past to learn about our future. From vocational and traditional academic programmes to professionals and postgraduates, our four campuses offer our students a choice of study programmes in eight faculties: Art, Design and Architecture; Education; Engineering and the Built Environment; Health Sciences; Humanities; Law; and Science, as well as in the College of Business and Economics. UJ students have access to a world-class environment for sport, art and culture and are guided through experience programmes to develop both personal and academic skills. As UJ alumni, they then go on to become game changers in their chosen careers. Individuals who embody the UJ values… who have the freedom, innovation and independence to dynamically shape the future; who engage meaningfully with others; who see fresh opportunities and connections where others see none; and who continually respect and advance each other and humanity. Staff and students of the university come from over 50 different countries in Africa and around the world. We have built links, partnerships and exchange agreements with leading African and international institutions that further enrich the academic, social and cultural diversity on each of our campuses. UJ has positioned itself within the rich diversity of South Africa's community and continues to draw on existing and latent intellectual capacity, leadership and innovation in all communities and further afield, as it delivers on its vision to be a premier African university. The University continues to build a culture of inclusion that embraces South Africa’s rich history, various cultures, languages, religions, genders and races, and its social and economic statuses.
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About me

Tumisi Molelekoa is a University of Johannesburg lecturer and researcher at the Department of Biotechnology and Food Technology. He completed a PhD (Science) in Food Technology focusing on the production of microbial metabolites (pigments) using green waste for ultimate application in food, pharmaceutical, and textile industries. He teaches Food Biochemistry and Food Technology to undergraduate and postgraduate students respectively. He serves as a Deputy Director at the Center of Innovative Food Research (Biotechnology and Food Technology, UJ) as well as a BRICS young scientist who was involved in a think tank responsible for the 2024 Energy Outlook on sustainability.

He is passionate about research with interests that span across fermentation science, microbial pigments, food waste valorisation, acetic acid and lactic acid bacteria, product development, cereal science and nutraceutical foods. Recently, he was recognised by the Mail and Guardian as one of South Africa’s 200 most promising young people under the Innovation and Technology category which underscores his passion about driving impactful research.

One of his favourite quotes by Voltaire (a French writer) “there’s no problem that can stand the assault of sustained thinking” has motivated him to always strive for excellence in his academic and life endeavours.

Skills

  • teaching
  • Experimental design
  • Food Chemistry
  • Product Development
  • Fermentation
  • Process Optimization
  • Food Analysis
  • analytical chemistry
  • Microbiology

Interests

  • food waste valorization
  • Smart packaging
  • 3D food printing
  • Microbial pigments
  • nutraceuticals
  • nanoemulsions
  • Functional fibres
  • Lactic acid bacteria
  • Acetic acid bacteria
  • Yeast and Fungal fermentation
  • Bioresourses
  • Biofuels