Ms Daphline Ewertse, CD (SA) GB Chairperson, Ms Senzi Moroe, Provincial Manager: W&RSETA, Ms Dimakatso Machaka, Chair Administrative Assistant: W&RSETA, Prof. Ryk Lues, Director: Centre for Applied Food Sustainability and Biotechnology (CAFSaB), Ms Lizelle Els, Coordinator: Work Integrated Learning, SETA's and Industry Liaison, Thabang Motsoeneng, Senior Specialist: Research and Innovation at W&RSETA, Ms Manneheng Raphuthing, Chair Research Coordinator and Ms Sally Joubert, Marketing and Communications: CUT-W&RSETA Research and Leadership Chair.

The Centre for Applied Food Sustainability and Biotechnology (CAFSaB) hosted the CUT-W&RSETA Research Leadership Chair Symposium recently at the Bloemfontein Campus.

The symposium provided a unique collaboration between the university and the Wholesale and Retail Sector Education and Training Authority (W&RSETA). It brought together industry leaders, academia, and policymakers to delve into research priorities, trends, and innovations within the Wholesale and Retail sector, fostering a unique level of collaboration.

"As a SETA, we firmly believe in the power of collaboration between academia, industry, and government to make practical, evidence-based decisions Through our partnerships with institutions like CUT, we can generate evidence-informed research by directly consulting with industry stakeholders,” said Mr Thabang Motsoeneng, Senior Specialist: Research and Innovation at W&RSETA.

He highlighted W&RSETA's commitment to fostering knowledge exchange through the symposium. "Our shared goal is clear. We develop a workforce that is prepared for the future and actively shaping it. We are also looking forward to further engagement and partnerships to address key opportunities and gaps, inspiring new ideas, driving collaboration, and developing solutions that promote both social growth and transformation,” he added.

The symposium was an exciting gathering for the Wholesale and Retail sector, offering a valuable platform for knowledge sharing and in-depth engagement among delegates. It focused on key topics such as advancements in food safety, research-based solutions to industry challenges, and the empowering role of employer involvement in shaping the future workforce and skills in food culture and sustainability.

Prof. Ryk Lues, Director: Centre for Applied Food Sustainability and Biotechnology highlighted the symposium's role in promoting collaboration. He stated that the event is designed to strengthen the relationship between academia and industry, identify key research gaps, showcase ongoing research initiatives, discuss industry challenges, shape future research solutions, and promote collaboration to advance food safety and retail innovation.

Ms Daphline Ewertse, CD (SA) GB Chairperson, said that at the heart of such initiative lies a shared commitment to drive progress through research, to bridge the gap between academia and industry, and to cultivate an ecosystem where knowledge informs practice. “The work we do here is not just about scholarly pursuits; it is about shaping the future of an industry that is integral to our country's economic growth and sustainability. CUT has been a beacon of academic excellence, fostering innovation and producing research that has real-world impact,” she said.