Food for Thought: Perkins Muredzi’s Innovative Yoghurts
January 20, 2023
WIPO Academy alumnus Dr. Perkins Muredzi is one of the many success stories of the Joint Master’s Degree Program on intellectual property (IP) offered by the WIPO Academy, the African Regional Intellectual Property Organization (ARIPO) and Africa University.
Difficult diets
In 2013, Perkins was at a family gathering in his hometown of Harare, Zimbabwe, when his diabetic uncle and lactose-intolerant cousin were complaining about their food intolerances that prevented them from enjoying the desserts being served. Their dietary struggles inspired him to develop a lactose-free dessert alternative.
Perkins began researching soy milk dessert production, noticing that not many soy-based products were available in the African Region. Perkins even traveled to the Asia and Pacific Region to learn more about soy food science before gradually developing a soy milk based yoghurt at the Harare Institute of Technology Instifoods production center.
Perkins managed to develop an all-natural soy yoghurt with probiotic bacteria that is dairy-free, cholesterol-free and free of chemical additives, while maintaining the creaminess and flavor of traditional yoghurts. The soy-based yoghurt was a success and he decided to protect the novel fermentation method by filing a patent with ARIPO through the Harare Institute of Technology (HIT) in 2014, marking HIT’s first IP registration effort. He sought protection in Botswana, Namibia, South Africa and Zimbabwe.
Always make sure to identify the IP in your work, then seek protection. There are technology transfer offices in most academic institutions that you can go to for support in registering your work with the national IP office.
Dr. Perkins Muredzi, Food Science Engineer
A foodie at heart
Inventing a new food, was not a surprising endeavor for Perkins, having always been passionate about food, particularly indigenous fruits and vegetables from Zimbabwe. He completed his bachelors and master’s degrees in Food Processing Engineering from Kuban State University in the Russian Federation in 1991, before pursuing a Doctor of Philosophy (PhD) in Food Science and Technology at Atlantic International University. He went on to teach food engineering at HIT in Zimbabwe, where he took on the role of the Acting Pro-Vice Chancellor and the Executive Dean of the School of Engineering in Technology.
In 2009, Perkins was part of the first graduating class of the Master’s Degree Program in IP jointly offered by the WIPO Academy, ARIPO, and Africa University. His interest in IP law continues to this day as he is working towards his Doctor of Laws in IP from the University of Lusaka and occasionally gives IP lectures at HIT and his alma mater, Africa University.
In between his academic and professional endeavors, Perkins is a food innovator, combining his love for food with his research. He is thankful for his IP background which he developed through the WIPO Academy, as it has enabled him to recognize his IP rights as a food scientist and innovator.
Interested in pursuing higher education in IP?
The WIPO Academy offers year-long opportunities for those wishing to develop their IP knowledge and skills through its Professional Development Program, Distance Learning courses, Joint Master’s Programs and WIPO Summer Schools.
To learn from our alumni and their experiences, please connect to our growing alumni community on LinkedIn by joining the WIPO Academy’s official “Academy Community”.