https://ir.cut.ac.zw:8080/xmlui/handle/123456789/268 Dissertations & Theses 2026-06-26T20:53:19Z https://ir.cut.ac.zw:8080/xmlui/handle/123456789/808 Indigenous Culinary Claims and Molecular Gastronomy: developing a model for Culinary Tourism In Zimbabwe Margaret, Nyarota Destinations around the globe have used their indigenous cuisines as a new tourism product whose uniqueness, authenticity and the general quality has given them a niche market for a competitive advantage. However, for other destinations, especially in developing countries, not much has been done. This was as a result of a lack of preservation of indigenous cuisines for that uniqueness and authenticity, and Zimbabwe is no exception. Furthermore, there is generally a lack of rational understanding of the phenomenon involved in the food preparation process which is key for the development of quality cuisines. The uniqueness of a country’s cuisines is embedded in indigenous people’s methods and procedures of food preparation and cooking (indigenous culinary claims). The aim of this study was to: assess the validity of Zimbabwe’s indigenous culinary claims through molecular gastronomy for the development of a model for culinary tourism. The specific objectives of the study were as follows: 1) to establish the nature of culinary tourism in Zimbabwe 2) to assess the extent to which indigenous cuisines are being consumed by tourists in Zimbabwe. 3) to explore the available indigenous culinary claims in Zimbabwe 4) to conduct an assay of Zimbabwe’s indigenous culinary claims through molecular gastronomy and 5) to develop a model for culinary tourism in Zimbabwe from the indigenous culinary claims and molecular gastronomy. The pragmatic philosophy was applicable and mixed methodology were used to cater for the multidisciplinary nature of the study. Similarly, a number of research designs were employed: survey, exploratory, descriptive, and experimental and observation. Data was collected from tourists, hospitality industry practitioners, indigenous elderly women, food science students, hospitality lecturers and canteen staff using structured and open-ended questionnaires, observation guides and in-depth interviews. These respondents were sampled through, purposive, convenient and snow balling methods. Thematic analysis was used for qualitative data, while the quantitative data used descriptive and non-parametric statistical methods from SPSS version 23. Tables, charts, graphs were used for quantitative data presentation, while qualitative data was presented in themes. The study findings indicated that culinary tourism in Zimbabwe was made up of a product which is compromising on the quality of indigenous cuisines in that: they were lacking in variety, the indigenous taste, authenticity and uniqueness and the prices were rather on the high side. Furthermore, the indigenous cuisines were still not a motivation for the choice of the destination. Findings on the indigenous culinary claims were based on the importance attached to the local foods, which was the reason for the indigenous people to attach that iv value to food preparation and everything else that was related to their cuisines. Indigenous culinary claims focused on coming up with a specific quality of the product, therefore, all methods and procedures had explanations to why and how. Claims validation indicated that specific aspects of the cuisine were affected by the processes and procedures in its preparation and cooking as well as its service. The conclusion drawn from the study was that the indigenous culinary claims were valid, because the dishes prepared using the indigenous claims had better quality than those which did not follow the specification. The study findings can assist in informing policy on product development in the hospitality industry. On the practical side, the culinary claims and molecular gastronomy model can be used in developing indigenous cuisines and other culinary products for culinary tourism. This study, fulfils Education 5.0, when the model is used in the hospitality industry. This study recommends the exploration and validation of indigenous culinary claims to continue in other provinces of Zimbabwe,and the industry should start using the mode proposed by this study. The validation of indigenous culinary claims can be done using the qualitative method in other studies to complement the quantitative findings study of claims validation can use the qualitative method. 2023-01-01T00:00:00Z https://ir.cut.ac.zw:8080/xmlui/handle/123456789/807 Geospatial Assessment of Habitat Disturbance and Land cover change in a Human-Mediated Ecosystem, Midlands Black Rhino Conservancy, and Zimbabwe. Kunedzimwe, Francisca The main purpose of the research was to assess the extent of disturbance and land cover changes using geospatial technology in the Midlands Black Rhino Conservancy, Kwekwe, Zimbabwe which is a human mediated environment. Recent research has established that conservancies are undergoing structural changes mainly characterized by changes in land cover commonly referred to as patch dynamics. There is little knowledge as to how this global phenomenon is being understood (extent and consequences of patch dynamics). This research aims to fill the currently outlined gap in innovative geo-technological ways to determine and assess the occur rence of this disturbance and quantify its extent. An analysis of trends was done and land use land cover maps from 1980, 1990, 2000,2010 and 2020 were created from remotely sensed images. The generated images were classified to detect changes that occurred over time in the human mediated environment where mining activities, agriculture and some other activities are taking place. Patch analyst was used for the landscape assessment and characteristic determi nation; land use land cover statistics were generated for each land cover map for a specific year. Net primary production was estimated using remote sensed imagery to determine the changes in vegetation productivity. The overall transformations in the area of study showed a decrease in forest cover, lake, grassland and increased bare land as well as an increase in the areas occupied by human activities such as agriculture and mining among others. The changes that were detected were predominantly derived by the indiscriminate logging for mining and agricultural purposes. The decrease in habitat sizes resulted in the decrease in habitat richness, heterogeneity, fragmentation and the complexity of form and increased land use intensity. A decrease in net primary productivity was also detected through the computing of NDVI. There is a beneficial trade off that is provided by the approach of this research work especially be tween very expensive ground surveys and the low-priced image processing analysis. Results of this research further the understanding of spatial dynamics in a protected area and its key drivers. 2023-01-01T00:00:00Z https://ir.cut.ac.zw:8080/xmlui/handle/123456789/805 Developing a predictive model for human capital analytics Adoption in Zimbabwean state universities Kebiat, Mukuze The use of human resource analytics is meant to improve performance of organisations by enabling them to predict and direct business outcomes and employee behaviour. However there is a problem of under-utilization of human resource analytics in state universities. The present study, therefore, sought to improve the use of human resource analytics by developing a predictive model for adoption of human capital analytics in Zimbabwean state universities. A quantitative research strategy anchored on the positivism philosophy was used in this treatise. A sample size of 434 research subjects selected through stratified random sampling method and snowball sampling technique of was used in this study. Structured questionnaires, key informant interviews and documentary review were used as the data collection tools for the study. Descriptive and inferential statistical techniques, using exploratory factor analysis and structural equation modeling were done for primary data. The results of the study supported the hypothesized relationship between top management support and lack of human resource analytics competency. The study established that there is no significant relationship between top management support and level of human capital analytics adoption in state universities. The hypothesis that there is a significant relationship between lack of human resource analytics competency and level of human capital analytics adoption in state universities was not supported by the data. The alternate hypothesis of length of time using human resource information system affecting level of adoption of human capital analytics in the organization was rejected. Key informant interviews and documentary review indicated a descriptive level of human capital analytics adoption in Zimbabwean state universities. Resistance to change, negative organizational structure and perceived cost were discovered as impeding factors towards full adoption of human capital analytics.The findings indicate that Human resource experts are capable of producing human resource analytics reports, albeit at an early stage (descriptive analytics). This means that top management assistance is critical in boosting HR professionals' and the organization's overall human resource analytics proficiency level. A model for human resource analytics adoption was produced and links human and organizational dimension factors. Literature on human resource analytics should focus on factors revealed by the study's quantitative and qualitative findings. Hence, the present theory (resource-based view) should be revised to accommodate this discovery. It is suggested that senior management in state institutions would focus on training key personnel on how to use technical tools. Policies outlining how HR practice reports should be done would also be an important element of the training endeavor. Change management strategies and organizational structure improvements would be implemented 2023-01-01T00:00:00Z https://ir.cut.ac.zw:8080/xmlui/handle/123456789/804 Characterisation, optimisation and evaluation of endogenous Biosurfactants from broiler Git Microbes For The Broiler Feed Industry Chigede, Ngavaite Antimicrobial drug resistance from improper use of antibiotics in livestock production, especially broiler meat, is a growing hazard for humans worldwide, with the current death rate in excess of 700 000 people per annum linked to the problem. Microorganisms are a rich source of structurally distinct bioactive compounds designed to protect the microbes. The compounds can be of use in the feed industry to protect the animals or birds against pathogenic microbes. A study was carried out to determine biosurfactant secreting microbes followed by characterising the chemical properties of biosurfactants and optimising their cultivation medium. Lastly the study evaluated the biosurfactants’ in-vivo impacts on performance using Cobb500 broiler chickens. Gastrointestinal tract (GIT) organs were divided into crop, gizzard, small and large intestine and the digesta samples were removed aseptically for culturing. Biosurfactant screening assays: haemolytic activity, oil spread technique, and oil drop collapse were employed to find bacteria that released biosurfactants. The isolated bacteria positive for biosurfactant production were then identified using 16S rRNA method. Bacteria producing biosurfactants were then cultured using batch fermentation to optimise the production of the compounds. Microbial biosurfactants, extracted using centrifugation technique and polar solvents, were characterised chemically (Gas Chromatography and Mass Spectrometry, Fourier Transform Infra-Red and radio receptor assay technique) and using in-vivo experiments to ascertain their effects on carcass quality and immune properties. Genstat 18th edition was used for analysis of variance and separation of means using Fischer’s least significant difference (LSD). Microbial populations in different areas of the bird’s GIT varied significantly (p<0.001) with a higher population in the proximal gut (crop and gizzard). The radio receptor assay technique demonstrated that the recovered crude biosurfactants contain tetracyclines and sulfa-like compounds, which were linked to the observed antibacterial activity against E. coli and S. aureus. The clearance zones on haemolytic activity for biosurfactants isolated from the small and large intestines were not significantly different (P>0.05). Biosurfactants derived from the small intestine showed a greater clearance zone on oil spread test (8.4 mm) and on sheep blood agar (5.6 mm), and an antibacterial inhibition zone of 22 mm at a 5 percent m/v inclusion level. The biosurfactant secreting bacterium was identified as a non-pathogenic Escherichia coli bacterium similar to E. coli strain (7.1994/NIST 0056) with a genomic matching index of 98.29 percent using the 16S RNA method. The secreted biosurfactant substance was identified as a decane derivative without hydrate and containing a compound with double and triple vii bonds that is related to ketones. The FTIR showed seven peaks in the biosurfactants, indicating that the examined biosurfactant is a small organic compound. There were no significant differences (p>0.05) in weight gain, drip loss, weight of internal organs (heart, spleen, gizzard, liver), and small intestine length between the biosurfactant supplemented group and the control experiments. Immunoassays revealed a negative C-reactive protein (CRP) test for the biosurfactant supplemented group and a positive for the negative and positive control treatment groups. The biosurfactant-supplemented treatment group had lower globulin concentrations (g/L), and WBC (103 microlitre) than the control treatments. This demonstrates biosurfactants’ ability to sanitise the gastrointestinal system of birds against potential contaminants. The study concluded that endogenous biosurfactants secreted by the E coli strain (7.1994/NIST 0056) is a glycolipid which can be employed as a non-nutritive feed additive with benefits to broiler immunity. The researcher recommends further research and development on optimisation of current biosurfactant extraction processes to make it more cost effective. Furthermore, a fermentation system that cuts the process of extracting biosurfactants, enabling extraction of biosurfactants without the need for centrifugation employing less solvents. The biosurfactant product can be commercialised. 2023-01-01T00:00:00Z