As final-year students prepare to complete their studies at the National University of Science and Technology (NUST), a NUST alumna is giving back by launching a programme designed to equip graduates with the skills, confidence, and support systems needed to thrive beyond university.

Founder of the Whole Woman Movement and alumna Ms Rumbidzai T. Chitsa has opened applications for the inaugural Inspired To Inspire Programme: NUST 2026 Edition, a transformational initiative aimed at helping students successfully navigate the transition from campus to the professional world.

Scheduled to take place on 10 June 2026 at the university campus, the programme seeks to bridge the gap between academic achievement and career success by providing participants with mentorship, personal branding skills, mental wellness tools, networking opportunities, and a six-month post-programme support community.

According to Ms Chitsa, the initiative was inspired by the realities many graduates face immediately after completing their studies.

“Graduation is a major milestone, but it also comes with uncertainty. Many young women leave university with academic qualifications but without the support systems, confidence, and practical tools needed to navigate the next chapter of their lives. Inspired To Inspire was created to help bridge that gap,” said Ms Chitsa, a class of 2020 BSc Applied Biology and Biochemistry graduate. 

The programme targets up to 100 final-year female students from across NUST's diverse academic disciplines. Participants will engage with accomplished women leaders from different sectors who will share their professional journeys and lessons learned after graduation.

The initiative also aligns with Zimbabwe's Education 5.0 agenda by empowering graduates to become innovative, resilient, and active contributors to national development.

“Our goal is to create a safe and enabling environment where students can learn, ask questions, receive mentorship, and build meaningful networks. We want participants to leave feeling empowered, prepared, and inspired to pursue their aspirations with confidence,” Ms Chitsa added.

The programme will feature guest speakers, life skills development sessions, training on personal branding and the use of artificial intelligence for career advancement, as well as mental health and resilience workshops. 

Following the one-day seminar, participants will join a curated online community where they will continue to receive mentorship, coaching, and peer support for six months.

Expected outcomes include improved career readiness, enhanced personal branding and digital competencies, increased mental health awareness, and the establishment of a supportive intergenerational network that extends beyond graduation.

Reflecting on her own journey from NUST student to entrepreneur and mentor, Ms Chitsa encouraged final-year students to take advantage of the opportunity.

“As a NUST graduate, I understand both the excitement and uncertainty that come with completing university. This programme is an opportunity for students to invest in themselves, build valuable connections, and gain insights that can accelerate their personal and professional growth. Your degree has brought you this far; now it's time to prepare for what comes next.”

Applications for the programme close on 9 June 2026.

Interested students can apply through the online application portal: https://forms.gle/QiMHp92EyARvZj6Y8 or contact the organisers on 078 309 9048 for further information.

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By Ashley Dean Misho

In a remarkable display of its "Think in Other Terms" philosophy, the NUST Catering Unit has completely reimagined the potential of indigenous foods, elevating traditional Zimbabwean flavours into the realm of fine confectionery to mark an epic end to an exciting culture month in Zimbabwe.

The centrepiece of this culinary breakthrough is a novel chocolate cake infused with umtshwankela (indigenous wild blackberry). Traditionally enjoyed fresh from the tree, the well-loved local fruit has been transformed into a sophisticated, modern dessert.

The mastermind behind these tasteful inventions is Leslie Ngwenya, a skilled pastry chef at NUST. Explaining the technical process, Ngwenya noted that the team carefully extracted the soft inner pulp of the umtshwankela berry and seamlessly blended it into a rich chocolate cake mixture, achieving a delicate balance between traditional heritage and contemporary pastry arts.

The catering team officially unveiled this masterpiece at the Amagugu Heritage Food and Beverages Festival, a recent cultural gathering held at the Amagugu International Heritage Centre to commemorate Africa Day. The innovative creation received rave reviews from cultural enthusiasts, academics, and dignitaries alike.

"When we placed our cake on display, a lot of people really liked it because many did not know that umtshwankela could actually be used to make a cake," said Catering Department Supervisor, Precious Mathe (Moyo). "The cake was so well-received that even the Deputy Mayor of Bulawayo visited the NUST table specifically to ask for a taste."

The team's impressive exhibition has already yielded tangible results, earning them an exclusive invitation to showcase their indigenous culinary innovations at another prominent heritage event scheduled for September.

Beyond its unique, chocolate-like flavour, umtshwankela (scientifically known as Vitex payos, or the chocolate berry, also called mutsubvu or mutahuru in Shona) is an indigenous superfood packed with vital nutrients and long-standing medicinal properties, found naturally and enjoyed in various parts of Zimbabwe.

The fruit pulp is exceptionally rich in Vitamin C, with just 100 grams of dry pulp providing up to 100% of an adult's daily requirement to boost immunity and skin health. It is also packed with essential B vitamins (B3 and B6) for energy production, alongside powerful antioxidants that help reduce inflammation in the body and protect against chronic heart disease.

Historically, both fresh and dried fruits have been consumed to control diarrhoea and soothe mouth sores. Additionally, remedies derived from the tree's roots and bark are widely used to treat severe stomach aches, colic, and digestive disorders.

 Different parts of the Vitex payos tree provide diverse therapeutic benefits. Inhaling the smoke from dried, burned leaves helps clear the respiratory tract in people with asthma and persistent coughs. At the same time, leaf-infused teas are used to stimulate the appetite of recovering patients. Topically, a paste made from the bark and leaves is applied to heal wounds, soothe burns, and alleviate skin complaints.

By infusing this nutrient-dense wild berry into contemporary baking, the NUST Catering Team has successfully transformed a traditional medicinal resource into a modern culinary masterpiece, reintroducing an immune-boosting indigenous treasure back into the daily diet.

The umtshwankela chocolate cake is just one facet of a broader commitment to celebrating Culture Month throughout May. During this heritage-focused period, the catering team expanded its menu to include umtshwankela-flavoured muffins and pastries enriched with indigenous baobab fruit powder.

Importantly, this cultural focus is not a seasonal novelty for the university. Beyond the annual Culture Month celebrations, NUST's various campus kitchens consistently champion local heritage, serving a diverse array of traditional Zimbabwean meals every week. 

Through this fusion of local ingredients and modern culinary techniques, the NUST Catering Unit is actively redefining the future of African cuisine, proving that heritage preservation can be both innovative and delicious.

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