Dr. Perkins Muredzi Pioneers Lactose-Free Soy Yoghurt and Secures Patent Protection in Africa

Dr. Perkins Muredzi, a distinguished alumnus of the WIPO Academy’s Joint Master’s Degree Program on intellectual property (IP), has made significant strides in food innovation and IP protection in Africa. His pioneering work in developing a lactose-free soy yoghurt addresses critical dietary needs while exemplifying the value of safeguarding intellectual property rights.

The inspiration for Dr. Muredzi’s innovation emerged in 2013 during a family gathering in Harare, Zimbabwe. Observing his diabetic uncle and lactose-intolerant cousin struggling with conventional desserts, he identified a gap for lactose-free alternatives. Motivated to create an inclusive dessert option, he embarked on research into soy milk-based products, which were notably scarce in the African region.

To deepen his understanding, Dr. Muredzi traveled to the Asia and Pacific Region, renowned for soy food science advancements. Upon returning, he utilized the Harare Institute of Technology’s (HIT) Instifoods production center to develop a soy milk yoghurt. This product is distinguished by its all-natural composition, probiotic bacteria inclusion, and absence of dairy, cholesterol, and chemical additives, while retaining the creamy texture and flavor characteristic of traditional yoghurts.

Recognizing the novelty of his fermentation process, Dr. Muredzi filed a patent application with the African Regional Intellectual Property Organization (ARIPO) in 2014 through HIT. This filing marked the institute’s inaugural intellectual property registration. He extended patent protection efforts to Botswana, Namibia, South Africa, and Zimbabwe, ensuring regional safeguarding of his innovation.

Dr. Muredzi emphasizes the critical importance of identifying and protecting intellectual property in academic and research settings. He advises innovators to engage with technology transfer offices commonly available at academic institutions to facilitate IP registration with national offices.

His passion for food innovation is rooted in a robust academic background. Dr. Muredzi earned his bachelor’s and master’s degrees in Food Processing Engineering from Kuban State University in Russia in 1991. He later obtained a PhD in Food Science and Technology from Atlantic International University. At HIT, he has served as a food engineering lecturer, Acting Pro-Vice Chancellor, and Executive Dean of the School of Engineering in Technology.

In 2009, Dr. Muredzi was part of the inaugural cohort of the WIPO Academy, ARIPO, and Africa University’s Joint Master’s Degree Program in IP. His commitment to intellectual property law continues as he pursues a Doctor of Laws in IP at the University of Lusaka and delivers occasional IP lectures at HIT and Africa University.

Balancing his academic roles with innovation, Dr. Muredzi credits his IP education for empowering him to recognize and assert his rights as a food scientist. His experience illustrates the synergy between technical innovation and IP strategy in fostering sustainable development.

The WIPO Academy supports professionals like Dr. Muredzi through comprehensive IP education programs, including Professional Development, Distance Learning, Joint Master’s Degrees, and Summer Schools. These initiatives aim to build IP capacity across diverse sectors in Africa and beyond.

To connect with Dr. Muredzi and other alumni, the WIPO Academy maintains an active “Academy Community” on LinkedIn, fostering knowledge exchange and collaboration among IP professionals worldwide.