IP Commercialisation

UFS strip research

Commercialisation is the process of generating income or other benefits from IP through licensing, sale, assignment, or creation of a new enterprise based on the IP. It involves identifying potential markets, assessing commercial potential, negotiating commercial agreements, and managing the commercialisation process.

The commercialisation strategy will generally involve, but is not limited to, one of the following two routes; specific requirements may lead to different strategies:

Strategy 1: Licence

  • Strong IP
  • Researcher wants to remain in
  • Academic environment
  • UFS does not have the ability to commercialise IP
  • UFS licenses IP to strong industry partner
  • IP policy applies, with royalties accruing to innovator and UFS
  • No further involvement by UFS or researcher

Strategy 2: Spin-out

  • Strong IP (licensed by UFS to spin out)
  • Strong know-how
  • Researcher wants to be involved in a full-time capacity

Examples of successful commercialisation efforts and their benefits

Liquid Culture Logo (2)

Fermentation professionals, Dr Christopher Rothmann (Innovation Manager, UFS Faculty of Natural and Agricultural Sciences), who obtained a PhD in Biotechnology, runs LiquidCulture with Prof Errol Cason (Lecturer in the UFS Department of Animal Science). Together they started the company in 2018.

As microbiologists, Dr Rothmann and Prof Cason were able to grow their own yeast, resulting in a better-quality product, cost savings and an increased variety of yeast strains for their use. When they introduced their unique strains of yeast (currently exceeding a 100 strains) to the market, other local breweries recognised their value and became interested. This is how LiquidCulture came to be. 

'Liquid' in the company’s name is a reflection of the liquid yeast produced. 'Culture' was inspired by what Prof Cason and Dr Rothmann hope to build with users of their product: a shared way of life as well as developing expert care and providing training to ensuring capacity for learning and interchanging knowledge for future brewers.

LiquidCulture produces yeast in its most pure liquid form, setting them apart and making their business the first of its kind on the African continent. According to Dr Rothmann, the yeast is mainly used by breweries for the fermentation of beer. They also supply bakeries and more than 50 distillers with their product.

Liquid Culture (4)  


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Access the FARMOVS corporate profile here.


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Several opportunities relating to research, commercialisation, and the enhancement of various agricultural products have been identified and will form part of the operations of FreeFarm Innovation. 


UFS partners with ZZ2 and launches NovaLogix


Contact me

Palesa Mgaga
Senior Officer: Intellectual Property
T: +27 51 401 2283

Johannes Brill Building, First Floor, Bloemfontein Campus


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