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05 April 2018 Photo Xolisa Mnukwa
Global genealogy explored at UFS guest lecture
Karen Ehlers, lecturer in Department of Genetics; Prof Eugenia D’Amato, guest lecturer and Associate Professor: Department of Biotechnology at the UWC, and Prof Paul Grobler Head of Department: Genetics at the UFS.

Prof Eugenia D’Amato held a lecture at the University of the Free State (UFS) Department of Genetics about the research activities she has conducted in her unit at the University of the Western Cape (UWC), in the Forensic DNA lab of the Faculty of Natural Sciences.
 
The lecture focused on research topics she has piloted, including the use of forensic markers in South Africa. Prof D’Amato also spoke on food forensics, the identification of anti-apartheid activists, understanding human genetic variation, and the implementation of novel/refined methods, with a strong emphasis on the forensic use of Y chromosome-based information.

She concluded her PhD studies at the University of Buenos Aires in Argentina, at the forensic lab. Currently, Prof D’Amato participates in numerous genotyping international forensic collaborations.

 “A survey of existing genetic diversity,
the distribution of diversity, the forensic
parameters and applications are a few of
the subject matters which are important
components of the GlobalFiler project.”
Prof Eugenia D’Amato

She also belongs to the working committee of the “Innocence Project South Africa”.

Her training and subsequent experience in population genetics facilitated the design of a Y chromosome “kit”, as well as the analysis and successful identification of various individuals from highly degraded DNA. Her lecture revealed interesting statistics about how poorly represented African diversity is in the existing world population databases. She explained that mechanisms that drive differentiation include random “genetic drift” and historic demographic processes.
 
Prof D’Amato indicated that her “Database Projection” project for 2018/2019 aims at profiling the population groups of South Africa, Lesotho, and Zimbabwe. She further explained that a powerful tool for forensic application has been developed, and that there is potential for other applications including haplogroup prediction and the study of demographic history, that will aid her projects in the future.

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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