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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 researchers are producing various flavour and fragrance compounds
2015-05-27

 

The minty-fresh smell after brushing your teeth, the buttery flavour on your popcorn and your vanilla-scented candles - these are mostly flavour and fragrance compounds produced synthetically in a laboratory and the result of many decades of research.

This research, in the end, is what will be important to reproduce these fragrances synthetically for use in the food and cosmetic industries.

Prof Martie Smit, Academic Head of the Department of Microbial, Biochemical and Food Biotechnology at the UFS, and her colleague Dr Dirk Opperman, currently have a team of postgraduate students working on the production of various flavour and fragrance compounds from cheap and abundantly available natural raw materials. 

Prof Smit explains that most of the flavours and fragrances that we smell every day, originally come from natural compounds produced mainly by plants.

“However, because these compounds are often produced in very low concentrations by plants, many of these compounds are today replaced with synthetically-manufactured versions. In recent times, there is an increasing negative view among consumers of such synthetic flavour and fragrance compounds.”

On the other hand, aroma chemicals produced by biotechnological methods, are defined as natural according to European Union and Food and Drug Administration (USA) legal definitions, provided that the raw materials used are of natural origin.  Additionally, the environmental impact and carbon footprint associated with biotech-produced aroma chemicals are often also smaller than those associated with synthetically-produced compounds or those extracted by traditional methods from agricultural sources.

During the last four years, the team investigated processes for rose fragrance, vanilla flavour, mint and spearmint flavours, as well as butter flavour. They are greatly encouraged by the fact that one of these processes is currently being commercialised by a small South African natural aroma chemicals company. Their research is funded by the Department of Science and Technology and the National Research Foundation through the South African Biocatalysis Initiative, the DST-NRF Centre of Excellence in Catalysis and the Technology Innovation Agency, while the UFS has also made a significant investment in this research.

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