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30 August 2018 Photo Xolisa Mnukwa
Haemophilia workshop the first of its kind at UFS
The UFS Department of Haematology and Cell Biology is producing quality medical graduates, addressing the high demand for trained graduates. Dr Anneke van Marle, Haematologist in the department, presented a lecture to final-year medical students on muscle and soft-tissue bleeding in haemophilia.
The Medical and Scientific Advisory Council (MASAC) of the South African Haemophilia Foundation (SAHF) has identified a need for more in-depth training of junior doctors on the basic aspects of the bleeding disorder haemophilia. 

Addressing this need in the sector, the Department of Haematology and Cell Biology at the University of the Free State (UFS) recently hosted a training workshop specifically targeting final-year medical students before they enter practice.

The Novo Nordisk Haemophilia Foundation is sponsoring this countrywide haemophilia training.

According to Jaco Joubert, Senior Lecturer and Pathologist in the Department of Haematology and Cell Biology, the department is very active in the field of haemophilia treatment, research and training, with representation on the Executive Committee of the Medical and Scientific Advisory Council of the South African Haemophilia Foundation.

Function with confidence

“The UFS Department of Haematology and Cell Biology has taken a proactive approach, by being the first department in South Africa to offer this training course to final-year medical students at the UFS; an investment in the future. The department runs the Bloemfontein Haemophilia Treatment Centre – which is the main haemophilia treatment and referral centre for patients from the Free State and Northern Cape. It is therefore ideally positioned to offer such training to students,” said Joubert.

Proactive role

The training workshop empowered and equipped students with more extensive knowledge on the practical aspects of managing patients with haemophilia; the various treatment products currently available in South Africa and laboratory diagnostic approaches in complicated cases. “This will enable students to function with more confidence during their internship and community service years,” said Joubert. 

He believes a training workshop of this calibre showcases the proactive role the department and the university is taking in the advancement of haemophilia training in South Africa.

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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