Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
25 June 2019 | Story Leonie Bolleurs | Photo Barend Nagel
Marnus du Plooy
Marnus du Plooy, recipient of a Fulbright Scholarship, will depart for the Duke University in Durham, North Carolina, in August to complete a doctoral degree.

Marnus du Plooy will receive his master’s degree at the University of the Free State’s Winter Graduation Ceremony.

After completing his BSc degree in Microbiology, he discovered a passion for this field of research and enrolled for postgraduate studies in the Department of Microbial, Biochemical and Food Biotechnology at the UFS.

During his master’s, Du Plooy focused on the pathogenic yeasts, Cryptococcus neoformans and a related species, C. deneoformans.

Passion for science instilled at a young age

His passion for this field comes from a young age. “Both my parents were Science teachers and they instilled a love for Science in me. At school, I enjoyed the Science subjects the most and usually obtained my highest marks in these,” Du Plooy said. 

The pathogenic yeasts studied by Du Plooy, Cryptococcus neoformans and the sister species, C. deneoformans, often cause meningitis in immunocompromised individuals, such as in people living with HIV/Aids.

He pointed out: “Infection caused by these yeasts is right on the heels of TB as the second largest killer of HIV-positive patients in sub-Saharan Africa. The focus of my master’s project was to investigate new ways in which genes can be ‘switched off’ in these yeasts in order to study the role of the genes in virulence. Doing so could help to identify new drug targets for the treatment of this form of meningitis in subsequent studies.”

Expanding his international footprint

Although Du Plooy received his master’s degree from the UFS, he grabbed the opportunity to study abroad with both hands. He applied for and received a Fulbright scholarship from the Fulbright Foreign Student Programme, giving him the opportunity to study in the US.

“I did not expect to get very far with the application, as very few candidates are selected each year. I was very lucky to receive a Fulbright scholarship and an admission offer from Duke University for PhD studies in Microbiology,” said Du Plooy.

He hopes to continue with research on Cryptococcus and to contribute to improving the lives of HIV/Aids patients. “I have always been interested in pharmaceutical and medical research and noticed a need for better cryptococcal treatments, especially in sub-Saharan Africa. Cryptococcal meningitis is a neglected disease which claims more than 600 000 lives worldwide every year. The current treatment options are several decades old, with some only available in well-resourced areas.”

Du Plooy will depart for the US in August. “The duration of the degree is four to five years, where-after I will return to South Africa to apply what I have learned at home.”

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.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept