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14 August 2020 | Story Andre Damons | Photo Supplied
Max du Preez, Editor: Vrye Weekblad (top left), was the facilitator was the facilitator for Thursday’s UFS Though-Leader webinar that included Prof Salim Abdool Karim, Director: Centre for the AIDS Programme of Research in South Africa (CAPRISA) and Chair: South African Ministerial Advisory Committee on COVID-19 (top right); Prof Glenda Gray, President and CEO: South African Medical Research Council (SAMRC) (bottom left); and Prof Felicity Burt from the UFS and NRF-DST South African Research Chair in Vector-borne and Zoonotic Pathogens Research (bottom right), participated in Thursday’s Though-Leader webinar.

Although the decline in COVID-19 cases is a promising sign for South Africa, there are concerns about a second surge, and the country should not become complacent.

This was the opinion of the three experts who took part in the first Thought-Leader webinar presented by the University of the Free State (UFS) on Thursday, 13 August. The 2020 UFS Thought-Leader Webinar Series, themed 'Post-COVID-19, Post-Crisis', is taking place in collaboration with Vrye Weekblad as part of the Vrystaat Literature Festival’s online initiative, VrySpraak-digitaal.

The panellists included top experts such as Prof Salim Abdool Karim, Director: Centre for the AIDS Programme of Research in South Africa (CAPRISA) and Chair: South African Ministerial Advisory Committee on COVID-19; Prof Glenda Gray, President and CEO: South African Medical Research Council (SAMRC); and the UFS’ Prof Felicity Burt, NRF-DST South African Research Chair in Vector-borne and Zoonotic Pathogens Research.
Prof Karim said the downward decline is consistent and the number of patients presenting at hospitals is also declining.
 
Promising trend of decline
“What we are seeing is a promising trend, and it looks like we are on the decline. A question that I am often asked is: Is the worst over? The answer is not clear-cut. We are concerned about the risk of a second surge. If anything – what really concerns me at this stage is a second surge, as I think about how the pandemic may play out over the next few weeks,” said Prof Karim. 

He also referred to countries such as the US, Spain, New Zealand, Vietnam, and South Korea, which are now facing a second surge. 

“We need to be very careful; this is not the time for complacency. We need to maintain all our efforts. If we look at one of the key drivers, it is the need for our economy to restart. We need to get people back to work,” said Prof Karim. 
According to him, we have to look at COVID-19 not as a sprint, but as a marathon. “As we learn to co-exist with this virus, aim for containment; we need to plan for the long term. Even if we get a vaccine, it is unlikely that we will be able to vaccinate a substantial part of our population before the end of next year.” 

“We need to transition from being scared to a situation where we can control our risk. When we know that we can control the risk and then influence the risk, we influence the risk of everyone around us. Part of the new normal is the strategy of mitigation with prevention, plus preventing outbreaks.”

Schools and vaccine development
Prof Gray spoke about whether schools should be open and the role that children play in transmission, how to avoid the second wave, how to adjust our testing, and the exciting news around vaccine development. 

As a paediatrician and a parent, Prof Gray said she believes schools should open. “Children have a different immune response to COVID-19. They have different immune responses to Coronavirus and they probably have less viral-load copies which makes them have milder diseases. They are lucky to have been spared from symptomatic or severe disease,” said Prof Gray. 

According to her, schools need to be de-risked as much as possible, with children and teachers wearing masks, washing hands, making sure that there is good ventilation in the school and that windows are wide open. 

“We also need to know about the comorbidity and ages of teachers, so that we can keep the sick and older teachers out of direct contact. The younger teachers with no comorbidities should be teaching. 

“We also know from our experiences with health workers that transmissions happen in the tearoom where teachers take off their masks and talk. We need to minimise the transmissions in tearooms and protect teachers and parents who are older and have comorbidities.”  

Prof Gray said from data she has seen, schools play a very small role in the transmission of COVID-19; a lot more (transmissions) happen in the community, by commuting, and overcrowded taxis.

Prof Gray agreed with Prof Karim that we should be concerned about a second wave, and that we need to make sure community transmissions are minimised. 

Regarding a vaccine, Prof Gray said a global race is on to find a vaccine. “The more vaccines the better, we want more vaccines to work. The more vaccines, the more affordable they are, and the more doses are available.”

One health approach

During her presentation, Prof Burt said the current response to outbreaks is largely reactive rather than proactive, and “if we have more of a one-health approach, with forecasting, early detection, and a more rapid response, we could have an impact on public health 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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