Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
06 August 2020 | Story Leonie Bolleurs | Photo Charl Devenish
Poojah Jawallapersand strives for academic excellence and to empower others through research and innovation.

As South Africa commemorates Women’s Day on 9 August 2020 and continues Women’s Month celebrations throughout August, the UFS shines a spotlight on women who are making an impact on our three campuses on a daily basis.

One of these women is Poojah Jawallapersand, a PhD student majoring in Biochemistry. Poojah is part of the Pathogenic Yeast Research Group in the Department of Microbial, Biochemical and Food Biotechnology. 

In her current research study, she is investigating whether fungal yeast cells and components from the opportunistic and fungal pathogen Candida albicans can cause Alzheimer’s disease-like symptoms, and if these symptoms can be effectively treated through drug repositioning. The study is being conducted on zebrafish larvae.

Jawallapersand explains that drug repositioning is a drug development strategy that involves finding alternative indications for existing licensed drugs for novel therapeutic purposes. “In short, the use of old drugs for new uses. There is no cure for Alzheimer’s disease, hence this research will pave the way towards identifying effective treatment options to treat the disease,” she says. 

“Be confident and dare to be yourself because you are worth more than you think.” - Poojah Jawallapersand

An interview with Jawallapersand reveals more about the woman behind this much-needed research study. 

Is there a woman who inspires you and who you would like to celebrate this Women’s Month, and why?

“My mother and Mrs Deeya Domah (my high-school teacher) constantly inspire me and have played a pivotal role in my life. My mother taught me the value of life, encouraged me to embrace my cultural heritage and spirituality, and always urged me to be ‘original’.”

“As a teenager, Mrs Domah introduced me and made me fall in love with the study of life (biology), to the extent that I made a career out of it. She inspired me through her timeless elegance and passion for teaching and learning, her willingness to go the extra mile in helping her students, her role in environmental and ecological sustainability, her support towards the empowerment of women, and her influence as an educator and role model in the lives of numerous individuals.”

What are some challenges you have faced in your life that have made you a better woman?

“Although I have experienced several challenges in my life, the greatest challenge for me is still to master my mind and emotions. It is vital to have a strong support system to overcome these challenges; for me, this has always been my faith, my parents, and my sister. I am glad that I have gone through these trials; they taught me how to deal with some issues, to stay enthusiastic, to appreciate myself, to practice self-love, and to master the art of constantly picking myself up when I fall. I am still a work in progress and strive daily for self-improvement. However, I have become stronger, more resilient, and a better woman because of these challenges.”

What advice would you give to the 15-year-old you?

“Enjoy your adolescence, have fun, make memories, live these moments, and do not rush into adulthood. Stop trying to please other people and learn to say ‘no’. Be confident and dare to be yourself because you are worth more than you think.”

What would you say makes you a champion woman [of the UFS]?

“I am a champion woman of the UFS; I embrace my uniqueness, and I strive for academic excellence and to empower others through research and innovation. I say no to discrimination, no to gender-based violence, and no to gender inequality. I am generation equality, and this is my legacy.”

 

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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