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22 October 2020 | Story Andre Damons | Photo Supplied
Dr Marankie Swinfen was awarded the Dean’s medal for achieving the best results in respect of a master’s degree in the Faculty of Health Sciences during the year 2019.

Dr Marankie Swinfen, who was awarded the Dean’s medal in the faculty of Health Sciences of the University of the Free State (UFS) at the recent virtual graduation (6-9 October 2020), says she was completely surprised by this award and was unaware that it existed. 

Dr Swinfen, who teaches Clinical Skills to second- and third-year medical students at the UFS and received a master’s degree in Health Professions Education, says the road to obtaining her qualification was quite a bumpy ride and difficult at times.

The Dean’s medal is awarded to the student who achieved the best results in respect of a master’s degree in the Faculty of Health Sciences during the year 2019. 

“Through God’s grace, the patience of my supervisors and an eleventh hour burst of energy I managed to reach the goal,” says Dr Swinfen. 

In her dissertation title; A Student Review of Doctor Patient Communication Skills Training in The UFS Undergraduate Medical Programme she asked medical students to review the training of doctor-patient communication skills during their undergraduate programme. 

Students gave valuable insights

Says Dr Swinfen: “I was pleasantly surprised at the response rate and the students’ level of engagement in the study. They gave valuable insights into the strengths of the communication skills training and highlighted areas where the training can be improved. For instance, they accentuated the need to have more practical training in breaking bad news and managing language and cultural differences in the consultation.” 

According to Dr Swinfen she undertook this study because as an undergraduate medical student, she never formally received training in doctor-patient communication. During her postgraduate diploma in Palliative Medicine, they had role-play sessions in breaking bad news, which opened her eyes to the importance of practical, interactive communication skills training. 

“I wanted to explore how useful students find aspects of doctor-patient communication skills training in the current UFS undergraduate medical training programme.”

Challenges on her journey 

Dr Swinfen says the biggest struggle for her during her studies, was self-discipline and setting aside enough time for research. She also had formal modules to complete and found that she would devote more time and energy to these modules than to research (Especially due to having inspirational teachers such as Dr Chantel van Wyk at HPE).  

“I also had become very rusty in terms of research methodology and had to start again with the ‘ABC’ of research. I was greatly helped by Postgraduate School courses such as using Microsoft Word in research. My supervisors, Prof Mathys Labuschagne and Prof Gina Joubert had immense patience with me and saw potential in my research that I could often not see myself.”


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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