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20 April 2021 | Story André Damons | Photo André Damons
Hannes Erasmus, an assistant bioanalyst in the Division of Immunochemistry at FARMOVS, a wholly owned clinical research company of the University of the Free State (UFS), will be graduating on Friday with a Master of Science degree majoring in Human Molecular Genetics.

While working on his study for his MSc Human Genetics degree, a staff member of FARMOVS – who was a Gamete intrafallopian tube (GIFT) baby – not only got to meet the doctor who was responsible for his being, but the doctor also formed part of his supervisor team.

Hannes Erasmus, an assistant bioanalyst in the Division of Immunochemistry at FARMOVS, a wholly owned clinical research company of the University of the Free State (UFS), will be graduating on Thursday (22 April 2021) with a Master of Science degree majoring in Human Molecular Genetics. His dissertation is titled Genetic and Molecular Analysis of Male infertility in a private practice in South Africa. His supervisor team consisted of Mrs Sue-Rica Schneiders (supervisor), Dr Gerda Marx, Dr Olga de Smidt, and Prof PH (Paul) Wessels (co-supervisors).

“I feel very proud and fortunate to have the opportunity to complete this achievement. It was not easy, but it gave me more time during lockdown to write up my thesis. One of my biggest challenges was time itself. Late nights in the lab and writing up at night,” says Erasmus about studying and working during the year of COVID-19.

GIFT baby

According to Erasmus, he decided on this topic because he had an interest in infertility from an early age, since he was also a GIFT baby. 

“My parents struggled for a while to conceive after my older sister was born.  They decided on this assisted reproductive technique, and I was conceived. I then had the privilege to meet the doctor who was responsible for my being, Prof Wessels.  He then also formed part of my supervisor team and allowed me to sample my case group at his private fertility clinic.”

His wife, Bernadine, inspires him to be a better version of himself each day.  He strives to contribute to his workspace, his friends, family, and community to grow and better the future of South Africa and our children.

Dean’s Medal 
A colleague of Erasmus – Vicky Simpson, Marketing Manager of FARMOVS, is the recipient of the Dean’s Medal for achieving the best results in respect of a Bachelor Honours degree in the Faculty of Economic and Management Sciences at the UFS. 

Simpson, who graduated with a Bachelor of Commerce Honours with specialisation in Marketing during the virtual graduation on Monday, says she is shocked and at first did not notice that she was the recipient of this award. She obtained her degree with distinction.

“I will always be grateful! Not everyone gets the opportunity to study at a university. Yes, I had to work twice as hard to achieve my goals, but I think I craved success enough to overcome all the challenges.”

                            Vicky Simpson, Marketing Manager of FARMOVS,Picture: André Damons


Grabbed the opportunity with both hands

“I never had the opportunity to study before the age of 30. My family had very limited financial resources.  As a result, my main focus was day-to-day survival. So, I had to find creative ways to make this dream happen. When the doors of opportunity opened here at the UFS, I grabbed it with both hands and made the best of numerous challenging situations. It meant that I had to study and perform well at work, because both aspects deserved my full attention. In the end, I don’t regret the sacrifices I made. I also hope that I made those who believed in my potential very proud,” says Simpson.

“I will always remain grateful to Prof Jonathan Jansen, former Rector and Vice-Chancellor of the UFS, and his wife Grace. They gave me a valuable opportunity back in 2014, which transformed my life. My colleague Pat Lamusse also played a significant role in my development, because she believed in me when it mattered the most.” 

According to Simpson, it was difficult to stay motivated and focused (during COVID-19) while the world was in a state of turmoil and uncertainty.  It required more energy than it would have under normal circumstances. 

“Luckily, my partner Cornél, my friends, colleagues, and family were there to offer me support. I felt like quitting a few times, but grit and vision pushed me forward towards my goal. My amazing study leader, Prof Jacques Nel, was just so inspiring and helpful. We made a stellar team, and my dissertation remains the best document that I have ever submitted. The weekends and late nights spent on writing that document was worth it!”

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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