Latest News Archive

Please select Category, Year, and then Month to display items

Mission: Possible

20 December 2021 | Story Igno van Niekerk | Photo Igno van Niekerk

Dr Samantha Potgieter, Senior Lecturer in the Department of Internal Medicine and Dr Nicholas Pearce, Senior Lecturer in the Department of Surgery comment on their team members’ commitment and determination during the pandemic.

On the forefront of the battle against the COVID-19 pandemic, two UFS doctors are leading a team of inspired healthcare workers in a superhuman effort to make a positive difference.

With the pandemic in its second year and the recurring challenges of new waves and strains consistently in the news, one would expect the doctors to be tired. However, quite the opposite is true. Upon entering the office where Dr Samantha Potgieter, Senior Lecturer in the Department of Internal Medicine and Dr Nicholas Pearce, Senior Lecturer in the Department of Surgery are in a meeting with colleagues, the debate is vibrant; an energetic sense of mission.

Miraculously succeeded

My brief is to collect stories and experiences they’ve had over the past 18 months at the Tumelo ward for general and high-care patients, where the team has miraculously succeeded in not running out of oxygen or ventilators, despite handling high volumes of patients from the Free State and Northern Cape. “We saw those pictures of piled-up bodies in Italy. We were committed to avoiding that at all costs. And we did.”

Success stories? First mentioned are their team members’ commitment and determination. The team had to stand in when families could not support dying patients. “They did not die alone. Our team was there.”

“Really sad and frustrating are the deaths that could have been prevented. Unvaccinated patients. They arrive ill, wanting to know if they can get it. Too late...” – Dr Nicholas Pearce

Then came hope

Sad stories? The past year has had its share of sad stories. “Someone comes in during the morning, needs oxygen, in the afternoon they are in ICU, then ventilator – and then they die. We’ve never faced anything like this before.”

Then came hope. Vaccines. Dr Pearce is in charge of the vaccination site at Universitas Hospital. “Really sad and frustrating are the deaths that could have been prevented. Unvaccinated patients. They arrive ill, wanting to know if they can get it. Too late ...” He opens his cell phone – shares the stats. “We can handle 2 000 vaccinations a day. At the moment about 250 comes in.” He shakes his head.

“We can beat this virus, but we need to stand together ...”

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.

Back

Economic and Management Sciences

Education

Health Sciences

The Humanities

Law

Natural and Agricultural Sciences

Theology and Religion

Open Distance Learning

Business School

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