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18 March 2021 | Story Leonie Bolleurs
Famelab
Abdullahi Jamiu, who is working on his master's degree in Microbiology, was adjudicated as the FameLab winner at the Central Regional Heat and will represent the region at the national semi-finals.

Abdullahi Jamiu, who is working on his master's degree in Microbiology in the Department of Microbiology and Biochemistry at the University of the Free State (UFS), was recently announced as the FameLab winner at the Central Regional Heat and will represent the region at the national semi-finals.

Abdullahi, who plans on pursuing a doctoral degree after his master’s, says he wants to establish himself as an academic in microbiology.

Making science simple
He says he decided to participate in the FameLab competition because he is very passionate about communicating science. “Science communication affords me the opportunity to not only take my research outside of the lab space, but also to communicate it to the lay audience. Moreover, science is often perceived by the general public as difficult and unfathomable. As such, science communication programmes promote the simplification and better understanding of scientific knowledge in the community,” he says.

FameLab is coordinated by the South African Agency for Science and Technology Advancement, the British Council, and Jive Media Africa.

According to Abdullahi, the experience was mind-blowing. “It gave me the opportunity to compress my 200-page master's thesis into a three-minute talk in a way I had never thought was possible. Having to present virtually and adjust to the ‘new normal’ was quite challenging,” he adds.

“The overall experience was enlightening and engaging, and at the same time entertaining,” says Abdullahi.

Impressing the judges with his charisma, engagement with the audience, and use of props, Abdullahi’s presentation focused on how the exploration and exploitation of a ‘combination therapy’ approach to drug discovery could help to effectively combat fungal infections, which are the common comorbidities in immune-compromised individuals, including those living with HIV, cancer, and COVID-19.

Revealing an enigma
His fascination with microbiology started at a young age. “How very tiny, microscopic creatures, invisible to the unaided eye, are able to infect and sometimes kill both healthy and immune-compromised individuals, was an enigma to me as a little boy. My desire to unravel this mystery triggered my interest in microbiology, and the more I learn, the more enthusiastic I become to broaden my horizon in this challenging yet exciting field of study,” he says.

Abdullahi would like to one day make a difference by conducting relevant research aimed at contributing to finding lasting solutions to the lingering menace posed by pathogenic microbes. “Moreover, I am very passionate about facilitating the transfer of scientific knowledge to the next generation,” Abdullahi concludes.

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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