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04 December 2023 | Story LUNGA LUTHULI | Photo SUPPLIED
Milton Mogotsi
Charting unexplored territories: Milton Mogotsi, UFS PhD student, clinches victory in National 3MT Competition, unravelling infant enteric virome complexities, poised to revolutionise virology.

Milton Mogotsi, a PhD student at the University of the Free State (UFS), has secured a remarkable victory in the esteemed National 3 Minute Thesis competition (3MT), rising above formidable competition nationwide. This achievement follows Mogotsi’s earlier successes at faculty and institutional levels, where his presentations on the enteric virome of infants in the Free State stood out for their brilliance and significance.

The annual competition serves as a platform for postgraduate students to enhance their academic, presentation, and research communication skills by succinctly explaining their research to an intelligent but non-specialist audience within a concise 3-minute timeframe.

Reflecting on his initial reaction to the news, Mogotsi expressed a mix of shock and excitement. “I was genuinely shocked and excited when declared the winner,” he shared. This victory marked a significant milestone for Mogotsi, as a first-time participant, showcasing the excellence of both the UFS and the Faculty of Health Sciences.

Exploring uncharted territories

Mogotsi’s groundbreaking research delves into the unexplored domain of the enteric virome in infants, a subject inspired by his earlier master’s study in microbiology. “I was first introduced to this research during my master’s degree, and compelling findings motivated me to pursue further studies,” explained Mogotsi. Guided by his mentor, Prof Martin Nyaga, Mogotsi's doctoral journey unfolded into a profound exploration of the complexities of viruses colonising infants' guts and their implications on infant health.

Sharing key findings, Mogotsi highlighted that, despite detecting several disease-causing viruses in infants’ guts, none exhibited clinical symptoms. This emphasises the role of immunity and protective measures like breastfeeding. He also identified plant viruses, potentially transmitted through the environment or food sources, raising intriguing questions about infants’ exposure.

His pioneering use of viral metagenomics in unravelling the enteric virome’s complexity underscored its potential in understanding human health and disease. “Viral metagenomics has become a fundamental tool, shedding light on the composition of the infant’s enteric virome,” explained Mogotsi. 

Navigating challenges

Despite challenges, including disruptions due to COVID-19 and participant withdrawals, Mogotsi persevered, underscoring the importance of a longitudinal approach in comprehending the infant virome’s development over time. His success in the competition not only boosted his confidence but also expanded his networks, providing invaluable opportunities to present his findings internationally.

Mogotsi's advice to aspiring researchers mirrors his own journey: clarity of purpose, resilience in the face of challenges, fostering mentor relationships, and making the most of available resources. His groundbreaking work is poised to influence policy, guide vaccine strategies, and reshape our understanding of infant health.

As Mogotsi approaches the completion of his PhD, the future holds promising horizons for this trailblazing researcher, poised to leave an indelible mark on the world of virology and infant health.

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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