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13 June 2023 | Story Brent Jammer | Photo Supplied
Brent Jammer
Brent Jammer, Lecturer in the Department of Agricultural Economics

The University of the Free State (UFS) is celebrating Youth Month by showcasing the positive influence of the institution on career development. As part of this initiative, we are sharing the stories of UFS alumni who are now working at the university.

Brent Jammer, Lecturer in the Department of Agricultural Economics, shares his UFS journey:

Q: Year of graduation from the UFS:

A: 2017, 2018, 2019

Q: Qualification obtained from the UFS:
A: I obtained my undergraduate degree in Agricultural Management with distinction in 2017 and received the ABSA award for best Bachelor of Agriculture final-year student at the faculty awards. In 2018, I obtained my honours degree in Agricultural Management with distinction and received the Standard Bank award for best BAgric Management honours student at the faculty awards. In 2019, I obtained my master’s degree in Agricultural Management.

Q: Date of joining the UFS as a staff member:
A: I joined the university as a permanent staff member (Lecturer) in September 2022. 

Q: Initial job title and current job title:

A: After completing my studies, I went on to work as a production manager on a commercial farm where I managed approximately 1 500 sheep. I returned to the university in 2022 and was then appointed as a Lecturer in the Department of Agricultural Economics.

Q: How did the UFS prepare you for the professional world?

A: The UFS served as a great foundation where I built my expertise with the knowledge and skills that I gained while studying at the university. The biggest advantage of being a UFS graduate is my ability to adapt in any space outside my comfort zone, which in turn made me excel in my field. The UFS Faculty of Natural and Agricultural Science is indeed the front runner in producing excellent students who can make a difference in the agricultural industry.

Q: What are your thoughts on transitioning from a UFS alumnus to a staff member?

A: Transitioning from UFS alumnus to a staff member is still a dream come true for me, and it's actually funny that the people who taught me during undergraduate studies are now my colleagues. So, being among them and getting so much support is what makes me feel at home at the university.

Q: Any additional comments about your experience?
A: Additionally, I am also an emerging cattle farmer, where I implement all the skills I obtained from the university in practice. I farm with approximately 70 cattle where I employ youth members from my community as a means of ploughing back in order to reduce unemployment and enhancing livelihoods.

News Archive

Link between champagne bubbles and the UFS?
2012-11-16

Prof. Lodewyk Kock with an example of a front page of the publication FEMS Yeast Research, as adapted by F. Belliard, FEMS Central Office.
Photo: Leatitia Pienaar
15 November 2012

What is the link between the bubbles in champagne and breakthrough research being done at the Mayo Clinic in America? Nano research being done at our university.

Prof. Lodewyk Kock of Biotechnology says a human being consists of millions of minute cells that are invisible to the eye. The nano technology team at the UFS have developed a technique that allows researchers to look into such a cell, as well as other microorganisms. In this way, they can get an idea of what the cell’s “insides” look like.

The UFS team – consisting of Profs. Kock, Hendrik Swart (Physics), Pieter van Wyk (Centre for Microscopy), as well as Dr Chantel Swart (Biotechnology), Dr Carlien Pohl (Biotechnology) and Liza Coetsee (Physics) – were amazed to see that the inside of cells consist of a maze of small tunnels or blisters. Each tunnel is about 100 and more nanometres in diameter – about one ten thousandth of a millimetre – that weaves through the cells in a maze.

It was also found that these tunnels are the “lungs” of the cells. Academics doing research on yeast have had to sit up and take notice of the research being done at the UFS – to the extent that these “lungs” will appear on the front page of the highly acclaimed FEMS Yeast Research for all of 2013.

The Mayo Clinic, in particular, now wants to work with the UFS to study cancer cells in more detail in order to fight this disease, says Prof. Kock. The National Cancer Institute of America has also shown interest. This new nano technology for biology can assist in the study and development of nano medicine that can be used in the treatment of cancer and other life threatening diseases. Nano medicine uses nano metal participles that are up to one billionth of a metre in size.

Prof. Kock says laboratory tests indicate that nano medicine can improve the efficacy of anti-cancer medicine, which makes the treatment less toxic. “According to the Mayo Clinic team, nano particles are considered as a gold cartridge which is being fired directly at a cancer tumour. This is compared to fine shot that spreads through the body and also attacks healthy cells.”

“This accuracy implies that the chemotherapy dose can be lowered with fewer side effects. The Mayo Clinic found that one-tenth of the normal dosage is more effective against pancreas cancer in this way than the full dosage with a linkage to nano particles. According to the clinic, this nano medicine could also delay the spread of cancer,” says Prof. Kock.

The nano particles are used as messengers that convey anti-cancer treatment to cancer cells, where it then selectively kills the cancer cells. The transport and transfer of these medicines with regard to gold nano particles can be traced with the UFS’s nano technology to collect more information, especially where it works on the cell.

“With the new nano technology of the UFS, it is possible to do nano surgery on the cells by slicing the cells in nanometre thin slices while the working of the nano medicine is studied. In this way, it can be established if the nano medicine penetrates the cells or if it is only associated with the tiny tunnels,” says Prof. Kock.

And in champagne the small “lungs” are responsible for the bubbles. The same applies to beer and with this discovery a whole new reach field opens for scientists.

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