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01 March 2023
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Story Alicia Pienaar
Prof Mathys Labuschagne is the Head of the Clinical Simulation and Skills Unit within the School of Biomedical Sciences in the Faculty of Health Sciences
The Dean of the Faculty of Health Sciences, Prof Gert van Zyl, invites you to the inaugural lecture of Prof Mathys Labuschagne, Head of the Clinical Simulation and Skills Unit within the School of Biomedical Sciences in the Faculty of Health Sciences.
Subject: Clinical Simulation: Quo Vadis?
Venue: Auditorium, Equitas Building, Bloemfontein Campus
Date: 8 March 2023
Time: 17:30
RSVP on or before Friday 3 March 2023
Light refreshments will be served after the inaugural lecture.
About Prof M Labuschagne
Prof Mathys Labuschagne is the Head of the Clinical Simulation and Skills Unit within the School of Biomedical Sciences in the Faculty of Health Sciences at the University of the Free State. He completed his MB ChB degree and qualified as an ophthalmologist in 2006.
He developed an interest in health professions education and obtained a PhD in Health Professions Education in June 2012. The title of his thesis was: Clinical Simulation to enhance undergraduate medical education and training at the University of the Free State.
Prof Labuschagne was appointed Head of the Clinical Simulation and Skills Unit at the University of the Free State. The facility is utilised for undergraduate and postgraduate clinical simulation training, as well as interprofessional training and research. He has a special interest in simulation as training tool, precision skills training, and mastery of learning and simulation as tool to prepare students for interprofessional education and collaborative practice.
Prof Labuschagne is part of a multi-institutional consortium that developed the MySkills Medic app. It is a clinical procedural skills application aimed at graduating medical students, interns, and community-service doctors. He was appointed as a member of the Ophthalmology Foundation Education Simulation Subcommittee (affiliate of the International Council of Ophthalmology) tasked with developing a white paper to guide simulation training for ophthalmologists. He is involved in postgraduate supervision for master’s and PhD students in HPE.
UFS researchers are producing various flavour and fragrance compounds
2015-05-27
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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.