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12 January 2024 | Story Gerda-Marié van Rooyen | Photo Supplied
Gerhard de Bruin read more
Dr Gerhard de Bruin is a dedicated paediatrician and a passionate organist.

Medicine and music keep him systematic and focused – skills that are crucial to being successful, according to Dr Gerhard de Bruin. He says many medical professionals have a talent and an interest in music.

“It’s not just an escape from daily routine; it nurtures creativity and activates different brain hemispheres. Organisational skills are vital in medicine and music. Both require discipline and extensive practice to excel.”

Solid background in piano

Dr De Bruin, an alumnus of the UFS, is not only a dedicated paediatrician with a keen interest in pulmonology, developmental and learning disabilities, and paediatric oncology, but also a passionate organist actively pursuing a PhD in this musical discipline.

He has been providing medical care to infants, toddlers, and adolescents since 2004. After completing his MB ChB at the UFS, he lived abroad before returning to South Africa to specialise in paediatrics. However, his passion for music was ignite earlier on.

"Kovsies offered me exposure to other faculties and their workings and helped to integrate medical students into campus life, more than other campuses in the country."

With a solid background in piano, Dr De Bruin began organ lessons at the Odeion School of Music during his second year of study.

Realising that his musical skills would wane without active practise, he embraced this ‘wonderful escape’ from academia.

His doctoral music study refers to Prof Jacobus Kloppers’ work. Prof Kloppers contributed greatly to organ music in Bloemfontein during his tenure in the Department of Music in the 1970s. “I fell in love with his composition style and feel comfortable performing his works. There is growing interest in documenting his career as a South African-born composer, offering me the chance to conduct a practice-based study on the thematic underpinnings in his compositions.”

Success requires consistent effort

Balancing his responsibilities as a paediatrician with after hour commitments, Dr De Bruin occasionally serves as a substitute organist to maintain proficiency and confidence in front of an audience. “Performing for yourself and others is essential to becoming a well-rounded musician.”

His commitment to his dual passions taught him that success requires consistent effort. He advises aspiring students to take continuous, small steps in the right direction to achieve their goals and realise their dreams.

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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