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UFS partners with ZZ2 and launches NovaLogix

22 January 2024 | Story Leonie Bolleurs | Photo Born2shoot

Dr Tommie van Zyl, Prof Philippe Burger and Prof Francis Petersen — At the launch of NovaLogix, a company co-owned by the UFS and ZZ2, were, from the left, Dr Tommie van Zyl, CEO of the ZZ2 Group, and Prof Philippe Burger, Dean of the Faculty of Economic and Management Sciences, and Prof Francis Petersen, Vice-Chancellor and Principal.

The University of the Free State (UFS) recently (17 January 2024) launched NovaLogix in collaboration with ZZ2, a well-known South African fresh produce company.

This new company, co-owned by the university and ZZ2, aims to develop and produce a probiotic used in the production of fresh produce to enhance plant health and growth. Projects include a focus on improved production techniques, product registration, commercialisation, and improved recipes.

Members of the university’s management structures were present at the formal launch of NovaLogix – which took place on the UFS Bloemfontein Campus – including the Vice-Chancellor and Principal, Prof Francis Petersen; the Deputy Vice-Chancellor: Research and Internationalisation, Prof Vasu Reddy; and the Senior Director of the Directorate Research Development, Dr Glen Taylor. The deans of the two faculties that will be mainly involved in this partnership were also present, namely Prof Paul Oberholster, the Dean of the Faculty of Natural and Agricultural Sciences, and Prof Philippe Burger, the Dean of the Faculty of Economic and Management Sciences.

Among the attendees representing ZZ2 were Dr Tommie van Zyl, the Chief Executive Officer of the ZZ2 Group, Piet Prinsloo, Executive Manager at ZZ2, as well as Wiam Haddad, the new CEO of NovaLogix.

Co-creation and more sustainable outcomes

In his welcoming remarks, Prof Petersen stated that this event marks the culmination of a five-year journey that began in 2019 when he, Prof Burger, and Prof Danie Vermeulen, former Dean of the Faculty of Natural and Agricultural Sciences, first visited ZZ2 to initiate closer collaboration and cooperation.

He is of the opinion that the relationship with ZZ2 is ideally suited to assist the university in realising the core values of Vision 130, the university’s strategic intent to reposition the institution as one of the leading universities in South Africa by 2034.

The knowledge, experience, and expertise that ZZ2 brings to the partnership, complement the exciting and impactful research done by the university’s academics across a range of disciplines. - Prof Francis Petersen

Prof Petersen said that the UFS values partnerships with the private sector, and he considers ZZ2 to be a knowledge partner with co-creation as a key component in this collaboration.

“Working together on a challenge makes the solution more sustainable. I believe that innovation and this co-creation approach will generate outcomes that transform the agricultural sector and impart knowledge to the next generation,” he stated.

“The knowledge, experience, and expertise that ZZ2 brings to the partnership complement the exciting and impactful research conducted by the university’s academics across a range of disciplines. I am looking forward to a partnership that will grow from strength to strength,” concluded Prof Petersen.

Breakthrough developments in the pipeline

According to Dr Van Zyl, ZZ2 would like to continue building a future with the university based on a symbiotic relationship. “We want to ensure that our strengths as an organisation are put to good use,” he said, expressing a strong conviction that there will be breakthrough developments with this initiative.

This work will align with ZZ2’s ‘Work with nature’ journey that began more than two decades ago, steering away from conventional, industrial agriculture towards a system that aims to farm in harmony with nature. “It is important that we nurture nature while using her resources,” he said.

He is excited to work with the university, exploring improved techniques and technologies to find more effective ways towards a sustainable future. “Knowledge partners are important in this journey,” he stated.

Building on existing collaborations

In September 2022, the university entered into a collaboration agreement with ZZ2. The partnership between the two entities included the establishment of FreeFarm Innovation, a company that in turn has a holding in NovaLogix and is designed to leverage the strengths, capabilities, skills, and resources of both parties. Part of the operations of FreeFarm Innovation included opportunities for research, commercialisation, and the enhancement of agricultural products. This has come into effect in projects on, for example, business operations, agricultural sustainability, and innovative approaches to growing fruit and vegetables, to name but a few.

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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