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UFS and ARC establish research chairs to address climate change

12 July 2024 | Story André Damons | Photo André Damons

Research Chairs 2024 — Prof Paul Oberholster, Dean: NAS; Dr Glen Taylor, Senior Director for the Directorate Research Development (DRD); Prof Vasu Reddy, Deputy Vice-Chancellor, Research and Internationalisation; and Prof Johan van Niekerk, Vice-Dean for Agriculture in the Faculty of Natural and Agricultural Sciences (NAS); are excited for the new ARC-DALLRD-UFS research chairs.

In a concerted effort to address the challenges and impact of climate change in Southern Africa, the University of the Free State (UFS) together with the Agricultural Research Council (ARC) and the Department of Agriculture, Land Reform and Rural Development (DALRRD) established four new research chairs within the Faculty of Natural and Agricultural Sciences (NAS).

The ARC-DALLRD-UFS research chairs, namely Climate Change and Agriculture, Innovative Agro-processing for Climate-smart Food System, Agriculture Risk Financing and Sustainable Livestock Production, falls under the umbrella of climate change and are part of the established centre of excellence of the ARC and DALRRD on Climate Smart Agriculture.

They will form part of two centres of excellence that the university is also in the process of establishing. The framework for these Agriculture Research Centres of Excellence involves several key components aimed at fostering innovation, collaboration, and impactful research in agriculture. In this case it is Climate Smart Agriculture, enabling them to play a pivotal role in advancing agriculture, enhancing productivity, sustainability, and resilience in the face of global challenges related to climate change.

Prof Johan van Niekerk, Vice-Dean for Agriculture for NAS, and Prof Sonja Venter, from the ARC, are the coordinators for the ARC-UFS-consortium. Joel Mamabolo from the DALRRD is the department’s representative and DALRRD manager in the consortium.

The purpose of the research chairs, he explains, is to conduct high-level research with an aspect of community impact as envisaged in the university’s vision 130. This is the UFS and NAS’s first steps towards creating industry chairs with negotiations between the UFS and the ARC-DALRRD currently taking place for further expansion of the chairs.

Improve research and food security

“The UFS has a long-standing relationship with the ARC and the parties came together to work together to improve research and food security in South Africa and Sub-Saharan Africa. The best way to do this, was by creating research chairs. The ARC saw the university’s expertise in agriculture which also contributed to the ARC establishing the chairs. Our expertise is of such a nature that it does not only influence the sector, but also makes a lasting difference,” says Prof Van Niekerk.

According to him, the ARC and the UFS will collectively manage the research chairs by appointing co-chair principal scientists for each of the chairs in order for the chairs to work together and share resources and expertise. The ARC-DALLRD-UFS research chairs will also work closely together within multidisciplinary research teams and complement each other and in doing so, create a value chain within the agriculture sector.

It will integrate various disciplines including agronomy, genetics, soil science, ecology, pathology economics, socioeconomics horticulture, animal sciences, food sciences and engineering to mention a few. This multidisciplinary approach will foster comprehensive research solutions and innovation at the intersection of different fields and will aim to contribute to sustainable food systems for the future.

The first two chairs; Climate Change and Agriculture, headed by Prof Linus Franke, Head of the UFS Department of Soil, Crop, and Climate Sciences, and the Innovative Agro-processing for Climate-smart Food System, which will be under Dr Alba du Toit, Senior Lecturer in the Department of Sustainable Food Systems and Development, officially started on 1 July 2024, while the remaining two chairs will begin operating in December. The ARC will soon confirm the co-leaders of the various chairs.

The Agriculture Risk Financing research chair will be shared between the Department of Agricultural Economics, within NAS, and the UFS Business School. The Sustainable Livestock Production chair will fall within Prof Frikkie Neser’s Department of Animal Science. To add more credibility, experience and expertise to the ARC-DALLRD-UFS research chairs, Prof Maryke Labuschagne, who is leading the NRF SARChI Chair in Diseases and Quality of Field Crops, has been appointed as mentor.

Prof Vasu Reddy, Deputy Vice-Chancellor, Research and Internationalisation, says: “These chairs mark an exciting opportunity to deepen our understanding of climate change aligned to our expertise in agriculture. The chairs offer us the opportunity to honour and support the leaders who will contribute in powerful ways to the vibrant intellectual life of the faculty, as well as the university, the ARC and DALRRD.

“The chairs also honour the donor whose financial support makes this form of recognition possible. At the UFS we are committed to engaging in global challenges but with a deliberate local focus, energy and drive. I am especially excited that these chairs demonstrate a commitment to the UFS focus on partnerships with industry, communities, the state and other academic and research institutions both nationally and around the world.”

Grateful for the ARC relationship

Through these chairs more collaborators and partners from other universities in the country and globally will be included in the partnership with the aim to bring together internationally renowned scientific experts that will collectively focus to address global challenges and enhance the development of more scientific capacity for the country.

The university, Prof Van Niekerk continues, is grateful for the cooperation and relationship with the ARC and its President and CEO, Dr Litha Magingxa and the executive management team, as well as the DALRRD DG, Mooketsa Ramasodi and the DDG for Agricultural Production, Biosecurity and Natural Resources Management, Dipepeneneng Serage for creating an environment within which the Universities and ARC can collectively contribute towards developing solutions with the DALRRD for key agricultural challenges of the country.

He expressed his gratitude to the Directorate Research Development (DRD) under the leadership of Dr Glen Taylor, for not only their support, but for bringing the parties together and negotiating with the ARC on their behalf. In this regard he wishes to thank Dr Petronella Chaminuka from the ARC as the acting Executive Manager: Research support and coordination for her support, guidance and leadership during the process.

Prof Van Niekerk also thanked Profs Francis Petersen, UFS Vice-Chancellor and Principal, Reddy, and Paul Oberholster, Dean of the Faculty of NAS, for creating the environment and rendering immense support for this programme from the UFS.

News Archive

Mushrooms, from gourmet food for humans to fodder for animals

2016-12-19

From the UFS Department of Microbial Biochemical and
Food Biotechnology are, from left: Prof Bennie Viljoen,
researcher, MSc student Christie van der Berg,
and PhD student Christopher Rothman
Photo: Anja Aucamp

Mushrooms have so many medicinal applications that humans have a substance in hand to promote long healthy lives. And it is not only humans who benefit from these macrofungi growing mostly in dark spaces.

“The substrate applied for growing the mushrooms can be used as animal fodder. Keeping all the medicinal values intact, these are transferred to feed goats as a supplement to their daily diet,” said Prof Bennie Viljoen, researcher in the Department of Microbial, Biochemical and Food Biotechnology at the UFS.

Curiosity and a humble start
“The entire mushroom project started two years ago as a sideline of curiosity to grow edible gourmet mushrooms for my own consumption. I was also intrigued by a friend who ate these mushrooms in their dried form to support his immune system, claiming he never gets sick. The sideline quickly changed when we discovered the interesting world of mushrooms and postgraduate students became involved.

“Since these humble beginnings we have rapidly expanded with the financial help of the Technology Transfer Office to a small enterprise with zero waste,” said Prof Viljoen. The research group also has many collaborators in the industry with full support from a nutraceutical company, an animal feed company and a mushroom growers’ association.

Prof Viljoen and his team’s mushroom research has various aspects.

Growing the tastiest edible mushrooms possible
“We are growing gourmet mushrooms on agricultural waste under controlled environmental conditions to achieve the tastiest edible mushrooms possible. This group of mushrooms is comprised of the King, Pink, Golden, Grey, Blue and Brown Oysters. Other than the research results we have obtained, this part is mainly governed by the postgraduate students running it as a business with the intention to share in the profit from excess mushrooms because they lack research bursaries. The mushrooms are sold to restaurants and food markets at weekends,” said Prof Viljoen.

Photo: Anja Aucamp

Natural alternative for the treatment of various ailments
“The second entity of research encompasses the growth and application of medicinal mushrooms. Throughout history, mushrooms have been used as a natural alternative for the treatment of various ailments. Nowadays, macrofungi are known to be a source of bioactive compounds of medicinal value. These include prevention or alleviation of heart disease, inhibition of platelet aggregation, reduction of blood glucose levels, reduction of blood cholesterol and the prevention or alleviation of infections caused by bacterial, viral, fungal and parasitic pathogens. All of these properties can be enjoyed by capsulation of liquid concentrates or dried powdered mushrooms, as we recently confirmed by trial efforts which are defined as mushroom nutriceuticals,” he said.

Their research focuses on six different medicinal genera, each with specific medicinal attributes:
1.   Maitake: the most dominant property exhibited by this specific mushroom is the reduction of blood pressure as well as cholesterol. Other medicinal properties include anticancer, antidiabetic and immunomodulating while it may also improve the health of HIV patients.
2.   The Turkey Tail mushroom is known for its activity against various tumours and viruses as well as its antioxidant properties.
3.   Shiitake mushrooms have antioxidant properties and are capable of lowering blood serum cholesterol (BSC). The mushroom produces a water-soluble polysaccharide, lentinan, considered to be responsible for anticancer, antimicrobial and antitumour properties.
4.   The Grey Oyster mushroom has medicinal properties such as anticholesterol, antidiabetic, antimicrobial, antioxidant, antitumour and immunomodulatory properties.
5.   Recently there has been an increased interest in the Lion’s Mane mushroom which contains nerve growth factors (NGF) and may be applied as a possible treatment of Alzheimer’s disease as this compound seems to have the ability to re-grow and rebuild myelin by stimulating neurons.
6.   Reishi mushrooms are considered to be the mushrooms with the most medicinal properties due to their enhancing health effects such as treatment of cancer, as well as increasing longevity, resistance and recovery from diseases.

Description: Mushroom research photo 3 Tags: Mushroom research photo 3

Valuable entity for the agricultural sector
Another research focus is the bio-mushroom application phenome, to break down trees growing as encroaching plants. This research is potentially very valuable for the agricultural sector in the areas where Acacia is an encroaching problem. With this process, waste products are upgraded to a usable state. “It is therefore, possible to convert woody biomass with a low digestibility and limited availability of nutrients into high-quality animal fodder. By carefully selecting the right combination of fungus species to ferment agro-wastes, a whole host of advantages could become inherently part of the substrate. Mushrooms could become a biotechnological tool used to ‘inject’ the substrate that will be fed to animals with nutrition and/or medicine as the need and situation dictates,” said Prof Viljoen.

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