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04 November 2024 | Story André Damons | Photo Supplied
Dr Emmanuel Arko-Cobbah
Dr Emmanuel Arko-Cobbah, Senior Lecturer and Medical Specialist in the Department of Surgery at the University of the Fee State (UFS) and a trauma surgeon, has recently been inducted as a Fellow of the American College of Surgeons (ACS).

Dr Emmanuel Arko-Cobbah, Senior Lecturer and Medical Specialist in the Department of Surgery at the University of the Fee State (UFS), says he hopes his induction as a fellow of the American College of Surgeons (ACS), will show the world that South Africa also produces great doctors from whom they can learn.

The ACS is dedicated to improving the care of the surgical patient and safeguarding standards of care in an optimal and ethical practice environment. Dr Arko-Cobbah was inducted on 19 October after a rigorous process. He was part of 1 800 candidates from around the world, but mostly from North America, with about 600 from other countries outside of the US and Canada.

Dr Arko-Cobbah, a trauma surgeon, says it feels surreal as it has always been his dream to become a Fellow of the American College of Surgeons, although it often felt like an impossible dream. “I truly thank God, and I am very grateful, because to me, it feels like it's all part of His plans for me, that is why He is making these things possible for me.

“As a trauma surgeon, it makes me feel I have achieved even beyond our borders, and it gives me the opportunity to also share the knowledge we have locally with the rest of the world. We have a lot to offer, but we tend to get underestimated because of where we’re from,” says Dr Arko-Cobbah.

To become a fellow of the ACS, applicants go through a selection process after applying and then they need to be nominated by three different fellows of the American College who are in good standing. If their nominations get accepted, an interview follows whereafter the reports are reviewed by the committee which then decides the outcome.

South Africa produces great doctors

According to Dr Arko-Cobbah, he hopes to put the UFS on the map with this lifelong fellowship so that the world can know South Africa also produces great doctors and that they can learn from these doctors. “The other side of the coin is for me to inspire others to also aim to get into the American College, and to dream even bigger than this. If I could do this, then anybody can. Partner with God, and dream big dreams, and make big plans. That is what I was taught by Pastor At Boshoff since I was a student, and God has always been faithful.”

After qualifying as doctor and becoming a general surgeon at the UFS, and super specialised as a trauma surgeon, Dr Arko-Cobbah completed a Surgical Leadership Programme with Harvard University in Boston, in the US. “God has always been good to me, and I am forever grateful to the support of my wife and family and continued inspiration and mentorship from Prof André Loubser. I am grateful to the late Prof Theron, and the UFS Surgery Department, past and present, for always pushing me to be better. 

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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