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13 September 2024 | Story André Damons | Photo André Damons
Prof Martin Nyaga – Associate Professor and Head of the University of the Free State (UFS) Next Generation Sequencing Unit (UFS-NGS) – recently obtained a B3 rating from the National Research Foundation (NRF).

Prof Martin Nyaga – Associate Professor and Head of the University of the Free State (UFS) Next Generation Sequencing (NGS) Unit – recently obtained an NRF B3 rating from the National Research Foundation (NRF), which is not only testament to his research prowess, but also demonstrates his unwavering commitment to academic excellence.

Prof Nyaga made a significant improvement from his previous NRF Y2 rating (categorised as a promising young researcher). His new B3 rating is assigned to a researcher who enjoys considerable international recognition by their peers for the high quality and impact of their recent research output.

“It is an incredibly thrilling experience to attain the esteemed NRF rating in the B category. Accomplishing the NRF B3 rating satiates an enormous sense of being appreciated and acknowledged individually and as an academic at the UFS. This acknowledgement emphasises the high quality of the research that I do and provides immense motivation to continue mentoring upcoming and emerging researchers in the field of molecular virology,” says Prof Nyaga.

Research output

According to him, this recognition serves as motivation to become an NRF A-rated researcher in the next rating cycle. “I am optimistic that I can meet the minimum threshold to be among the highly esteemed NRF A-rated researchers who are internationally recognised as leading scholars in their field of specialisation for their high-quality research and wide impact.”

Prof Nyaga, who is affiliated to the Division of Virology within the Faculty of Health Sciences, has an exponential trajectory in research output dissemination in reputable international conference presentations and scientific/medical journals such as Nature, Nature Medicine, Nature Communications, and Science, among other quantile 1 journals, with significant citations (3 337 times, h-index 20 and i-10 index 32). He has demonstrated unwavering commitment to academic excellence and has made significant strides within his niche research area of whole genome sequencing and metagenomics of enteric and respiratory viruses. He has not only successfully collaborated with eminent researchers both within and outside the university and globally, but his interdisciplinary research approach has led to groundbreaking studies that address complex issues from multiple perspectives.

Prof Nyaga has applied his expertise to address real-world challenges. One notable example is his involvement in community-based projects and public outreach and education. He has organised and participated in various workshops, seminars, and public lectures aimed at disseminating knowledge and raising awareness about important issues in the field of enteric and respiratory pathogen genomics. His efforts have strengthened the ties between the UFS and the broader community, enhancing the impact and visibility of the institution.

Support by the UFS

“Achieving this rating not only required self-driven research-enhancement discipline, networking, and implementation of novel concepts to enhance my NRF research rating from Y to B, but I also received substantial support from my affiliate institution, especially the Faculty of Health Sciences and the Directorate of Research and Development (DRD).”

“The UFS has put in place amazing policies and career development strategies to ensure that focused Y-rated researchers have the opportunity to become established researchers within one rating cycle of five years – a reality that I immensely thank God for enabling me to attain,” says Prof Nyaga.

These programmes include, among others, the Transforming the Professoriate Mentoring Programme, where he was part of the first cohort of members recruited in 2019.

Prof Nyaga, who has supervised/co-supervised seven PhDs and more than 20 master’s and honours postgraduates to graduation, also serves in various leadership roles, including Chairman for the Africa Centres for Disease Control and Prevention (ACDC) Pathogen Genomics Initiative (PGI), Vaccine-Preventable Diseases (VPD) Focus Group (FG), and Director of the WHO Collaborating Centre for VPD Surveillance and Pathogen Genomics. His ability to instigate and inspire as the team lead and his strategic vision for the UFS-NGS Unit are key factors in the successful execution of numerous initiatives. He is a strong advocate for diversity, equity, and inclusion, and his efforts have created a more inclusive and welcoming environment for his peers and students from diverse backgrounds.

Future

He plans to undertake future research that has an impact on the national health systems and to establish himself as an international leader in his niche research area. “I hope to create a vibrant association between research and national development goals and to have a transformative effect on my area of research in a way that can influence policy by addressing national and international challenges within global knowledge innovation,” says Prof Nyaga.

His continuing research involves the use of next generation sequencing to decipher the viral component of the respiratory and enteric milieu and accentuate the critical need to define the complete spectrum of disease-causing viruses. Several previously known and unknown viruses have been detected, including viruses with previously unrecognised tropism.

Additionally, whole genome sequencing of important respiratory viruses, such as the respiratory syncytial virus (RSV) (as part of the respiratory niche) and rotavirus (as part of the enteric niche), is being performed simultaneously for different countries, including South Africa, Zambia, Rwanda, Kenya, Cameroon, Mozambique, and Malawi, to enhance the genomic surveillance of specific respiratory and enteric viruses of interest.

The overall goal is to identify novel pathogens responsible for human viral diseases and to create a flexible and highly effective system for the rapid identification and analysis of emerging or re-emerging agents. This will serve four purposes: (i) improve preparedness for outbreaks, (ii) characterise new viruses, (iii) identify additional new pathogenic viruses, and (iv) provide new understanding of the human respiratory and enteric virome.

“Viruses that appear to be relevant will be prioritised to elucidate specific targets for rapid diagnostics using panels developed from the antigenic sites of the generated genomes, and immune mechanisms used to develop antiviral interventions such as drugs and vaccines,” explains Prof Nyaga.

Prof Vasu Reddy, Deputy Vice-Chancellor: Research and Internationalisation, commented: “The rating bears testimony to the incredibly important and impactful work that Prof Nyaga is undertaking. The solid international footprint of his publications and their citations also confirm the relevance and currency of his cutting-edge work. The UFS is extremely proud of this signal achievement, and we wish him well with his work in the years ahead.”

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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