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Homegrown excellence: Dr Nthatisi Nyembe shines in Parasitology Research

28 August 2025 | Story Godfrey Mabasa | Photo Kaleidoscope Studios

Dr Nthatisi Nyembe, a faculty member in the Department of Zoology and Entomology at the University of the Free State (UFS) Qwaqwa Campus, is making notable advancements in the field of parasitology. A native of Qwaqwa, Dr Nyembe embodies the potential for academic achievement within the community she serves, representing a commendable instance of homegrown talent.

A respected graduate of the UFS, Dr Nyembe completed her Bachelor of Science degree in Botany expeditiously before pursuing a Bachelor of Science Honours and Master of Science in Zoology, specialising in Parasitology, all on the UFS Qwaqwa Campus. Her postgraduate studies centred on evaluating medicinal plants for compounds with the potential to treat parasitic gastrointestinal nematodes in sheep – an area of significant importance for the sustained well-being of livestock.

Dr Nyembe broadened her academic horizons by earning a Doctor of Philosophy in Animal and Food Hygiene from the Obihiro University of Agriculture and Veterinary Medicine in Hokkaido, Japan. Her doctoral studies widened her scientific understanding and enhanced her expertise in the treatment of parasitic ailments.

Currently, her research focuses on the evaluation of naturally derived substances, synthesised compounds, and nanoscale particles for their potential efficacy in combating parasitic illnesses. Her broader research interests include pharmacological evaluation, the diagnosis and epidemiology of diseases transmissible from animals to humans, cell biology, and animal management, making her contributions essential to both human and veterinary medicine.

Her academic and research background is extensive. She has held research assistant positions at both the Obihiro University and the UFS, and she also concluded a postdoctoral fellowship at the North-West University in the North West province of South Africa.

Beyond her scholarly pursuits, Dr Nyembe engages in activities such as skiing, travelling, reading, and community involvement, reflecting a well-developed character and a commitment to creating a positive impact beyond the academic sphere.

With her international academic experience and firm local connections, Dr Nyembe continues to be a symbol of distinction, inspiring students and contributing to pioneering research that addresses practical challenges.

News Archive

Dr Henry Jordaan’s research to establish benchmarks for sustainable freshwater use in agri-food industries

2014-08-22

Photo: en.wikipedia.org

Dr Henry Jordaan, Senior Lecturer in the Department of Agricultural Economics, is working on a multi-disciplinary research project for the Water Research Commission. The project assesses the water footprints of selected agri-food products that are derived from field and forage crops produced under irrigation in South Africa. These foods include animal products, such as meat and dairy, and crop products such as bread and maize meal.

“The water footprint of a food product is the total volume of freshwater that is used to produce the product, measured from the farm to the actual consumption of the food product. Thus, the water footprint is a good indicator of the impact that the consumption of a product has on our scarce freshwater resource. The agri-food sector is a major user of freshwater in South Africa with a relatively large water footprint,” says Dr Jordaan.

However, the agri-food sector also has an important role in economic development in South Africa. It generates income and employment opportunities along the value chains of the food products.

The challenge is to maximise the economic and social benefits from using freshwater in an environment where freshwater gets increasingly scarce.

Through his research, Dr Jordaan aims to establish benchmarks for sustainable freshwater use in selected agri-food industries – from an environmental, economic and social perspective. These benchmarks will inform water users on the acceptable volumes of freshwater to use to produce food products. It will also inform users of the economic and social benefits that they are being expected to generate through their actions so that their water use behaviour could be considered sustainable.

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