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29 August 2025 | Story Precious Shamase
One Health research project
Pictured are Prof Steven Belmain, Dr Hayley Thompson, and Prof Lourens Swanepoel during their visit to South Africa to kick off a collaborative One Health research project aimed at addressing rodent-related health risks in townships – an initiative that unites local and international experts in the pursuit of safer, community-driven solutions.

A collaborative research project is underway in South African townships to combat the pervasive rodent problem and its impact on human health. Led by Prof Peter Taylor, Professor-in-Residence in the UFS Afromontane Research Unit and affiliated with the UFS Department of Zoology and Entomology, the initiative brings together experts from the UK's Natural Resources Institute (NRI), including Prof Steven Belmain and Dr Hayley Thompson, and South African institutions such as the UFS and the University of Venda.

This 'One Health' approach acknowledges the interconnectedness of human, animal, and environmental well-being. The team visited laboratory facilities at the UFS campuses in Bloemfontein and Qwaqwa, the latter being near Phuthaditjhaba township – a key research site alongside Lwamando in Limpopo.

The multidisciplinary project involves local farmers and university departments, integrating expertise in advanced techniques such as high-performance liquid chromatography (HPLC) and mass spectrometry, molecular virology and microbiology, genome sequencing, and parasitology. Social scientists, such as Dr Shingirayi Chamisa, a lecturer in the UFS Department of Industrial Psychology, are also involved to understand community perceptions and current rodent control methods, including the impact on mental health.

The research will investigate the health risks associated with rodent infestations, including food contamination with poison residues and fungal toxins, and the transmission of disease to humans and livestock through direct contact or parasites. Practical trials will evaluate methods to reduce food contamination.

Significantly, the project will explore novel and humane rodent control strategies, such as contraceptive baits, offering a safer alternative to rodenticides. Recent concerns about rodenticide-related deaths in townships have increased pressure for safer, ecological solutions.

This research holds significant promise for developing sustainable and effective solutions to mitigate the negative impact of rodent pests on the health and livelihoods of township residents. The international and local collaboration, guided by a holistic 'One Health' perspective, marks a crucial step towards addressing this challenging issue. Prof Taylor expressed his appreciation for the enthusiastic engagement of all collaborators, highlighting the potential for a truly transdisciplinary project to find meaningful and ecologically sound solutions to rodent-borne pathogens and food contamination in South African townships.

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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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