Fermentation, an ancient practice with future prospects.  Researcher Prof. Olga de Smidt, Deputy Director: Centre for Applied Food Sustainability and-Biotechnology (CAFSaB) aspires to formalise Brewing Science education and research programmes at CUT. 

Prof. Olga de Smidt was born and raised in Kimberley in the Northern Cape. She graduated from UFS with a PhD in Biochemistry and became a permanent resident of the Free State when she joined the CUT as a post-doctoral research fellow in 2007.  

Prof. de Smidt is currently serving as Deputy Director: Centre for Applied Food Sustainability and-Biotechnology (CAFSaB).In her career as a Researcher, Senior Researcher, and now Associate Research Professor, she has received numerous grants from the National Research Foundation and authored scientific articles listed as the “most cited” and “editor’s choice” in prominent Microbiology journals. 

Her work has been recognised with the Dean’s trophy for the Best Research Publication in the Faculty of Health and Environmental Sciences on five occasions. She has also been awarded Vice-Chancellor medals for excellence as Novice Researcher of the Year and for Innovation. Her recent completion of the Future Professors Programme further underscores her commitment to academic advancement and her potential for future contributions to the field.

Her main research interest is microbial communities and their function in the food production and -waste environment. She oversees the food industry effluents characterisation research initiative which focuses on the diversity and functionality of microbiomes from food industry effluents.

She also leads the Unit for Functional Fermentations, known as the CUTbrU Beer Lab, which has not only contributed to research but also established a product development value chain called "Malt2Moolah". This initiative, which was awarded the Vice-Chancellor's excellence award for innovation in 2020, focuses on studying the ingredients used in brewing beer, recipe development, the brewing process, and perfecting the beverage. It culminates in sensory evaluation by the public as a beer and food pairing event, and expert judging panels in a competitive setting.

Functional fermentations are not just a research focus for Prof. de Smidt, but also a personal passion and hobby. Her commitment to Brewing Science is evident in her ambition as a homebrewer, where she strives to brew good examples of each of the 120+ styles outlined in the Beer Judge Certification Programme style guides. 

“Ongoing projects in the unit include exploring the abundance of yeast and bacteria found in local brews and indigenous fruits and plants, unique hops cultivated for the South African climate with functional benefits and grains used in local brewing of which the flavour profiles have not been described yet,” she said. 

Forging ahead, her aspirations include the commercial introduction of an indigenous yeast strain in dry form and contributing towards formalising Brewing Science education and research programmes at CUT.

Prof. Olga is also a coordinator for the annual national Intervarsitybrewä: Brewing & Tasting Challenge, a competition hosted at CUT for university students from various STEM disciplines. “Unlike winemaking, Brewing Science has not received the same level of interest, and this competition serves as a platform for academic networking and to connect graduates interested in pursuing a career in brewing with industry partners such as SAB, Heineken and the craft brewing community.”