A short summary of Jame's Research: 

My research in microbiology revolves around wine yeast, focusing on their metabolism and how they influence the flavour of wine. While wine wasn’t on my radar from a young age, I always knew I was destined to be a scientist. My childhood was filled with experiments in a makeshift “lab” at the bottom of my garden, where I spent countless hours mixing potions, setting off smoke bombs, and trying to figure out how everything worked. As my questions to adults didn’t always satisfy my curiosity, I persuaded my parents to sign me up to magazines like Horrible Science and Popular Mechanics. With one of these editions, I received a small microscope, which I used to investigate everything from mouldy cheese, sour milk and even my own blood. I’m pretty sure I was a lot smarter then than I am now!

This early fascination with the microscopic world led me to pursue a BSc in Molecular Biology and Biotechnology at Stellenbosch University. I continued with an Honours degree in Wine Biotechnology and later an MSc, which was upgraded to a PhD. My current work explores how different grape juice environments can benefit yeast to produce better wine. I still harbour that childlike love for science, although now I find inspiration in a glass of wine rather than cups of rancid milk.

Research for Impact is one of the core strategic themes in SU`s Vision 2040. Can you describe the (potential) impact of your research?

My research explores how factors like vitamins and oxygen shape yeast metabolism. This directly influences the production of flavour compounds which are essential in wine. We uncovered variations in this metabolism, which aids us in understanding why they produce differences in flavour compounds under different conditions. This offers yeast producers and winemakers insights into how they can adjust their process for different wine flavour profiles to hopefully gain a competitive advantage in the industry.

In addition to academic publications and conference presentations, this work has also been shared through semi-scientific and popular articles aimed at members of the wine industry to foster broader awareness and potential application. This research has also involved a fruitful collaboration with the University of Montpellier in France which highlights the interdisciplinary nature of our work. This collaboration has not only facilitated knowledge exchange but also laid the groundwork for establishing an International Associated Laboratory between Stellenbosch University and the University of Montpellier in 2024. This partnership aims to leverage our combined expertise to tackle current challenges in oenological research including those posed by climate change.

In the ever-changing environment of academia, what are some of the obstacles postdoctoral researchers are faced with?

While not just limited to South Africa, postdoctoral researchers around the world encounter various challenges such as limited funding and resources, as well as fierce competition for academic positions and research grants. It is also common for postdoctoral fellows to face issues including limited mentorship or support structures. Navigating the complex job market in academia and/or industry adds another layer of difficulty.

What would you regard as the most important aspects to consider to effectively support postdoctoral researchers?

I would say that prioritising mentorship is one of the most important aspects to consider. This involves providing guidance as well as career development opportunities for postdoctoral researchers. These should include access to funding, resources, and academic networks to advance the career development of postdoctoral fellows.

What excites you about your work? 

What excites me most about my work is that it fulfils my need to learn and gain new knowledge. This thrill of discovery has driven me since childhood and every day brings new challenges and insights. I deeply enjoy collaborating with peers and international researchers, especially if our findings may contribute to the pool of scientific knowledge. The sharing of these findings through publications and presentations, as well as seeing the potential benefits of our work, is immensely rewarding.

When you're not in the lab, library or in the field conducting research, what do you do to unwind?

I enjoy unwinding by reading (not scientific articles), staying active, and trying my hand at making good, exciting food. I also set time to keep up with my hobbies and meet with friends and family, which provides a great balance to working in research. These activities help me relax and recharge.

How has the postdoctoral researcher programme of SU contributed to your research career? 

The mentorship I've received at Stellenbosch University has been invaluable. This has provided guidance and support for research and professional development in my career. Workshops aimed at young researchers have been great to equip us with skills and knowledge to advance our careers. Overall, the support of the postdoctoral program has provided a foundation for my growth.

What advice, if any, would you look to impart to future postdoctoral researchers?

Stay hungry for knowledge and actively network and collaborate. These experiences open doors to new opportunities that can significantly enhance your research and career prospects. Keep your curiosity alive and continually seek out new learning opportunities. If you decide to dedicate yourself to your research also ensure that you keep a balance between your work and your hobbies.

Connect with James and his work:

LinkedIn: https://www.linkedin.com/in/jamesdugaldduncan/
Research Gate: https://www.researchgate.net/profile/James-Duncan-36
Google Scholar: https://scholar.google.com/citations?user=yye8B6gAAAAJ&hl=en