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25 April 2018 Photo Supplied
UFS Debate Society to compete in upcoming World Championships
The UFS Debate Society is a diverse, cross-boundary team of UFS students who are not strangers to success, and who are exceptionally brilliant at what they do. Before winning the largest open debating competition in Africa in 2018, the team had qualified and competed in the finals for three consecutive years since 2015. The society has now been selected to compete in the Cape Town Open Debating Competition this coming weekend from 27 to 29 April, in a build-up to the World Championships taking place in December 2018.

According to the UFS Debate Society Chairperson, Tshiamo Malatji: “Thinking artistically about debating requires one to make use of creative reasoning, and essentially, lateral thinking is of importance, even in your everyday life conversations, because you will never fundamentally agree with someone who has opinions which are opposed to yours, but you will be able to appreciate where they are coming from.”

The team is also involved in organising dialogues on our Bloemfontein Campus, such as the Student Rights Dialogue, which brings together various stakeholders of the university for a discussion about human rights. They also conduct debating workshops and, together with the Department of Basic Education, function as judges for debates in the broader Bloemfontein community for less advantaged schools in Botshabelo, Thaba Nchu, Tweespruit, and Dewetsdorp.

The Debate Society is set to host a Global Politics Seminar that will analyse and explain the forces that influence international politics, and South Africa's standpoint in the global perspective. This seminar, taking place in October, will focus on the activities of chief global actors, and some of the core crises that can shape students’ understanding of current foreign affairs. The seminar will comprise presentations from knowledgeable local students and Debate Society alumni, which will conclude with a fiery debate by the society on the dynamic and controversial topic of South Africa's future in the international political arena. 

Access to the seminar is reserved for donors who will pledge their support to the society’s journey to the upcoming World Championships. For more information on how to pledge, visit the World Championships Pledge.

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News Archive

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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