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27 August 2018 Photo Sonia Small
Prof Thuli Madonsela persuades women to pursue their purpose
Discovering that she was “pretty” for her purpose gave Prof-Adv Thuli Madonsela’s life direction.

What does embracing womanhood mean? For Prof Thuli Madonsela it is about loving yourself and whatever you believe is your purpose in life. 

“All of us are designed for our purpose and are fit for our purpose, you should embrace that and make the best of it,” said South Africa’s former Public Protector in her keynote address to the Women’s Breakfast. In commemoration of Women’s Month, the University of the Free State (UFS)’s Employee Wellness Division hosted the annual event on 21 August 2018 where 900 women gathered under the theme: ‘Embrace your womanhood.’ 

Being a woman today


Law Professor and Law Trust Chair in Social Justice at Stellenbosch University, Prof Madonsela, urged the audience to look beyond the exterior and recognise “that we as individuals have a lot in common”. Speaking of unity in diversity, she praised some of the giants on whose shoulders modern women stand, such as Charlotte Maxeke, Olive Schreiner, Una Wookey, Albertina Sisulu, Winnie Madikizela-Mandela, Helen Joseph, Pam Golding, Bessie Head, and Ellen Khuzwayo.

These leaders are the epitome of following the purpose of “embracing everyone’s humanity and challenging things that diminish the humanity of others”, according to Prof Madonsela.

Remaining resilient and resolute 

Despite having to contend with a patriarchal system and face challenges such as gender-based violence, femicide, poverty, inequity, media stereotypes, as well as poverty, women continue to rise. Prof Madonsela called for women to capitalise on positives such as freedom and possessing a certain degree of power, legal equality, playing a role in political spaces, economic progress, and owning a public voice.

Drawing inspiration from her humble beginnings and the lessons learnt in leadership, Prof Madonsela conveyed a simple message to all women: “You are exactly as you should be. You are a perfect expression of your creator’s magnificence. You were created for a purpose and whatever you do, just step up and pursue your purpose.”

A word from an inspired woman

It was a memorable event for Burneline Kaars, Head of Employee Wellness. “This year it was an honour to host Prof Madonsela who could share both her academic background and professional experience. She accomplished this by skilfully incorporating lessons from our country’s history and her passion for justice,” she said.

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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