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07 August 2018
Reitz the road to reconciliation nearly a decade later
Brugbouers Die Reitz-video en die pad na versoeningis published by Penguin Books

People who work to reconcile communities, to bring about change and transformation, need to do more than get people to sit and talk. They need to go on and make something work afterwards, said the former UFS Dean of Student Affairs Dr Rudi Buys

Dr Buys launched his book, Brugbouers Die Reitz-video en die pad na versoening, on the Bloemfontein Campus of the University of the Free State (UFS). 

Challenging peace, bringing people together

“Bridge-builders bring people together and drive forward a process that challenges peace," said Dr Buys. 

The book talks about the 2008 controversial Reitz-video that surfaced at the UFS when white male students demeaned and humiliated five black university workers in 2007 at a campus residence. The degrading treatment of the workers, recorded on film, led to racial conflicts at UFS and condemnation worldwide.

At the time Dr Buys was approached as a reconciliation consultant and later became the Dean of Student Affairs. 

“It is my picture,” says former dean of students

The book tells the stories of four student leaders during the turbulent time that followed. Dr Buys said he added his own story to these, explaining what his process was as an Afrikaner who was challenged by the events. “It is my picture and what I experienced while I was part of the UFS and the process here at the time.”  

He said the book was not an analysis of what happened. 

Dr Buys said one of the things that stood out from the experiences of the student leaders was that their internal struggles with issues of racism were more similar than different. “The world would have us believe that it is something different.”

“Change will not come in one generation”


Taking part in the discussion, UFS Rector and Vice-Chancellor Prof Francis Petersen, indicated that the team who led the earlier process of transformation and integration had done excellent work. However, he warned that nobody should have the illusion that was enough. He said in a society where issues were profoundly entrenched, change would not come in one generation. 

Prof Petersen said initiatives such as the constant debates, dialogues and conversations at student level and the current Thought Leadership Series were essential.  “More of these engagements should happen,” Prof Petersen 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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