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19 December 2018 | Story Leonie Bolleurs | Photo Leonie Bolleurs
Water management reseachers
Marinda Avenant, Dirk Jungman and Niels Schütze are working on a project proposal for a decision support system that will assist local authorities with sustainable water resources management. Both Dirk and Niels are from the Technical University Dresden in Germany.

Climate change has a strong effect on the water cycle and is likely to lead to a multitude of hazardous weather events such as droughts, heavy rainfall and floods in Southern Africa.

The Technical University of Dresden, in Germany, in collaboration with the Centre for Environmental Management at the University of the Free State (UFS), earlier this year received seed funding to develop a project proposal for a study on the risks of climate change.

At a recent workshop, universities (including the Central University of Technology, University of KwaZulu-Natal, University of Pretoria, Cape Peninsula University of Technology and the Namibia University of Science and Technology), Weather SA and the Global Water Partnership of Southern Africa) as well as companies from the public and private sectors and universities in Germany (Technical University Dresden, United Nations University Flores, Büro für Angewandte Hydrologie, and WISUTEC Chemnitz), collaborated to discuss the project proposal.

The proposal to obtain funding for the study will be submitted in May 2019.

 

Managing water resources

Once funding is obtained, the combined team will study a series of sites in the upper (Qwaqwa), middle (Free State Goldfields) and lower Vaal catchment areas. The aim of this three-year project is to prepare climatic, hydrological and ecological models as a basis for the development of a decision support system (DSS). This simple-to-use DSS is intended to assist local authorities with sustainable water resources management, as well as to address the risks associated with future climate change in their regions.

The study is titled: Threats of droughts and floods: investigating resilience to the multiple risks of climate change in Southern Africa and the study area was chosen for its suitability in terms of non-perenniality of rivers, residual impacts of mining, climate change, urbanisation, the poor quality of water, major modification of natural ecosystems, as well as poverty and joblessness.

According to Marinda Avenant, lecturer in the Centre for Environmental Management, increasing hazards can result in additional ecological, social and economic impacts and risks such as asset damage, yield reduction and decrease of livelihoods for the region. “We intend to produce a tool to support decision-making and risk-management by means of easily understandable guidelines to consider threats of droughts and floods under climate-change conditions of mining-contaminated, non-perennial river systems,” said Avenant.

 

Reliable forecasts

 

A web-based data platform to provide reliable forecasts of disaster risk and effective warnings of multiple hazardous weather events will also be developed to support resilient management strategies and to trigger risk reduction behaviour.

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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