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24 December 2018 | Story Charlene Stanley | Photo Anja Aucamp
Guardians of Mental Health
The people who look after Kovsies’ mental wellbeing are from the left: Dr Melissa Barnaschone (Student Counseling and Development), Burneline Kaars (Employee Wellness), Tshepang Mahlatsi (Next Chapter), Arina Engelbrecht (Employee Wellness), and Angie Vorster (School of Medicine).

In a demanding academic environment, mental-health challenges are an unavoidable reality.

October is traditionally Mental Health Awareness Month, and a time to focus on the various initiatives and people who look after Kovsies’ mental wellbeing.

“Our students are bright and very resilient. But even they sometimes struggle to cope,” says Angie Vorster, Clinical Psychologist for the School of Medicine’s plus-minus 700 students. Her diary for individual therapy sessions is booked weeks in advance.

“For many students the transition from school to university can be quite stressful. Many come from protected rural environments and are overwhelmed by their newly-found independence. There’s also often the pressure of high expectations from home – especially for first-generation students.”

The value of peer support is something Dr Melissa Barnaschone, Director of Student Counselling and Development, fully believes in. Apart from individual counselling sessions, her department offers a host of self-development workshops ranging from anger management and relaxation tips, to time management and basic study skills.

“Students often confuse the normal stress and anxiety they experience before tests and exams with a deeper psychological problem,” she says.

She stresses the importance of the fact that students should not wait too long before getting involved with the programmes offered by her department.

When it comes to the mental wellbeing of staff, the UFS Employee Wellness office has arranged weekly talks by specialists on topics such as ‘Compassion Fatigue’, ‘Post-traumatic Stress Disorder’, and ‘Making sense of difficult personalities’ during the period of September to November.

A person who has come full circle with mental-health issues, is Tshepang Mahlatsi. This promising Law student and former prime of the Tswelopele residence, founded Next Chapter, a student-run organisation that offers weekly peer sessions where students support and encourage one another. “There must be two-way communication,” he stresses. “Al these initiatives and resources mean nothing if those in need don’t communicate that they have a problem. No-one should suffer in silence.”

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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