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06 December 2018 | Story Leonie Bolleurs | Photo Leonie Bolleurs
Mpho Makgalemele
Mpho Makgalemele, town planner at Emalahleni Local Municipality, developed perseverance, tactical thinking and problem-solving skills when she enrolled for the Professional Master’s in Urban and Regional Planning.

Mpho Makgalemele received her Master’s degree at the December Graduation Ceremonies of the University of the Free State (UFS). The highlight of walking up to the stage to receive her Master’s degree in Urban and Regional Planning marked a milestone in Makgalemele’s career.

Her thesis is titled: “The role of town planning in the implementation of the ‘special presidential package for the revitalisation of distressed mining towns’ “: with specific reference to Emalahleni (formerly known as Witbank).

Contributing to township development in SA

She enrolled for the Professional Master’s in Urban and Regional Planning in the Department of Urban and Regional Planning to solve complex spatial planning challenges, thus contributing to the economic and township development of South Africa. “I wanted to advance my technical knowledge, contribute to the urban and regional planning body of knowledge, and practise my profession in a specialised manner,” she said. 

Makgalemele believes that doing a master’s programme builds your character and develops attributes such as perseverance, tactical thinking and problem-solving within you as a person. 

Building intellectual capacity 

Makgalemele is the town planner of Emalahleni Local Municipality and applies on a daily basis the advanced theoretical knowledge of urban planning, the research skills and the writing and presentation skills she obtained in the programme. 

“The programme augments your intellectual capacity. It provides advanced technical skills, knowledge and practical experience that is imperative for town planning professionals,” she said. 

Maléne Campbell, Head of the Department of Urban and Regional Planning has high praise for Makgalemele: “She overcame challenges by managing the spatial planning vulnerabilities (including environmental degradation, service-delivery challenges and a massive population growth) of a local economy based on non-renewable resources, while at the same time doing research for her master’s.”

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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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