Latest News Archive

Please select Category, Year, and then Month to display items
Categories
UFS News Media Release Research
Years
2017 2018 2019 2020 2021 2022 2023 2024
Months
January February March April May June July August September October November December
Previous Archive
04 December 2018 | Story Lacea Loader | Photo Stephen Collet
Regional confrence read more
From the left: Prof Henk de Jager, Vice-Chancellor and Principal, Central University of Technology; Prof Yunus Ballim, Vice-Chancellor and Principal, Sol Plaatje University; Mrs Dipiloane Phutsisi, Principal of Motheo TVET College; Prof Puleng LenkaBula, Vice-Rector: Institutional Change, Student Affairs and Community Engagement at the UFS; Prof Nicky Morgan, Coordinator of HERDIC, and Mr Mr Brian Madalane, Principal of the Northern Cape Urban TVET.
Five post-school education institutions in the central inland region have established an initiative to collaborate in a number of focus areas to the benefit of communities in the region.
 
Established during an inaugural meeting in Bloemfontein on 14 November 2018, the Higher Education Regional Development Initiative of Central South Africa (HERDIC - SA) will collaborate in a manner that delivers operational and academic benefits to each institution, increase benefits to communities in the region, and responds to the need for high-level learning opportunities in South Africa. The collaboration with critical stakeholders in support of development in the region, as expressed in the partnership of teaching, learning, research, and engaged scholarship aspirations and the pursuit of mutually beneficial synergies and benefits of scale in critical support structures, was highlighted.

During the inaugural meeting, it was unanimously agreed that working together for enhanced access to higher education, staff development, and student welfare initiatives, as well as regional collaborations with the wider public sector and business, could have a transformative effect on the capacity and sustainability of the communities in the central inland region. The five institutions that form part of the initiative are: Motheo TVET College (Bloemfontein); Northern Cape Urban TVET College (Kimberley); Sol Plaatje University (SPU) (Kimberley); University of the Free State (UFS) (Bloemfontein and Qwaqwa Campuses); and the Central University of Technology, Free State (CUT) (Bloemfontein and Welkom).
 
During the meeting, the importance of collaboration between higher-education institutions and colleges of technical and vocational education training in creating synergies and leveraging joint capabilities to enhance development, was highlighted. The focus areas that HERDIC – SA will work on, include operational efficiencies (including shared services), articulation between the institutions (including teaching and learning), research and innovation, community engagement (including marketing and communication), and staff development.
 
The operational model will consist of task teams for each of the focus areas, consisting of representatives from each member institution. The task teams will report to a steering committee. It is envisaged that HERDIC – SA will be operational by March 2019.


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.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept