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07 February 2018 Photo Facebook
Louzanne and Marné included in national student cross country teams
Athlete Louzanne Coetzee, and her guide, Xavier Adams
Two Kovsie athletes, including the blind athlete and world record holder, Louzanne Coetzee, have been included in the national student cross country team.

Coetzee and Marné Mentz will compete at the World Student Cross Country championship on 7 April in St Gallen in Switzerland.

They qualified for the team after good performances at the Athletics South Africa’s cross country trials held at the University of the Free State (UFS) on 20 January. The distance was over 10km.

What makes Coetzee’s inclusion even more remarkable is the fact that she will be competing against able-bodied runners. The world record holder in the 5 000m in her disability category (T-11) and her new guide, Xavier Adams, finished first among the female students in a time of 39:32, which is her personal best. Mentz ended in second place for students in 39:44. They will make up two of the six spots in the women’s team in Switzerland.

First for Coetzee

 It is the first time that Coetzee was chosen for an able-bodied national team. She is doing a master’s degree in Reconciliation and Social Cohesion this year and Mentz is in her final year of a BEd Intermediate Phase.

Tshepang Sello, another Kovsie and an Olympic athlete from Lesotho, took first position for students in 38:04 but did not qualify for the South African team because of her Lesotho citizenship.

Kesa Molotsane (35:29) was the overall winner. Although Molotsane is still doing her honours this year, she ran in the open division as she no longer qualifies as a student because she is over the age of 25, according to University Sport South Africa regulations.

Molotsane ,26, is the national cross country champion of 2016 and obtained second spot last year.

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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