Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
27 July 2018
Tennis the bright spark at USSA
The Kovsie Tennis team was crowned as USSA victors for the eighth consecutive time at the recent University Sports South Africa tournament

Even though some Kovsie sport codes came close, it was eventually only the tennis team who were able to grab hold of a gold medal at the various USSA (University Sport South Africa) tournaments taking place in numerous cities across the country during the student winter holidays.

It was the eighth consecutive USSA crown for the Kovsie tennis team. They won all their matches with ease and even the final against Tuks was a one-way affair, winning eight games to one.

The other sport that came close to winning their tournament, was the netball girls. They came unstacked in the final, losing 30-48 to Tuks. It was the first time since 1998 that Kovsies hosted the USSA netball tournament.

The Kovsie female hockey team claimed third spot and the men, playing in the B section, ended second. They only lost once (against the University of KwaZulu-Natal by a single goal), which denied them promotion to the A section.

The Shimlas nearly obtained bronze, but a penalty try for Wits in the closing minutes cost them in the play-off match for 3rd/4th position.

Both the men and women’s football teams ended sixth, but more importantly, the women qualified for the 2019 Varsity football competition. The women improved by two positions and the men by four places from the 2017 tournament.

The table tennis team didn’t have an official final position. They lost in the quarterfinals.

The basketball men ended ninth and the women tenth, improving by ten and six places respectively.

The volleyball men’s team finished in 11th position and the women took 15th spot.

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