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15 June 2018 Photo Supplied
Kovsies dominate SA students athletics team
Marné Mentz is one of six Kovsie female athletes in the South African student team to the CUCSA Games.
Students of the University of the Free State (UFS) are well represented on the South African student teams for this year’s CUCSA Games.

The competition that takes places biennially is staged from 18 to 22 June 2018 in Gaborone, Botswana.

The Confederation of University and Colleges Sports Associations (CUCSA) comprises of the Africa Zone VI countries with its members being Angola, Botswana, Lesotho, Malawi, Mozambique, Namibia, South Africa, Swaziland, Zambia and Zimbabwe, who will all be a part of the action. 

The South African men’s and women’s teams will compete in athletics, basketball, soccer, table tennis and volleyball.

After UFS female athletes won the women’s competition at the University Sport South Africa (USSA) championships in April, it came as no surprise that they had produced the most athletes, with six out of the 17, in the national women’s athletics team. 

The athletes chosen are: Ané Erasmus (hurdles), Lynique Beneke (long jump), Marné Mentz, Tsepang Sello, Lara Orrock and Tyler Beling (all middle distances). Emmarie Fouché from KovsieSport will be one of the four athletics coaches at the games. Tsebo Matsoso (sprints), Ruan Jonck and Pakiso Mthembu (both middle distances) will form part of the men’s team.

Kovsies’ Gauta Mokati will captain the men’s football team. Jeranimo Power had initially been selected to play, but had to withdraw due to injury. Thabo Lesibe is another UFS player selected for the men’s team and Godfrey Tenoff of KovsieSport will serve as the assistant coach. Noxolo Magudu will represent Kovsies in the women’s football team.

Although there aren’t any UFS players in the CUCSA basketball teams, the men’s team will be managed by Clement Kock, an assistant coach for the Kovsies basketball team.

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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