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13 March 2018 Photo Johan Roux
Prof Heidi Hudson appointed as UFS Dean of the Faculty of the Humanities
Prof Heidi Hudson, Dean of the Faculty of the Humanities.
The Council of the University of the Free State (UFS) approved the appointment of Prof Heidi Hudson as Dean of the Faculty of the Humanities during a meeting on the Bloemfontein Campus on 22 January 2018. She assumed office on 1 March 2018.

Prof Hudson is a Professor of International Relations with a PhD in Strategic Studies, and has been recognised for her undisputed international standing, which resulted in the awarding of a B2 rating by the National Research Foundation, effective from 1 January 2018. She was co-editor of The International Feminist Journal of Politics for the past six and a half years, as well as a Global Fellow of the Peace Research Institute in Oslo (2014-2016). Prof Hudson currently serves on the Advisory Board of the African Peacebuilding Network at the Social Science Research Council in New York. In 2018, she will also be the Claude Ake Visiting Chair, hosted by the Department of Peace and Conflict Research, Uppsala University and the Nordic Africa Institute. Her Claude Ake Memorial Lecture will focus on the decolonisation of gender and peacebuilding in Africa. 

“Prof Hudson is a well-respected researcher and senior manager and will add immense value to the faculty. She has been associated with the UFS for almost 25 years and the institutional memory she brings to the position is indispensable. I look forward to working with her and to support her in realising her vision for the faculty,” says Prof Francis Petersen, UFS Rector and Vice-Chancellor. 
 
Prof Hudson started her academic career at the UFS, spent six years at the former University of Durban-Westville (1991-1996), after which she re-joined the Department of Political Science at the UFS, where she was Departmental Chairperson from 2006 to 2007. In 2009, she joined the Centre for Africa Studies as Africa Studies programme director (2009-2011), and has been the Director of the centre since September 2012. The centre was recently externally evaluated and the positive report testifies to her leadership. Prof Hudson managed to increase the centre’s international footprint in a short space of time and effected an increase in research outputs, as well as PhD enrolment and output.   
 
In addition to serving on the Faculty Committee of the Humanities, she is a long-standing member of the Faculty Research Committee and also chaired the Portfolio Committee on Quality Assurance (2005-2008), while also serving on the UFS Quality Assurance Committee (until 2008). She was Senate representative on the Institutional Forum (August 2013–July 2017) and a member of the UFS Gender Committee (until 2006). She was recently nominated to serve on the Senate Research Committee.
 
Prof Hudson has been acting in the position of Dean: Faculty of the Humanities since 1 October 2017. Her vision for the faculty includes, among others, curriculum renewal, interdisciplinary research, and improved governance at middle-management level.

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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