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19 March 2018 Photo Rulanzen Martin
Prof Solomon writes book on human security in Africa
Prof Hendri Kroukamp, Acting Vice-Rector: Academic; Prof Hussein Solomon; and Prof Heidi Hudson, Dean of the Faculty of the Humanities, at the book launch.
An acclaimed academic regarding security issues on the African continent, Prof Hussein Solomon, recently launched the book African Security in the twenty-first Century.

The book, which was launched on 13 March 2018 at the Archive for Contemporary Affairs on the Bloemfontein Campus of the University of the Free State (UFS), took three years to complete and has 11 chapters and 300 pages.

“It has been difficult, some of the chapters did not appear, but will be released as journal articles,” Prof Solomon said.

Focus more on human than state security
“This particular book project had its origins four years ago at the African Studies Association conference, which was held in San Diego,” Prof Solomon said. 

This is where he met Stephen Emmerson, co-author of the book. “We attempted to make the book as comprehensive as possible, covering all the major sources of insecurity on the African continent – from resource conflict to conflicting identities to drug-trafficking and terrorism,” he said.

The approach of this book was to focus on human security, which is the security of ordinary Africans, in contrast to that of the state and/or regime security. 

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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