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30 May 2018 | Story Rulanzen Martin | Photo Rulanzen Martin
Future of MT Steyn statue discussed-Prof Johann Rossouw and Dr Luvuyo Dondolo
Prof Johann Rossouw and Dr Luvuyo Dondolo were also on the panel.
The Faculty of the Humanities hosted a panel discussion on the future of the MT Steyn statue on the Bloemfontein Campus of the University of the Free State (UFS). Panellists who came from diverse backgrounds with opposing viewpoints discussed the current position of the statue in front of the Main Building on the campus.

Panellists included academics, student leaders and activists as well as government representatives. They were, Prof Johann Rossouw from the UFS Department of Philosophy; Asive Dlanjwa, SRC president; Mohama Dipolo and Jani Swart, both UFS postgraduate students; Prof Matie Hoffman from the Department of Physics; Mr Ben Mazinga from the South African Heritage Resource Agency(SAHRA); Kelebohile Palane, a UFS student; and Dr Luvuyo Dondolo.

A special task team made a submission to the Free State Heritage Resources Authority (FSHRA). They proposed three options   to cover the statue, fence it, as well use it as a point of engagement. The FSHRA proposed that the statue become a point of engagement. “That is why the Faculty of Humanities decided to host the panel discussion. We are Humanities and we have to talk about it,” said Prof Heidi Hudson, Dean of the faculty. 

The panel discussion took place on 29 May 2018 and was facilitated by Mr Willem Ellis, research fellow at the Centre for Gender and Africa Studies.


An old conversation on future of the Steyn statue
The first speaker, Dr Dondolo, said MT Steyn was a symbol of Afrikaner nationalism. “The values Steyn represents and the values of the UFS and South Africa do not correlate,” he said. Prof Rossouw added that the Steyn statue stood in the way of healing and transformation. 

SRC president Dlanjwa said conversations regarding the statue had started back in 2015 and it was not a new discussion on its future.  

“We are covering the statue because it is a subject under discussion but we have unfortunately lost that battle,” he said. He added: “The removal of the statue has nothing to do with purging a particular section of society. It has everything to do with recognising the existence and humanity of the people that share the space of the UFS.” 

Dipolo said: “We must move away from historical figures to something non-offensive.” This was a step to transform public spaces. 

Mr Mazinga said there had to be an alternative perspective regarding the debate. “It shouldn’t necessarily be about removing, but to also speak to an alternative past.” It was important to transform public spaces as there was an over-representation of one group from the past, he said.

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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