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22 May 2018 Photo Supplied
Gosego Moroka recipient of the 2017 Abe Bailey Travel Bursary
Gosego Moroka, recipient of the 2017 Abe Bailey Travel Bursary.

Gosego Moroka, who employs an epitome of un-conventionalism towards his preferred tastes in life, represented the University of the Free State (UFS) on the Abe Bailey Travel Bursary tour in the UK in December 2017. He, alongside 16 other candidates from various tertiary institutions in South Africa, took heed of this opportunity of a lifetime.

The Abe Bailey Trust is a prestigious bursary awarded to young South Africans that focuses on leadership development. Trustees award bursaries to persons with a strong academic record who have shown exceptional qualities of leadership and service to their designated tertiary institutions. “I am someone who is ultracompetitive, and I always look to improve and challenge myself,” said final-year LLB Law student and 2017 UFS-Abe Bailey candidate, Gosego.

Gosego has represented the UFS in Amsterdam, in collaboration with the F1 Leadership for Change programme. He also formed part of the Global Leadership Summit, the University Scholars Leadership Symposium at the United Nations in Bangkok, Thailand, and served as the Community Service Director for the Golden Key – UFS Chapter, and developed and led the Mandela Day Community Service Project. 

Gosego’s tour with fellow bursary holders kicked off in Cape Town, where they visited Robben Island. They then travelled to Ethiopia, and visited the African Union, which he described as “state of the art.” Their next destination saw them in London where he visited the Houses of Parliament, as well as Westminster Abbey. Gosego attended plays including Matilda, and The Lion King, which he deemed culturally significant. The city of Bath, however, stood out as the highlight of his trip. He described it as the most exquisite place on earth. Stratford-upon-Avon, Shakespeare’s birthplace was also on their list of adventures. The group then travelled to Scotland where they toured Edinburgh, which Gosego described as one of the coldest places he had ever visited.

Gosego encourages students to be as genuine as possible when applying for the award. He also added that a big part of success as an individual results from who you surround yourself with. He further urges aspiring ‘Abes’ to mix with people who affirm their dreams.

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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