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01 October 2018 | Story UFS | Photo Rulanzen Martin
Prof Charles Ngwena is a former professor in the UFS Department
Prof Charles Ngwena is a former professor in the UFS Department of Constitutional Law and Legal Philosophy in the Faculty of Law.

The meaning of race, culture and sexism in Africa takes a different tone than it does in the West. The West has always tried to create an identity for Africa, but the real question remains: “What does it mean to be an African?’ 

“My aim with this book was to see how discourse is formed and what it means when you say the word ‘African’, which is meaningless. You have to look back to understand how that was created,” said Prof Charles Ngwena.

Prof Ngwena’s new book, asks the critical question,‘What is Africanness?’ Fully titled, What is Africanness? Contesting nativism in race, culture and sexualities is a timely contribution to contemporary South African debates on issues of decolonisation, race, ethnicity, nation building and belonging.

Identity formation a crucial element

“The book speaks directly to African cultural heritage and deconstructs a Western-imposed and homogenising framework for understanding Africanness,” said Dr Nadine Lake from the Centre for Gender and Africa Studies (CGAS) at the University of the Free State (UFS).

Prof Ngwena foregrounds the importance of intersectionality when approaching issues of race, culture and sexuality and writes: “Genericness is ineluctably homogenising. It can serve to obscure heterogeneities among women, pre-empting the need to explore the implications of differences among women in feminist theory and praxis.

“Identity is being and becoming. It is always changing. What young people think of identity is not the same way their grandparents thought about it,” said Prof Ngwena. He added that his contribution through this book was to underlay identity formation.

The book, published by Pretoria University Law Press (PULP), was launched in a joint venture by CGAS, the Centre for Human Rights at the University of Pretoria on Tuesday 11 September 2018 at the UFS.

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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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