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26 October 2018 Photo Gallo Images
Kovsie Netball star selected to the national team
Kovsie Netball Team player Khanyisa Chawana has been selected to the National Spar Proteas Netball team.

Kovsie Netball Team centre and wing attack player Khanyisa Chawane’s glorious netball career has taken to greater heights after her recent selection into the national netball team.

The 22 year-old student final year Bachelor of Science (Geography and Agrometeorology) student hailed her selection as a new challenge in her sporting career.

Chawana has this week been in  Australia for the Fast 5 netball series where they will be playing against Jamaica, Malawi, Australia, New Zealand and England on this coming Sunday and Monday.
A Fast 5 is a quick-paced netball game where contesting nations will select five players per side.

Testing her prowess with the best

Chawana has so far been capped three times in the Spar Proteas national netball team; those were for the Quad Series matches which the South African Spar Proteas played against Australia, New Zealand and England. The games were held in Australia last month.

“I was nervous at first, but I wanted to go out there and wanted to prove myself that I worked hard to be here,” she said adding that their opponents were playing a different game with speed and high intensity.

“After those games, I felt like I needed to prepare myself more so that I could handle the intensity as I was playing with ladies who have been capped many times and were more experienced,” she said.

Kovsie netball coach “inspired me to be the best”

Asked who has been a source of her inspiration in her netball career, Chawana spared no moment in attributing her rise to Kovsie Netball Team coach Burta De Kock.

She explained that from her late high school days when she was playing at provincial games in Limpopo, De Kock scouted her abilities and has been keeping an eye on her since then.

“When I was doing Grade 12, she approached me and said, ‘One day you will play in the National Netball Team.”

“When I first got the news of my selection, I exclaimed and said; Wow! Words do really come true, my coach Burta saw in me what I could not see and she prepared me for the best.”

She described her coach as a kind of a manager who individually nurtures the abilities of each and every single player for the best, “I am so grateful to her.”

Chawana blew off family blows

Last year, Chawana was dealt a devastating blow when her family home in Bushbuckridge, Mpumalanga was razed to the ground by fire, thereby losing all her possessions. Her father, Russel, also had to spend three weeks in the intensive care unit of a local hospital for smoke inhalation treatment.

“Having gone through all this, but for me, nothing picks me up more than a prayer. I felt that all this might have happened for a reason and it always aspired that something better will come up,” she said.

During the Varsity Cup National Netball Tournament finals played which the Kovsie Netball Team played against the University of Pretoria here, Chawana came out as the best player in the Premier League, National Championship and the Varsity Netball in the same year.

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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