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10 September 2018 Photo Anja Aucamp
Health forum celebrates 50 years of research
Throughout the years many renowned researchers shared their work via the Faculty Research Forum in the UFS Faculty of Health Sciences.
Fifty years ago, visionaries in healthcare established a research forum. Throughout the years, many renowned researchers shared their work via this platform. On 30 and 31 August 2018, the Faculty Research Forum in the Faculty of Health Sciences at the University of the Free State (UFS) hosted their annual event, and celebrated the forum’s 50th anniversary. The programme was characterised by high-quality presentations covering a range of relevant topics, with exhibitors displaying current and innovative technology in the health sciences field. 

On the shoulders of giants

According to the Faculty of Health Sciences Dean, Prof Gert van Zyl, the Faculty Research Forum is a highlight on their calendar. “We owe all our gratitude and appreciation to the founders of the forum, as well as 50 years of researchers who share their research with us each year.” This year was no exception, with interesting and relevant presentations. Evaluations committees comprising external and faculty adjudicators awarded prizes to research articles and student presentations. The level of work showcased once again proved that health science research on campus is alive and well – contributing to the study field. 

Small success

During the FP Retief Lecture, keynote speaker Prof Tahir Pillay shared his passion for new diagnostic probes for laboratory medicine using nanobodies and next generation technology. Prof Pillay is Chief Specialist, Professor and Head of the Department of Chemical Pathology at the University of Pretoria. He is also involved with the National Health Laboratory service, Steve Biko Academic Hospital and the Director of the Division of Clinical Pathology and Clinical Pathology training programme. 

A captive audience appreciated his explanation of what alpacas, llamas, and sharks have in common. These animals have small, single-chain, stable antibodies, significantly improving the possibilities in the field of antibody technology – a chance discovery with far-reaching impacts. 

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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