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25 April 2019 | Story Rulanzen Martin | Photo Rulanzen Martin
SAGV Conference
From left; Dr Cilliers van den Berg, Head of the German Section; Prof Marianne Zappen-Thomson, President of SAGV and Dr Akila Ahouli, representative from GAS.

As much as it was a conference on Germanistik (German Studies) it also highlighted the international footprint of the University of the Free State (UFS) and the important role of international and national academic collaborations. 

The German Section in the Department Afrikaans and Dutch; German and French at the UFS hosted the second conference of the Association of German Studies in Southern Africa (SAGV) and German Studies in Sub-Saharan Africa (GAS) from 15-18 April 2019 on the UFS Bloemfontein Campus. 

“We are very proud to be hosting the conference. It is an international conference with delegates from overseas who are all working in German Studies or to use the German term Germanistik,” said Dr Cilliers van den Berg, Head of the German Section at the UFS. 

Waiting room in Germanistik explored

Warteräume (waiting rooms) was the theme of the four-day conference with various research papers on the role and/or value of these waiting rooms within Germanistik. “It is the transitional areas, within Germanistik, on every conceivable level,” said Van den Berg. The conference was sponsored by the embassies of Germany, Austria and Switzerland, as well as the German Academic Exchange Service and the Goethe Institute of Johannesburg.

“When I look at the theme of the conference it is extremely exciting because it reminds me of Homi Bhabha’s Third Spaces, liminal spaces and the in-betweeners,” said Prof Heidi Hudson, Dean of the Faculty of The Humanities. 

UFS and internationalisation


“One of the concepts we actively embrace is that of internationalisation. Globally and nationally, internationalisation has become accepted as one of the critical processes advancing the core business of universities,” said Prof Francis Petersen, Rector and Vice-Chancellor of the UFS.

The delegates who attended the conference were from countries which included, among others, Ethiopia, Burkina Faso, Italy, Kenya, Germany and Namibia as well as delegates from the universities of Stellenbosch, Pretoria, Rhodes and North-West. 

“You represent a multifaceted culture that has enriched our global academic and cultural landscape over many years: great minds like Goethe, Kafka, Beethoven, Mozart, Freud, and Einstein,” said Prof Petersen.


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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