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18 April 2019 | Story Rulanzen Martin
The Institute for Reconciliation and Social Justice IRSJ) has initiated a Social Justice Week at the University of the Free State (UFS), which started on Friday 12 April  until Wednesday 17 April 2019. 

Ten key events took place during the week. It ranged from dialogues, workshops, talk shows, debates, and interactive displays and events on issues of multilingualism and diversity, social innovation, engaged scholarship, the Fourth Industrial Revolution, gender sensitisation, sexual consent, sexual preparedness, universal access, disability, anti-discrimination, and security.

There was also a round-table discussion on 17 April 2019 with various UFS stakeholders on off-campus student security as well as an inter-institutional discussion on the same topic. The UFS Debating Society will take on the topic of the UFS Language Policy, while Olga Barends from the Free State Centre for Human Rights will host a dialogue on sexual consent.

The IRSJ has also designed and implemented SOJO-VATION: Social Innovation/ Social Change, which strives to create a foundational platform where ideas of social justice, innovation, and engaged scholarship at the UFS and in society can be hosted. SOJO-VATION partners with the Office for Student Leadership, Development, and Community Engagement.

The collaborating partners for the Social Justice Week includes various UFS stakeholders such as the Sasol library, the Gender and Sexual Equity Office, UFS Protection Services, the Free State Centre for Human Rights, the Student Representative Council (SRC), the Office for Student Leadership Development, Kovsie Innovation, GALA, the FFree State Centre for Human Rights, SRC Associations, the Office for Student Governance, Kovsie Innovate, Start-Up-Grind, EVC, EBL, Community Engagement, the Institutional Transformation Plan (ITP) Dialogues Office, Residence Dialogues, UFS Debating Society, Debate Afrika!, the Center for Universal Access and Disability Support (CUADS), and the Gateway Office. 

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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