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04 April 2019 | Story Ruan Bruwer | Photo Varsity Cup
Lubabalo Dobela
Flyhalf Lubabalo Dobela will be an important cog in the wheel for the Shimlas against the Maties in the semi-final stage of the Varsity Cup. He has been named Player that Rocks twice this year.

The Shimlas (University of the Free State) will go into the semi-final against the unbeaten Maties with confidence, knowing that they can compete against them, said coach Hendro Scholtz.

The Shimlas will travel to Stellenbosch for the Varsity Cup clash on Monday (8 April). They qualified for the play-offs thanks to a 38-14 victory over the University of Johannesburg (UJ) in the final round of the competition on Monday 1 April 2019.

The Free State students lost to the Maties by 59-14 two weeks ago, and although the score reflects a big hiding, the Shimlas stood tall for most of the encounter.

“With 18 minutes remaining, we trailed by only ten points (14-24). We can gain confidence from that. We learned a couple of things about them. We will have to stop their driving mall and be sharp when it comes to our discipline. They will hurt us if we concede penalties,” said Scholtz.

According to him, it is important to get off to a good start. “You often sit with students who have other things to think about apart from rugby, such as upcoming tests, which can hamper their concentration. Against UJ in the wet, it was important to play the conditions right, and I think it made the players concentrate that little bit more.”

The Shimlas won four of their eight group matches and will look back on their defeats against the Pukke and Ixias as matches that they could easily have won on another day.

It is the fifth time in the 12 years of the Varsity Cup that the Shimlas have reached the final-four stage, with one win in 2015 over the Ikeys.

The Shimlas will be without two of their key men among the forwards – the injured flank Janco Cloete and hooker Hanno Snyman.

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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