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21 August 2019 | Story Ruan Bruwer | Photo Varsity Sport
Netball
The UFS netball team celebrating their victory in last year’s Varsity Netball competition. They are the most successful team in the tournament’s history, with three titles (2013, 2014, and 2018).
Kovsies can lift the Varsity Netball trophy again if they repeat last year’s recipe of playing for each other, motivating one another, and giving their all in each game. This is what the captain, Lefébre Rademan, believes. 

The competition started yesterday, Monday 26 August 2019 with a repeat of last year’s final. The UFS women played Tuks in the Callie Human Centre at 19:00. The final score was Kovsies 42 - 63 Tuks.

“I believe we can retain the trophy if all the players’ heads and hearts are in the right place. We must play for each other and for the UFS. I don’t think we have a point to prove after what happened at the USSA, although we would like to set the record straight,” Rademan said.

The UFS netball team went unbeaten through the group stage of the USSA champs in July, but they lost their final two encounters to finish fourth.

The Kovsies received the best possible draw. Five of their seven matches are at home, three of them against traditional powerhouses Tuks, North-West University, and Maties. They only have to travel once (to Pretoria), where they will play matches on consecutive days.

“It is certainly a great advantage to have so many matches in front of your home support and only playing away twice (against the Madibaz and the University of the Western Cape).”

Rademan took over the captaincy from Alicia Puren, who finished her studies at the end of 2018.

The team also lost the services of Maryke Coetzee, Khomotso Mamburu, and Tanya von Berg, who were all extremely experienced.


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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