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20 December 2019 | Story Rulanzen Martin | Photo Supplied
OSM Heidedal Outreach
The OSM ROC Outreach Community concert is an annual highlight on the community calendar in Heidedal.

The annual Odeion School of Music (OSM) Heidedal Outreach programme’s underlying philosophy is that of equal learning experiences for the community as well as the OSM. The community concert is an annual event in Bloemfontein in partnership with the Reach Our Community Foundation (ROC).

The Heidedal Marimba Project – founded by the OSM Music Education department in 2015 – works in collaboration with the ROC Foundation to serve the children of Heidedal. Through the programme and music,, learners from Heide Primary School in Heidedal participate in an event of beauty and harmony and the OSM students get the opportunity of arranging, teaching and performing music with the learners, as well as compiling a musical performance programme. .

“We are grateful for the privilege to be inspired by the children from Heidedal while we in return incorporate change in their lives,” said Gerda Pretorius, OSM lecturer and co-organiser of the Outreach programme. Pretorius is co-organiser with Patrick Kaars, director of the ROC.

Service learning important for UFS students


It is the third year that the popular concert has taken place in Heidedal and forms part of the BMus, BA (Music) and Diploma in Music qualification which integrates Music education modules with Service Learning. The partnership between OSM and ROC lies in the philosophy of shared benefits. 
“The main objective is to provide a service to the community by offering basic skills, which include aural training, as well as teaching both music and movement,” says Pretorius.

The OSM believes not only in the intrinsic musical experience of music-making but is also advocating music-making as an ethical action for social justice.
The community footprint of the OSM is entrenched in the Bloemfontein community with Music Education partnerships at the Brandwag Primary School, the Lettie Fouché School (for mentally impaired learners) as well as the Sentraal Primary School.

The concert took place on Saturday 19 October 2019 at the Heide Primary School. 

The OSM students who took part in the outreach were Sibongile Mafata, Lauren Aldag, Nadia Smith, Lesley-Ann Mhalo, Brendaly Buckley, Mary Moalosi, Enslin Smith, Chrismari Grobbelaar, and Phillip Verster.

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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