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20 December 2019 | Story Valentino Ndaba | Photo Valentino Ndaba
Lesotho Read More
Staff members from the National University of Lesotho and the University of the Free State at the signing of the Memorandum of Understanding.

Cornelius Hagenmeier, Director of the Office for International Affairs, quoted from the 2018–2020 Internationalisation Strategy, which states, “Out of the existing partnerships and collaborations, a limited number of strategic partnerships will be identified and specifically supported. Furthermore, the development of a strategic partnership with the National University of Lesotho will be explored.”  

This agenda became official on 17 October 2019 when the National University of Lesotho and the University of the Free State signed a Memorandum of Understanding.  
 
Building bridges to reach critical regional partners
 

This ongoing organic collaboration has been evident in different spheres of our university over the past few years. Joint activities are already taking place through the Directorate for Research Development that is driving the Lesotho Highlands Water Project, the Faculty of Education, Pharmacology, Political Studies, Africa Studies, and the Afromontane Research Unit on the UFS Qwaqwa Campus. 

Delegates who represented the National University of Lesotho at the signing ceremony were the Dean of the Faculty of Health Sciences, Prof Sunny Aiyuk; Dean of the Faculty of Social Sciences, Prof Motlamelle Kapa; Dean of the Faculty of the Humanities, Prof Beatrice Ekanjume-Ilongo; and Senior Lecturer in Development Studies and Chair of the Gender Committee, Dr Mamoeketsi Ntho.  

Internationalisation, Africanisation, and decolonisation
  

The conclusion of a formal Memorandum of Understanding, which contributes towards academic growth, reflects the vision of comprehensive internationalisation at both institutions.   
 
According to the UFS Internationalisation Strategy, “Internationalisation, Africanisation and decolonisation are considered as contemporary processes. In line with the South African policy priorities, the internationalisation process at the UFS will in the future include a stronger focus on the Southern African Development Community (SADC), Africa, BRICS, and the Global South. Nevertheless, the university will continue to strengthen and expand its relations and partnerships in the Global North.”  

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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