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05 February 2019 | Story Xolisa Mnukwa | Photo Moeketsi Mokgotsi
KovsieAct Eco Cars Read More
Kovsies weld their way to a sustainable environment

The 2019 group of first-year students can look forward to a fun and adventure-filled first two weeks (28 January–9 February) of varsity life, as a number of projects and activities await them.

Kovsie ACT’s main theme for 2019 revolves around building ‘awareness’. This includes a tree-and-traffic-signs project which entails old T-shirts/material being sewn/crocheted together to make different patterns to be fitted around the trees on campus in order to create a beautiful piece of art portraying a message of ‘awareness’.

A canvas painting will also form part of the events, as first-years – with the help of their seniors – will be required to put together a painting that addresses environmental, crime, gender-based, and other societal issues that will later be placed on the wall at the Thakaneng Bridge.

On the morning of 9 February 2019, seniors will tackle the community-engagement leg of the Kovsie ACT line-up, working in their respective teams to decorate an eco-vehicle from waste materials. Each team has their own Pit stop – decorated in F1 style. This eco-vehicle race will take place on Saturday morning from 09:00 – 12:00 in Academia road (in front of Emily Hobhouse Residence).  In addition, art sculptures will be built to form part of the Eco-vehicle race. These art pieces - if approved – will after the Eco-vehicle challenge be assigned a spot on campus where it can spread the message of awareness and be appreciated by fellow students.

The abovementioned projects are expected to withstand adverse weather conditions and last for a minimum of six months.

To close off the Kovsie ACT activities, students and the public can see forward to exciting performances during the Kovsie ACT music festival on the evening of 9 February. This will include musical sensations such as the likes of Sho Madjozi, Bittereinder, Busiswa, and many more.

Tickets for the festival are available at the UFS Bloemfontein Campus Rag Farm and the Food Zone store. For more information on Kovsie ACT, visit https://www.ufs.ac.za/rag or contact Esmé Wessels at WesselsE@ufs.ac.za

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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