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08 January 2019 | Story Charlene Stanley | Photo Charlene Stanley
Film and Visual Media
Johanet Kriel-De Klerk, Chris Vorster, and Martin Rossouw in the auditorium at the Visual Hub, where a lot of time is spent watching and analysing films.

Three years ago, an oblong yellowish-green building arose between Pellies Park and the Beyers Naudé male residence, housing state-of-the art filming, editing, and viewing facilities, and sporting the promising name ‘Visual Hub’ on its exterior.  With this, an exciting interdisciplinary honours degree in Film and Visual Media was introduced.

While the interior and facilities still provide a brand-new impression, lecturers reflect that they’ve come a long way over this period, finding a delicate balance between practical and academic components. 

Not traditional “film school”

“This is not ‘film school’,” lecturer Chris Vorster explains. “Although we have an intensive practical component that sees our students producing a short film at the end of their training, our emphasis is on equipping students with a thorough academic knowledge of film history and analysis.”

Only 15 students can be accepted each year. Applicants should have a degree in the Humanities, scoring at least a 65% average in their final year.

Over the course of a year, students are given a viewing list of selected movies, illustrating different aspects of visual storytelling, film development and techniques, but which also relate to the societies that produced them in revealing ways.

Broadening students’ viewing experience

“Most people tend to get stuck in their favourite genre when it comes to watching movies. We considerably broaden students’ viewing experience,” says Vorster. “We give them as wide a base as possible. When they walk out of here, they can go on to specialise in anything from directing to writing film reviews.”

He usually advises students to see the year after completing their degree as a ‘practical year’, doing volunteer work in as many fields of film production as possible to see what they enjoy most, and then work hard to become a specialist in that field.

“The film industry is a tough world. You really need a great amount of talent and drive to make it.” 

LECTURERS’ FAVOURITE FILM GENRES:

Chris Vorster: DRAMA AND THEATRE ARTS

Science fiction crossed with psychological thrillers, and all that shouts, explodes, devours, hits, and disgusts.

Johanet Kriel-De Klerk: HISTORY OF ART AND IMAGE STUDIES

Indie (independent) films, as they strike a good balance between profound art and everyday entertainment.

Debeer Cloete: DRAMA AND THEATRE ARTS

Science fiction. A great favourite is Steven Spielberg’s A.I. Artificial Intelligence [2001]. Spielberg was asked by Stanley Kubrick’s widow to direct this film after Kubrick’s death in 1999. It stays true to Spielberg’s own aesthetic approach while incorporating Kubrick’s approach to cinematography and fragmented narratives.  

Martin Rossouw: HISTORY OF ART AND IMAGE STUDIES

So-called boring philosophical art films, such as those of Terrence Malick.

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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