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02 July 2019 | Story Valentino Ndaba | Photo Charl Devenish
Prof Tristan McCowan
Palgrave Macmillan is publishing Prof Tristan McCowan’s latest book in August 2019 that addresses the question of higher education and the Sustainable Development Goals.

Scholars began writing about post-development theory in the 1980s. Post-development is a school of thought that is critical of development. It promotes alternative ways of thinking and acting beyond the ideology of development which originated during the Cold War. 

According to post-development theorising, the idea of underdevelopment was conceptualised in order to promise material improvement to the global South in an attempt to slow the speed at which socialism was spreading by fast-tracking capitalist economic growth. 

What does a post-development university look like?

In order to explore models of university development, on Wednesday 26 June 2019, the University of the Free State’s (UFS) South African Research Chairs Initiative (SARChI) in Higher Education and Human Development Research Group hosted Professor Tristan McCowan, Deputy-Director of the Centre for Global Higher Education at University College London, for a seminar on the Bloemfontein Campus.

”A developmental university’s primary orientation is serving society, particularly the marginalised of the community,” the professor explained. Referencing developmental universities established in Africa in the post-independence period, Prof McCowan pointed out that these aimed to develop courses relevant to local agricultural and infrastructure needs. In addition, these institutions conducted applied research with the community, and maintained close relationships with government.

Embracing the process of change

Prof McCowan attested to the flawed nature of the race towards a universal form of development and continuing economic growth. “We need to emancipate ourselves from any notion that countries should all be developing in this same way.” 

He argued that competition in economic and higher education generates inequalities, hence the autonomous development advocated by post-development. This, he claimed, is a promising alternative model of a university which is concerned with achieving but also going beyond the UN’s Sustainable Development Goals. It appears utopian but asks that we imagine alternatives possibilities.

Moreover: “The acknowledgement of higher education in the Sustainable Development Goals has raised crucial questions about whether and how universities can solve environmental challenges, address societies’ wicked problems and promote social justice,” stated Prof McCowan.

Bridging the gap on the ground

He considers the post-development university as one that represents an ‘ecology of knowledges’, with students engaging with indigenous as well as mainstream forms of knowing, challenging disciplinary boundaries. These ways of adapting existing theories to practical problems of the outside world are reflected in the UFs’ Integrated Transformation Plan. 

If transformation is to be advanced in a radical direction as post-development argues, a critical questioning of the current educational landscapes needs to happen. This questioning is welcomed and encouraged at a post-development university.

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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