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18 June 2019 | Story Ruan Bruwer | Photo BackpagePix
Lefébre Rademan
Lefébre Rademan, wing attack and goal attack, received seven Player of the Match awards in her last 17 matches for the Free State and the University of the Free State.

While she had an outstanding Telkom Netball League and was recognised as one of the best players, Lefébre Rademan is keen to take her game to the next level.

The 22-year-old BEd honours student at the University of the Free State captained the Free State Crinums to the third position in the league, and was named as the best shooter. Her 201 goals from 235 attempts (86% goal average) was the second highest by any shooter with more than 100 attempts.

Rademan’s four Player of the Match awards was the joint most. This followed last year’s Varsity Netball tournament where she also finished with the joint most awards for the best player in a fixture.

“Yes, I would say this has been the best form of my career. But I believe I can take it a step further. Reaching this form is something that comes over time with hard work.” 

Rotating between positions

What impressed about the South African A (2018) and SA U21 (2016 and 2017) player, was how she adapted when she was rotated between wing attack and goal attack during matches.

Although the majority of her career was as a defender (school) and wing attack (post school), goal attack was a position she always thought she would like. 

“In my first year, I used to nag our coach (Burta de Kock) to give me some playing time there. It is funny how it worked out, as I’m now playing mostly goal attack.”

She still hopes to win a couple of trophies with the Kovsie and Free State teams and said she will give her ‘absolute all’ to make the Protea team.

According to De Kock, Rademan is a hard worker with a never-give-up approach. “I can play her anywhere and she won’t let anyone down. Lefébre never takes praise for herself. She sets the example on and off court.”

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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