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10 June 2019 | Story Charlene Stanley | Photo Charl Devenish
4IR Prof Marwala
Prof Tshilidzi Marwala, Vice-Chancellor and Principal of the University of Johannesburg and speaker at the first UFS public event on 4IR awareness (middle), with Prof Corli Witthuhn, UFS Vice-Rector: Research (left), and Tafadza Kachara, member of the UFS 4IR committee.

A computer programmed to play poker and learning by itself how to bluff; an algorithm that predicts whether two countries will ever go to war; machines that detect epilepsy with almost flawless accuracy these are some of the groundbreaking abilities brought about by technologies associated with the Fourth Industrial Revolution (4IR).

Addressing the first UFS public event to enhance 4IR awareness, Professor Tshilidzi Marwala, Vice-Chancellor and Principal of the University of Johannesburg, briefed staff, interested parties and members of the media about recent 4IR developments and their implications.

Prof Marwala is currently a thought leader on the impact of the 4IR on higher education in South Africa as well as the Deputy Chairperson of the national commission appointed by the president to formulate 4IR strategies for South Africa.

Industrial revolution history

He recapped how, during the first industrial revolution, people started to understand how nature worked, ultimately leading to the development of the steam engine.
The second industrial revolution was marked by the development of electromagnetism which led to electrification and mass production, while the third produced computerisation and a rise in digital technology. 

The fourth industrial revolution is characterised by a fusion of technologies that blur the lines between cyber, physical and biological systems. This has led to rapid advances in fields such as artificial intelligence, quantum computing and 3D printing.


Artificial intelligence

Prof Marwala pointed out that, although fears were rife of machines taking over people’s jobs, the flipside of the coin was that dangerous jobs such as fire rescue operations could be carried out by machines without endangering lives.

Artificial intelligence can be employed to prevent bridge and building collapses by monitoring the condition of structures. It can also be used in credit scoring, where machines search for and analyse all the available data on a credit applicant, without having to rely only on the (sometimes fraudulent) information supplied by the credit seeker. 

He emphasised the great need to develop algorithms applicable to our continent, such as translating software that makes provision for the clicks in languages like isiXhosa, and facial recognition software that incorporates data collected in African countries. 


Is Africa ready? 

Responding to a question from an audience member, Prof Marwala indicated that Africa was certainly not ready for the 4IR when it came to the content of teaching curricula and infrastructure.

“As universities, we should not sit back and wait for change. We have the responsibility to lead our societies to have the same experiences as elsewhere in the world,” he concluded.

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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