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22 March 2019 | Story Rulanzen Martin | Photo Stephen Collett
Prof Johann Rossouw Inaugural lecture
Prof Heidi Hudson, Dean of the Faculty of the Humanities; Prof Fani de Beer, Prof Rossouw’s mentor; Prof Johann Rossouw; and Dr Engela van Staden, Vice-Rector: Academic.

For Prof Johann Rossouw from the Department of Philosophy, the Naval Hill Planetarium – a digital planetarium on a hill in the centre of a modern city, was the perfect place to deliver his inaugural lecture titled, The soul of the academy.

The message of his inaugural lecture was on “the form adopted by the contemporary university, which is so focused on the quantitative that the qualitative is neglected. The focus on training is so strong that the university no longer pays attention to the education of students”.

Prof Rossouw referred to the soul of the academy as the highest in humanity, especially the part which cannot be counted. He also referred to the words of Blaise Pascal in the 17th century: “The heart has its reasons of which reason knows nothing”.

“Do we understand any of this in the contemporary university? And do we still remember the earliest origins from which the academy originated; that Philosophy is the mother discipline of all other disciplines, and how all contemporary disciplines form part of a bigger, coherent entity?” he asked.

The inaugural lecture took place on 28 February 2019. Prof Rossouw has a C2-rating from the National Research Foundation, and it is thanks to him, among other things, that the Department of Philosophy is the only South African Philosophy department with modernity studies as its main focus.

At the end of 2018, he was promoted to Professor of Philosophy at the University of the Free State (UFS), and currently he serves as acting Head of Department. “Due to Prof Rossouw’s involvement, among other things, research on African philosophy, critical theory, postcolonial thinking, and tradition and modernity is conducted in the department,” Prof Heidi Hudson (Dean: the Humanities) said.

Prof Rossouw started his formal training in Philosophy at the age of 12, and in 1991 he obtained a BA degree majoring in Philosophy and Psychology at the University of Pretoria, with distinction. He obtained his MA degree, a critical study of apartheid on the basis of Michel Foucault’s thinking, at Unisa in 1998. In 2002, he obtained his DEA in Philosophy at the University of Lyon 3 under the leadership of Régis Debray, and in 2013 his PHD on the theological trail in Bernard Stiegler’s thinking at Monsh University (Melbourne), under Michael Janover.

In 2016, he won a prize from the South African Academy for Science and Culture for one of the best Afrikaans humanity articles published in 2015.

 

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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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