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12 March 2019 | Story Eugene Seegers | Photo Eugene Seegers
Leading women honoured at faculty opening
Rev Martin Laubscher pictured with Thandeka Khulu, Oarabetse Morokane, Lunette Visser, and Trunette Sevenster, who participated in the worship service.

At its recent opening, the Faculty of Theology and Religion conferred the inaugural Letsema Award on Dr Ellen Vuyiswa Blekie, a medical doctor known for her sterling work in her local community in Thaba Nchu, as well as on the various church councils and committees on which she still serves at the age of 87. Dr Gideon van der Watt, director of the “Partners in Mission” unit of the Dutch Reformed Church in the Free State, presented the award to Dr Blekie on behalf of the faculty.

The theme of the morning’s proceedings was: The church and violence against women and children. This theme was not only borne out by the worship service presented by Rev Martin Laubscher, but also by each of his participants. First, a popular song from 1987, My Name is Luka, by Suzanne Vega, was recited in spoken-word form. The song deals with themes of physical and emotional abuse, as well as being kept silent as a victim. Next, the Paulette Kelly poem I Got Flowers Today was recited. The final stanza begins with the words “I got flowers today.../Today was a special day — it was the day of my funeral...”

Dr Carin van Schalkwyk, who has been serving the Philippolis community and congregation since 1993, conducted the liturgy. Her chosen passage was 2 Samuel 13, which recounts the events leading up to King David’s son Amnon raping his half-sister Tamar and the subsequent cover-up by the king and his sons. Dr Van Schalkwyk likened the way David of old handled the situation to the modern church’s failure regarding the protection of women and children, stating these vulnerable ones have been failed miserably.

Dr Van Schalkwyk added: “The root of the problem has not been addressed. It requires a rethinking of both preaching and policy, even of theology. All are created in God’s image; what does that mean?”

Concluding, she said, “We need to hear the lament of those affected, and weep with them. I dream of a day when women do not have to think of how to avoid sexual harassment on a daily basis.”


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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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