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28 March 2019 | Story Thabo Kessah | Photo Thabo Kessah
Teboho Mofokeng
Postgraduate Student Council and SRC member, Teboho Mofokeng, says one degree is not enough.

Postgraduate studies play a crucial and critical role in the missions of our universities. They also contribute to the key and central mandate of the university – knowledge production, the dissemination, and application thereof.

The Campus Principal, Dr Martin Mandew, expressed this view during a welcoming function for postgraduate students on the Qwaqwa Campus. “Our Postgraduate School is the gateway that enables entry into higher degrees and qualifications. It is an extremely valuable resource and support reference point which is at the disposal of the students,” he said.

Postgraduate research and national development

Dr Mandew added that postgraduate research plays a very important role in national development, as it develops systematic investigation skills among young graduates for the purpose of making a contribution to what he termed ‘the national system of innovation’. “It also ensures that the country is competitive and enables the generation of knowledge that is responsive to societal needs, among others,” he said.

“Doing postgraduate studies is not easy,” he added. “Challenges that postgraduate students have to contend with, include funding and financial problems; lack of equipment; inadequate library facilities; access to research materials, and many more,” Dr Mandew said.

Support broadens knowledge and skills

In detailing the services offered by the Postgraduate School, the Director, Prof Witness Mudzi, assured students that they would experience an enabling environment to excel in the pursuit of their academic quests. “We will provide additional support to that provided by facilities and departments in the form of workshops, courses, and other presentations, which will equip the students with the requisite skills for successful completion of their postgraduate education.”

“The workshops and courses we offer are aimed at broadening your knowledge of research processes and methods. This would then positively influence throughput, publications, and the quality of research produced,” Prof Mudzi said to a packed venue.

Speaking on behalf of the SRC and the Postgraduate Student Council, Chairperson Teboho Mofokeng said that the event was held at a time when final-year students were asking themselves if it was worth continuing with postgraduate studies. “Do not take the decision to continue with your postgraduate studies lightly,” he said. “We work in a knowledge economy where specialised skills have significant commercial value. This means that in today’s competitive job market, it is often not enough to have only one degree,” said Mofokeng, a beneficiary of the school’s Mentorship Programme and master’s student specialising in Parasitology.

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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