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03 October 2019 | Story Eugene Seegers | Photo Charl Devenish
Pieter Hoogenboezem
Pieter Hoogenboezem with his proud parents, dad Hans and mom Eldi, and Prof Francis Petersen, Rector and Vice-Chancellor of the UFS.


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At a gala event held on the University of the Free State (UFS) Bloemfontein Campus, on 28 September 2019, the top 14 entrants in the 39th UFS-Volksblad Matriculant of the Year competition were given an opportunity to share their vision with invited guests.

In his introductory speech, Pieter Hoogenboezem, deputy head boy of Pietersburg High School in Polokwane, Limpopo, said: “I think the Matriculant of the Year should strive to do their best in everything they attempt, and they should be good at communicating with others.” Pieter will be studying medicine at the UFS next year. He was crowned the winner of the 2019 Matriculant of the Year competition and also received the Sparkling Personality award, as decided by his fellow finalists. 

Pieter says of this achievement: “I am humbled and so blessed with the talents my heavenly Father has given me. I believe that the training and knowledge that I will receive at the UFS will empower me to make a worthwhile contribution to the medical field and society at large. It is going to be a great privilege for me to make Kovsies proud and to move others to become part of this university that promotes transformation, diversity, and inclusivity!”

Several other prizes were also awarded during the evening. Mandie de Wet from the Hoër Meisieskool Oranje in Bloemfontein walked away with the prize for best achievement in sport for her prowess on the hockey field, and Runé Edeling (Eunice High School) was rewarded for her accomplishments in dressage on a national level, as well as her extensive scientific knowledge and ability shown at the Eskom Expo, the Eskom Science Fair, and an international science expo in Arizona, USA. Each of these winners received R5 000 from the Kovsie Alumni Trust.

Dr Pieter Rademan, Matriculant of the Year 2009, had this to say to the finalists — many of whom will start studying next year to become doctors: “I’m delighted to see that so many here are interested in medicine; there is a desperate need for more doctors and good doctors in the country.” Using an example from the Norsemen, he told the matriculants: “Despite being shipbuilders and seafarers, the Vikings would set fire to their ships when they reached their destination.” He said this ensured that they would be motivated to overcome difficulties before rebuilding their vessels to continue the voyage. He exhorted: “Burn your ships! Calm seas do not make for good sailors. Get out of your comfort zone and get comfortable with being uncomfortable.”


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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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