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09 October 2019 | Story Ruan Bruwer | Photo Varsity Sports
Lefebere and Khanyisa
Lefébre Rademan (left) and Khanyisa Chawane before the start of the Varsity Netball clash. Rademan was named the Player of the Tournament, a reward Chawane received last year.
For the sixth time in the seven years of the competition, the best player in the Varsity Netball tournament hails from the University of the Free State (UFS).

Lefébre Rademan, captain of the Kovsie netball team who ended third in Varsity Netball, was named as the Player of the Tournament and the Players’ Player of the Tournament on Monday night (7 October). Previous UFS recipients of the award are Ané Bester (2013), Karla Pretorius (in 2014 and 2015), Khomotso Mamburu (2016), and Khanyisa Chawane (2018).

Rademan shot 176 goals from 214 attempts for a goal average of 82%. In both the Premier League and National Championship, she received the prize for the best shooter this year.

The news comes shortly after the announcement that a UFS teammate has secured a contract to play overseas next year. Khanyisa Chawane, who impressed immensely as a member of the Proteas at this year’s World Cup, will represent Bath in Europe’s Superleague. The 23-year-old Chawane also received an offer to play in the Australian league, but the one in England suited her better.

She will return to Bloemfontein midway through the year and will still be available for the Kovsie netball team, as she will continue her studies. The talented mid-courter follows in the footsteps of Pretorius, who also spent a season with Bath in 2016.

“I am really thrilled to have signed with Bath. There is no doubt that I’m going to come out a better player; I’m grateful to have been scouted and given this opportunity to play for such a big team. It still brings tears to my eyes when I think about it.”

“My goal has always been to play abroad and to challenge myself. I always strive to better myself and give my best on and off court,” Chawane said about the opportunity next year.

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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