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17 September 2019 | Story Valentino Ndaba | Photo Valentino Ndaba
Diversity festival
Staff and students come together in celebration at the International Cultural Diversity Festival.

There are 195 countries in the world and the University of the Free State (UFS) officially has a personal relationship with 24 of them. Be it through exchange inbound or outbound programmes or research collaboration, Kovsies is growing its global footprint.

The 2019 International Cultural Diversity Festival brought a mix of music, dance, and poetry to the Bloemfontein Campus on Friday 13 September 2019. The aim of the festival was to recognise, appreciate and celebrate the diverse cultures represented on all our campuses.

Reeling in and rolling out the best talent pool

As stated in the 2018 Internationalisation Report, “Kovsies currently has about 50 international collaboration agreements, and collaboration with 1 584 institutions,” in terms of research. The plan is to widen researchers’ international networks, with a special focus on the African continent.

Finding strength in diversity

“Diversity within groups at the UFS necessitates that we foster a culture of tolerance and a spirit of mutual acceptance and appreciation at our university,” says Chevon Slambee, Chief Officer at the Office for International Affairs (OIA).

Slambee spoke on behalf of the Vice-Rector: Research and Internationalisation, Prof Corli Witthuhn, and the Director of the OIA, Cornelius Hagenmeier, commending the diversity reflected in our international students and staff community.

She mirrored the views of the Kovsie community at large in calling for an end to division and violence based on “othering”. Referring to the upsurge in violence directed against women and people from other countries that we saw in South Africa last month, Slambee remarked: “We are shocked and speechless in light of these events, which are contrary to the spirit of embracing one another’s humanity, which we believe in and want to promote.”

Content photo International
The International Cultural Diversity was filled with entertainment.

A coming together

The festival theme this year was the Boma which is a traditional space created back in the day where a community would sit around the fire, drumming, singing, dancing and listening to tales told by the elders. The UFS strives to be a similar space – growing the current number of international relationships and immersing the institution in the global village – the African way.

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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