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12 September 2019 | Story Valentino Ndaba | Photo Charl Devenish
Arbor tree plant
To celebrate National Arbor Week the University of the Free State has embarked on a drive to plant 150 trees during the month of September

If you’ve wondered whether Arbor Month was important, you only have to look at the destruction and long-term damage that deforestation causes to the environment and the world’s inhabitants. To observe National Arbor Month, the University of the Free State’s has (UFS) kick-started a drive to plant 150 trees during the month of September.

To launch this initiative, the Rector and Vice-Chancellor, Prof Francis Petersen, alongside members of the rectorate, assisted the University Estates team in planting the first 10 of 100 trees at the Bloemfontein Campus on Wednesday 4 September 2019. A total of 50 trees will be planted on the Qwaqwa Campus.

Towards a sustainable future

“We have gone through periods of drought in the Free State that have severely impacted not only the plants but the trees on our campuses. The idea is to emphasise sustainability, and as a university, we believe that sustainability is important. As an education institution, we have to look at the generations that are still to come to our campuses,” said Prof Petersen.

He urged the Kovsie community to ensure that all practices across the campuses are linked to global standards of sustainability. “As we develop over the next couple of months and years, we will get much closer alignment between what we are doing as a university and the Sustainable Development Goals.

Drought-resistant man-made forests

Clusters of mini forests across the campuses will be created with a variety of trees including the karee, white karee, white stinkwood, and wild olive. These indigenous trees can adapt well to different soils including those that are poorly drained.

Celebrating Arbor Week

This year’s campaign was held under the theme Forests and Sustainable Cities. As part of the celebration, University Estates made a commitment to the environment by embarking on the green initiative which includes other project such as the upgrade of Red Square on the Bloemfontein Campus.

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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