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05 September 2019 | Story Ruan Bruwer
Louzanne  and her guide, Estean Badenhorst.
Louzanne Coetzee ran a new national record time in the 1 500 m in Paris. Pictured with her is her guide, Estean Badenhorst.

The blind UFS athlete Louzanne Coetzee has broken yet another national record.

The South African 1 500 m record in the T11 classification (totally blind) will have the same name next to it, but a new time – as the previous record also belonged to Coetzee.

She clocked a personal best time of 4:51:65 at the Paris Para Athletics Grand Prix meeting over the weekend. The previous record was set at the World Para Championships in London in July 2017. Coetzee is also the world record holder in the 5 000 m and the African record holder in the 800 m.

Her time in Paris is good enough to take her to a second Paralympic Games. The qualification standards for the games in Tokyo is 06:20.00.

Estean Badenhorst – as her guide – accompanied her. “I have run with him before but couldn’t make use of his services last year due to his study commitments. It is a great privilege to run with him. Estean is a fantastic strategic guide. I hope we can join forces again in the future,” Coetzee said. 

Emphasis now on 1 500 m 

The 800 m and 5 000 m are not on the Paralympic programme; this shifted her focus to the 1 500 m, in which she will participate at the World Para Athletics Championships in Dubai in early November.

“This is now my main focus in the run-up to the Paralympics next year,” says Louzanne. 

She has already qualified for the Paralympics in the marathon, but this will play second fiddle to the track, said the 26-year-old, who is doing her master’s in Social Cohesion and Reconciliation Studies this year.

According to Rufus Botha, a respected athletic coach who previously coached Coetzee, her time in Paris was excellent. “This predicts a great World Champs where Louzanne seems ready for her first medal at a World Championship,” he said.

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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