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04 August 2020 | Story Dr Nitha Ramnath

Apart from its devastating impact on people’s lives and livelihoods, the COVID-19 pandemic has also affected the nature and quality of our democracies – democracy read in its widest sense here as collective and individual self-determination. Formal, institutional democracy has beencurtailed through the imposition of states of emergency or disaster and the logistical difficulties associated with social distancing. Extra-institutional democratic work, such as protest and social-movement activity, has suffered from prohibitions imposed by law and through state suppression related to ‘lockdown’. The nature (and perhaps democratic quality) of public conversation has changed – for better or worse – from increasing reliance on ‘science’ and ‘scientists’ to justify public choices. The crisis has brought to the fore already existing characteristics of our democracies, such as the prevalence and power of special-interest bargaining, the extreme inequality of our societies, and chauvinist nationalisms that force us to ask whether we have ever had democracy at all. What will be the long-term effects of these impacts of the crisis on our democracies? What will democracy look like post-COVID? What does the crisis teach us about what our democracies have always been?

Join us for a discussion of these and other democracy-related issues in these troubled times by a panel of four hailing from Colombia, India, South Africa, and the USA.

Date: Thursday, 13 August
Time: 14:00-16:00 (South African Standard Time – GMT +2)

 

Please RSVP to Mamello Serasengwe at serasengwemsm@ufs.ac.za no later than 12 August 2020 upon which you will receive a Skype for Business meeting invite and link to access the webinar

Panel

Prof Natalia Angel Cabo (University of Los Andes, Bogota, Colombia)

Dr Quaraysha Ismail-Sooliman (University of Pretoria, Pretoria, South Africa)

Dr Usha Ramanathan  Independent Law Researcher  (Delhi, India)

Prof Katie Young (Boston College, Boston, USA) 

Moderator

Prof Danie Brand (Free State Centre for Human Rights, University of the Free State, Bloemfontein, South Africa)   




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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