Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
14 December 2020
Prof Abdon Atangana
Prof Abdon Atangana is known for his work in developing a new fractional operator used to model real-world problems arising in the fields of science, technology, and engineering. He was recently awarded the TWAS Mohammad A. Hamdan Award by The World Academy of Sciences.

Prof Abdon Atangana, Professor of Applied Mathematics in the Institute for Groundwater Studies at the University of the Free State (UFS), was awarded the TWAS Mohammad A. Hamdan Award by The World Academy of Sciences for the advancement of science in developing countries.

It is the first time that the TWAS Mohammad A. Hamdan Award was bestowed. According to a statement issued by TWAS, this award is given for outstanding mathematical work carried out by a scientist working and living in Africa or the Arab region. It states that the award can be given for work in pure mathematics, applied mathematics, probability, or statistics. Prof Atangana received the award for his contribution to fractal mathematics and partial differential equations.

Making a difference in society

He is known for his research in developing a new fractional operator, the Atangana-Baleanu operator, which is used to model real-world problems. With this operator, he not only describes the rate at which something will change, but also account for disrupting factors that will help to produce better projections.

His work can be applied to make complicated predictions in the fields of science, technology, and engineering. His models can, for instance, help to predict the spread of infectious diseases among people in a settlement, forecasting the number of people who will be infected each day, the number of people who will recover, and the number of people who will die.

Prof Atangana’s models can also help to advise people drilling for water by predicting how groundwater is flowing in a complex geological formation. These are only two examples of how his work can be applied to make a difference in society.

The award from TWAS is the third prestigious commendation he has received in the past month. He was recently named as one of the top 1% scientists on the global Clarivate Web of Science list. His name also appeared on a global list of leading scientists published by Stanford University in the United States. The list is the result of a study published in PLOS Biology, a peer-reviewed open-access journal.

World’s most accomplished scientists

Honours awarded by TWAS and its partners are among the most prestigious for research in the developing world. They recognise outstanding achievements and contributions to science and acknowledge the best work by scientists from the global South.

TWAS, founded in 1983 by a group of scientists under the leadership of Pakistani physicist and Nobel laureate, Abdus Salam, believes that developing nations – by growing strength in science and engineering – will be able to address challenges such as hunger, disease, and poverty, through their knowledge and skills.

TWAS is represented in 100 countries, and of the more than a thousand elected fellows, 14 are Nobel laureates. Eighty-four percent of these fellows are from developing nations. TWAS fellows are also some of the world’s most accomplished scientists.

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.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept