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UFS partners with local radio stations to address community issues

08 December 2020 | Story Dikgapane Makhetha | Photo Supplied

In response to the current COVID-19 pandemic, the Directorate: Community Engagement (CE) has initiated an innovative platform on which students can continue to engage with university community partners, and at the same time be assessed for their service-learning and community engagement projects.

The E-Engagement approach also meets the University of the Free State’s (UFS) strategic mandate to be a caring, responsive, and engaged university. Coordinated by the UFS CE office, academic staff and students are scheduled to engage with the community partners through radio broadcasts and virtual mode platforms. Informative content that has been researched, prepared, and presented by students in a pre-recorded format, will address significant issues brought about by the surge of COVID-19, creating a breeding ground for some of the societal ills, such as gender-based violence (GBV).

In order to establish sustainable relationships with community radio stations, a Memorandum of Agreement (MOA) with two local community radio stations was signed on the UFS Bloemfontein Campus on 10 October 2020. Prof Puleng LenkaBula, the Vice-Rector: Institutional Change, Student Affairs, and Community Engagement, and Bishop Billyboy Ramahlele, CE Director, participated in the commitment to formalise the relationship between the UFS and the two radio stations, Mosupatsela FM and Motheo FM.

Master’s students from the Department of Psychology have produced and pre-recorded podcasts on community psychology. Their topics covered grief and self-compassion. The Department of Nutrition and Dietetics presented topics on a healthy lifestyle and diet. Fourth-year students from the School of Nursing have engaged new mothers concerning post-natal care. The School of Clinical Medicine has addressed the warning signs of burnout and preventative measures.

Bishop Ramahlele emphasised the importance of sustained relationship, which is expected to create further opportunities for interaction through partnerships in skills training (ICT) and the sharing of resources, including consultations through conference platforms. Prof LenkaBula highlighted the significance of the MOA by applauding the initiative, which has unlimited potential to ensure national development through student engagement, since universities create development sites that can be transferred further into the community.

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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