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28 January 2020 | Story Rulanzen Martin | Photo Pexels
Conference
At the meet-and-greet last night, were from left Prof Ruad Ganzevoort, Diversity Officer and Dean of Theology and Religion at VUA, Prof Francis Petersen and Dr Gene Block, Chancellor of UCLA.

The Unit for Institutional Change and Social Justice at the University of the Free State (UFS) is hosting a colloquium on Fragility and Resilience: Facets, Features and Transformation in Higher Education which started on 29 January, with the official progamme concluding on 30 January 2020.

The colloquium is a annual collaborative partnership between the UFS, University of California, Los Angeles (UCLA), and the Vrije Universiteit Amsterdam (VUA).

Apart from the overarching themes the colloquium also placed some focus on mental health, within this context as all three regions are witnessing a spike in mental health issues among students and staff as well as a deficit in terms of being able to sufficiently address the crisis.

“All three universities are committed to discussing global developments in diversity and transformation in higher education to discussing global developments in diversity and transformation as it may constitute itself in higher education circles around the globe,” says Dr Dionne van Reenen, convener of the 2020 colloquium and research fellow at the unit.  

The idea is to discuss what has and has not worked and, hopefully, access best practices in a variety of contexts. The partnership between the three universities spans over six years starting in 2014 when the UFS first hosted the research colloquium. It is the third time the UFS has hosted the colloquium.
 
Prof Francis Petersen, Rector and Vice-Chancellor of the UFS, along with other members of the UFS Rectorate, attended a meet-and-greet on Monday 28 January 2020, and was joined by Dr Gene Block, Chancellor of UCLA, Vice Provosts Cindy Fan, Patricia Turner, Charles Alexander, Professors Abel Valenzuela, John Hamilton and Dr Shalom Staub, director of Community Learning, as well as Prof Ruard Ganzevoort, Chief Diversity Officer and Dean of Theology and Religion at VUA 

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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