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21 January 2020 | Story Leonie Bolleurs | Photo Leonie Bolleurs
Prof Danie Vermeulen, Prof Arno Hugo, and master’s student in Consumer Sciences, Mandisa Masuku in the newly renovated sensory laboratory in the Agricultural Building on the UFS Bloemfontein Campus.
Prof Danie Vermeulen, Prof Arno Hugo, and master’s student in Consumer Sciences, Mandisa Masuku in the newly renovated sensory laboratory in the Agricultural Building on the UFS Bloemfontein Campus.

Imagine all food tasting the same …

Fortunately, this is not the case, as consumers like to enjoy what they eat. Tasting food is important because it enables suppliers to adapt food products to consumers’ preferences.

According to Prof Arno Hugo of the Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State (UFS), it is important for food companies to make sure that new food products are acceptable to consumers before launching such products. Often, companies also want to confidentially compare and profile their new or even established products against their competitors’ products. Lately, food companies also have the need to adapt European or North American food products for the local consumer (Africanisation of food products). Independent sensory laboratories are needed for such work. 

Dr Carina Bothma, Senior Lecturer and sensory science expert – also from the Department of Microbial, Biochemical and Food Biotechnology – who manages the sensory laboratory, says the laboratory at the university performs sensory analysis, which is a scientific discipline used to evoke reactions from humans regarding the five senses of sight, smell, touch, taste, and hearing. These reactions can be captured from first bite to complete mastication and are then statistically analysed and interpreted by a sensory analyst.

With the support of the Dean of the Faculty of Natural and Agricultural Sciences, Prof Danie Vermeulen, a project to the value of R3 million to upgrade the existing sensory laboratory in the Agricultural Building on the UFS Bloemfontein Campus, is nearing completion. Minor improvements will be completed by June 2020.

According to Dr Bothma, upgrades were done in three sections, including a training area (with seating for 12 trained panellists); a computerised 12-booth tasting area (with a three-light communication system); and a preparation area. The latter consists of a walk-in fridge and walk-in freezer, a 10-rack industrial steam-jet oven, a ventilation system to control and maintain a negative pressure in the preparation area – so that odours do not move to the tasting area, two mobile units with four gas plates in each unit, and a sputum and control area equipped with a computer.

Prof Hugo, who is mainly responsible for planning trials and statistical analyses of sensory data, says the sensory laboratory is truly a fantastic facility and big asset for the university. “I think it is one of the best-planned and best-equipped sensory laboratories in South Africa.”

Alternative food products profiled

He continues: “Several sensory studies have been done regarding the influence of salt reduction on the meat quality of various meat products, as well as the effect of different feed supplements on meat quality. Meat was also evaluated, comparing the meat quality of animals from different production systems.”

Dr Bothma states that food products to be evaluated vary and may include new products in product development. “Several interesting food products have been tested in the lab so far. Underutilised vegetables such as amaranth and cactus pears, and newly introduced crops such as edamame, have been evaluated.  Ancient grains such as fonio have also been profiled.  An African staple, amagwinya, is currently being profiled, as well as food products containing insect flour,” she says.

Testing and teaching

According to Dr Bothma, a trained panel consisting of 10 to 12 panellists is highly trained to verbally describe a food product or characteristic.  For other tests, consumers of a specific food product to be tested, are sourced. Such a panel can consist of between 75 and 300 persons, depending on the requirements of the client.  Panels can also be compiled according to specific demographics. All demographic information remains anonymous.  

Sensory analysis forms part of academic research projects and a number of PhD and master’s degrees have been done in the laboratory. 

She says: “Postgraduate students work in the sensory lab under supervision of the sensory analyst. They personally recruit panellists on the campus, referred to as 'convenience sampling'. These assistants do the preparation for the tasting, preparing up to 500 individual samples for a test that has 100 panellists and five products.  They attend to the panellists, serve the samples, collect and decode ballot sheets, and enter data into Excel for statistical analysis.”

More than 20 accredited scientific articles have already been published from research done in this laboratory.

News Archive

Statement regarding pulping of books by the UFS Sasol Library
2017-12-07


With reference to reports in the media and social media since 5 December 2017 about the pulping of books by the UFS Sasol Library, the executive management of the University of the Free State (UFS) would like to put the matter into perspective.
 
The book collection of the library is governed by a Library Committee of Senate, and no books can be removed from the library without formal approval from the committee. The university values the wealth of knowledge preserved in the library, and will not act irresponsibly with its collection.
 
Although the executive management takes note of the comments of some concerned organisations and members of the public in the media and social media the past couple of days, no books were removed from the library and sent to be pulped – only bound journals of which the university has online versions. These are journals that have been removed from the journal section for quite some time, and have not been used for a considerable number of years.
 
The decision to reduce the size of the collection to at least 35%, and to secure remote storage in close proximity of the library in Bloemfontein for some of the collections, was taken after a thorough external review of the library in 2014 as well as a gap review this year.
 
Two aspects were actioned after the review: books which have not been used at all in the past 20 years were moved to a storeroom in the library; journals removed from the journal section which have not been used actively for quite some time and which are not available online or cannot be found elsewhere through any means, will be moved to a remote storage in Bloemfontein and be retrieved as the need arises.
 
The only journals sent for pulping were those readily available online through current subscriptions, journals that the library is not subscribed to but are freely available online, journals that have since become Open Access Journals, magazines that have popular titles and are of no academic value, annual reports of societies and associations, and some abstracts. Thorough and responsible evaluation of these bound journals was done before they were sent for pulping.
 
The move of the books to a store room in the library and the removal of the bound journals will provide space to implement recommendations by the task team assigned by the Rector and Vice-Chancellor, Prof Francis Petersen, to investigate repurposing the library into a world-class, state-of-the-art library where physical and virtual space is created to support multi-purpose learning spaces for students, collaborative and group learning, and providing space for more innovation in the library through technology, thus enhancing the overall student and user experience.

Released by:
Lacea Loader (Director: Communication and Brand Management)
Telephone: +27 51 401 2584 | +27 83 645 2454
Email: news@ufs.ac.za | loaderl@ufs.ac.za
Fax: +27 51 444 6393

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