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10 July 2020 | Story Thabo Kessah | Photo Charl Devenish
The handover was done by Thomas September, ABSA Head Regional Coverage: Relationship Banking. With him are a student, Emily Ndlovu, Ntokozo Nkabinde (Institutional Advancement) and Tshenolo Thibeletsa (ICT).

“I am still in disbelief. Before I had this laptop, I was borrowing my cousin's laptop to do my academic tasks.”

These are the words of final-year Biochemistry and Food Science student, Xoliswa Khumalo, one of 200 students who recently became recipients of a generous donation of laptops from ABSA. In its endeavour to make a contribution towards saving the 2020 academic year, ABSA identified deserving students.

Xoliswa continued: “This laptop will help me type my assignments, since all of them need to be typed. I will also be able to view my slides and watch videos of my lectures. Now I do not have to wait for my cousin to watch movies. I am free to use mine for as long as I want.”

Another recipient is Itumeleng Katjedi, a second-year Economics student. “Thank you very much for the contribution to making my education journey much easier and simpler. I will be sure to strive to get the best grades,” she said.

“The University of the Free State (UFS) wishes to express its sincere appreciation to ABSA for investing in the future of those students who have little or no financial means to complete their studies remotely.  Much has changed and many lives are directly and indirectly affected by the COVID-19 pandemic,” says Rector and Vice-Chancellor, Prof Francis Petersen, in a letter to ABSA’s Dr Reaan Immelman, Head: Education Delivery Citizenship.  

“These are challenging times, not only for our country, but also for higher education institutions, as we work towards ensuring that the academic year is completed without any of our students being left behind.  The UFS is deeply thankful for the 200 laptops, which will make an immeasurable contribution to alleviating inequalities between the different student cohorts.  For these students, this gesture will not only advance their academic success; it will position them for the future world of work. ABSA will always be remembered as the co-creator of their future,” he adds in the letter.

Students from across the length and breadth of South Africa continue to receive their laptops via courier services, and those near the campuses are able to collect them while observing the COVID-19 regulations.

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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