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14 July 2020 | Story Rulanzen Martin | Photo Sonia du Toit (Kaleidoscope Studio)
Prof Hussein Solomon was recently appointed as visiting professor to Osaka University.
With an appointment as visiting professor to Osaka University (OSU) in Japan, Prof Hussein Solomon is reaping the academic collaborative fruits of a decade-long MoU between Osaka University in Japan and Department of Political Science at the University of the Free State (UFS).

Prof Solomon is a leading expert on Islamic extremism in Africa. He is also a senior lecturer and acting Head of the Department of Political Studies and Governance at the UFS. 

“As part of this MoU I am in involved on a research project with the Osaka School of International Public Policy on Southern African peace and security,” says Prof Solomon. He added: “I am also expected to co-supervise some doctoral students of theirs and they will in turn return the favour.”

MoU facilitates sharing of knowledge 

The MoU is as part of the establishment of the Southern African Centre for Collaboration on Peace Studies (SACCP) in 2010. The SACCP brings together academics, security experts and the general public to share ideas and knowledge through the facilitation of conferences aimed at both researchers and practitioners, academic exchanges within the region and joint research projects. 

The SACCP founding members are from the UFS, OSU, Osaka School of International Public Policy on Southern African peace and security, the Japan Society for the promotion of science, the University of Zambia, the Zambian Open University, and the Mozambique-Tanzania Centre for Foreign Relations. The operation of the centre is currently through a blog, conferences, workshops, and an online journal.  

“Through the SACCP we have regular conferences, seminars and publications,” says Prof Solomon. He adds there is staff and postgraduate mobility between the institutions and that frequent co-supervision of doctoral students takes place “ in an effort to build capacity between the universities”. The organisation also hosts annual workshops at the UFS and Osaka.  

Prof Solomon and Prof Virgil Hawkins from the Osaka School of International Public Policy on Southern African peace and security co-edits a journal on Southern African Peace and Security Studies.

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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