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26 June 2020 | Story Nitha Ramanth | Photo Valentino Ndaba
Takudzwa Nyamunda.

Takudzwa Nyamunda is the proud new representative of the University of the Free State (UFS) for the 2020 Commonwealth Future Student Leadership programme. Nominated at a recent workshop themed ‘Reimagining Peace’, organised by the Association of Commonwealth Universities in collaboration with the British Council and the Durban University of Technology, Takudzwa demonstrated exceptional leadership, coupled with his experience of issues related to the UFS student committee, which provided the perfect foundation for his selection. 

“From a personal point of view, this was one of the most enriching experiences I have ever had, both in terms of the relationships established and the world knowledge gained. I am personally grateful for the opportunity to attend and would support any further initiative of this nature. I think the essence of this workshop was to encourage the young leaders present – all of whom were active citizens in their communities in one way or another – to continue fighting the good fight. The core message from the panellists was that it is all worth it in the end, and that even in the face of adversity and discouragement, we should keep fighting for the work we believe in,” says Takudzwa. 

Participants from 13 nations, including activists and thought leaders on non-violence affiliated with the International Centre of Nonviolence, the Gandhi Development Trust, and the Commonwealth Countering Violent Extremism Unit, contributed to the workshop. Over the course of three days, participants were divided into five groups and worked together on projects linked to three main themes – gender-based violence, global warming, and inequality.

The selection committee was convened by the Vice-Rector: Research and Internationalisation, Prof Corli Witthuhn, and facilitated by the Office for International Affairs. Currently in the final year of his Master of Industrial Psychology degree, Takudzwa’s wealth or experience includes being the founder and first president of the International Students Association (2016), and holder of the International Student portfolio as Student Representative Council (SRC) member (2017), coupled with being co-founder and first vice-chairperson of the South African Board for People Practices (SABPP): UFS Chapter and Vice-president of the SABPP National Youth Council (2019).

“I will continue to do what I have been doing for the past five years at the UFS, which is to make a difference in my sphere of influence”, says Takudzwa. 

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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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