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04 June 2020 | Story Communication and Marketing
Due to the seriousness of the global COVID-19 outbreak, the Rector and Vice-Chancellor, Prof Francis Petersen, established a Coronavirus Task Team comprising representatives from various key function areas on the University of the Free State (UFS) campuses. This includes members of the executive management, virologists, infectious disease experts, and representatives of the academic and support-service functions. The team meets frequently to discuss the contingency and preparedness plans for the university’s three campuses. 

In response to the current pandemic, the UFS has opted to postpone all graduation and related prize-giving ceremonies scheduled to take place from 20 to 24 April 2020 and 10 to 12 June 2020 on the Bloemfontein Campus,  as well as those from 8 to 9 May 2020 on the Qwaqwa Campus. We know that this was the best decision to curb the spread of the disease as far as possible.

The university acknowledges the importance of graduation ceremonies and appreciates the diligence displayed by our students. We also recognise the virtual graduation ceremonies held by other institutions to confer and award qualifications. As such, a survey was issued to the April, May, and June 2020 graduates to determine their preference between virtual and traditional ceremonies.  

We are grateful for the response to the survey, which indicated that the overwhelming majority of graduates prefer a traditional graduation ceremony. The university’s executive management subsequently resolved that a final decision regarding virtual or traditional ceremonies would be made towards the end of July or the beginning of August 2020. The university still hopes to host the graduation ceremonies on its campuses in 2020 so that we can celebrate this joyous occasion with our graduates and their families. We will continue to evaluate the decision in light of the developments related to COVID-19, as well as taking into account the national lockdown level at the time. 

We will continue to support and assist students who require confirmation of their qualification and academic records for either employment or to further their studies.  Please contact us at 051 401 9666 or studentadmin@ufs.ac.za for any enquiries about the graduation ceremonies.

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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