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06 March 2020 | Story Thabo Kessah | Photo Tsepo Moeketsi
Dr Ocaya
Dr Richard Ocaya’s research addresses the skills development and transfer millennium goal of many governments globally.

With the Fourth Industrial Revolution becoming a reality, Dr Richard Ocaya’s research is receptive to the fact that Africa and the world need to re-imagine their research. His research focuses on electronic instrumentation design for scientific measurements, computational physics on atomic nano-atomic structures, and semiconducting organic compounds materials built on silicon to realise Schottky devices.

Software developer 
“I develop most of the instrumentation that I apply in my research – both software and hardware,” said Dr Ocaya, a Physics Lecturer and Programme Director: Physics and Chemistry on the UFS Qwaqwa Campus.

“I am active in scientific computing through the computing cluster and software development, mathematical physics for material science modelling, and embedded instrumentation design using microprocessors. I also have deep interest in radio and data telemetry, in which I hold a South African patent issued in 2013. My present international collaborations are with like-minded researchers in similar fields in Saudi Arabia, Turkey, Japan, Egypt, South Korea, and the United States,” he added.

How does his research talk to the real world?
“The driving principle of all areas of my research has always been to deploy cutting-edge research to actual, real-world applications for the immediate betterment of Africans. The areas of my research align closely with the millennium goals of many governments globally, including the Republic of South Africa. These goals pertain to skills development and transfer that position us to better address the challenges of energy, water, and other priorities.”

Dr Ocaya is currently co-promoting a PhD student, having previously supervised one PhD, two MSc, and more than twenty honours students. He is a self-taught electronics and computer programmer, whose curiosity led him to question ‘the voices and music coming from a box; a radio’. “In my quest to satisfy my curiosity, I collected many discarded devices, took them apart, and tried so many circuits, only to have them fail because the theory was lacking. After thousands of failed projects and with me barely thirteen and in lower secondary school, my first ever project actually worked,” he said.

NRF-rating
He is the author of the book Introduction to Control Systems Analysis using Point Symmetries: An application of Lie Symmetries, which is available in all major bookstores such as Amazon, in both print and e-book format. He is a C3 NRF-rated researcher whose work makes a pioneering contribution to the new and growing field of phononics, an independent field of the now established photonics.

“This field will someday lead to improved energy-storage devices and faster processors due to more efficient heat removal from nanodevices,” he concludes.


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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