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25 November 2020 | Story Dr Nitha Ramnath

 

Interdisciplinarity in Action


Lunchtime learning webinar on


The  Intersection between Science and Visual Arts


In this webinar, Prof Willem Boshoff and Prof Louis Scott, both from the University of the Free State, will discuss the intersection between science and the visual arts. The webinar will explore how new levels of understanding may emerge when seemingly unrelated fields of interest intersect, supported by the ideas we may find in the endless diversity of nature.

This webinar is part of a series of three webinars on Interdisciplinarity presented from November to December 2020 via Microsoft Teams for a duration of 45 minutes each. The webinar topics in the series explore the intersection between Neuroscience and Music, between Science and Entrepreneurship, and between Science and Visual Arts. 
 
Date: Tuesday 8 December 2020
Topic: The intersection between science and visual arts 
Time: 13:00-13:45 (SAST)
RSVP: Alicia Pienaar, pienaaran1@ufs.ac.za by 7 December 2020 
Platform: Microsoft Teams

Introduction and welcome
 
Prof Corli Witthuhn – Vice-Rector: Research at the University of the Free State 

Presenters

Prof Willem Boshoff
Willem Boshoff is a Senior Professor in Fine Arts at the University of the Free State. As a conceptual artist, he engages primarily with language. Notably, his works have included the writing of several themed dictionaries, most often made accessible to a broad audience in the form of large art installations. His broad interdisciplinary interests, including the fields of botany, music, and lexicography, have over the years led to the development of a digital research archive, which he recently donated to the University of the Free State.  Prof Boshoff’s work is exhibited extensively, both locally and abroad, and has been included in major private collections and museums. Recently, he became the first South African artist to be awarded an A2 rating by the National Research Foundation (NRF). 

Prof Louis Scott
Prof Louis Scott is a retired professor and mentor in the Department of Plant Sciences at the UFS, with an interest in visual arts. He studies fossil pollen in natural lake, cave, swamp, and fossil dung deposits. He attempts to reconstruct our heritage associated with African prehistory through environmental history, including natural long-term processes of change. Prof Scott is widely published in this field, serves on the editorial boards of international journals, and has a B-rating with the National Research Foundation. 


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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