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05 November 2020 | Story Thabo Kessah
Prof Moffett’s latest offering collates hundreds of mountain research material into one accessible reference book.

Prof Rodney Moffett recently published a new book focusing on various scientific articles published between 1808 and 2019. The book, A Scientific Bibliography of the Drakensberg, Maloti and Adjacent Lowlands, has 534 pages and covers material appearing in accredited journals, plus unpublished but traceable reports, documents, presentations, and dissertations.

“The scientific articles range from palaeobotany with 17 entries, to rock art with 502 entries, as well as 252 theses and dissertations,” said Prof Moffett.

He said it took 18 months to compile the book, typing the manuscript himself – mostly at night.

In the foreword, Dr Ralph Clark, Director: Afromontane Research Unit (ARU), says: “This bibliography is a labour of love, and will inspire a new generation to take up the baton for excellent research in this fantastic mountain system. We are proud to publish this under the ARU banner as a contribution to growing and consolidating mountain-passionate relationships in Southern Africa, and to encourage our journey towards developing a holistic understanding and sustainable use of these iconic mountain landscapes.” 

Other books

Prof Moffett is an honorary research fellow in the Department of Plant Sciences at the University of the Free State, and an associate of the Afromontane Research Unit on the UFS Qwaqwa Campus. He was previously Professor of Botany on the Qwaqwa Campus when it was part of the University of the North, retiring in 2000. Since then, he has remained active, publishing scholarly works on ethnobotany and other natural history subjects.

His four recent books, also published by Sun Press, are: Sesotho Plant and Animal Names and Plants used by the Basotho (2010), A Biographical Dictionary of Contributors to the Natural History of the Free State and Lesotho (2014), Basotho Medicinal Plants – Meriana ya Dimela tsa Basotho (2016), and A Field Guide to the Clarens Village Conservancy (2018). A second revised edition of Meriana ya Dimela tsa Basotho – 

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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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