Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
10 September 2020 | Story Eugene Seegers | Photo Sonia du Toit (Kaleidoscope Studio)
Dr Marinkie Madiope in official UFS gown
Dr Maria Madiope

Everywhere you look, our colleagues at the UFS are stepping up and stepping into the new digital space. With the move to virtual events, staff members at the university are able to participate in discussions and webinars across the continent at various other institutions of higher learning. 

One such virtual event recently took place for Women’s Month. The Tshwane University of Technology hosted the Annual Adelaide Tambo Memorial Lecture on 27 August. The theme was Is the face of the boardroom in global organisations changing women representation in influential positions?

Dr Phumzile Mlambo-Ngcuka, United Nations Under-Secretary General and Executive Director of UN Women, focused in her presentation on themes regarding girls’ education and women’s health, both of which have been threatened by the COVID-19 pandemic.

As the respondent, Dr Maria Madiope, Principal of the UFS South Campus, dealt with the patriarchal domination and violence that modern women and girls endure, as well as the way “their sexuality and aptitude is disrespected and how they are subjugated and side-lined in the political, corporate, social, and cultural arena.” She said that it is incumbent on the modern generation of women to reignite the flame that fuelled the struggle for feminine recognition and equality. “We are beholden not only to the legacy of those that came before us, but also to the eager eyes that look up to us,” she concluded. 

Dr Madiope also announced her support for Dr Mlambo-Ngcuka’s Generation Equality campaign against gender-based violence, and she echoed the sentiments of the rallying hashtag #JustChair, which breaks down discrimination based on the use of gendered terms such as ‘chairman’ for the leader of a meeting or corporation.

Dr Adelaide Tambo’s life was characterised by a love of knowledge, as she believed that people need as much power to be able to handle challenges facing the country, the continent, and the planet. She strove for the emancipation of women in general, focusing on the importance of education and how it can improve a woman’s life, and encouraged a strong culture of learning.

The event was livestreamed on Facebook and Zoom; go to https://www.facebook.com/805899996152814/videos/1036964343420927 to watch the full presentation.

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.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept