Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
16 September 2020 | Story Xolisa Mnukwa | Photo Supplied
UFS Division of Student Affairs plans to extend their annual research colloquium to involve other universities, establishing the university as a pioneering institution of higher education and learning.

The annual University of the Free State (UFS) Division of Student Affairs Research (DSA) Colloquium aims to promote a culture of research embedded in data-driven and evidence- based practices in the field of Student Affairs. The purpose of the annual colloquium is to create a safe, enjoyable space for staff members to share their experiences, knowledge, research and practices.

The 2020 Student Affairs Research Colloquium was the first virtual Research Colloquium held by the university. As noted by DSA Researcher Ruben Langenhoven, this year’s theme Virtually Human: Connecting Meaningfully in a Digital World was inspired by the challenging times we live in, and thus commemorated the resilience and adaptability UFS Student Affairs practitioners, academic staff and students. 

As most of the projects and programmes in the DSA were negatively impacted, the Colloquium was threatened by a lack of “hard data” emanating from the 2020 academic year. The division consequently decided to reframe the colloquium by profiling distinct human voices that focused on qualitative experiences. As such, this Colloquium comprised of numerous sections where the emphasis was placed on shared experiences and shared understanding where UFS staff members and students discussed the challenges they faced in the last six months.

DSA staff engaged one another with staff and student-centered lived experiences, and professional staff development sessions that visited the impact of technology on their psychological well-being and how to improve their relationship with technology in light of the COVID-19 pandemic. Also forming part of the programme that will inform the future of the division going forward, reflected DSA success-story presentations of the past year. 

The colloquium proved as beneficial for the DSA and the entire institution in its pursuit of a research-based working approach within the Student Affairs discipline. 

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