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23 September 2020 | Story Leonie Bolleurs | Photo Supplied
Participants in the third Amazing Race travelled through the African continent, experiencing Africa’s roots and its rich, vibrant, and diverse cultures

During the third Amazing Race presented by Organisational Development and Employee Wellness, staff had the opportunity to virtually travel through Africa. 

The aim of the race with the theme, A Journey through Africa, was to celebrate South Africa and Africa’s roots and its rich, vibrant, and diverse cultures. 

Natasha Nel, organisational development specialist and organiser of the race, says they wanted to give the 13 participating teams the opportunity to explore, learn, create, and be challenged together as they travel to some of the most interesting and exotic locations around Africa, but also in South Africa. 

Here in our own country, teams had the opportunity to experience our culture as well as the diversity of beliefs and traditions.


Here in our own country, teams had the opportunity to experience our culture as well as the diversity of beliefs and traditions.

Interactive and exciting event

Nel says staff could join the race in the convenience of their personal working space via a Zoom meeting. “They only needed to download the game that was specifically tailored for the UFS.” 

“It was a fun, interactive, and exciting event. In this unique adventure, it was interesting to see how teams worked together, made decisions, and also thought outside the box during the challenges,” she says.

Nel explains that teams were requested to take photos, answer questions, and make decisions unique to Africa and their culture. Some decisions and answers were timed. They also had to decide where they wanted to travel, but each decision and option had its costs, reward, and challenge linked to it.

We are the champions

Chanel Lewis, Aneke Kruger, Runé van der Merwe, and Lischen du Randt walked away as winners of the third Amazing Race. 

By participating in this race, the university has sponsored 13 breakfasts for the Community Chest of South Africa (this organisation’s mission is to inspire and facilitate community giving for community enhancement).


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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