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06 April 2021 | Story Dr Nitha Ramnath | Photo Supplied
Dr Johan Coetzee, Senior Lecturer and researcher in the Department of Economics and Finance and the UFS Business School
Dr Johan Coetzee from the Faculty of Economic and Management Sciences at the University of the Free State (UFS) is championing a collaboration with the Salzburg University of Applied Sciences (SUAS) in Austria, resulting in the receipt of a considerable grant from the European Union. 

In 2020, the decision was made to apply for Erasmus+ funding from the European Commission; after a successful grant, a formal inter-institutional agreement was signed in March 2021. The agreement is the culmination of a relationship between the Department of Economics and Finance at the UFS and the Department of Controlling and Finance at SUAS since 2008. More specifically, the relationship is built on the collaboration between the UFS’s Dr Coetzee and Prof Christine Mitter from the SUAS, who was recently appointed as a Research Fellow in Finance in the department. 

“I am extremely proud of the formalisation of the relationship between the two universities. In late 2019, a delegation led by the Dean of Economic and Management Sciences, Prof Hendri Kroukamp, together with Prof Philippe Burger and myself visited Salzburg to formalise and iron out the expectations regarding future collaboration,” says Dr Coetzee. 

“The Erasmus+ grant pays testament to not only on-boarding expertise from a foreign university with a strong niche in being practically relevant to the Austrian society, but also to affirming the relationship with like-minded scholars to provide students with a culturally rewarding university experience. This agreement brings together two departments with a history of working well together, and now it is a formal manifestation of years of mutually beneficial teaching and research efforts,” says Dr Coetzee.

“On the back of this agreement,” concludes Dr Coetzee, “our departments are also currently finalising a proposal to offer a consecutive degree exchange programme where prospective postgraduate students will obtain two master’s degrees in the broader field of finance and spend time on both campuses. We look forward to this becoming a reality in the not-too-distant future.”

In addition to their teaching and research collaboration, several additional academics from the Department of Economics and Finance are also involved in the teaching collaboration. Research projects have also been concluded in the past, with future projects in the pipeline.

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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