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16 April 2021 | Story Dr Cindé Greyling
The University of the Free State (UFS) is looking forward to awarding three honorary doctorates during our April 2021 Virtual Graduation ceremonies. This event will span four days from 19 to 22 April 2021 across our three campuses. 

Be inspired

The UFS will be awarding a Doctor of Letters to Dr Dolf van Niekerk, a Doctor of Philosophy to Dr Sipho Pityana, and a Doctor of Laws to Justice Zak Yacoob.

Honorary degrees are awarded to individuals to recognise their exceptional contributions to society, or lifetime achievement in their field. As always, the recipients inspire us with their resilience, commitment, and desire to make a difference. 


Dr Dolf  Van Niekerk


Dr Dolf van Niekerk has a rich past that has seen him grace the radio waves, bookshelves, and academic ranks. His work includes 27 books in the fields of philosophy, poetry, fiction, drama, and memoirs, for which he has received numerous awards. These include the Eugene Marais Prize, the MER Prize, and the Scheepers Award for Youth Literature. He was an emeritus professor at the University of Pretoria until his retirement in 1994.

 






Dr Sipho Pityana


Acclaimed business leader, Dr Sipho Pityana, has a passion for education that has seen him serve as Registrar of Fort Hare, Chairperson of NSFAS (National Student Financial Aid Scheme), and Chairperson of the University of Cape Town Council. He made his mark in several local and international institutions, including AngloGold Ashanti Limited, while also being the first Director-General of the Department of Labour in the Mandela government, among others. Dr Pityana continues to invest his time in Izingwe Capital and Izingwe Holdings, while chairing and/or serving on several boards and councils. 






Justice Zak Yacoob

 

As judge of the Constitutional Court of South Africa from 1998 to 2013, Justice Zak Yacoob became nationally and internationally known for his contribution to the socio-economic rights jurisprudence of South Africa. Blinded at the age of 16 months after contracting meningitis, he matriculated at the Arthur Blaxall School for the Blind, completed an LLB at the University of Durban-Westville, and practised as an advocate for 25 years. Justice Yacoob advised in several committees and adjudicated in national and international tribunals. He also taught at law schools locally and abroad

 



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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