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16 August 2021 | Story Nonsindiso Qwabe | Photo Sonia Small (Kaleidoscope Studios)
New member of the Pontifical Academy of Social Sciences - Prof Pearl Sithole

Social scientist and Vice-Principal: Academic and Research on the Qwaqwa Campus, Prof Pearl Sithole, was appointed by Pope Francis as a member of the Pontifical Academy of Social Sciences for her stellar work in social sciences. 
Academicians are appointed by the Pope on the basis of their competencies in the social sciences and their moral integrity.

Prof Sithole said she was looking forward to sharing meaning and impact with the world through a space dedicated to the social sciences. “It’s a great honour. I’m feeling really humbled. The social sciences and humanities are a hugely necessary space to make meaning of the world, but for some reason, in the pecking order, they were relegated to a space that is thought of last. This appointment is to a dedicated space – to say, let’s look at issues through that lens.”
The Pontifical Academy of Social Sciences was established by Pope John Paul II in 1994 with the aim of promoting the study and progress of the social sciences, primarily economics, sociology, law, and political science. To achieve its aims, the academy organises conferences and workshops on specific themes, promotes scientific surveys and research, and publishes publications. 

Prof Sithole said the academy provides a wonderful way of reminding academicians of the importance of relating science to the real world. 

“What I like about it is that it demystifies science. It says, be excellent in your field but be able to converse for impact, be able to come to a forum that worries about specific issues, it still encourages publications and pure science/scientific endeavours, advancements in their field, but sometimes people come together to look at an issue from various angles. For me, it’s such a wonderful way of saying we must remember that we are doing science in order to relate to the world, not just to understand for the sake of understanding,” she said.

Make a genuine effort to make a difference in whatever you do, and your work will speak for itself.- Prof Pearl Sithole. 

The appointment also coincides with Women’s Month, and Prof Sithole said she takes great pride in her womanhood. 

“I am a mother and a daughter. I strive to pinpoint problems and offer solutions. I am a social scientist. I’ve made it a mission to study how systems affect people by infusing humanity within the systems. Women have been made to be apologetic about the qualities that define us as women, which we bring especially into leadership. I don’t apologise for my emotions. I don’t apologise for my multitasking abilities; however, I do feel that women are often abused for having these.”

What would you say makes you a UFS woman of quality, impact, and care?

I am the sort of person who strongly believes that your work should speak for itself. I don’t work for accolades. My approach to life is to work genuinely to make a difference, and your work will speak for itself. If you wake up every day to genuinely make a difference, it is enough. You get a lot of satisfaction in life, and you sleep better because you know you have given it your best, and you know that sometimes you can actually see it making a difference.

What advice would you give to the 15-year-old you?

I would say, be true to yourself. At a younger age, you want to chase all sorts of aspirations that look glamorous, which is not a bad thing, because you have to have appetite; but in your appetite for excellence and as someone who lives for a purpose, be true to yourself. Be able to design a life that aspires, but at the same time be adaptable to what you discover your strengths to be.

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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