Latest News Archive
Please select Category, Year, and then Month to display items
27 December 2021
|
Story Jóhann Thormählen
|
Photo Supplied
The Kovsie Annerie Dercksen is one of South Africa’s most promising youngsters and climbing the cricketing ladder.
She enjoyed every second of playing with some of her heroes and believes the exposure to international cricket will help her become a better player.
Annerie Dercksen is one of South Africa’s most promising youngsters and climbing the cricketing ladder.
Star from Beaufort West
This second-year Education student from the University of the Free State (UFS), who dreams of playing for the Momentum Proteas, represented the South African Emerging Women’s team three times in 2021.
The star from Beaufort West toured with the side to Bangladesh and also played against Zimbabwe and Thailand in One Day and T20 matches.
According to Dercksen, it is an incredible honour and privilege to be a part of a side.
She soaked up the experience and says everyone was willing to share their knowledge.
“I would have to say, sharing the field with some of my heroes and getting to work with some of the best coaches in the country are some of the highlights.”
She says each tour brought its own challenges and this helped her grow in the way she views and approaches the game.
“In Bangladesh we played against a well-established team in foreign conditions while facing a lot of spinners in spin friendly conditions. Personally, it was quite a challenge and I had to come back and work on some options, especially against spin.”
“Each tour brought its own challenges and this helped me grow in the way I view and approach the game.” - Annerie Dercksen
Coming through the ranks
The all-rounder has come through the ranks. She represented South-Western Districts at school level, played for the South African U19 side and is currently representing the Free State.
But Dercksen didn’t always dream cricket, especially not when playing ‘backyard’ cricket with her brother on the farm.
She didn’t even play for a team at school. “Until a boy from our primary school’s team got sick before a game. A teacher came to class and asked, ‘who can play cricket’, and I put up my hand.”
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.