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01 February 2021 | Story Dr Nitha Ramnath | Photo Supplied
Likeleli Monyamane.

In our first episode of the Voices of the Free State podcast series, Likeleli Monyamane takes us through her journey as a student at the UFS. Founder of Inspire Innovation Business Consultants, Likeleli is a chartered accountant based in Lesotho, with a deep passion for skills development and mentorship. ‘Build people, build the nation’ is the motto that Likeleli subscribes to. Losing her parents at a young age, Likeleli was raised by her grandmother and forged ahead despite the challenges she faced. Commitment to her vision and inspiration from her mum, which left an imprint on her, was what kept Likeleli grounded.

François van Schalkwyk and Keenan Carelse, UFS alumni leading the university’s United Kingdom Alumni Chapter, have put their voices together to produce and direct the podcast series. 

Intended to reconnect alumni with the university and their university experience, the podcasts will be featured on the first Monday of every month, ending in November 2021.  Our featured alumni share and reflect on their experiences at the UFS, how it has shaped their lives, and relate why their ongoing association with the UFS is still relevant and important.

The podcasts are authentic conversations – they provide an opportunity for the university to understand and learn about the experiences of its alumni and to celebrate the diversity and touchpoints that unite them. 

 
Our podcast guest

A chartered accountant by profession, Likeleli Monyamane is founder of Inspire Innovation Business Consultants and Head of Strategy, Projects and Innovation at Alliance Insurance. As a recipient of the Mandela Washington Fellowship, Likeleli attended the Cambridge College in Massachusetts, USA.  She was also selected as one of the Top 35-under-35 chartered accountants by the South African Institute of Chartered Accountants. 

Stay tuned for episode two to be released on 1 March 2021, featuring Bertus Jacobs, Chief Technology Officer of IoT.nxt. 

For further information regarding the podcast series, or to propose other alumni guests, please email us at alumnipodcast@ufs.ac.za 

Listen to the Podcast here:

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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