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04 January 2021 | Story Nonsindiso Qwabe | Photo Anja Aucamp
Dr Sekanse Ntsala

Lecturer in the School of Social Sciences and Language Education at the University of Free State, Dr Sekanse Ntsala, collaborated with colleagues from eight universities across South Africa to produce instructional reading strategies for Sesotho and isiZulu students in the Faculty of Education.

The project will see Dr Ntsala partner in the production of learning material in Sesotho and IsiZulu for Foundation and Intermediate phase lecturers, academics, and students. The project is centred in the Centre for African Language Teaching at the University of Johannesburg. 

Designing African language material is a progressive move 

He said there was a gap in the learning material currently being produced, as it was all produced in English, even for African languages. 

"The dilemma is that thus far, all the material that we use for teaching has been written in English. This means that lecturers have to rely on material written in English, and in some instances, they have to translate into the relevant African language. The challenge with translation is that the final product does not always come out the same. You find that even when lecturers have to compile study guides, they still have to rely on the same material. It's a challenge that affects even students themselves, as discussions and assessments have to be done in the African language in question."

He said rather than to translate the content that has been written in English, the collaboration will result in newly created material for Sesotho and IsiZulu.

The two languages were selected as pilot languages; Dr Ntsala said the aim of the project is to expand the creation of material to other languages in order to eliminate English as the main focus in teaching.

"The main rationale is that it's only fair that we have material that will be relevant to a particular language. The manner in which it is happening now is sort of degrading to other languages," he said.

Dr Ntsala said the material would be completed by the end of 2020 and would then go through the process of getting approval from the deaneries of the approved universities, as well as from the Department of Education.

"We are trying to ensure that every language gets recognition in classrooms. Having material that is language-specific is a step in the right direction to ensure that each language is given the respect it deserves."

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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