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19 July 2021

The Faculty of Economic and Management Sciences invites all its academic departments to participate in the 2021 celebration of Nelson Mandela Day by requesting their staff and students to become involved in a 67-minute fitness challenge to be held over a seven-day period, commencing on 18 July 2021. These kilometres can be completed by running, walking, swimming or on a bicycle (no vehicles permitted). 

These activities may be completed at any location, at any time from 18 to 25 July 2021 (terminating at midnight on 25 July). This ensures that social distancing protocols are adhered to, since each individual is completing the challenge on their own.

Participants will be required to provide relevant proof of the distance completed, as well as the date and time interval, by either submitting a picture of the treadmill screen, sharing the progress they logged by using a mobile app such as Strata, pictures of the number of steps completed, etc. (Send this via email to Reabetswe Parkies at Parkiesrg@ufs.ac.za upon completion – at the latest by 08:00 on 26 July 2021.)

Raising funds

To raise funds, each department in the faculty is requested to consider sponsoring a specific amount per kilometre completed by their staff and students. It is recommended that each department consider its available budget for this purpose and that the total departmental contribution should be capped at a specific amount to ensure that departments are not faced with open-ended liabilities.  We have sought and obtained approval from the Department of Finance for the use of UFS funds in this manner. To this end, for example, the School of Accountancy has pledged to contribute R10 per kilometre completed, capped at a maximum contribution of R6 700.

To encourage healthy competition and to increase the amount raised, departments will be encouraged to compete against each other and attempt to complete the most kilometres. Each department will donate their pledges to the charity of their choice.  In support of this noble cause, the Dean’s office has pledged a donation of R6 700 to the winning academic department, to be added to the department’s donation to the charity. 

We believe this is a very good marketing initiative, as well as an opportunity for the faculty to illustrate its commitment to social investment and community engagement.  It is also likely to contribute to improving the morale of the staff in the faculty. The UFS Community Engagement office has further indicated that it would like to arrange a radio interview to promote this event – to this end, we can raise awareness and place the spotlight on a worthy cause.

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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