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30 June 2021 | Story Dr Nitha Ramnath
Dr Charlene Marais, Prof Vladimir Azov and Prof Ulrich Hennecke

The Department of Chemistry at the University of the Free State (UFS) held a successful online International Symposium on Organic Chemistry on 15 June 2021. The symposium brought together scientists from several South African and foreign universities and created a virtual platform for a long-awaited discussion stalled by the COVID-19 pandemic. About 20 participants from universities in South Africa, Belgium, and Germany presented their lectures during the symposium. In addition, this symposium was directed at the postgraduate students in the Department of Chemistry at the UFS, allowing them to present their results to an international audience and to foster their engagement in scientific research.

For more than a year, the COVID-19 pandemic has prevented the common personal communication avenues for the researchers: face-to-face (F2F) conferences, symposia, and workshops. To bridge this gap, Prof Vladimir Azov and Dr Charlene Marais from the Department of Chemistry organised the online meeting for the researchers from the UFS and several other local and foreign universities, all working in the field of organic chemistry.

Online material from the International Symposium on Organic Chemistry is available at here

Collaborative project between the UFS and VUB towards the development of gel-based drug release systems

The symposium also served as a long-awaited inception meeting for the collaborative project between the Organic Chemistry group at the UFS and the Organic Chemistry (ORGC) group at the Vrije Universiteit Brussel (VUB). This project is jointly funded by the National Research Foundation (NRF) and FWO (Research Foundation – Flanders); it is aimed at the development of new peptide-based materials with properties controllable by precisely tuned interactions of unnatural amino acids included in the peptide sequence. Such peptides can, for example, be used as smart materials for precisely controllable drug release. The South African team members, directed by Prof Vladimir Azov, will specialise in the development of the new amino acid building blocks, whereas the VUB team, headed by Prof Ulrich Hennecke, will focus on peptide preparation and studies on their properties.

This kick-off meeting was initially planned as a F2F event in June 2020 but was delayed due to the COVID-19 travelling restrictions and finally migrated to a virtual space. This provided an opportunity to present the project proposals and to discuss the initial results in a much broader circle than would have been possible within the common F2F meeting framework.

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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