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02 March 2021 | Story Dr Nitha Ramnath
Francois van Schalkwyk, Keenan Carelse, UFS Alumni, Bertus Jacobs, UFS, University of the Free State, alumni relations, IoT.nxt.
We are pleased to host Bertus Jacobs in our second episode of the Voices of the Free State podcast series. As Chief Technology Officer at IoT.nxt. (Internet of Things), Bertus’ mind is constantly searching for new techniques, and imparting these to his team of developers. Evident from his ‘always on’ approach, Jacobs has optimised his passion for turning ideas into mainstream realities. He co-founded a successful software company, CSS Software, which saw its humble beginnings grow from Bloemfontein-based to an international-footprinted company. CSS Software is regarded as having some of the most innovative products in its market segment and was acquired by a JSE-listed group.

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. 

Listen to the podcast: 

Our podcast guest

While studying towards his BScHons (Computer Science) at the University of the Free State, Bertus developed an SDK (Software Development Kit) with low-level integration into various graphics hardware.  

Bertus has researched many ways of contributing to the growing IT industry – from developing point-of-sale systems that still run today, qualifying as MCP and MCSE, engineering telematic and biometric solutions for clients (UFS was one of them). After being approached to consult in developing a solution for the government, his search for a certain hardware problem and his expertise in the IT realm resulted in his invention of a controller and the birth of the RAPTOR.  Reports that took eight weeks to compile previously, are now at the fingertips of those who need it – all through data harvesting and dashboarding that combines software and hardware. The world-changing RAPTOR delivers a complete IoT solution, which has been internationally validated as being at the forefront of the emerging IoT wave.  IoT.nxt was named Best Commercial and Best Overall Winner at the MTN Business M2M Awards in 2017.  

Stay tuned for episode three to be released on 5 April 2021. 

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

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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