Latest News Archive

Please select Category, Year, and then Month to display items
Categories
UFS News Media Release Research
Years
2017 2018 2019 2020 2021 2022 2023 2024
Months
January February March April May June July August September October November December
Previous Archive
22 October 2021 | Story Dr Nitha Ramnath | Photo Rhona Klopper
Donating masks to Rekopane Primary School, were from the left: Alfi Moolman (UFS Directorate: Community Engagement), Sonja Venter-Botes (Bloemshelter), Tina Moleko (Rankwe Primary School), and Michelle Engelbrecht (UFS Centre for Health Systems Research and Development).

The Centre for Health Systems Research and Development (CHSR&D) at the University of the Free State (UFS) recently donated 500 masks to Rekopane Primary School in Botshabelo. This initiative was part of its pledge to donate 100 cloth masks to a previously disadvantaged primary school for every 1 000 of the first 5 000 completed questionnaires that formed part of a study survey examining people’s understanding of information about COVID-19 vaccines. The results of the study will be shared with stakeholders who are responsible for providing information about COVID-19 vaccinations.

It is known that a large number of people globally and in South Africa prefer not to be vaccinated. “There are many reasons for this, and we would like to find out where people are getting information about the COVID-19 vaccination, and whether they are able to understand this information, so that they can make an informed choice about getting vaccinated. We did this by asking people about their own health and COVID-19, where they have heard about the vaccine, if they understood this information, and whether they have had/would have the vaccine or not, as well as the reasons for this,” said Prof Michelle Engelbrecht, Director of CHSR&D. 

While following guidelines such as wearing masks, sanitising hands, and social distancing are important to prevent the spread of COVID-19, a large percentage of the population will need to be vaccinated if we want to control the pandemic in the long term and prevent hospitalisation and severe illness. 

All persons in South Africa aged 18 and older were invited to complete an online survey regarding their perceptions of COVID-19 vaccines. The survey, which was available in the seven most spoken languages in the country, was advertised on social media platforms such as Facebook and Twitter, and on the Moya app.  The survey was open from 1 to 31 September 2021, and the CHSR&D received 10 554 completed questionnaires.  No data was required to complete the survey.

The Department of Basic Education partners decided on the school that would benefit, and the study provided an opportunity to support Bloemshelter, a UFS flagship programme. Alfi Moolman of the Directorate: Community Engagement said that “NGOs are really struggling to make ends meet, and we are delighted that Bloemshelter could provide the masks as one of their income-generating projects.  So many lives are touched for the good. The university is indeed a caring organisation.”


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.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept