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17 September 2021 | Story Nitha Ramnath

Prof Francis Petersen, Rector and Vice-Chancellor of the University of Free State, South Africa, invites us to rethink our relationship with the world in a series of ‘Courageous Conversations’ on the theme of ‘The Global Citizen’. Prof Petersen argues that COVID-19 has been a powerful ‘disruptor’ – it was a stark reminder of the need to rethink our identity, of where we belong, our ‘normative’ view of citizenship – if we want to secure long-term survival of our civilisation and the environments that support it.

Global Citizen and the role of Digital Futures – Monday, 27 September - 13:30 SAST / 12:30 BST 

How we turn information into intelligence is the subject of SACC’s next ‘Courageous Conversation’ with University of the Free State Vice-Chancellor, Prof Francis Petersen, in his series debating ‘The Global Citizen’.  “I believe the world needs multi-disciplinary solutions to its global problems.  For this reason, I established the Interdisciplinary Centre for Digital Futures at the University of the Free State as part of my vision to infuse the natural and social sciences and the humanities with everything that digital brings to a multi-disciplinary approach in order to solve real-world problems through the power of big-data analysis,” says Prof Petersen.

Prof Philippe Burger, the UFS Pro-Vice-Chancellor for Poverty, Inequality, and Economic Development, together with Prof Katinka de Wet and Herkulaas Combrink, the interim co-directors of the Interdisciplinary Centre for Digital Futures, will join Prof Petersen to discuss the value that such an approach can bring to finding solutions to real-world problems. They will also share information on some of the exciting projects of international relevance that they are working on. Agriculture and food security, medicine, and attitudes to issues such as, for example, vaccination, education, governance, and ethics are key foci of the centre.

Join us to find out how big-data analysis and a multi-disciplinary approach can transform understanding and deliver solutions to some of the challenges we face as citizens of the world.  

To RSVP click here 


The Global Citizen Courageous Conversations series

In partnership with the South African Chamber of Commerce based in the United Kingdom, the Global Citizen Courageous Conversations series that was launched on 26 May 2021, brings together powerful voices from public life, intellectuals, public interest and business leaders, academics, naturalists, religious leaders, astrophysicists, economists, ecologists, and others.

If you missed our previous Global Citizen Courageous Conversations, you can watch the replay on YouTube, or visit the South African Chamber of Commerce website for the recordings. 


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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