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22 September 2021 | Story Michelle Nöthling | Photo Supplied
Lerato Sheila Thamahane.

Lerato Thamahane may be able to speak and understand all nine of South Africa’s official African languages, but it is a tenth language she is devoting her life to: South African Sign Language (SASL).

With nearly ten years’ experience as a SASL interpreter in several settings – ranging from the medical and mental-health fields to that of conferences and Deafblind interpreting – Lerato is living her life’s purpose. “I regard myself as a member of the Deaf community and a servant at the same time.”

Lerato lives by the principle that the more perspectives she gains on the world, the better service as an interpreter she can provide. This is also part of the reason why Lerato decided to take on the role of student again to study BA Language Practice to provide her with an even broader perspective on the field. 

But why does Lerato feel so strongly about SASL? It is only through Sign Language, Lerato explains, that one can bridge the divide between the world of the hearing and that of the Deaf. “SASL is the only way for the minority Deaf group to receive and transfer information,” Lerato emphasises. “Deaf people cannot communicate in any other way.” Now, consider for a moment the plight of a Deaf child in South Africa. To receive education in SASL, most Deaf children have to move far away from home at a very young age in order to attend a school for the Deaf. For many years, schools for the Deaf did not include other languages as subjects, which prevented Deaf school-leavers from entering higher education. Although this situation has largely changed, Deaf students are still fighting an uphill battle when entering higher education institutions where prejudice and ignorance still persist. This is where the work of the Centre for Universal Access and Disability Support (CUADS) and the Department of South African Sign Language (SASL) and Deaf Studies makes such a crucial difference.

“I firmly believe,” Lerato says, “that only Sign Language can open opportunities for all groups of the Deaf community – from Deaf children to adults, and from the uneducated to the most educated Deaf people.” It is for this reason, Lerato argues, that our constitution needs to recognise SASL in order to give Deaf people full and equal access to information, to education, and ultimately, to all the opportunities South Africa has to offer.


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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