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06 September 2021 | Story Dr Nitha Ramnath | Photo Supplied
David Uwah.


David Uwah’s journey in business, and his combination of industry and leadership insight internationally is considered valuable to any entrepreneur. As such, he is affiliated with several initiatives that focus on building young entrepreneurs. 

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 at


Our podcast guest
 
David Uwah is the founder and director of Zenncon Facility Management. A prominent businessman in South Africa and the greater part of Africa, Uwah is a consummate professional with strong business development skills, particularly in management, strategic planning, and marketing strategy. Uwah has successfully established Zenncon Facility Management to become an industry leader in South Africa.  

A former chairman of Black Management Forum in the Free State, Uwah began his career at Firenze Consulting in London, UK. Uwah proceeded to Liberty Life as a financial adviser, followed by Cafenet Computers as director, and later became director of Brand New Afrika. He is also director of Zennfika Sahara Pty Ltd and is currently Chairman of the group of companies ZNND Group Pty Ltd.  Uwah is a strong business development professional with a master’s degree focused on Disaster Management from the University of the Free State.

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

For all Voices from the Free State podcasts, click here 

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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