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LLB graduate Lizandré Mulder excels in law and athletics

21 April 2022 | Story Lunga Luthuli | Photo Supplied

Moving from Jansenville – a town outside Uitenhage – to Bloemfontein for her LLB studies, things got off to a shaky start for Lizandré Mulder. New in a ‘big town’, the ‘country girl’ felt out of her element and not used to big-city life. Thanks to her lecturers, the journey to a legal qualification at the University of the Free State (UFS) ended with an average final-year mark of 80% for the Law graduate.

Back in Jansenville, Lizandré’s neighbour nicknamed her ‘klein prokureurtjie (little lawyer)’ as she was growing up, because she had a ‘habit of arguing’, which motivated her to choose law as a career. She says, “arguing with facts earlier, has turned into a passion”. “The competitive side of me always wants to win; I guess that makes me the perfect candidate for a future advocate,” she says.

Managing undergraduate studies, Lizandré – who is also an accomplished athlete – says all she did was study and train. “The only thing I struggled with was my sleeping schedule, as I was constantly tired from hard training, and I studied till the morning hours while I had to wake up again early for morning training.”

The track, field, and cross-country runner has received numerous national medals for the sport and will unfortunately miss the invitation to the annual Excellence Awards in the Faculty of Law, as she will be competing in this year’s South African Athletics Championships in Cape Town on 22 April 2022.

Graduating with the LLB degree, Lizandré plans to finish her master’s degree with a possible topic on the legality of human gene editing in South Africa for the purposes of disease treatment or the prevention thereof.

Lizandré does not believe in having a role model, but to “always try to better myself in every aspect of life. I always believed that true inspiration and motivation come from within”.

After completing her master’s degree, Lizandré will decide on her future career path. She says: “I am still deciding whether I want to remain in Bloemfontein or relocate to Potchefstroom, as the latter has a law firm specialising in medical negligence, a field I would like to specialise in. Besides this, the two cities also boast the best athletics coaches in DB Prinsloo, Head of KovsieSport, and Jean Verster in Potchefstroom has mentored South African award-winning runner, Caster Semenya.

“Somewhere in the future, I definitely also plan on doing my doctoral degree in Law,” says Lizandré.

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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