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14 April 2022 | Story Jóhann Thormählen
Shimlas
Jooste Nel was one of the Shimla stars in 2022. The centre was chosen as the Player That Rocks against the Madibaz this week. Photo: ASEM Engage, Ian Fairley

It was their aim to entertain, and now the University of the Free State (UFS) Shimlas want to continue in the same vein in front of their home fans in the Varsity Cup semi-final that will be played on Shimla Park on the Bloemfontein Campus on Monday 18 April 2022 at 19:00.

According to Thabang Mahlasi, the Shimla captain, his side is excited to have a home advantage against the University of Pretoria (UP) Tuks and would like to reward their supporters by scoring more tries.

The Shimlas also got their faithful involved this week by launching an ‘Every Fellow’ campaign on social media to encourage supporters to stand together and sing the Shimla song.

One of the Shimlas’ biggest fans, Prof Francis Petersen, Rector and Vice-Chancellor of the UFS, says he will cheer on the team, wishing for another Varsity Cup trophy if the UFS reaches the final. “The UFS is home to top sports stars and winning the Varsity Rugby Cup – following our triumph in the Varsity Netball competition – will be great. Good luck to the team and know that every fellow Kovsie is behind you.”  

Big turnaround
The UFS defeated the Nelson Mandela University 72-24 in Gqeberha in its last league match this week to end first on the log. It was the fourth time in 2022 that the Shimlas scored 50 points or more.

This means they will host UP Tuks, who finished fourth, at Shimla Park on Monday, while the University of Cape Town and Stellenbosch University will play in Cape Town in the other semi-final.

The UFS play against the defending champions in the semi-final in what will be a tight affair. In a previous encounter with UP Tuks this month, Shimlas won 26-15.

It was quite a turnaround for the Shimlas, who finished seventh last year. It will be the first time since 2019 that they play in a semi-final.

“What a big confidence booster to play in front of our own supporters,” says Mahlasi.

“Apart from that, we don’t have to travel, which means our bodies will be fresh come Monday.”

He thanked the fans for their continued support and says, “they will be in for quite a show on Monday”.

Sign of unity
The Shimlas got their supporters behind them with a campaign on their Instagram page (@shimlasrugby). Fans can win money if they sing the Shimla song, ‘Every Fellow’, in a video, or use the audio with their favourite Shimla memory.

Mahlasi says the idea is to get fans to sing the song to motivate the team while playing.

“And also, after the game it would be nice if we could all stand and sing together. As a sign of unity.”

“Our main focus is scoring tries,” says Mahlasi.

“For us, it’s not about the semi-final. For us, it’s just another opportunity to score as many tries as we can.”

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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