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25 August 2022 | Story Anthony Mthembu | Photo Supplied
Day-residence representatives hard at work during the outreach programme aimed at attracting off-campus students to join any of the several day residences.

The impact of COVID-19 on students who started their studies at the UFS in 2020 and 2021, is the fact that they had to experience the UFS student life virtually. As such, the ability to experience day-residence culture was minimal.
Consequently, the SRC: Day Residences, Nontando Kalipa, along with representatives from the seven day residences and the SRC, visited off-campus accommodation as a means to market day residences. The initiative ran from 1 to 4 August 2022. “We went to various communes and other student accommodation such as Quattro, CampusKey, and ResPublica, and explained our mandate as SRC: Day Residences to the off-campus students,” Kalipa expressed.

The Importance of the Initiative

According to Kalipa, there is a lack of knowledge about the role and relevance of day residences in student life; this was seen in the responses received from some of the off-campus students who were approached during the outreach. “We came across some students who had never heard of day residences, and others who knew of them but didn’t really understand their function,” stated Kalipa. Therefore, she insisted that representatives from the respective day residences should also be involved in the initiative. “The RC primes were there specifically to share their experiences about day residences with off-campus students,” said Kalipa.

The Relevance of Day Residences in Student Life

“Day residences offer a holistic student experience, so off-campus students can expect any of the seven day residences to assist them in becoming well-rounded individuals,” expressed Corbin Butler, the incoming SRC for Day Residences. These spaces offer off-campus students access to cultural and sporting activities, such as Stagedoor, SingOff, and basketball tournaments, among others. On-campus students have the advantage of being exposed to other students from all walks of life and interacting with them consistently. As such, Butler maintains that day residences aim to bridge the existing gap by creating that very same experience for off-campus students. “We don’t want you to just get a degree and leave, we also want to capacitate you with life skills, and that’s the benefit of being part of a day residence,” Butler stated.

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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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