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13 December 2022 | Story Lacea Loader | Photo Supplied
Prof Mogomme Masoga
Prof Mogomme Masoga, newly appointed Dean: Faculty of the Humanities.

The Council of the University of the Free State (UFS) approved the appointment of Prof Mogomme Masoga as Dean of the Faculty of the Humanities for a five-year term during its quarterly meeting on 25 November 2022. 

He is currently the Dean of the Faculty of Humanities and Social Sciences at the University of Zululand. 

“Prof Masoga has extensive and an impressive national and international research standing, established networks and partnerships, and substantive management experience. He is a visionary leader and a renowned scholar and will be able to lead and manage the faculty at academic, research, engaged scholarship, and community-service level,” says Prof Francis Petersen, UFS Rector and Vice-Chancellor. 

Prof Masoga holds a PhD in Philosophy from the University of the Free State. He began his academic career with a Bachelor of Arts from the University of KwaZulu-Natal, where he proceeded to complete two honours and a master’s degree. He received a second Master of Arts in Musicology from the University of South Africa.

Prof Masoga has an excellent record of research publication within the broad niche area of Oral History, Africanism, and Indigenous Knowledge System Studies. He has developed a well-grounded sense of autonomy and involvement, as he has been able to establish a number of research projects and has produced single and co-authored articles. He was able to synergise and sustain his research niche on Africanism and Indigenous Knowledge Studies, which has informed his research over the years. 

He has maintained a coherent research trajectory as a recognised NRF-rated scholar in Indigenous Knowledge System Studies. Prof Masoga’s participation in international collaborative projects has had a positive impact on his scholarly growth, as well as on other colleagues and departments in his faculty at the University of Zululand. 

“Prof Masoga will be able to sustain his existing networks and build new ones that will support research and postgraduate studies at the UFS. This will be particularly valuable in support of the university’s Vision 130, which expresses the institution’s strategic intent to position itself in the period leading up to 2034 when the university will be 130 years old. Vision 130 furthermore exemplifies our commitment to be acknowledged by our peers and society as a top-tier university in South Africa, ranked among the best in the world,” says Prof Petersen. 

Prof Masoga will assume duty on 1 March 2023.

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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