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01 July 2022 | Story Marcus Maphile | Photo Supplied

The University of the Free State Library and Information Services (UFSLIS) hosted stakeholders from SABC Lesedi FM, the Free State Department of Sport, Arts, and Culture, the Pan South African Language Board (PanSALB), and delegates from the National Library for the launch of the first-ever African Languages University Press in South Africa and Africa.  The launch, which took place on 24 May, deliberately coincided with the Africa Month commemorations – as the UFS’ answer to the United Nations General Assembly (Resolution A/RES/74/135) proclamation of the period between 2022 and 2032 as the International Decade of Indigenous Languages.  

This proclamation aims to draw global attention to the critical situation of many indigenous languages, and to mobilise stakeholders and resources for their preservation, revitalisation, and promotion. The University of the Free State Department of African Languages aims to be a publisher of high-quality original African language monographs and research in order to promote access, preservation, and use of marginalised African languages.  

In his opening remarks, Marcus Maphile, Assistant Director: Library Services, said, “As a broad academic publisher, the African Languages Press will be working across a number of markets, all presenting challenges and opportunities for established and engaged university presses. One of the opportunities will be to challenge the mainstream book publishers to re-enter the indigenous language publishing market.” He further said that this was done to make writing and reading in African indigenous languages fashionable, for other nations to envy our rich multilingual cultural heritage. 

The guest speaker for the launch was the UFS honorary Doctor of Letters (DLitt) recipient, Dr Jerry Mofokeng wa Makhetha, who applauded the University of the Free State for taking such a bold step towards enriching and developing African indigenous languages. 

The launch offered the UFS the opportunity to reach out and engage the international community on potential partnerships and collaborations towards developing African languages. The Library Director, Ms Jeanette Molopyane, provided insight into the challenges faced by libraries due to the shortage of books in African languages, while positioning the University of the Free State Library as a trendsetter and a leader in the development of best practices in the field of libraries.  

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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