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11 July 2022 | Story Lunga Luthuli | Photo Supplied
From the left: Dr. Annelie De Man (Coordinator - advocacy division - Free State Centre for Human Rights), Deputy Minister John Jefferey, Department of Justice and Constitutional Development, Martie Bloem ( Private Law Lecturer, Faculty of Law), Tshepang Mahlatsi (Student Assistant - Advocacy division) and Prof Danie Brand (The Director of the Free State Centre for Human Rights).

According to the international market and consumer data company Statista’s June 2022 data, more than 4,6 billion people worldwide are using social media; this is an increase of 1 billion people compared to the total users in 2020. 

Delivering his lecture on ‘Social Media, Freedom of Expression, and the Law’ on the University of the Free State Bloemfontein Campus on 30 May 2022, John Jeffery, Deputy Minister of Justice and Constitutional Development, said, “The power of social media lies in the sheer magnitude of the number of people using it.”

He said: “Section 16 of the South African Constitution provides that everyone has the right to freedom of expression, which includes freedom of the press and other media; freedom to receive or impart information or ideas; freedom of artistic creativity; and academic freedom and freedom of scientific research.”

He advised perpetrators of malicious social media posts about the consequences and the harm to persons who are victims.

Depending on the circumstances, a person who suffers harm because of being the subject of someone else’s social media posts, can be protected under the Protection from Harassment Act. According to the Act, this is due to mental, psychological, physical, or economic harm.

Speaking at the Odeion School of Music, Deputy Minister Jeffery said, “Social media brings with it the importance of responsible use. As a social media user, you are entirely responsible for whatever appears on your social media accounts.’

He said: “Whatever you do in life – your conduct and your words – can be put onto various platforms and they will be there for a very long time. Do better, be better – and use social media to inspire people, to have an impact on the world, and to make it a better place.”

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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