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Vrystaat Arts Festival

08 July 2022

The Vrystaat Arts Festival celebrates its twenty-second birthday this year, a remarkable achievement! After two challenging years of lockdown restrictions, the festival team is excited to work towards various in-person events again, including the first ever mini-MARK in July, the traditional arts festival with all the familiar faces in October, and the second instalment of the festival's classical music festival, Vrystaat Klank & Klassik, in November.

From 12-16 July, the festival will launch the inaugural Mini-MARK on the Bloemfontein campus of the University of the Free State (UFS). This smaller arts and crafts market will mostly be concentrated around the Callie Human Hall and the Exam Rooms on the UFS-campus and will involve only curated, unique, handmade, high quality, authentic South African products and food stalls, and an open stage for entertainment.

The mini-MARK will also include a selection of theatre, music, and dance productions. A definite highlight on the theatre program is the debut comedy, Laerskool Noord, with Margit Meyer-Rödenbeck, Marion Holm, and Ilne Fourie. Something special on the menu for the little ones is Liewe Heksie en die Rolskaate. Several local musicians will perform at the Vulture Club during the festival week and the contemporary dance production, POP, with Bloemfontein-based dancer, Thami Majela, and French choreographer, Matthieu Nieto will also be on the stage.

Two productions hosted in collaboration with the UFS’s Drama and Theatre Arts Department are The dressing room and Hoe Later, Hoe Kwater. The dressing room is based on the real antics of backstage life during the production of a community theatre musical. The show is not a musical, but a very relatable comedy to anyone who has been through the hustle of being backstage during a production.

Hoe Later, Hoe Kwater is an Afrikaans translation by Pierre van Pletzen of Michael Pertwee and John Chapman's Holiday Snap, and stars Barend Kriel, Mark Dobson, Jané Schnetler, DJ Kruger, Danielle Doubell, Amira-Xandria van Biljon, Paquot.

From 2-8 October 2022, the customary Vrystaat Arts Festival, with a full program including theatre productions, literature festival, film festival, visual and experimental art, as well as a much larger arts market, will also be presented on the UFS campus. Keep an eye out in the press and the arts festival's social media platforms for more information on the October program.

Entrance tickets to the festival grounds and to the theatre productions are already for sale at https://www.webtickets.co.za/.

For more information about this year's Vrystaat Arts Festival, please email mark@vrystaatkunstefees.co.za or alternatively send a WhatsApp to 063 584 4379.

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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