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11 March 2022 | Story NONSINDISO QWABE | Photo Supplied
Dr Ralph Clarke
Dr Ralph Clark, Director of the Afromontane Research Unit.

The African Mountain Research Foundation (AMRF), in association with the Afromontane Research Unit (ARU) of the University of the Free State (UFS), and the Global Mountain Safeguard Research Programme (GLOMOS), is hosting the first-ever Southern African Mountain Conference (SAMC2022). The theme of the conference is Southern African Mountains – their value and vulnerabilities.

The conference will bring relevant people together into one space for networking and information sharing, leading to more robust regional and international collaborations and comparative mountain studies with an increase in research activities, student capacity, researcher capacity and academic outputs that feed into policy and action. 

The conference will take place from 14 to 17 March 2022 in the majestic Maloti-Drakensberg Mountains in South Africa and Lesotho. 

According to the SAMC2022 website, this is a truly Southern African regional mountain conference, targeting the African region south of the Congo rainforest (DRC) and Lake Rukwa (Tanzania), but including Madagascar, the Comoros and the Mascarenes (i.e., Angola, the Comoros, the Democratic Republic of the Congo [southern mountains], Eswatini, Lesotho, Madagascar, Malawi, Mauritius, Mozambique, Namibia, La Réunion, South Africa, southern Tanzania, Zambia, and Zimbabwe).

Dr Ralph Clark, ARU Director, said the conference would be a high-level international event with UNESCO patronage and very valuable sponsors.

“The programme will have six parallel tracks (one being dedicated to postgraduate students), with about 200 papers being delivered. In addition, we have some very high-profile special sessions, such as an MRI special session on long-term monitoring activities and associated data availability for climate change-related applications across Africa’s mountains, as well as a UNESCO special session on regional collaboration. We also have Prof Julian Bayliss, described as the man who discovered an unseen world, as the guest speaker at the closing event.”

The conference will bring together relevant people in one space for networking and information sharing, leading to more robust regional and international collaborations and comparative mountain studies, with an increase in research activities, student capacity, researcher capacity, and academic outputs that feed into policy and action.

The GLOMOS team, one of the long-term partners of the ARU, spent the week of 8 to 11 March 2022 on the Qwaqwa Campus to strengthen collaboration and pave the way for new research opportunities in Phuthaditjhaba and the Maloti-Drakensberg.
GLOMOS represents an interface between the United Nations University Institute for Environment and Human Security (UNU-EHS) and Eurac Research. Postdoctoral fellow, Dr Stefano Terzi, said: “It’s very interesting for us to look at the Maloti-Drakensberg area because of its diversity. We are in the process of really exciting collaborations.”
Their projects include an understanding of the root causes of land degradation and improving decision-making processes for current water management within the context of water scarcity in the Maloti-Drakensberg.
• For more information on the speakers and the programme, click here 


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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