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16 May 2022 | Story Anthony Mthembu

According to the Gender Equality and Anti-Discrimination Office (GEADO) at the University of the Free State (UFS), an alarming number of transgender and gender-diverse persons at South African institutions of higher learning are consistently met with a great deal of neglect and exclusion. Therefore, it is imperative to constantly shine light on the injustice and violation of their human rights in order to enable spaces that acknowledge their lived realities and uphold their human dignity. 

The importance of the march

As such, the Gender Equality and Anti-Discrimination Office will be hosting a transgender march on the Bloemfontein Campus on 17  May 2022. 

“The aim of this march is to raise awareness about issues of transsexuality and gender-diverse individuals. We hope to accentuate the voices of transgender individuals and gender-diverse persons on our campuses,” expressed Delisile Mngadi, Assistant Officer in the Gender Equality and Anti-Discrimination Office. The march will commence at 09:30 from the Main Gate and will end at the Centenary Complex. In addition, members of the Gender Equality and Anti-Discrimination Office argue that the purpose of the march is to remind members of the UFS community and the society at large that the stories, the voices, and experiences of transgender and gender-diverse individuals do matter.

An invitation to staff and students 

Members of the UFS community, regardless of how they identify, are invited to take part in the march. “It is also important that cishetero persons attend the march; this shows that they stand in support of all gender-diverse persons, and it is also a great opportunity to learn.  Another reason why it is important for cisgender persons to attend the march is because violence and discrimination targeted at transgender persons remain a daily reality on our campuses, which inadvertently maintains heteronormative notions and patriarchal power that validates transphobia and homophobia,” Mngadi indicated. 

UFS staff and students who will be in attendance can expect to hear speeches from a few invited dignitaries. In addition, Mngadi, along with other members of the office, maintains that this is an opportunity for staff and students to engage with one another. The march is particularly important because it will teach staff and students “to be aware of the diversity that exists within our institution, a diversity that transcends language, religion, and ethnicity – to name just a few. People will also learn to respect this diversity, and most importantly, to understand that all lives matter”, said Mngadi.

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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