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31 May 2022 | Story Lunga Luthuli | Photo Supplied
Melissa De Aveiro

Singer, writer, and motivational speaker, Melissa de Aveiro, says: “One can only rise from the ashes when the fire starts again, and the beauty of it all is that the ashes is stuck to your clothes. As you move on, you build off it as it falls from your clothes.”

She said: “When the fire starts in you, nothing is going to stop it.”

This she said at the Division of Organisational Development and Employee Well-being’s Rising from the Ashes event held at the Centenary Complex on the Bloemfontein Campus. Melissa’s story is about never giving up and “never backing down – even when people throw you with rocks, use the rocks to build a new road”.

Melissa said: “Many people unfortunately do not rise from the ashes because there is no support from friends, people. You can never do it alone as the journey through the ashes is lonely.”

Melissa believes to get through the ashes, one has to go back and “remind yourself of when it was good in your life, remind yourself about the positive things – even though things might not be great now”.

Known as the 'Weskus Dutchess', and growing up in Vredendal, Western Cape, Melissa’s tough life, sexual abuse, drug abuse, homelessness, and the death of her son never stopped her from dreaming. All the setbacks planted in her a “passion for a guitar and people, a birth of a new season, a desire to change the world”.

To rise from the ashes, Melissa said, “You need to go back to the place where you were hurting, confront the demons, the people that abused you, maybe forgive them and remove the chains you are tied with.”

Susan van Jaarsveld, Senior Director: Human Resources at the University of the Free State, believes that hosting wellness events is a way for the UFS to show that “employees are the most valuable asset of the university and need to be looked after”.

Susan said: “Staff need to know that it is okay not to be okay. However, the UFS has systems to look after your well-being. People need to know that they are not alone, they can make use of the Department of Human Resources’ Careways Employee Wellness Programme.”

Susan believes it was important to host the event, as “staff need face-to-face interaction for their well-being, it helps people to know they are not alone”.

Melissa, the author of the book Weskus Wonderwerk, believes in being unstoppable. She said: “To rise from the trenches, always think positive about yourself, you must exist. You cannot give up; your worth cannot be determined by an individual.” 

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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