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27 May 2022 | Story Leonie Bolleurs | Photo Charl Devenish
Prof Tomas Vetrik
Prof Tomas Vetrik, Professor in the Department of Mathematics and Applied Mathematics, recently delivered his inaugural lecture on the UFS Bloemfontein Campus.

Prof Tomas Vetrik, Professor in the Department of Mathematics and Applied Mathematics at the University of the Free State (UFS), recently delivered his inaugural lecture on the Bloemfontein Campus.

His research area is graph theory, and he mainly focuses on the degree-diameter problem, graph indices, and metric dimension of graphs.

Research focus

According to Prof Vetrik, mathematics was always his favourite subject in school. He also excelled in maths at university and decided to enrol for a course on graph theory while working on his master’s degree. “I liked it, so I also chose topics from graph theory for my PhD thesis,” he says.

In 2014, at the age of 32, he was appointed Associate Professor at the UFS, after postdoctoral research at the University of KwaZulu-Natal and working at the University of Pretoria. An NRF-rated researcher, he has published close to 75 research papers, a third of that as a single author in some of the most well-known journals in his area. Moreover, he was also research supervisor of three PhD and three master’s students.

International collaborations

In the eight years since his appointment at the UFS, Prof Vetrik has made research visits to universities from 14 different countries that have invited him for research collaborations. 

“I am often overseas. I like working from different places. It is interesting to me, and it helps me to be productive,” says Prof Vetrik, explaining some of the inspiration behind his mathematical ideas.

In the next two years, he would like to study more general mathematical problems beyond his current research area.

He says he is addicted to his research. “It overshadows all my other interests.” 

On the rare occasion when he is not working on his research, Prof Vetrik states that he has to keep himself busy. Unable to relax and do nothing, he likes to do sports of some kind or to travel. 

“I am a simple person. I do not even have a TV at home. I use an old-fashioned mobile phone that cannot access the internet,” he says.


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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