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24 October 2022 | Story Andrè Damons | Photo Monsoon Photography
Prof Paul Oberholster
Prof Paul Oberholster was one of 29 scholars and scientists that were inaugurated as new ASSAf members in earlier this month (19 October 2022).

Prof Paul Oberholster, Director of the Centre for Environmental Management at the University of the Free State (UFS), is the newest academic from the university to be inaugurated as a member of the Academy of Science of South Africa (ASSAf). 

Prof Oberholster was one of 29 scholars and scientists who were inaugurated as new ASSAf members earlier this month (19 October 2022). At the same time, 10 new members of the South African Young Academy of Science (SAYAS) were inaugurated.

As the official Academy of South Africa, ASSAf honours the country’s most outstanding scholars by electing them to membership of the Academy. ASSAf members are drawn from the full spectrum of disciplines. New members are elected each year by the full membership of the Academy in recognition of scholarly achievement. Members are the core asset of the Academy and give of their time and expertise voluntarily in the service of society. The 29 new ASSAf Members bring the total membership of ASSAf to 659.

Science must be in the service

“I feel very honoured to have been selected as a member of the official national academy of science which represents South Africa in the international community of science academies. I am a strong believer that science must be in the service of society. In all my research, I have shown an interest and determination to bring practitioners, students, and scholars together to pursue and foster the betterment of the human condition through its intimate relation to the natural world. The latter is in strong relationship with the vision and mission of the Academy,” says Prof Oberholster about being included in the academy of science.

This honour comes almost a year after Prof Oberholster won the NSTF-Water Research Commission (WRC) Award for his contribution to water resource management in SA over the past five years, with special reference to the field of biological passive wastewater treatment.

According to him, the ASSAf membership means providing evidence-based scientific advice on water resource issues of public interest to government and other stakeholders. He was nominated by Prof Eugene Cloete, the previous Vice-Rector Research and Innovation at Stellenbosch University for his research focus related to water resource management.

Research has direct impact on the most important resources

Prof Corli Witthuhn, Vice Rector: Research and Internationalisation, says the UFS staff and students are proud of the national recognition that Prof Oberholster received for his lifetime achievements in research on water resource management. His research has direct impact on the managing, protection and rehabilitation of one of the country’s most important resources.  

“The demands on our water supplies will increase in the future as a result of climate change globally. We believe his research will become even more important and relevant in the next decade. We are looking forward to his future achievements and will work with him to provide him with the appropriate UFS support.  Congratulations,” says Prof Witthuhn.

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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