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23 September 2022 | Story Rulanzen Martin | Photo Rulanzen Martin
Donovan Wright
Donovan Wright is currently pursuing his PhD in South African Sign Language linguistics at the UFS.

Donovan Wright recently joined the University of the Free State (UFS) as a lecturer in the Department of South African Sign Language (SASL) and Deaf Studies. As a passionate young academic, Wright ‘found his love’ for SASL during his undergraduate years at the University of the Witwatersrand (Wits). 

In 2016, for the fulfilment of his master’s degree at Wits, Wright completed a thesis titled ‘A preliminary description of South African Sign Language syntax’. He is currently pursuing his PhD at Wits, and his research interests lie in the linguistics of SASL, which became his focus during his postgraduate studies. In his PhD research he focuses on (particular) constructions within SASL and how to best describe and analyse them. “I chose to use an approach to language and grammar not tied to how we perceive and understand spoken languages,” he says. 

‘Teaching SASL is my great passion’

His appointment as a SASL lecturer at the UFS is a fulfilment of his passion for teaching. “Sign languages are commonly misunderstood and thought to be pantomime or gesture,” he says.  “These common misconceptions are the first topic we tackle – whether by linguistic or social argument.” As a SASL linguistics lecturer he says it’s this aspect of the modules that is so rewarding, especially “seeing students realise something new about a sign they already know and have been using. Learning about language while learning a language has its benefits.” 

Empowering students is about access

Wright says access to education is a fundamental right for every student, and that empowering Deaf scholars will ultimately improve how Deaf students access information at universities and elsewhere. “While many students attend university and access their education in a language that is not their mother tongue, Deaf students using SASL are additionally learning across modalities.” 

September is designated as Deaf Awareness Month, with one important aim being to highlight and improve sign language education. The Department of South African Sign Language and Deaf Studies has planned numerous events and initiatives during this month, which will raise awareness and provide community education by visiting schools.  

“The next step is ensuring an environment in which Deaf students who choose to pursue a career in academia are not hindered. Our Deaf students are our future Deaf academics,” Wright says. 

• Members of the Department of South African Sign Language and Deaf Studies will, among other planned events, provide community interpreting services and visit schools in surrounding areas. This year the department is launching a university ‘Deaf Space’ where students, staff, or anyone wishing to engage in SASL can interact, provided you ‘leave your voice at the door’. 


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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