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26 September 2022 | Story Michelle Nöthling | Photo Stephen Collett
Prof Luzelle Naude
Prof Luzelle Naudé, Professor in the Department of Psychology, delivered her inaugural lecture on the topic: In Search of Self: Emerging Adults as Actors, Agents and Authors.

How do people endeavour to answer the question: Who am I?   This is the central question that Prof Luzelle Naudé – professor in the Department of Psychology at the University of the Free State (UFS), has built her academic career on. Under the title of her inaugural lecture, In Search of Self: Emerging Adults as Actors, Agents and Authors, delivered on14 September 2022, Prof Naudé traced the arc of her academic career over the past three decades. 

Development as a Scholar

Prof Naudé started by giving an overview of her research as an early scholar, investigating students’ learning experiences and predictors of student success, followed by an exploration of the adolescence stage within the context of South Africa. Prof Naudé’s research interest then led her to investigating the third decade of life: emerging adulthood. 

Interestingly, from the turn of the century, the group of 18- to 25-year-olds take longer to transition into adulthood. This group finds themselves in an in-between space, “not being an adolescent anymore, but definitely not being an adult either,” Prof Naudé explained. This has sparked an interesting scholarly debate: is emerging adulthood indeed a new developmental stage, or is it something only applicable to a minority of Western, affluent middle-class, university students? The answer is the former. There are actually many emerging adulthoods – also among our South African youth. 

Current Research Focus

Currently, Prof Naudé is interested in the narratives of emerging adults at the intersection of self and society. The self, she pointed out, unfolds through different layers, namely the actor, the agent, and the author. “Our South African emerging adults are acting in an increasingly complex and transitioning social world. As agents, they advance through this complexity by telling redemptive stories of generativity, upward mobility, and of liberation. And as authors, they reconstruct their past, present, and future into a coherent life story and a narrative identity,” Prof Naudé said.

Naude Inaugural From the left; Dr Edwin du Plessis, Head of Department of Psychology; Prof Heidi Hudson, Dean of the Faculty of The Humanities; Prof Luzelle Naudé , and Prof Corli Witthuhn, Vice-Rector: Research and Internationalisation. Photo: Stephen Collett. 

The Way Forward

“I’ve became convinced,” Prof Naudé emphasised, “about South Africa and the Global South’s ability to contribute to global knowledge production.” Prof Naudé and her team are therefore adding a South African voice to several multicultural, multinational projects, including the African Long-Life Study – in collaboration with the University of Zurich – and the Selves within Selves project. Prof Naudé’s vision, however, is to ultimately establish an Identity Research Hub at the UFS to consolidate research activities in this field and to formalise interdisciplinary partnerships.

Watch recording video below:





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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