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15 September 2022 | Story NONSINDISO QWABE | Photo UFS Photo Gallery
UFS Qwaqwa Campus
The UFS Qwaqwa Campus.

Recent global happenings have challenged communities and humanity’s capability to solve immediate and major problems. Science has been one of the spaces in which the communities have looked for solutions regarding real threats to lives related to climate change, wars, as well as social and health pandemics. The Qwaqwa Campus will be showcasing Qwaqwa Campus research and scholarship at this year’s research conference, a two-day event which will be held in person, on 29-30 September 2022 at the Senate Hall on campus.

‘Scholarship, Innovation and Science: how can research be used as a tool for the betterment of society?’

Under this theme, the conference will be a space for intellectual debate and the processing of scholarship in innovation, said Prof Pearl Sithole, Vice-Principal: Academic and Research. “Some of the societal challenges have been urgent and pressing, yet some are slow dilemmas shattering the hope of generations for a better future. This conference will present the products of ‘disciplinary and scholarly crafts’, but it also seeks to explore whether science does (or should) have a strategic direction, and perhaps this is what the concept of innovation should entail. It will ponder on whether in the age-old binary between exploratory research and praxis there is a defeating taming of the entrepreneurial edge for the expanse of science in Africa,” she said.

Prof Sithole said the campus would also be launching its research strategy for 2022 to 2026.

Guest speakers include:

• Prof Percy Hlangothi is an Associate Professor of Physical and Polymer Chemistry at the Nelson Mandela University. He is also the inaugural Director of the Centre for Rubber Science and Technology, a research entity in the Faculty of Science at the same institution.

• Mr Lukhona Mnguni is a governance, politics, and development specialist and prolific political analyst specialising in Africa and international relations, as well as a PhD intern at the University of KwaZulu-Natal. He currently serves as the Head of Policy and Research at the Rivonia Circle. His work includes a current affairs analytical show on eNCA dubbed On the Spot with Lukhona Mnguni.

• Prof Dipane Hlalele is a Professor of Education and a C2 NRF-rated researcher. He is a highly rated scholar in inclusive education, critical pedagogy, and educational psychology at the University of KwaZulu-Natal. Prior to joining UKZN as an associate professor in 2017, he was an assistant dean and senior lecturer at the UFS, a college of education lecturer, and a high school deputy principal and teacher. 

To RSVP please click here on or before 19 September 2022.

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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