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28 September 2022 | Story Edzani Nephalela | Photo Edzani Nephalela
Jerry Thoka
Swanti Jerry Thoka, former CSRC President and Actuarial Science student, expresses his questions and policy proposals during the questions-and-answers session.

Multilingualism is a buzzword at many South African universities. These universities promote social cohesion, a sense of belonging, and epistemic access and success by improving and advancing existing language policies and practices.

On 16 September 2022, the University of the Free State (UFS) had its first student discussion on the Bloemfontein Campus regarding the draft Language Policy, which is being reviewed for an updated version in 2023. With English being the primary language of teaching and learning, this policy aims to promote diversity in teaching and learning in Sesotho, isiZulu, Afrikaans, and Sign Language through translating tutorials and academic vocabulary and continuously establishing and maintaining trans-institutional, interinstitutional, and intra-institutional collaborations for the development of a translanguaging culture.

During the presentation, Dr Nomalungelo Ngubane, Director of the Academy for Multilingualism, revealed to students that the United Nations Educational, Scientific and Cultural Organisation (UNESCO) has designated a decade – from 2022 to 2032 – as the International Decade of Indigenous Languages. This guarantees that these languages are promoted and advanced enough to be utilised as academic languages in academia. "This puts pressure on the Department of Higher Education and Training (DHET) to recognise students' different languages in institutions. Section 29 of the South African Constitution further stipulates that we all have the right to learn in our preferred language, but only if it is practical. So currently, we cannot learn in these languages due to the lack of glossaries," Dr Ngubane said.

During the question-and-answer session, Swanti Jerry Thoka, a former Campus Student Representative Council (CSRC) President and Actuarial Science student, cited the policy. "The policy states that it will entail developing previously disadvantaged languages, which includes both indigenous languages and Sign Language, as well as continuing to improve existing ones. Why don't we concentrate on development because the current languages have advanced? For example, a Sign Language policy appears to exist, but it lacks a comprehensive execution strategy," Thoka said. 

Dr Ngubane noted all the remarks and questions, and assured attendees that they would be addressed at the next Council meeting. She stressed the value of students’ participation in policymaking, since their future is being debated. She further explained that students should provide the SRC with recommendations to submit at the Council meetings, because the SRC are their elected representatives.


Dr Nomalungelo Ngubane, Director of the Academy for Multilingualism, presents the draft language policy at the Equitas, Bloemfontein Campus.
(Photo: Edzani Nephalela) 

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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