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21 April 2023 | Story Leonie Bolleurs | Photo Supplied
Dr Katlego Mashiane
Striving to make a difference in the field of biodiversity conservation, Dr Katlego Mashiane decided to pursue a PhD in Geography, focusing on the spatial modelling of grassland diversity and nutrients in subalpine environments. He received his PhD during the recent April graduation ceremonies on the Qwaqwa Campus.

In the small village of Ga-Mabotia about 25 km outside of Polokwane, Dr Katlego Mashiane grew up, surrounded by rocky mountains characterised by boulder outcrops, where he interacted with nature from an early age. 

He recently obtained his PhD, majoring in Geography, from the University of the Free State (UFS), which was conferred on him during the April graduation ceremonies that took place on the UFS Qwaqwa Campus. The title of his dissertation is Grass nutrients estimation as an Indicator of rangeland quality using satellite remote.

Predicting the presence of biodiversity and nutrients in an area

Based on the principle that diverse grasslands tend to perform better, environmental changes threaten the resilience and services these grassland ecosystems provide. The study examined how many different types of plants and animals can be found at a particular place to enhance our understanding of the ecosystem’s value to humans, and that biodiversity loss will reduce these ecosystem services. Focusing on spatial modelling of grassland diversity, Dr Mashiane specifically investigated the influence of topography and remotely sensed satellite data on species richness and diversity in subalpine environments, and how they are affected by the availability of grass species. To determine this, he used a random forest machine-learning algorithm to find the best information in the data that could be used to estimate the levels of species richness, diversity, and nitrogen in a protected national conservation park. 

His study discovered that some data types – such as the near-infrared variable and certain vegetation data (EVI and SAVI) – were especially useful for determining the number and variety of species in a certain area. With this information, scientists can create models that predict the presence of different types of biodiversity and nutrients in an area.

Playing a key role in protecting our natural assets

Equipped with this knowledge, one will be able to understand how to protect and preserve different types of biodiversity and promote the nutritional value of both plants and animals in the environment. “Land managers could use this information for conservation strategies,” states Dr Mashiane, who decided to pursue this study because he was curious about how environmental changes will affect species.

“Grasslands provide important ecosystem services underpinning human well-being, and therefore warrant our protection; I would like to play a role in protecting our natural assets and contribute to understanding our biomes, especially in the context of global change,” he says.

In the next five years, Dr Mashiane plans to pursue further research and mentor other students in his field of study.

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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