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24 April 2023 | Story Leonie Bolleurs | Photo Supplied
Corlé van der Walt received her honours degree in mathematics and applied mathematics. She wants to show students that mathematics is not necessarily difficult, but that it is logical and practical.

Mathematics is undeniably part of the world – from telling time, buying groceries, to manufacturing clothing sizes, and everything in between.

This is the view of Corlé van der Walt, Junior Lecturer in the Department of Mathematics and Applied Mathematics at the University of the Free State (UFS), who received her honours degree in mathematics and applied mathematics (with distinction) at the university’s April 2023 graduation ceremonies. 

The focus of her honours was on applied mathematics, specifically optimisation and dynamical systems. “These subjects link to my undergraduate degree, which is in industrial engineering,” says Van der Walt, who has always enjoyed and excelled in mathematics for as long as she can remember. 

Maths = skills +

She believes that mathematics is important because it helps us describe and value ourselves. “But still, mathematics is more than just the skills we learn; in the words of Albert Einstein, "Mathematics is, in its way, the poetry of logical ideas".

She says that mathematics is also the foundation for other sciences, such as physics, chemistry, and engineering. “Mathematics paves the way for all other forms of science. Without the computational groundwork, it will not be possible to do physics, chemistry, engineering, or any other form of science,” she adds, remarking that we will not be able to make scientific or technological progress.

“This is where I come in; I want to teach young upcoming students’ mathematics and the power of it. I want to show students that mathematics is not necessarily difficult, but that it is logical and practical. With my current qualification, I have already been appointed as a junior lecturer and I teach precalculus to university students who would like to take calculus,” she says.

A balancing act

Although she enjoys her work, Van der Walt finds it challenging to juggle work and studies. But she overcomes these obstacles by prioritising tasks and celebrating small achievements. Her motivation also comes from the joy of seeing her students understand concepts that they previously struggled with. 

With plans to complete her master's degree in the next two years and commencing her PhD studies, Van der Walt is committed to teaching the power of mathematics to upcoming students.

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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