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16 February 2023 | Story Rulanzen Martin | Photo Anja Aucamp
Samson Diamond, Jeanne-Louise Moolman, Prof Anmari van der Westhuizen-Joubert, and Sharon de Kock with the QoP instruments created by luthier Brian Lisus to honour SA’s Nobel peace laureates.

Hope, the viola; Freedom, the first violin; Peace, the second violin; and Reconciliation, the cello, collectively known as the Quartet of Peace (QoP), have found their home at the UFS. The Odeion String Quartet (OSQ) has been made the custodians of this world-famous quartet created by Brian Lisus. The instruments were created by Lisus in 2010 to commemorate the four Nobel peace laureates of South Africa, namely Albert Luthuli, Nelson Mandela, FW de Klerk, and Desmond Tutu. In March 2022, Lisus presented a lecture in the Odeion Theatre to officially present these instruments to the UFS.

Many new performing opportunities 

“The trustees found that justice will be done by making the Odeion String Quartet the new custodians, since they are the only quartet-in-residence at a South African university,” says Prof Anmari van der Westhuizen-Joubert, cellist and Head of the OSQ.

As the custodians of the QoP, it brought many new performing opportunities, both nationally and internationally. “It can also be used in presentations of lectures on all subjects and not only of a political nature. In this way, string quartet music reaches more people than just those who go to concert halls,” Prof Van der Westhuizen-Joubert says. The OSQ consists of Prof Van der Westhuizen-Joubert (cellist), Samson Diamond (violinist and leader of the string quartet), Sharon de Kock (violinist), and Jeanne-Louise Moolman (violinist).

Unique part of UFS identity

The uniqueness of the QoP instruments will be an important element of the OSQ, the Odeion School of Music, the Faculty of the Humanities, as well as the entire UFS community. “One of the plans is to raise money to enable students to come and study with the Odeion String Quartet members at the UFS,” Prof Van der Westhuizen-Joubert says. Another historic moment with these instruments took place in October 2022, when the instruments took centre stage at a concert hosted by Prof Francis Petersen, UFS Rector and Vice-Chancellor, at Constitution Hill in Johannesburg. At this event, the QoP instruments were introduced to the public, important stakeholders, and to guests of the UFS. Other plans include trips to international festivals such as the Ojai Music Festival in the USA in 2023 and the String Quartet Biennale in Amsterdam in 2024.

*This article  first appeared in the Bult Magazine.

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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