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28 June 2023 | Story Nonsindiso Qwabe | Photo Supplied
UFS Qwaqwa Campus Africa Day
The UFS Qwaqwa Campus Africa Day event celebrates African heritage and diversity.

The University of the Free State (UFS) Qwaqwa Campus concluded Africa Month with a multicultural array of performances at their Africa Day Celebration event on 27 May 2023.

The Qwaqwa Campus is renowned for its traditional flair, and each of the 17 performers captivated the audience with cultural ingenuity, creating an atmosphere of excitement and energy in the campus’ Mandela Hall. Students came together to honour Africa’s rich cultural heritage through traditional music, dance, poetry, cuisine, and fashion. The Department of Student Affairs and the Office for International Affairs collaborated to make the celebrations a resounding success.

According to the campus’ Student Life Senior Officer, Simbongile Jojo, the event served a greater purpose beyond artistic expression. “The celebration allowed students to share their rich cultures and heritage. It also encouraged students to take an interest in expanding their knowledge of other cultures, fostering a sense of multicultural solidarity and unity.”

Celebrating and embracing cultures outside one’s own

In addition to the music, dance, and spoken word, external fashion designers were given a platform to showcase their garments, adding an extra flair to diversity and artistic expression.

The Director of Student Affairs on the campus, Zoleka Dotwana, said her division prioritised student cohesion and celebrating and embracing cultures outside their own. “What a fantastic arts and culture event. Amid the freezing weather conditions, I haven’t seen such enthusiasm and social cohesion among students since the first-year welcoming week. The event was about celebrating Africa as a collective of citizens from various corners and doing so with pride. Our partnership with the International Office came in handy as well. I would like to highlight that Qwaqwa students are exceptionally talented. How I wished we had more time for them to enjoy themselves.

The Qwaqwa Campus introduced colleges for on- and off-campus students in 2023, and Dotwana said the model was already bearing fruit in bringing the student community together. “It was encouraging to see the participation of off-campus students and witness how proud students were in parading their cultures. I was surprised to find out that we have Tsonga students on the campus.”

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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