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Embracing diversity, strengthening human relationships and collective responsibility

22 March 2023 | Story Mariette Joubert | Photo Unsplash

South Africa celebrated Human Rights Day and World Social Work Day on 21 March 2023. Social work is a profession that advocates for the human rights of people as well as focuses on the responsibility that comes with these rights. Just as the Bill of Rights is the cornerstone of democracy and protects our rights, the social work code of ethics is the cornerstone that ensures quality social work services.

The University of the Free State (UFS) second-year social work students took an oath on 22 March which binds them to the social work code of ethics. Social workers have the Global Agenda for Social Work and Social Development which consists of four pillars. Focus is drawn to the last pillar, Strengthening Recognition of the Importance of Human Relationships. Human relationships are the core of social work and social development. These relationships take various forms, including social, personal, interpersonal, and therapeutic relationships, among various people and in various settings. In relationships where people flourish, trust is crucial. In contrast, mistrust skews relationships in a negative way.

Respecting diversity through joint social action

The Ubuntu pan-African philosophical framework is the greatest place to understand the significance of human relationships. To promote and strive for the strengthening of relationships, this year’s theme for Social Work Day is “Respecting Diversity Through Joint Social Action”. If we can stop criticising people that do not live, believe, or think according to our constructed standards of being, we will be able to do so much more as humanity. If we start embracing peoples’ diversities and take time to start building relationships with various people and bridge any existing gaps, we will realise that diversity is an integral aspect of changing the world in a positive manner. Corresponding to human rights and the theme of World Social Work Day, is the theme “Destigmatising intellectual disability through shifting attitudes” for Intellectual Disability Awareness Month [IDAM] which also takes place later in March. Another way through which we can start building relationships and embrace diversity is by participating in this year’s South African Federation for Mental Health challenge where CEOs of different institutions are challenged to spend one day in a wheelchair as part of an awareness-raising campaign to destigmatise intellectual disabilities.

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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