Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
29 March 2023 | Story Valentino Ndaba | Photo Valentino Ndaba
On 22 March 2023 students gathered on the Bloemfontein Campus for a celebration honouring Human Rights Day.

“As people we have the right to feel safe within the environment in which we live, no matter the circumstances. We cannot walk on the streets being fearful of what might transpire. We have the SAPS which has the constitutional obligation to make sure we feel safe. On campus as students, we also have access to Protection Services, which is tasked with ensuring our safety. It is crucial to understand that we have this section 12 right to safety, because safety is not a privilege, it’s a right,” said Lutho Makhofola during a human rights celebration held on the University of the Free State’s Bloemfontein Campus on 22 March 2023.

Lutho, a fourth year LLB student, is one of many Human Rights ambassadors who are part of the Free State Centre for Human Rights (FSCHR) which hosted the Human Rights Day celebration. The ambassadors led a dialogue with other fellow students under the national theme: ‘Consolidating and Sustaining Human Rights Culture into the Future’. In addition to robust discussions, students also tested their knowledge of the with a quiz before signing a pledge committing themselves to becoming livelong advocates for human rights.

Remembering 1960

Dr Annelie De Man, Coordinator in the Advocacy Division of the FSCHR, said the event was about celebrating the present while reflecting on the past. “The aim is to raise awareness around matters of human rights in celebration of Human Rights Day observed on 21 March.” 

Human Rights Day in South Africa commemorates the Sharpeville Massacre which took place on 21 March 1960 where 69 died and 180 were injured when police opened fire on a crowd that had gathered to peacefully protest the pass laws. We now have the opportunity to contemplate on South Africa’s road to democracy, the realisation of change, and the advancement of human rights awareness both in the academic setting and society at large since this significant day in our nation's history unfolded 63 years ago.

Significance for students

According to Limeque Redgard, Student Assistant at the FSCHR and a former Human Rights ambassador, the purpose of the FSCHR Human Rights Day commemorative event was to inform and educate students about their rights, particularly the rights that apply to the university setting, to encourage reflection on those rights and how to exercise them responsibly.

“I believe that such events are important for students because we are in such a diverse space within the university, therefore such events bring us together for a common purpose and allow us to celebrate each other's diversity. Furthermore, the goal is to equip students for the world.”

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.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept