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UFS PhD student wins Young Minds award at international symposium

10 November 2023 | Story André Damons | Photo SUPPLIED

Muthianzhele Ravuluma receives an award from Prof Sebastian Leuzinger from the Auckland University of Technology in New Zealand.

A PhD student from the University of the Free State (UFS) has won the International Society for Horticultural Science (ISHS) Young Minds award for the Best Paper and Best Poster Presentation during the 12th International Workshop on Sap Flow, which was held in Rotorua, New Zealand.

Muthianzhele Ravuluma from the Department of Soil, Crop, and Climate Science who is working on his PhD in Agrometeorology, presented a paper on “Sapflow Dynamics of Young and Mature Pomegranate Trees Under Irrigation” during the four-day symposium that took place between 30 October and 3 November 2023. Agrometeorology is the study of the soil, plant and atmosphere continuum. In simple terms, it is called agricultural meteorology, which is the study of the influence of weather and climate on agriculture.

Encourage do and learn more

“I feel thankful to being given an opportunity like this, and winning the award was a surprise. Still, I am happy and grateful for the support from my promoters and the Pomegranate Water Use Project members. This encourages me to do more and to learn more about new technologies in the field of agriculture,” he says.

Ravuluma travelled to New Zealand with his promotor Dr Phumudzo Tharaga to present his research and to learn from other researchers is the field. His research looks at the water use of pomegranate trees under irrigation in a Mediterranean climate.

A proud Dr Tharaga says he is happy to know that the guidance he has been giving to Ravuluma is fruitful and improving his academic and research capabilities. “I feel proud as a supervisor, which makes my dream come true of ensuring that all postgraduate students can showcase their work on international stages,” says Dr Tharaga.

Hosting next symposium

Together with Prof Rob Skelton from Wits University, they also successfully bid to host in the 13th International Sap Flow Workshop in South Africa – beating China and the US in the process. All three colleagues will collaborate as conveners of the workshop in South Africa during October/November 2026.

“It is an honour to be recognised and entrusted by the international community of scientists who would like to showcase their work in South Africa. As the convener of the conference, I am happy that it will be hosted in our country for the first time since the inception of the Sap Flow Working Group. Scientists and researchers in South Africa will be able to interact with their peers from different parts of the world,” concludes Dr Tharaga.

Dr Phumudzo Tharaga congratulates Muthianzhele Ravuluma on winning the prestigious award.

Dr Phumudzo Tharaga congratulates Muthianzhele Ravuluma on winning the prestigious award.

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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