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23 October 2023 | Story Carmenita Redcliffe-Paul

The University of the Free State (UFS) and the South African Chamber of Commerce United Kingdom (SACC UK) are pleased to invite you to the next conversation of the Global Citizen Series.

SACC UK representative, Director of Mindofafox, futurist, and bestselling author, Chantell Ilbury, will facilitate this thought-provoking and engaging conversation between UFS Vice-Chancellor and Principal, Prof Francis Petersen, and President and Chief Executive of the International Council on Mining and Metals (ICMM), Rohitesh Dhawan.

The discussion will explore the strategic priorities and breakthroughs in the mining and metals industry in relation to critical areas of climate and environmental resilience, social performance, governance, ethics and transparency, and innovation for sustainability. 

Dhawan, a Fellow and faculty member of the Africa Leadership Initiative, will reflect on leadership through collaboration to enhance the contribution of mining and metals towards sustainable development, security of minerals within a changing geopolitical environment and the progress that is possible when citizens collectively focus on improving the lives of others and our planet.

Participate in the Global Citizen event in person or online via live stream. 

Kindly RSVP on the links below and indicate your preferred method of participation.

Join the Global Citizen in person in London, United Kingdom

Date: Wednesday, 8 November 2023 
Time: 17:30-19:30
Venue: SOAS Brunei Gallery – SOAS, University of London, Thornhaugh Street, Russell Sq, London WC1B 5DQ, United Kingdom
RSVP: Friday, 27 October 2023 
Enquiries: Adrienne Hall E: adrienne@creative-partnerships.co.uk or T: +44 7469 219157

Light refreshments will be served after the event.

Join the Global Citizen event online

Date: Wednesday, 8 November 2023 
SA time 20:00-21:00 SAST
UK time 18:00-19:00 GMT
RSVP here by Friday, 3 November 2023 

The live stream link will be shared upon RSVP.

About Rohitesh Dhawan

Rohitesh Dhawan was appointed President and Chief Executive Officer of ICMM in April 2021. He is passionate about the transformative power of mining, particularly in emerging markets where he has spent two-thirds of his life. Dhawan is a Fellow and faculty member of the Africa Leadership Initiative and a Raisina fellow of the Asian Forum on Global Governance. He serves on the advisory boards of the Columbia Centre on Sustainable Investment, Concordia, and Resolve.  

Read more about Rohitesh Dhawan here.

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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