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28 October 2023 | Story Jóhann Thormählen

The University of the Free State (UFS) is tremendously proud of the Springboks for claiming a record fourth title and for once again having former Kovsies part of a World Cup champion side.

Jacques Nienaber – the Boks’ head coach and UFS alumnus – and his rugby team united the country when South Africa became the first team in history to win the William Webb Ellis trophy a fourth time. They are also the first South African side to win consecutive World Cup tournaments.

The UFS community celebrates this remarkable achievement with the rest of South Africa and cannot wait to welcome back the latest world champions after defeating New Zealand 12-11 in the final in Paris on Saturday (28 October 2023).

It is truly incredible! The victory means so much to our country. And for our university it also means a lot, especially with all the former Kovsies involved in the planning and execution of the whole World Cup campaign. Congratulations to the Springboks! It is awesome - Jaco Swanepoel (Head of Rugby at KovsieSport)

UFS alumni at helm

The triumph in France is also the second time in four years that a Kovsie has steered the Boks to World Cup victory. In 2019 in Japan, Rassie Erasmus was the head coach.

Erasmus still counts among a handful of former Shimlas and Kovsies in the class of 2023.

The former Springbok player, together with Nienaber, Daan Human (scrum coach), and Bongani Tim Qumbu (strength and conditioning coach) are all in the Bok management, while the former Shimla Ox Nche helped the team beat the All Blacks on the field.

The final was also the last game as head coach for Nienaber, who studied physiotherapy at the UFS and later became a coach. He will be joining the Irish club Leinster as an assistant coach.

Another UFS alumnus, Jaco Peyper, represented South Africa as a World Cup referee in 2023. He refereed his second World Cup opening match and was in charge of the quarter-final between Wales and Argentina, where he was unfortunately injured.

Jaco Swanepoel, Head of Rugby at KovsieSport, congratulated the Springboks. He said it takes determination, planning, and hard work – from the players, coaches, and all involved.

“It is truly incredible! The victory means so much to our country,” he said.

“And for our university it also means a lot, especially with all the former Kovsies involved in the planning and execution of the whole World Cup campaign.”

“Congratulations to the Springboks! It is awesome!”

Kovsies part of all four World Cup victories

The UFS not only had former Kovsies in the 2023 Bok side, but also in all three previous South African World Cup winning teams (1995, 2007, and 2019) – either as players or team management.

“The UFS Rugby Club is very proud of the Springboks, and of course the former Kovsies involved, for winning the World Cup again,” said Marius van Rensburg, UFS Rugby Club Chairman.

He said a Bok jersey from the 2007 World Cup winning team, signed by all the UFS alumni involved, is part of the memorabilia in the Shimla Room at Shimla Park.

“It would be great if we could get another Springbok jersey – signed by all the Kovsies who won the 2023 World Cup –to add to our collection.

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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