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01 April 2024 | Story Lacea Loader | Photo Sonia Small
Prof John Klaasen, newly appointed Dean: Theology and Religion at the UFS
Prof John Klaasen, newly appointed Dean: Theology and Religion at the UFS.

The University of the Free State (UFS) has appointed Prof John Klaasen as Dean: Faculty of Theology and Religion from 1 April 2024. 

Prof Klaasen is Professor of Theology and has served two terms as Head of the Department of Religion and Theology at the University of the Western Cape. He also served as Professor in the Kjell Nordstokke Chair in Community Development at VID Specialized University in Norway and is Adjunct Professor at VID Specialized University. 

“With his vast experience and involvement in research projects – nationally as well as internationally – Prof Klaasen will make a significant contribution to the Faculty of Theology and Religion and the university in general. This will also be valuable in support of the university’s Vision 130, which is an expression of our strategic intent to position the institution towards 2034 when the UFS will be 130 years old,” says Prof Francis Petersen, Vice-Chancellor and Principal of the UFS.

As a practical theologian, the intersection between praxis and theory has occupied Prof Klaasen’s research for the past decade. He has researched and published extensively within theology, community development, and narrative. Aspects such as narrative, embedded knowledge, participation, reconciliation, and the non-rational tradition of knowledge are some of the areas that occupy his research outputs.

He is involved in numerous international research projects, which include a COST project with 17 European institutions, a project on reconciliation processes with institutions in Canada and Nordic countries, an international initiative on community development with various institutions in Europe, and a NORPART initiative with Norway and Malawi.

Community engaged scholarship forms a central part of his research and work at the intersection of religion and social justice. Prof Klaasen is involved in various community development projects, including homes for the aged, lay training, water issues, and lay theological education.

His teaching is situated within a socially just pedagogy, which puts the students at the centre of knowledge production. This innovative way of knowledge production intersects students, teachers, and the lecture room within a dynamic space of contextualisation.

“I am grateful for the opportunity to join such a prestigious institution and will endeavour to contribute to Vision 130 through commitment, innovation, trust, and ethical leadership – which represents the university’s commitment to be recognised by our peers and society as a top-tier university in South Africa, ranked among the best in the world,” says Prof Klaasen.

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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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