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26 April 2024 | Story Athembele Yangaphi | Photo Supplied
Dr Tafadzwa Maramura and Christopher Strydom
Dr Tafadzwa Maramura and Christopher Strydom at 2024 ASSADPAM Ceremony at the University of Pretoria's Future Africa Campus.

A trio of 2024 University of the Free State (UFS) honours-degree graduates recently represented the UFS at the 2024 Association of Southern African Schools and Departments of Public Administration and Management (ASSADPAM) Conference.

Nameera Bade, Christopher Strydom, and Thato Tshabalala’s presentation was based on their 2023 honours research titled ‘Exploring the Influence of Loadshedding on Water Governance: A Case of the Mangaung Metropolitan Municipality’, which earned them each a distinction on their honours degree completion.

The 2024 ASSADPAM Conference was held at the University of Pretoria's Future Africa Campus and brought together academics and practitioners in the field of public administration and management.

The three graduates are currently continuing their studies by taking on master’s degrees in administration – Bade and Strydom at the UFS and Tshabalala at the University of South Africa.

“Presenting our study at the ASSADPAM Conference was an absolute honour,” Strydom said. “However, I did experience some imposter syndrome, because usually it is only PhD candidates and tenured academics that present their work at the conference, [not a] first-year master’s student presenting out of his honours mini-dissertation. But I quickly got over my imposter syndrome by reframing the situation.”

The trio’s conference presentation was preceded by their recognition for Best Presentation at the UFS second Library and Information Services Honours and Undergraduate Seminar (LISHURS) Symposium on 5 April 2024.

“Being awarded the best presentation at the second LISHURS confirmed how impactful our research is, how it resonates with people. And it was also satisfying to get credit for the hard work we have put in,” said Strydom, who also received two awards at the 2024 Faculty of Economic Management Sciences (EMS) Prize Function: Best Honours Student in the Department of Public Administration and Management, and Best Honours Student in the EMS Faculty – prizes sponsored by the Kovsie Alumni Trust.

Dr Tafadzwa Maramura, Senior Lecturer in the UFS’s Department of Public Administration and Management, co-presented the research with the students at the conference. “Working with Nameera, Chris, and Thato has been a great experience. All of them are talented and unique individuals,” Dr Maramura said.

Impactful research in public governance

He highlighted the significance of the students' research, stating, “[Their paper] has certainly had a profound impact on the EMS Faculty.”

Dr Maramura further emphasised the department's commitment to addressing real-world challenges through rigorous academic inquiry, praising the students for engaging in relevant and timely research initiatives.

The collaboration between the three students and Dr Maramura extends beyond conference presentations: they are set to write an article based on their honours research for publication in a journal, which will further establish their names within the water-energy sphere and contribute to ongoing discussions in public governance.

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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