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22 August 2024 | Story Mbali Moiketsi
Alexander Solomons
EMS honours student Alexander Solomons has been awarded the 2024/2025 Ernst Mach Grant to take part in an exchange programme with FH Salzburg University.

Alexander Solomons, an honours student in the Faculty of Economic and Management Sciences at the University of the Free State (UFS), has been awarded the prestigious Ernst Mach Grant for the 2024/2025 academic year. This competitive grant will enable Solomons to participate in an exchange programme at FH Salzburg University, one of Europe’s leading institutions for higher education and research, in Salzburg, Austria.

The Ernst Mach Grant, named after the renowned physicist and philosopher Ernst Mach, is funded by the Austrian Federal Ministry of Education, Science, and Research. It aims to foster international academic exchange and support students who demonstrate exceptional academic merit and a strong commitment to their field of study.

“Spending time abroad did not seem like something that I would be able to do so early in my life,” Solomons said. “Coming from Scottsville, Kraaifontein, in the Western Cape, I never thought that I would be able to take part in opportunities such as this one.”

“Alexander’s selection as an Ernst Mach Grant recipient is a testament to his hard work, dedication, and the high standards of academic programmes at the UFS,” said Lynette Jacobs, Acting Director in the Office for International Affairs at the UFS.

During his time at FH Salzburg University, Solomons will have the opportunity to immerse himself in a vibrant academic environment, engage with leading scholars in his field, and access cutting-edge resources and facilities. “I will have the opportunity to deepen my knowledge and engage in a different form of high-impact learning,” he said. “Professionally, international experience can be valuable in the advancement of my career. Being exposed to global practices as well as networking has the potential to enhance my career prospects and potentially open doors for me in the country I originate from and internationally.”

Jacobs added that this programme will not only enhance Solomons’ academic and professional development but also strengthen the international ties between the UFS and FH Salzburg University.

"I am thrilled to witness the incredible opportunities scholarship programmes offer to our students,” she said. “Scholarships like the Ernst Mach Grant not only provide financial support but also open doors to unparalleled academic and cultural experiences. I strongly encourage all UFS students to explore these opportunities and apply for scholarships. Studying abroad can be a life-changing experience, offering new perspectives, fostering personal growth, and building a global network.”

In addition to his academic pursuits, Solomons will serve as an ambassador for the UFS, sharing his experiences and insights with his peers and faculty members at FH Salzburg University. He intends to integrate the knowledge gained into research and projects he takes on in the future. He believes the exposure to diverse opinions can help him approach problems from a more global perspective, and help him think in a more adaptable and inclusive manner.

“His participation in this exchange programme will contribute to the ongoing efforts to promote international collaboration and cultural exchange within our academic community,” Jacobs said.

Students and staff interested in applying for scholarships are welcome to contact Mbali Moiketsi, Study Abroad Officer  in the Office for International Affairs on the top floor of the Theology Building.  Information about scholarships is shared regularly through channels such as newsletters, social media, and the UFS website.

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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