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29 January 2024 | Story Igno van Niekerk | Photo Igno van Niekerk
Prof Jannie Pretorius
Prof Jannie Pretorius uses an engaging and humorous teaching style that keeps his Life Science and Natural Science students fascinated and engaged.

Once upon a time, there was a monotonous teacher: the students did not like his lectures. Nothing interesting ever happened. The teacher grew old and retired. The end. Or not? According to research, teaching can be a humorous, fun, and enjoyable experience if you do it differently.

Mr Bean videos and Trevor Noah in the class

Prof Jannie Pretorius, a lecturer in the School of Mathematics, Natural Sciences, and Technology, uses an engaging and humorous teaching style that keeps his Life Science and Natural Science students fascinated and engaged. When starting out at the UFS, Prof Jannie wondered about using humour in a “serious tertiary environment.” He soon discovered that students, like most other people, also enjoy appropriate humour.

Using humour in education turned into a research project, and Prof Pretorius found himself showing Mr Bean videos and watching Trevor Noah shows to develop a lesson where the impact of using intentional humour was studied by measuring students’ reactions. An example from the transcription of his class on the mating habits of the praying mantis, where the female often bites the male’s head off to eat him for nourishment, shows how fun can be integrated into learning:

So, it seems that the praying mantis is like – praying; the male is saying: ‘Please don’t eat me, Sylvia, please!’… (laughter) … and she would pray back and say, ‘Please, Ronnie, I can’t resist you.’ (laughter).

Sensitive to their learners’ preferences

Despite the classes being fun, Prof Pretorius also cautions that it is important for teachers to be sensitive to their learners’ preferences and cultural backgrounds when using humour. “There is always an element of risk in the use of humour. As such, humour should always be used in a respectful and inclusive manner to ensure that all learners feel comfortable and included in the classroom.”

Prof Pretorius recognises that the use of humour depends on educators’ personal preferences. Ultimately, it is about what the students learn.

Listen to Prof Jannie Pretorius talk about his research. 

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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