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01 February 2024
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Prof Prince Ngobeni, newly appointed Campus Principal of the UFS Qwaqwa Campus.
The University of the Free State (UFS) has appointed Prof Prince Ngobeni as Principal of the Qwaqwa Campus as from 1 February 2024.
Prof Ngobeni completed his first qualification in Analytical Chemistry at the then Technikon North-West before furthering his studies at the then Technikon Pretoria. He completed a DTech in Chemistry at the Tshwane University of Technology (TUT) in 2003. In 2016, he enrolled for a Doctor of Business Administration in Higher Education at the University of Bath in England.
His lecturing career began at TUT in 1995 where he progressed from Head of Department: Chemistry in 2003 to Associate Dean: Faculty of Science in 2010, before being appointed as Executive Dean of the Faculty of Sciences at TUT in 2015 – a position he held until 2023. He also served as Interim Campus Rector of TUT’s Pretoria Campus from 2018 to 2020.
“With extensive years of academic leadership experience, Prof Ngobeni has the experience required to guide the Qwaqwa Campus towards the university’s Vision 130. The campus is already recognised as a leader in some of its unique research fields, and Prof Ngobeni’s strong research background will be valuable in this regard,” says Prof Francis Petersen, Vice-Chancellor and Principal of the UFS.
Prof Ngobeni is a member of several professional bodies in his field of expertise, including MatTEK at the Council for Scientific and Industrial Research (CSIR), the South African Chemical Institute (SACI), the Society for Atomic Spectroscopy, and the South African Council for Natural Scientific Professions (SACNASP). During his career, he has also secured research funding for individual projects and international partnerships. Prof Ngobeni also initiated chemistry practical sessions for local schools and participated in the Technology Station in Chemicals project, which offers a wide range of services designed to assist small and medium enterprises (SMEs) in the chemical sector.
His substantial list of publications in journals and books covers a range of chemistry-related and managerial topics. He is also a well-versed presenter at local and international conferences.
“The Qwaqwa Campus has experienced major developments in recent years; I look forward to further contributing to the growth of the campus and to support the university in achieving its Vision 130,” says Prof Ngobeni.
UFS researchers are producing various flavour and fragrance compounds
2015-05-27
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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.