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29 January 2024 | Story Leonie Bolleurs | Photo Supplied
Zola Valashiya
Nearly a decade ago, Zola Valashiya completed his LLB at UFS and is currently working towards his second LLM in Technology and Innovation at the Seattle University School of Law.

Zola Valashiya graduated from the UFS almost ten years ago with an LLB. Since then, amid life’s twists and turns, he obtained an LLM from the University of Washington, secured a job with a successful law firm in the US, and married the love of his life. Currently, Zola is pursuing a second LLM in Technology and Innovation with the Seattle University School of Law.

Following the advice of a dear friend, Zola figured out what drives him and pursued it relentlessly. “This very simple piece of advice taught me the value of my time, and how much power you take back when you prioritise and protect it,” he remarks.

Advancing the greater good

Fast forward nine-plus years since UFS graduation day, Zola works as a strategic adviser at Coopersmith Law + Strategy, a boutique firm in Seattle specialising in health care, global health, gender/racial equality, and climate health.

“The legal work I do involves various tasks, from drafting legal contracts to conducting data analysis, and developing business strategies for deploying new technologies in health systems or addressing climate change. I value this environment because our efforts are focused on advancing the greater good. I have the opportunity to work on projects that I know will benefit individuals, communities, and the planet,” says Zola.

One of the highlights of his career occurred during the pandemic when he played a key role in preserving one of the largest US training programmes for physicians from diverse backgrounds who serve marginalised communities.

He explains, “The pandemic placed a strain on health-care systems worldwide, leading to cost-cutting measures in private hospitals, the termination of community health programmes, and the closure of small clinics in remote areas, in order to recover from the financial losses. However, these programmes and clinics are vital to the communities they serve because the nurses and doctors are often the only health-care providers for miles around. My contributions have helped to ensure the programme’s continuation, and the continued delivery of quality health care to underserved communities.”

Diversifying his skill set

For the future, Zola says he is working towards diversifying his skill set. “The modern-day lawyer needs to know more than just the law. I have learned coding skills, and I am currently focused on expanding my knowledge of artificial intelligence. In so doing, I am equipping myself with the necessary tools and expertise to thrive in this rapidly evolving field, thereby future-proofing my career.

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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