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14 March 2024 | Story Kagiso Ngake | Photo SUPPLIED
Prof Petersen and Dr Thelma John David
Prof Petersen and Dr Thelma John David, the Consul General of India in Durban.

The University of the Free State (UFS) proudly welcomed Dr Thelma John David, the Consul General of India, to Durban, South Africa, on 27 February 2024. The UFS Vice-Chancellor and Principal, Prof Francis Petersen extended a warm reception to the distinguished guest.

Accompanied by Prem Sagar Kesarapu, Head of Chancery at the Consulate General, Dr David engaged in fruitful discussions with key figures at the UFS, including Prof Lynette Jacobs, Acting Director of the Office for International Affairs (OIA); Kagiso Ngake, responsible for the Partnerships portfolio in the OIA; Prof Hussein Solomon, Senior Professor in the Centre for Gender and Africa Studies, known for spearheading collaborative efforts across India; and Dr Jared McDonald, Chief of Staff in the Office of the Vice-Chancellor and Principal.

The meeting centred on exploring opportunities for academic exchange programmes, research partnerships, and cultural exchanges. Concrete plans were devised to enhance and fortify collaboration between the UFS, the Consulate General in Durban, and higher education institutions in India.

Expressing gratitude for the visit, Prof Petersen underscored its significance in strengthening bonds between the UFS and India. He emphasised the pivotal role of international collaborations in academia to foster diversity and global understanding.

Dr David echoed Prof Petersen's sentiments, emphasising the role of education and collaboration in building bridges between nations. She commended the UFS for its commitment to excellence in higher education and expressed enthusiasm to explore future partnerships.

UFS Fosters strong collaborative ties with Indian institutions across diverse fields

The UFS takes pride in its extensive collaboration network with various Indian universities and research institutions, spanning diverse academic disciplines. This dynamic partnership promotes knowledge exchange, research advancements, and academic growth in physics, chemistry, health sciences, and social sciences.

Notable collaborations include ongoing projects led by the UFS Veterinary Biotechnology Group with Saife VetMed (India) on potential commercial products. Another project involves collaboration with Ventri Biologicals, India’s largest poultry vaccine manufacturer, focusing on developing effective vaccines against infectious coryza.

Additionally, the Department of Pharmacology, under the expertise of Prof Motlalepula Matsabisa in Indigenous Knowledge Systems, collaborates with the SRM Institute of Science and Technology in India on traditional medicines.

For more information on current and potential collaboration with universities and research institutes in India, please contact Kagiso Ngake at ngakekm@ufs.ac.za.

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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