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17 May 2024 | Story Anthony Mthembu | Photo Supplied
Fine Arts Department visit 2024
Prof Magdalena Sobon from Poland and Michael Jackson Blebo from Ghana shared their expertise with staff and students during their visit to the Department of Fine Arts at the University of the Free State.

In a concerted effort to solidify its identity in South Africa and abroad, the Department of Fine Arts at the University of the Free State (UFS) recently played host to two distinguished artists: Prof Magdalena Sobon from the Wladyslaw Strzeminski Academy of Fine Arts in Lodz, and the Ghanaian multidisciplinary artist, Michael Jackson Blebo.

Dr Adelheid Von Maltitz, Senior Lecturer in the Department of Fine Arts at UFS, lauded the visits, held between 19 and 29 March 2024, as an enriching learning experience for the faculty and students within the department.

The visit highlights

During their visit to UFS, Prof Sobon and Blebo actively engaged with the department’s staff and students. Prof Sobon, an acknowledged paper-making artist, conducted a comprehensive two-day workshop, imparting extensive knowledge in this craft. As a direct outcome of this workshop, the department has procured the requisite equipment and materials, enriching the students’ capabilities in this medium. Blebo on the other hand, conducted a demonstration on clay bust modelling and both artists participated in critique sessions with the fourth-year students. Dr Von Maltitz underlined the significance of Blebo’s African heritage, noting, ‘’For our students to interact with a young, accomplished artist of his calibre is of benefit to them in terms of how they may envision their art careers.’’ Of particular note were Prof Sobon’s interactions with the students, wherein she shared her own artistic practices from her student years during her lectures.

In addition to their engagements with the students, Prof Sobon and Blebo also had the opportunity to present their research to second-year sculpture students at the Richmond Land Art Project, an off-campus initiative fostering art creation centred on socio-economic and other pertinent issues.

Future collaborations

Dr Von Maltitz emphasised the importance of maintaining ties with these eminent artists for the department’s growth and global outreach. Prof Sobon’s visit has paved the way for two department members to visit the Wladyslaw Strzeminski Academy of Fine Arts in Lodz in the near future. ‘’These individuals will get an opportunity to learn about studio setups and network with fellow academics, creative researchers, and artists,’’ stated Dr Von Maltitz. She hailed the visit by the two artists as both stimulating and fruitful, particularly for the students.

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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