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iCAN Vol. 4: A Tapestry of Voices

10 October 2024

The Centre for Teaching and Learning recently unveiled the fourth volume of the Initiative for African Narratives (iCAN), a vibrant celebration of diverse voices at the University of the Free State (UFS). This latest anthology features 48 stories presented in 10 of South Africa’s official languages: Afrikaans, English, isiNdebele, isiXhosa, isiZulu, Sesotho, Sepedi, siSwati, Tshivenda and Xitsonga. Contributors include Kovsie writers from all three UFS campuses, reflecting the university’s rich linguistic and cultural diversity.

“This initiative forms part of the university’s commitment to promoting multilingualism while providing a platform for a wide array of narratives,” said Dr Peet van Aardt, iCAN Coordinator. “Every student at the university has stories to tell – whether drawn from their personal experiences or shaped by their imagination.”

The launch, held on the Bloemfontein Campus, attracted around 150 students. Attendees were treated to musical performances by the Conlaures Choir, conducted by Omphemetse Phaswana, and a captivating saxophone solo by Thabo Dlamini from the Odeion School of Music. Representatives from the Academy for Multilingualism and African Languages Press were also present, underscoring the event’s focus on the intersection of language and expression.

This year's anthology, iCAN Vol. 4, is the ninth publication under the iCAN initiative in the past seven years. In addition to these collaborative anthologies, iCAN has also published several standalone works by solo student authors. Coordinated by senior student writer Siphila Dlamini, this volume showcases some of the finest writing talent across the UFS campuses.

Student of the year

Shortly after the iCAN launch, the Office of the Executive Dean of Student Affairs announced that Siphila Dlamini had been awarded the prestigious EDSA Student of the Year 2024 title. His contributions to student success and well-being were lauded as being aligned with the university’s strategic objectives.

Currently completing his Postgraduate Diploma in Governance and Political Transformation, Siphila plans to pursue a master’s degree next year. Reflecting on the award, he said, “This recognition, stemming from my work with iCAN, is a humbling reminder of the power of storytelling to transcend boundaries. It reaffirms my belief that by amplifying diverse voices and fostering creativity, we can spark change, inspire growth, and leave an indelible mark on our collective narrative.”

Siphila’s accolade marks the second consecutive win for an iCAN writer. Last year, the award was bestowed upon Tlotlisang David Mhlambiso from the Faculty of Education, further highlighting the initiative’s role in nurturing outstanding talent.

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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