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Kovsies triumphs over Tuks and secure spot in Varsity Netball final

01 October 2024 | Story Leonie Bolleurs | Photo Kaleidoscope

Varsity Netball 2024 News — In a nail-biting Varsity Netball semi-final, UFS KovsieNetball triumphed over defending champions UP Tuks, winning 68-62.

In a nail-biting Varsity Netball semi-final, UFS KovsieNetball triumphed over defending champions UP Tuks (30 September 2024), winning 68-62 in the Callie Human Centre on the UFS Bloemfontein Campus. The victory advances them to the final on Monday next week, where they will face UJ.

Early lead and strong performances

Despite a close first half, Kovsies led 15-13 at the first quarter break and 35-31 at half-time, relying on strong performances from goal shooters Rolene Streutker and Xandri Fourie. The game turned in the third quarter when Kovsies extended their lead to 53-43. Tuks fought back during their power play in the final quarter, but Kovsies' consistent play, supported by a lively home crowd, ensured their victory and advancement to the final.

Fourie was named FNB player of the march.

According to head coach Burta de Kock, teamwork played a vital role. “Each player took responsibility for her role on the court and the players played for each other,” she said.

De Kock said they analysed UP's style of play and identified their attack strategy. “We knew they had an accurate goal, so we focused on disrupting the feed to the goal, which led to more interceptions.”

Preparing for final against UJ

Looking ahead to the final against UJ, De Kock acknowledged the challenge, saying that they expect it to be a tough match. "UJ hasn’t won a final yet, and their hearts are set on winning. But we are also ready to take excellence to the court and finish the season on a high,” she commented, "because we have brilliant players, each one understanding her responsibility."

To ensure that the KovsieNetball team is well prepared for this critical match, they are supported by an experienced and dedicated coaching staff, each playing an important role in their success. Leading the charge is De Kock, who guided the team to multiple victories. During her years at KovsieSport, she has developed around 20 Protea players. Defence coach Karla Pretorius, currently also the vice-captain of the Spar Proteas, brings a wealth of international experience to strengthen the team's defence. Attack coach Khanyisa Chawane, now also the captain of the Spar Proteas, focuses on sharpening the offensive strategy. Team manager Ané Retief ensures smooth operations behind the scenes, making this dynamic team an unstoppable force on the court. She is also part of the Protea squad that will represent South Africa at the Fast5 World Series in New Zealand in November.

The Varsity Netball final is set for Monday 7 October at 19:00 in the Callie Human Centre. A limited number of tickets will be available at www.varsitysportsa.com so, supporters are encouraged to get theirs as soon as possible. De Kock expressed her gratitude to the fans, saying, “Without your support, we couldn’t have done it.”

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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