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11 September 2024
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Story Anthony Mthembu
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Photo Anthony Mthembu and Chelsea Carolus
From the left: Geraldine Lengau, Senior Officer in the Unit for Institutional Change at the UFS; and Oratile Reina, West College Prime.
As part of the initiatives lined up for College Week, the student leaders of West College at the University of the Free State (UFS) hosted a dialogue that primarily focused on discussing social justice as a value of Vision 130. The dialogue was held at Outeniqua Residence on 3 September 2024 and was well attended by students within West College.
According to Oratile Reina, West College Prime, “the motivation for the dialogue was to prepare newly elected leaders and our college community to align their efforts with Vision 130 – a vision that aims to create a more inclusive, equitable, and socially just environment on campus”. As such, she highlights that the dialogue was an opportunity for leaders to discuss practical strategies for implementing these values in their respective spaces, and to encourage those in West College to become better citizens inside and outside the university.
A conversation on social justice
The dialogue was facilitated by Geraldine Lengau, Senior Officer in the Unit for Institutional Change and Social Justice at the UFS. Lengau touched on several aspects pertaining to the topic of discussion. Firstly, she allowed the audience to give their definition of social justice, especially as students within the institution. In addition, she went on to talk to the audience about sexual assault in the context of social justice. In this instance, Lengau gauged whether the students knew which processes to follow in the event of a sexual assault incident, and whether they were acquainted with the UFS Sexual Harassment, Sexual Misconduct, and Sexual Violence Policy. Furthermore, the audience was given the opportunity to outline what social justice looks like to them in the spaces they occupy, including in their respective faculties, the sports they play, and the leadership structures they form part of. “I was encouraged to see that students take their right to a socially just university in very high regard, and that they were willing to break it down from what Vision 130 proposes, in order to align it with their common understanding,” said Lengau.
As the dialogue concluded, the audience signed a pledge committing to uphold the values of Vision 130. According to Reina, “The pledge represents a promise to take concrete steps towards fostering an inclusive and equitable campus culture. By signing the pledge, the leaders are not only agreeing to embody these principles in their leadership roles but are also holding themselves accountable to their peers and the broader university community.”
UFS researchers are producing various flavour and fragrance compounds
2015-05-27
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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.