Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
24 September 2024 | Story Aimée Barlow | Photo Supplied
Louzanne Coetzee - 2024
Louzanne Coetzee, who made history by clinching South Africa’s second medal at the Paralympics, earning a bronze in the T11 1 500 m women’s final with a personal best time, received a warm reception when she recently returned home.

The celebrated Paralympic bronze medallist Louzanne Coetzee returned home to a warm welcome at the Bram Fischer International Airport on 10 September 2024.

Family, friends, colleagues, Arista students, and media gathered to celebrate her remarkable achievement and show their support.

Coetzee – KovsieSport Coordinator of Parasport at the University of the Free State (UFS) – made history by clinching South Africa’s second medal at the Paralympics, earning a bronze in the T11 1 500 m women’s final with a personal best time. Her dedication and hard work have not only brought her personal glory but have also inspired many in her community.

Among those present to welcome her was Jerry Laka, Director of KovsieSport, who expressed his pride in Coetzee’s accomplishments.

"We as KovsieSport are so proud of our colleague Coetzee. It is amazing to see a product of KovsieSport achieving greatness on the world stage. She is truly an inspiration to us all," said Laka.

“I am so glad to be back, and to have Laka and my colleagues here. It means the world to me. Having Laka here shows his commitment to my career and ParaSport and his staff in general,” shared Coetzee, her gratitude evident.

She further expressed her appreciation for the support she received, stating, “I don’t have the words to describe how thankful I am for the support from the UFS community.”

Coetzee’s return is a proud moment for South Africa and the University of the Free State (UFS) community. Welcome home, Louzanne! Your achievements have made us all proud!

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.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept