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25 September 2024
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Story Jacky Tshokwe
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Prof Louise Cilliers, University of the Free State (UFS) research fellow and former head of the Department of Classical Studies.
Prof Louise Cilliers, one of our esteemed research fellows and former head of the Department of Classical Studies, has been awarded the prestigious 2024 UJ Translation Prize. Prof Cilliers received this accolade for her exceptional Afrikaans translation of the renowned Greek poet Konstantinos Kavafis' poetry collection, Van Alexandrië na Ithaka, published by Naledi.
Konstantinos Kavafis (1863-1933) is considered one of the most important literary figures in modern Greek poetry, known for his reflective and often philosophical poems that explore themes of history, identity, and human experience. In Van Alexandrië na Ithaka, Prof Cilliers brings the essence of Kavafis’ work to Afrikaans readers, carefully preserving the poet’s rich symbolism, historical depth, and emotional nuances.
Prof Cilliers has had a distinguished academic career, having served as head of the Department of Classical Studies. Her expertise in classical languages and literature, coupled with her passion for translation, made her an instrumental figure in making classical texts more accessible to a broader audience. This award is not only a testament to her scholarly achievements, but also to her dedication to the cultural and literary enrichment of the Afrikaans language.
The UJ Prize for Translation honours outstanding translations of literary works into any of South Africa’s official languages. Prof Cilliers' recognition continues the department's proud tradition of excellence in classical scholarship and language studies.
We extend our heartfelt congratulations to Prof Cilliers for this remarkable achievement and are excited to celebrate her continued contributions to the field of classical studies and translation.
About the UJ Translation Prize
The University of Johannesburg Translation Prize celebrates the best translations of literary works into any of South Africa’s official languages. It aims to promote high standards of literary translation and showcase the importance of bringing international literary voices into the local context through translation.
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.