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16 January 2025 | Story Dr Cindé Greyling | Photo Supplied
Green Futures Hub
Prof Wayne Truter, who is leading the Green Futures Hub at the UFS, highlights that mining and agriculture are important yet competing industries in South Africa. The hub aims to find sustainable ways for them to coexist.

Our earth is very resilient, and a green future is possible, but we must make changes. At the forefront of this mission is the Green Futures Hub, spearheaded by Prof Wayne Truter at the UFS. Prof Truter holds a PhD in Integrated Agricultural and Environmental Sciences, with more than 25 years of experience. He is a leader in the field of forage, pasture, and land regeneration – particularly those impacted by mining. 

The Green Futures Hub is a virtual platform that bridges academic research and industry gaps, aiming to solve real-world challenges with scientific insights. It is designed to showcase and integrate the research happening across various disciplines at the University of the Free State (UFS), making it accessible to industry and communities alike. “People often lose faith in academic institutions, thinking that the research done there has no practical value,” Prof Truter notes. “The Green Futures Hub aims to change that by making scientific findings accessible and relevant to daily life.” 

This platform offers a unique opportunity for industries to connect with researchers working on solutions related to climate change, sustainable agriculture, or environmental rehabilitation. “Our hub is a space where industries can come to us with their challenges, and we can offer solutions based on research,” Prof Truter explains. “It’s about creating real impact.” 

Collaboration and integration are central to the Green Futures Hub’s approach. “Through interdisciplinary collaboration and a commitment to environmental stewardship, we want to develop solutions to the complex development challenges related to ecosystems, agroecosystems, water resources, biodiversity, infrastructure, and communities,” says Prof Truter. 

One of the hub’s projects that is close to Prof Truter’s heart, is the future coexistence of mining and agriculture. Mining and agriculture are two important industries in South Africa, often competing for land. However, the hub seeks to bridge this gap by exploring how these industries can coexist sustainably.  

“The future coexistence of mining and agriculture is critical,” says Prof Truter. “While mining often uses the land intensively, they have the responsibility and capability to rehabilitate it for agricultural use, ensuring that it is as productive – if not more – than it was before. Farmers and miners have much to gain from each other,” he explains. “By partnering with industries, we can help rehabilitate the land that has been mined, and in turn, farmers can harness and bring back the productivity to that land with the financial inputs of mining companies.” 

Prof Truter also emphasises the importance of science communication. “We need to do better at communicating the value of the research we’re doing. Many times, industries don’t understand the significance of what we’re working on because it’s not explained in a way that resonates with them. The hub ensures that research findings are accessible, understandable, and applicable to real-world issues.”  

The Green Futures Hub is more than just a research platform; it is a testament to the power of collaboration between academia and industry. “We’re not just conducting research,” Prof Truter concludes, “we’re developing solutions.” 

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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