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12 December 2024
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Dr Cias Tsotetsi, newly appointed Campus Vice-Principal: Academic and Research on the UFS Qwaqwa Campus.
The University of the Free State (UFS) is pleased to announce the appointment of Dr Cias Tsotetsi as the Campus Vice-Principal: Academic and Research on the UFS Qwaqwa Campus as from 1 January 2025.
He is currently Senior Lecturer and Assistant Dean in the Faculty of Education on the UFS Qwaqwa Campus. He holds the following qualifications: BEd(Hons), Postgraduate Diploma in Education, Magister Educationis with specialisation in Policy Studies and Governance in Education, and PhD with specialisation in Philosophy and Policy Studies in Education – all from the UFS.
Dr Tsotetsi operated in the school environment for about 24 years before joining this university in 2010. Since then, he has taught several modules in the Faculty of Education and published several co-authored research articles as well as conference papers on community engagement, teacher development, and participatory action research methodologies, among others. He is also well versed in supervising postgraduate students.
He has received awards from both the university’s Scholarship of Teaching and Learning and the Research committees for his research and academic scholastic performance. He is a member of various committees, such as the Faculty of Education Academic Advisory Board and the Committee for Title Registration and has been participating in partnerships and in NRF-funded projects with peers from universities such as the University of KwaZulu-Natal, the University of Zululand, the Durban University of Technology, and the University of Venda.
“Dr Tsotetsi has a clear understanding of the current systems and operations on the Qwaqwa Campus and is positioned to drive its development. His experience and initiatives involving staff and postgraduate students are exceptional and inspiring. We look forward to Dr Tsotetsi’s valuable contribution to the UFS Qwaqwa Campus and the institution in his new position,” says Prof Prince Ngobeni, Campus Principal of the Qwaqwa Campus.
“I feel honoured to serve the university – and the Qwaqwa Campus in particular – and look forward to working with the campus and its management to develop the research portfolio,” says Dr Tsotetsi.
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.