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06 August 2018 Photo Sonia Small
Karen Lazenby WomenofKovsies
Dr Karen Lazenby strives for a stronger, rule-based, and consistent governance structure.

A transformed University of the Free State (UFS) will be one that promotes social justice in everything it does, a university where its diverse people feel a sense of common purpose and engagement. The UFS is developing this through its Integrated Transformation Plan (ITP) introduced in January 2017. 

“The majority of the current systems and processes in student administration at the university are still manual. This lack of automation leads to inconsistencies and service failures,” says Dr Karen Lazenby. As Registrar for Systems and Administration, Dr Lazenby is responsible for ensuring a smooth and efficient student lifecycle across all three campuses. 

With the ITP, the Governance: Systems and Administration work stream strives to have a stronger, rule-based, and consistent governance structure with a single line of accountability in student administration across all faculties and relevant support departments on the three campuses. By ensuring this ease of use and access there will be an integrated student experience and greater empowerment of students.

“Our focus is on automation and self-services for students (such as the time-table, requests for additional and ad hoc exams and appeals), to ensure transparency and accessibility of rules and policies, decisions relating to admission, progression rules, awarding of qualifications and graduation and faculty and general rules,” Dr Lazenby said.  It will also entail the optimisation of PeopleSoftCampus (the Enterprise Resource Planning system).

“Through this automation, I would also like to get the university’s student administration to such a level that academic staff can focus their energy on teaching and research and student administration staff can focus more on quality assurance,” said Dr Lazenby.

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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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