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15 March 2018 Photo Thabo Kessah
Qwaqwa Campus welcomes international students
SRC President, Masopha Hlalele, with ISC Executive Committee members Tapiwanashe Mashamba (Deputy Chairperson), Jennifer Ashafa (Chairperson), Mamokete Mokhatla (Secretary), and Kanego Mokgosi (Qwaqwa Campus: Office for International Affairs).
Integration. Diversity. Inclusivity. Academic excellence.

These words featured prominently during the welcoming event for international students on the Qwaqwa Campus of the University of the Free State. The event was organised by the International Student Council (ISC), in collaboration with the Office for International Affairs (OIA).

“The presence of international students is bound to enrich diversity on campus, as it converges vast experiences of the world within one space. It further promotes social integration between South African students and those from the region and beyond,” said Teboho Manchu, Acting Campus Principal.

Opportunity to connect
Teboho further stated that international students provide a critical opportunity for all students to connect, irrespective of their origin.

“Immerse yourselves in the local culture and most importantly, go out there in the communities and connect with the ordinary people,” he added.

In encouraging international students to fully participate in the student programmes on campus, the Acting Campus Vice-Principal: Support Services and Director: Student Affairs, Temba Hlasho, said that Student Affairs supports all students, irrespective of their choice of study or origin.
“To show that we as Student Affairs care, we are going to institute a process in which the SRC Constitution will be reviewed to include international students. This will enable all students to use the positive environment to further thrive in their chosen careers. Participate in all the student activities and leave a mark. Exploit the nature of this campus. Take advantage of its relatively small size and warmth,” he said.

SRC Constitution review
In his response on behalf of the students, the SRC President, Masopha Hlalele, concurred with the campus management that the time was right to review the SRC Constitution to include international students as well as postgraduate students.

“We commit to fast-tracking this process so that the amended constitution can be adopted by the UFS Council in June 2018. In the meantime, continue making your mark on every inch of this campus,” he said.

International students in the audience came from the Southern African Development Community (SADC) region, Cameroon, Ethiopia, Kenya, Nigeria, Ghana, and India.

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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