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25 October 2018 Photo Tello Theletsane
UFS Postgraduate Education students attend orientation programme
Postgraduate students from the Faculty of Education at the World of Work teacher orientation held at the university.

Postgraduate students in the Faculty of Education at the University of the Free State (UFS) were subjected to an enlightening theoretical orientation of what to expect in the actual world of teaching.

Delivering an address to the students, Dean of the Faculty of Education, Prof Loyiso Jita, said the annual World of Work session was meant to ensure that “our students are not surprised when they enter the working environment, but are prepared and are able to make their own calculations.”

Qualities of a best teacher

In his speech that sought to evoke the conscience of students about the qualities of the kind of teacher they should be, Prof Jita encouraged them to learn from the best model teachers they had seen during their schooling days and to do away with the habits of the bad teachers they had met.

Prof Jita outlined five features that characterise a good teacher: a love for children; a love for books; a love for helping others; developing expertise in your subject area; and remembering that you have a role to play in developing the country’s leaders of tomorrow.

Teachers have to undergo development programmes

The Provincial Director of the South African Council of Educators (SACE), Marupi Marumo, took the students through a series of ethics, morals, and development programmes for teachers which include internet, digital content, and broadcast ways of teaching. “Teachers have to be members of SACE and government has made it mandatory for teachers to undergo educational programmes as constantly as possible,” he said. 

Marumo warned that the teaching profession is nowadays infested with fraudsters who fake their educational qualifications, from a matric certificate up to a tertiary qualification.

“It is on this this premise that all incoming teachers will have to register with us and have their qualifications verified,” he said.

The session was attended by officials from the provincial Department of Education, Labour, Xhariep District, local school principals, and teachers’ unions.

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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