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02 April 2019 | Story Valentino Ndaba | Photo Charl Devenish
Accounting Students
Pictured are 8 of the 64 UFS School of Accountancy students who form part of the 84.2% pass rate achievers.

Students from the University of the Free State (UFS) School of Accountancy achieved a 84.2% pass rate compared to the national average of 76.2% during the Initial Test of Competence (ITC) examination facilitated by the South African Institute of Chartered Accountants (SAICA).

A total of 64 out of 76 UFS students who attempted the ITC for the first time were successful in the examination. The ITC is known for its challenging nature.  Demographically, our African black students outperformed the 62.1% national pass rate by attaining an impressive 80.6%.

Collective congratulations

Prof Hentie van Wyk, Programme Director at the school, attributed diligence for the high pass rate. “This is due to our student-centred teaching module that was introduced four years ago and committed academic staff of the School of Accountancy from the first to the fourth year.”

Further future surge expected

“With the coming June 2019 ITC sitting, our pass rate for 2019 will most probably be more than 90%. Our three-year rolling average for 2015-2017, 2016-2018 and 2017-2019 were 83%, 86% and 90% respectively. Hopefully we can maintain the upward curve,” said Prof Van Wyk.

News Archive

Most read articles in international journal authored by UFS academics
2011-10-06

 
Prof. James du Preez, Senior Professor and Head of the Department of Microbial, Biochemical and Food Biotechnology, and Prof. Lodewyk Kock, Outstanding Professor in the same department.
Photo: Leonie Bolleurs

FEMS Yeast Research, the top international journal in this field of research, recently announced their three "most read articles" of 2011, based on the number of downloads from their website. Of these three published papers, two are from the Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State (UFS). They are:

The article with the title, The yeast Saccharomyces cerevisiae – the main character in beer brewing, was authored by Prof. Bettie Lodolo and Mr Martin Brooks (Brewing Consultant and Chief Brewer of the SAB Ltd. Brewing Centre of Excellence in Alrode, Johannesburg, respectively), Prof. Lodewyk Kock (Outstanding Professor in the UFS Department of Microbial, Biochemical and Food Biotechnology) and Prof. Barry Axcell (Global Chief Brewer, SABMiller, Sandton). Prof. Lodolo is also an Affiliated Professor in the UFS’s Department of Microbial, Biochemical and Food Biotechnology,

The authors of the second paper entitled The alcohol dehydrogenases of Saccharomyces cerevisiae: a comprehensive review, are Dr Olga de Smidt (Researcher at the Central University of Technology and a former Ph.D. student of the UFS Department of Microbial, Biochemical and Food Biotechnology); Prof. Koos Albertyn from the above department, and Prof. James du Preez Senior Professor and Head of this department.

The article by Lodolo et al. was also listed as one of the three most cited articles of 2010 published in this journal.

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