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20 December 2019 Photo Shaari Rai Poken
Kweku
From Bloemfontein to Bremen: Kweku Gavor represented South Africa well in Germany.

It all started with the Umoja Buddy Programme (UBP). Kweku Gavor was a UBP ambassador when he met exchange students from Germany. Two years later, the roles were reversed. “Helping out students who later have become my really good friends opened up the opportunity for me to study abroad in Germany.” he said.

Kweku spent about four months as part of a pilot Summer Lab Programme at Universität Bremen after being nominated for a scholarship by the German Academic Exchange Service, which his former Umoja buddies helped create. He shared the experience with eight other students from Palestine, Poland, Ukraine, and the US. The focus was on Business Studies, Marketing and Economics.

According to the BCom graduate, studying internationally gave him new insights. “The experience opened my mind and better-equipped me to work in situations in which I need to handle a lot of pressure against the clock.”

The first leg of the programme featured corresponding modules presented in a classroom environment, which were integrated with assignments, presentations, tests and exams. This was supplemented by a language course that involved cultural leadership training. Another crucial part of the Summer Lab Programme was an internship where students were placed with companies and tasked with a problem-solving project. Kweku was placed at Fabular Ai, an artificial intelligence company which designs computer software.

“Going to study abroad is an extremely rare and fantastic opportunity I advise all who can to grab it with both hands,” said Kweku, who also used the opportunity to travel all over Europe.

Internationalisation at home with Umoja

The UBP, which is collaboratively run by the UFS Office for International Affairs and Student Affairs, played a big part in Kweku being given the opportunity to study abroad. However, unlike him, not all students have to the opportunity to engage in undergraduate exchanges.

The UBP is part of the university’s efforts to advance internationalisation at home, as anchored in the UFS Strategic Plan: 2018-2022. With the programme, students are able to receive an international experience on home ground.

The programme aims to connect international and local students through meaningful lifelong friendships and foster their academic, social and cultural integration. It pairs first-entry international students with senior Kovsies who provide a warm, welcoming, friendly face, and a helping hand.

Expression of interest sought

A total of 48 ambassadors were enrolled in 2019. To join the UBP in 2020, contact Sonya Kapfumvuti at KapfumvutiSCR@ufs.ac.za or call her on 051 401 3397.

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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