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UFS wins big at 2019 IABC and MACE awards ceremonies

12 December 2019 | Story Amanda Tongha | Photo MACE

MACE read more — Staff members from the Department of Communication and Marketing celebrating their MACE Excellence Awards.

The Department of Communication and Marketing again received national and international recognition for its communication and awareness campaigns this year.

On 28 November 2019, the department made a big splash at the national Marketing, Advancement, and Communication in Education (MACE) 2019 Excellence Awards, winning multiple awards for its work in communication and marketing. Scooping up five awards, the department earned accolades for the communication campaign on the MT Steyn statue review process, the Kovsie App, and awareness campaigns for gender-based violence and the Kovsies Multilingual Mokete.

This comes on top of the two awards the department won at the International Association of Business Communicators (IABC) Africa Silver Quill Awards during an awards ceremony presented in Centurion, Gauteng, on 16 October 2019. During this event, the department was also acknowledged with an Excellence Award for the Kovsie App communication campaign and a Merit Award for the communication campaign on the MT Steyn statue review process.

Celebrating the best in marketing, advancement, and communication

Hosted annually, the MACE Excellence Awards recognise and celebrate the excellence of specialists and practitioners in marketing, advancement, and communication in the higher-education sector. MACE plays a vital role in adding value to practitioners through high-quality development programmes, facilitating networking partnerships and transformation, as well as promoting best practices among these professions at member institutions.

At the 2018 MACE Excellence Awards, the Department of Communication and Marketing received the prestigious Severus Cerff Award, presented to a higher-education institution that consistently excels in the fields of marketing and communication. The department also brought back six other awards, including three gold awards, which are awarded to the highest-scoring entries in the 30 categories evaluated. These ranged from brand-building campaigns to print publications; website to social media, assessed by marketing and communication professionals in the higher-education and private sectors.

Continuing its winning streak at the 2019 MACE Excellence Awards held in Port Elizabeth from 27 to 28 November 2019, the Department of Communication and Marketing was singled out for keeping stakeholders informed on the MT Steyn statue review process. For this, the department received the prestigious Business Issue Special Award, presented to an entry that successfully addressed a critical business issue.

Student Recruitment content

Staff members from the Department of Student Recruitment Services celebrating their MACE Excellence Awards

Being recognised nationally and internationally

Adding to the UFS tally, the Department of Student Recruitment Services was also recognised at the 2019 MACE Excellence Awards for its communication campaigns to market the university. The department won three awards, one gold (for the School Anthem – Petunia Secondary School campaign) and two bronze awards for the Light the fire – Grade 9 school subject choice intervention and Re-engineering of the UFS Undergraduate Prospectus 2020 campaigns, bringing the number of UFS MACE Excellence Awards for this year to eight.

Lacea Loader, Director: Communication and Marketing, who accepted the Business Issue Special Award on behalf of the University of the Free State (UFS), says the recognition affirms the role the department plays in building and promoting the UFS brand.

“I am immensely proud of the national and international recognition the Department of Communication and Marketing received for its work this year. Being recognised by our peers for quality and innovative work is most rewarding and it demonstrates the dedication and commitment of a highly innovative and creative team.”

The awards won by the Department of Communication and Marketing included three gold awards for the communication campaign on the MT Steyn statue review process, Gender-based violence Awareness Campaign, and Kovsies Multilingual Mokete Communication Campaign; a silver award for the KovsieApp Communication Campaign; and the Business Issue Special Award for the Communication Campaign on the MT Steyn statue review process.

- A record number of 202 entries from 15 institutions were evaluated in the 2019 MACE Excellence Awards.

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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