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05 July 2019 | Story Xolisa Mnukwa | Photo Stephen Collett
June Graduation medalist
Recipients of special awards are from left; Elzmarie Oosthuizen, Council Medalist; Jannie de Villiers, Chancellor's Medalist; Dr Khotso Mokhele, UFS Chancellor; Dr Jerry Mofokeng Wa Makhetha, and Dr Barnard Fanaroff, both honorary doctorate recipients.

The UFS presented a number of special awards during the graduation ceremonies on its Bloemfontein Campus on 27 and 28 June 2019. 

Jannie de Villiers earns UFS Chancellor’s Medal

Chief Executive Officer of Grain SA and recipient of the 2019 Chancellor’s Medal, Jannie de Villiers, is a renowned leader in the agricultural and food sectors, nationwide and globally. He started his career as an economist for the South African Department of Agriculture in 1985, and dedicated more than 30 years of his knowledge, skills, and leadership to the agricultural sector, specifically in grain-industry development. 
Mr De Villiers is commended for a number of initiatives he has implemented to enrich people’s lives throughout his career. One of his many admirable achievements is equipping upcoming farmers with the necessary knowledge and practical skills to advance crops and establishing a sustainable livelihood for South African citizens in the process.

UFS Council honours Elzmarie Oosthuizen

Council Medal recipient, Elzmarie Oosthuizen, is the Director: Centre for Excellence in Teaching and Learning in the UFS Faculty of Natural and Agricultural Sciences (NAS). 
Oosthuizen’s experience and leadership in foundation and bridging programmes are exceptional. She has successfully initiated a programme to promote teaching and learning in Mathematics, Natural Sciences, Economics, and Agricultural subjects. Due to her active involvement in managing foundational and bridging programmes for students who do not meet the minimum requirements for mainstream higher-education degrees in NAS, the pass rate of the BSc bridging programme has increased from 34% to 83%. 

“This award inspires me to sustain my efforts and find extraordinary solutions for the challenging and complex scenarios that we are facing in higher education,” said Ms Oosthuizen. 

UFS June graduation Dean’s Medal recipients

Michelle Nöthling (Master of Arts in Africa Studies) in the Faculty of the Humanities and Megan Braithwaite (Master of Arts in Theology with specialisation in Bible Translation) in the Faculty of Theology and Religion were awarded Dean’s Medals on the morning of 28 June 2019. The Faculty of Education also honoured Deborah Lynn Fair, who achieved the best results for her master’s degree in Education with specialisation in Curriculum Studies, with a Dean’s Medal.

On the afternoon of 28 June, Teboho Mooko (Master of Medical Science with specialisation in Pharmacology) received the Dean’s Medal in the Faculty of Health Sciences. Tshanduko Mutandanyi (Master of Science majoring in Geohydrology) received the Dean’s Medal in the Faculty of Natural and Agricultural Sciences, as well as the Senate Medal for the best overall results in both under- and postgraduate qualifications in all the UFS faculties.

Dr Khotso Mokhele hosts Chancellor’s Dinner

Later that evening, the Chancellor of the UFS, Dr Khotso Mokhele, hosted the Chancellor’s Dinner in the Centenary Complex on the UFS Bloemfontein Campus, paying tribute to the outstanding achievements of the recipients of UFS honorary doctorates, Council and Chancellor’s medals, and doctorates. 

Among the honoured guests were the two honorary doctorate recipients, Dr Jerry Mofokeng wa Makhetha – world-renowned, respected television and theatre actor (DLitt Honoris Causa – Faculty of the Humanities), and Dr Bernie Fanaroff (DSc Honoris Causa – Faculty of Natural and Agricultural Sciences), who is the Co-chair of the BRICS (Brazil, Russia, India, China and South Africa) Working Group on Information and Communication Technologies and High-Performance Computing, and member of the Advisory Committee of the Breakthrough Listen project; Mr Jannie de Villiers; Ms Elzmarie Oosthuizen; the Rector and Vice-Chancellor of the UFS, Prof Francis Petersen; and Mr Willem Louw, Chairperson of the UFS Council.

Guests also enjoyed a musical performance by the Graduation Instrumental Ensemble under the direction of Anton Esterhuyse, accompanied by the vocal ensemble of Thabo Hlongwane, Jacobus Silwer, and Mario Lategan.

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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