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13 May 2019 | Story Mamosa Makaya

The autumn graduations at the University of the Free State (UFS) in 2019 highlighted the success of public private partnerships between big business and academic institutions in tackling the lingering challenge of financial support of students in institutions of higher learning. With the advent of #feesmustfall protests in recent years, a call to action for student financial support was made, not only by university students, but by civil society as well. The response was a joining of efforts between UFS and Absa. The bank came on board as a sponsor and has provided more than R28 million in scholarships at UFS between 2016 and 2018.

Institutional advancement key facilitator

The office of Institutional Advancement (IA) at UFS was a key roleplayer in securing this funding from Absa, by facilitating the process of acquiring the funding, managing the relationship with Absa and the UFS Student Aid office. IA facilitated the process of identifying and allocating student funding, signing of bursary contracts, and stakeholder liaison.

Student success and economic growth

The Absa Scholarship Programme was conceptualised as a demonstration of the company’s commitment to tackling social change and driving economic growth. Absa partnered with various other universities in the country to ensure academically excellent and financially constrained students have a chance to complete their undergraduate degrees. Since 2016, sponsored UFS students were covered for tuition fees, accommodation, text books and meals, enabling them to focus on their studies, and to acquire their qualifications in record time, ready to enter the world of work. 

The scholarship is reviewed annually with the following criteria; studying towards a degree in commerce, the humanities, engineering, science and technology, while maintaining an academic average of 55% or higher, and with a combined household income of less than R1million per annum.

Achievements of the programme

Since 2016, 723 UFS students were financially supported, with 2018 being the last year of the new intake. The current cohort is expected to complete their undergraduate studies by 2020 when the programme ends. To date more than 101 UFS students have obtained their qualifications and more will graduate later this year. Partnerships between academia, big business and other private sponsors are one of the great building blocks of our society, and continue to play a significant role its development.

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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