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21 May 2019 | Story Xolisa Mnukwa | Photo Charl Devenish
Bloem Campus Open Day 2019
2020 Prospective Students get a taste of varsity life at UFS Bloemfontein Campus Open Day.

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Matric learners from all over South Africa, together with their parents, teachers, and some Grade 11 learners, attended the University of the Free State (UFS) Bloemfontein Campus 2019 Open Day on 11 May, to investigate whether the UFS can meet their expectations and spark a dream concerning their careers.

A glimpse of what prospective first-years can expect in 2020

The UFS has seven faculties: Economic and Management Sciences, Education, Health Sciences, the Humanities, Law, Natural and Agricultural Sciences, Theology and Religion, and an additional Open and Distance Learning on its South Campus, and the Business School. On Open Day, learners had the opportunity to attend faculty exhibitions offering course information, teaching aids, models, and much more, demonstrating the high calibre of teaching and learning facilities at the UFS, as well as innovation and technology-based education. Learners were also exposed to interaction with academics and the deans of the faculties, motivational talks by senior students in the respective faculties, as well as members from the Student Representative Council (SRC), Kovsie FM, Student Wellness, the UFS Student Library, and Student Recruitment Services.

Why study at the UFS?

According to an honours lecturer in the UFS Department of Architecture (Faculty of Natural and Agricultural Sciences), the UFS, just like any other South African university, would be an obvious choice of study for students interested in architecture, because it is accredited by the South African Council for the Architectural Profession, as well as internationally. However, what sets the UFS apart, is the fact that lecturers have close working relationships with their students in the department, allowing them to track and understand their students’ work, academic progress, and skills development. The Department of Architecture, just like other departments in the seven faculties of study offered at the UFS, pride themselves on selecting top-tier learners to pursue their studies and moulding them into competitive professionals who will thrive in the working world. 

The UFS prides itself on being a research-led, student-centred, and regionally engaged university that aims to produce globally competitive graduates through a renewed and transformed curriculum.
 
Seventeen-year-old Zwelethu Ndabezitha from Phoenix in KwaZulu-Natal, who wants to become a quantity surveyor, said: “I want to apply everything I’ve learned into rebuilding and transforming my home town”. Learners such as Zwelethu stand a chance to realise their dreams and develop by means of dynamic scientific education, as well as independent and critical thought-enhancing education provided by the UFS.

For more information about pursuing studies at the UFS, visit the UFS prospective students’ website where learners can also apply online.

 

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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