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29 October 2019 | Story Xolisa Mnukwa
Exam read more
Once you have done all your exam preparation, it is imperative to make sure that you curb your stress levels as much as possible on the day that you have to write. The calmer you are, the better the outcome!

Final exam season has arrived at the University of the Free State (UFS), and we would like to share a few quick and easy tips you can follow to ensure that you make it through successfully!
Here’s how you can beat exams: 

Step 1: Make sure that you prepare well beforehand to give yourself enough time to study. Prepare a study schedule that fits your way of studying, and do not leave anything for the last minute. It is probably easier to thrive on last-minute studying, but often this way of partial study is not the best approach for exam prep. Prioritise your studying based on how many exams you have, how many pages you have to learn, and the days you have left to study. 

Step 2: Study and practise your work using previous exam papers. This will help you see and understand the format and formulation of possible questions, and can aid you in knowing what to expect, and help you practise and estimate how much time you should spend on answering each question.

Step 3: Eat healthy and use your study/friend groups as a stimulant. Make sure to stock up and energise yourself with a lot of water and nutritional study snacks to extend your concentration and commitment to studying. Avoid overeating and consuming rich, fatty foods that will make you feel tired and sleepy. Likewise, studying in groups can also help you get the answers you need and finish tasks faster. You may have questions that your friends have the answers to, as long as you effectively plan how much time you spend deliberating on a question.

Last but not least, make sure that you give yourself regulated study breaks between various chapters or topics, and let your brain take it all in!

Please find the official end-of-year exam timetable here.

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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