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26 August 2020 | Story Nitha Ramnath | Photo Supplied

A VUCA environment reflects a state of the external world, or external to the leader, community, or nation, as much as it seems to reflect an internal frame of mind. The constant pressure to lead, while being uncertain about the outcomes of your decisions and even fearful of not being in control all the time, are some of the hallmarks of a VUCA world. A good way of thinking about this concept is to view it as the ‘new narrative’ – the volatility, uncertainty, complexity, and ambiguity inherent in today’s world.

Leaders in the 21st century need to steer a country securely through unparalleled, challenging, and stormy circumstances such as food insecurity, political unrest, migration and refugee issues, unemployment, divided societies and prejudice, global warming, and others. Against this introduction, it unfortunately appears as if there is an increase in VUCA problems in the 21st century, and leaders often fail in their attempts to provide solutions to these demanding circumstances. Indeed, it appears as if leaders in the 21st century are actually contributing to VUCA environments. So-called ‘state capture’ and the ‘gangster state’ in South Africa, ‘make America great again’ and ‘America first’ , the Brexit no-deal option, ‘trade wars’, and ‘the deadly coronavirus’ are examples of when leaders did not appear to solve challenges, but rather to intensify them. 

This is the backdrop against which the book, Chaos is a Gift? Leading Oneself in Uncertain and Complex Environments, has been conceptualised – indeed to debate the opportunities that exist amid this chaos. 

Three UFS women academics contributed to this book.

Dr Martha Harunavamwe (Department of Industrial Psychology) has written a chapter on resilience and agility in Zimbabwean higher education.Dr Mareve Biljohn (Department of Public Administration and Management) has written a chapter on leading the self in South Africa’s VUCA local government environments. Prof Liezel Lues (Department of Public Administration and Management) has written a chapter on South Africa’s surviving VUCA environment. She is also one of the editors of the book.

The endorsement written by Prof Petersen, reads: There are various books on leadership, but this book, in navigating today’s volatile, uncertain, complex and ambiguous (VUCA) environment, presents chaos as both an opportunity and possibility in developing ‘selfcare practices’ in leading oneself. Leaders must have the cognitive flexibility to adapt to the unknown in the midst of chaos (and a crisis). Through making sense of leadership approaches in different environments, including the business, private, academic and public sectors, as well as in conflict/post-conflict situations, the book provides a deep insight into leading oneself effectively with innovation and empathy in a VUCA environment – an excellent contribution to self-leadership. (Francis Petersen, Rector and Vice-Chancellor: Top Management, University of the Free State)

The book, published by KR Publishers, will be launched on 27 August 2020. Prof Ebben van Zyl, together with Prof Lues, are the editors of this book: Van Zyl, E, Campbell, A and Lues, L. ed. Chaos is a Gift? Leading Oneself in Uncertain and Complex Environments. Randburg: KR Publishing. ISBN: 978-1-86922-860-6

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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