Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
13 August 2020 | Story Eugene Seegers | Photo Charl Devenish
Gugu believes in empowering students to successfully complete their higher-education journey.

Gugu Wendy Tiroyabone is Head of Advising, Access and Success in the Centre for Teaching and Learning. She says she is on a journey to become a champion womxn, with her advocacy for student access with success in higher education being the vehicle that is propelling her. Gugu says her superpower is “knowing how to win without being loud”.

1. Please tell us about yourself: Who are you and what do you do at the university? 
Self-awareness, simplicity, and service is who I am and what I, Gugu Wendy Tiroyabone (née Khanye), embody. My Zulu name, loosely translated, means ‘precious’, and I firmly believe that the work I do at the UFS Centre for Teaching and Learning — academic advising and RPL — align with my name, serving students in this invaluable experience of being afforded the opportunity to access higher education and ultimately being guided to success.

2. Is there a woman who inspires you and who you would like to celebrate this Women’s Month, and why?
Mmm … tricky to single out only one. There are a few — top of the charts is most certainly my mother, a servant leader — in everything she does; she is there to listen, hear and understand, empathise, heal, build, and is committed to the growth of others. Aunty Basetsana (Bassie) Kumalo is another womxn I celebrate – television personality, businesswomxn, and philanthropist — a brand that inspires me to be the best version of me so that I can reach my dreams.

3. What are some of the challenges you’ve faced in your life that have made you a better woman?
I would say one of the biggest challenges I faced in my early 20s would have to be low self-confidence and a low self-esteem. Those who know me would disagree, but unfortunately it gets the best of us and it was my reality. I struggled with acceptance, and when I took some time out to check in with myself, I learned that knowing how to win without making a noise is my superpower; since realising this, I refuse to live below my potential.

4. What advice would you give to a 15-year-old you?
You don’t have to change your dreams to realise them; rather, as you grow, adapt and adopt your approaches to the season/year — these small adaptations will propel you towards fulfilling your dreams. Someone else can make your dreams come true, but only you can realise your dreams.

5. What would you say makes you a champion woman, or a champion woman of the UFS?
I would like to believe that I am still becoming a champion womxn, not there just yet. But my advocacy for student access with success in higher education is what is driving me towards being a champion womxn – without meaningful access, student success is hollow. So, we need to work collectively as a sector and institution to achieve this.

 

 

 

 

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.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept