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06 August 2020 | Story Leonie Bolleurs | Photo Pixabay
Antonie Beukes says although the university is involved in a number of projects that add to its BBBEE rating, considerable attention is given to initiatives to better the lives of some of its suppliers.

For the past two years, the University of the Free State (UFS) has had one of the best Broad-Based Black Economic Empowerment (BBBEE) ratings among universities in South Africa. The university recently received confirmation that its Level-4 rating has been approved for another year. 

According to Antonie Beukes, Assistant Director in the UFS Department of Finance, this rating enables the university to compete with the advantage of a 100% procurement level regarding tenders. “It will also help with our third-stream income, and more importantly, this level assures everyone that we are on the right track regarding BBBEE,” says Beukes. 

Opportunity to better the lives of others

The university had to work hard to maintain their Level-4 BBBEE status. Beukes says one of the initiatives they focused on was the development of suppliers and enterprises that are not associated with the UFS. 

“Many people think of BBBEE initiatives as a project where money is paid, and that is where the buck stops. Although this may get you some points, it is important for the university to better the lives of others.”

“We mostly focus on Exempted Micro Enterprises (EMEs) and Qualifying Small Enterprises (QSEs), because they are the small, start-up companies that need help to be sustainable. Even though assistance can take various forms, such as spending time with suppliers and offering services at a lower cost or free of charge, the university gives considerable attention to providing training to these service providers,” says Beukes.

Always strive for a better rating

The UFS Department of Finance strives to achieve a better rating each year. “The aim for next year will obviously be to be rated as a Level 3 but maintaining the Level 4 will be a big achievement.”

Beukes, however, points out that one needs to be realistic and must keep track of what is going on in the economy, as well as the challenges brought about by the COVID-19 pandemic. 

He continues: “Strict new rules regarding BBBEE scoring also came into play last year and we see that most businesses are rating lower scores (higher levels), which directly impact the UFS.”

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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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