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Kovsie alumna secures spot on SAICA Honours Roll

25 February 2020 | Story Valentino Ndaba

Kovsies is proud of Charné Ferreira one of just 12 candidates to be placed on the Honours Roll of the South African Institute of Chartered Accountants.

The South African Institute of Chartered Accountants (SAICA) recently announced the candidates who wrote and successfully met the requirements of the Assessment of Professional Competence (APC) examination. One of 2 024 names released was that of Charné Ferreira, a University of the Free State (UFS) alumna.

Ferreira was among 3 560 candidates who attempted the APC in November 2019. This gruelling part of her journey to becoming a Chartered Accountant (CA) was a culmination of many years of intensive education and training.

Now a Senior Associate at PricewaterhouseCoopers, Ferreira reflects on how her career started with the decision to take Accounting as a subject in high school. In her second- and third-year as a Kovsie student, Ferreira challenged herself to become a tutor. This gave her the opportunity to secure a position as an Academic Trainee at the UFS School of Accountancy.

Recognising outstanding performance
Not only did Ferreira pass the most demanding Chartered Accounting test in South Africa, but she excelled and earned a place on the institute’s prestigious APC Honours Roll. SAICA honours only 12 exceptional candidates for their aptitude and skill.

Excellence to match market demands
According to Freeman Nomvalo, CEO of SAICA: “In many ways this is the toughest exam because it requires aspirant Chartered Accountants (CASA) to apply their technical academic knowledge from multiple disciplines to a single but complex real-life business case study. To pass, candidates must demonstrate high levels of the skills employers have told us they want in the next generation of CAs (SA).

“Succeeding at this final test of professional competence requires advanced levels of critical thinking, the ability to work with technology, and the capacity to assimilate new information under pressure over a five-day period which culminates in an eight-hour assessment. It’s gruelling but it’s exactly the kind of challenge successful candidates will soon face as qualified CAs (SA),” added Nomvalo.

A word to the wise
Looking back at the building blocks that led her to this point, Ferreira shared invaluable advice for future candidates. “Ask for help, speak up if you do not know, speak up if you are drowning in stress. Your career is not a sprint, it is okay if you fail, as long as you get up again and the most important thing is, make time to rest, do not be so hard on yourself,” she said.

In congratulating Ferreira and the other UFS alumni who passed the 2019 Assessment of Professional Competence, Prof Frans Prinsloo, Director: School of Accountancy, also paid tribute to the excellent work of the UFS academics in the School who play a vital role in developing the knowledge, skills and values of the next generation of accounting professionals. “These results attest to the quality of the Chartered Accountancy education offered by the UFS,” he said.

News Archive

Nanotechnology breakthrough at UFS

2010-08-19

Ph.D students, Chantel Swart and Ntsoaki Leeuw

Scientists at the University of the Free State (UFS) made an important breakthrough in the use of nanotechnology in medical and biological research. The UFS team’s research has been accepted for publication by the internationally accredited Canadian Journal of Microbiology.

The UFS study dissected yeast cells exposed to over-used cooking oil by peeling microscopically thin layers off the yeast cells through the use of nanotechnology.

The yeast cells were enlarged thousands of times to study what was going on inside the cells, whilst at the same time establishing the chemical elements the cells are composed of. This was done by making microscopically small surgical incisions into the cell walls.

This groundbreaking research opens up a host of new uses for nanotechnology, as it was the first study ever in which biological cells were surgically manipulated and at the same time elemental analysis performed through nanotechnology. According to Prof. Lodewyk Kock, head of the Division Lipid Biotechnology at the UFS, the study has far reaching implications for biological and medical research.

The research was the result of collaboration between the Department of Microbial, Biochemical and Food Biotechnology, the Department of Physics (under the leadership of Prof. Hendrik Swart) and the Centre for Microscopy (under the leadership of Prof.Pieter van Wyk).

Two Ph.D. students, Chantel Swart and Ntsoaki Leeuw, overseen by professors Kock and Van Wyk, managed to successfully prepare yeast that was exposed to over-used cooking oil (used for deep frying of food) for this first ever method of nanotechnological research.

According to Prof. Kock, a single yeast cell is approximately 5 micrometres long. “A micrometre is one millionth of a metre – in laymen’s terms, even less than the diameter of a single hair – and completely invisible to the human eye.”

Through the use of nanotechnology, the chemical composition of the surface of the yeast cells could be established by making a surgical incision into the surface. The cells could be peeled off in layers of approximately three (3) nanometres at a time to establish the effect of the oil on the yeast cell’s composition. A nanometre is one thousandth of a micrometre.

Each cell was enlarged by between 40 000 and 50 000 times. This was done by using the Department of Physics’ PHI700 Scanning Auger Nanoprobe linked to a Scanning Electron Microscope and Argon-etching. Under the guidance of Prof. Swart, Mss. Swart en Leeuw could dissect the surfaces of yeast cells exposed to over-used cooking oil.

The study noted wart like outgrowths - some only a few nanometres in diameter – on the cell surfaces. Research concluded that these outgrowths were caused by the oil. The exposure to the oil also drastically hampered the growth of the yeast cells. (See figure 1)

Researchers worldwide have warned about the over-usage of cooking oil for deep frying of food, as it can be linked to the cause of diseases like cancer. The over-usage of cooking oil in the preparation of food is therefore strictly regulated by laws worldwide.

The UFS-research doesn’t only show that over-used cooking oil is harmful to micro-organisms like yeast, but also suggests how nanotechnology can be used in biological and medical research on, amongst others, cancer cells.

Figure 1. Yeast cells exposed to over-used cooking oil. Wart like protuberances/ outgrowths (WP) is clearly visible on the surfaces of the elongated yeast cells. With the use of nanotechnology, it is possible to peel off the warts – some with a diameter of only a few nanometres – in layers only a few nanometres thick. At the same time, the 3D-structure of the warts as well as its chemical composition can be established.

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za
18 August 2010

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