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27 July 2020 | Story Nonsindiso Qwabe | Photo Charl Devenish
Ronet Vrey.

She is affectionately called ‘Tannie Ronet’ by the dozens of students coming her way, and Faculty of Education librarian Ronet Vrey would not have it any other way. While Vrey loves to remain behind the scenes, her passion for students makes her a big hit with every student crossing her path at the University of the Free State Library and Information Services on the Bloemfontein Campus. 

Vrey has been a librarian for as long as she can remember; a path she says was inspired by her educator mother. But instead of standing in front of a class, she gets to invest in students' academic journeys by being a helping hand in times of need. She is a UFS alumna, having graduated in 1988 with a degree in Library and Information Sciences, specialising in Education, Library Services, and Technology. 

"I was interested in library information services because back then, we were exploring the use of computers and moving in the direction of technology. Little did we know about digitisation and curation that would follow."

In 2005, she started working as librarian for the Faculty of the Humanities, before working jointly for the Faculties of the Humanities and Education. Since 2011, she has focused solely on the Faculty of Education, serving as the link between the library and the faculty. "I am supposed to focus only on students from the first year to honours level, but because of the relationships built there, many students often choose to stay with me. When they come to me for help, I don't say no," she says.

Information literacy a lifelong skill

Vrey shares the love for her job with her fellow librarians from other faculties. In 2019, the group presented a paper on embedded librarianship at the International Conference on Information Literacy (ICIL). She said they are in the process of having their paper published. "We want to be embedded in faculties in order to make students at the UFS information literate. If we can teach students information literacy skills to help themselves, we will have lifelong learners who can develop all the time, and you would have established a community of lifelong learners," she said.

One student who has benefited from Vrey's dedication and passion for students, is Dr Norma Lehasa, who obtained her PhD in 2019 after a seven-year journey due to ill health.

Vrey known as beacon of hope

Lehasa met Vrey in 2016, and says she owes her success to the likes of Vrey. Lehasa said each year when students graduate, it is people like Vrey who are supporting them behind the scenes to reach their goals. 

"My wonderful librarian, Ronet, made me focus and never give up. She used to go the extra mile for me, even teaching me how to use the resources to search for literature myself. The outcome of me being a Doctor of Philosophy today is because of people like Ronet. People like her need to be recognised for the good work that they do," Lehasa said.
Lehasa's PhD topic was: An Adult Learning Perspective on Professional Development in the Human Resources Department of the Free State Premier.

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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