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22 September 2020 | Story Leonie Bolleurs | Photo Anja Aucamp
Every year, several of our staff and students are involved in projects in our community to make a positive difference. One of the projects where we are making a difference is at Bloemshelter.

I am because you are. Ubuntu. What better month do we have to celebrate our Ubuntu, our South Africanness, than September – Heritage Month. 

South Africans are known for their warm and generous spirit, their humanity. Closer to home, here at the University of the Free State, this is also a reality. 

Bettering the lives of others

Numerous staff members and students engage in community projects and partnerships. “As a regionally engaged university, the UFS supports development and social justice through the practice of engaged scholarship,” says Karen Venter, Head of the Division: Service Learning within the Directorate of Community Engagement.

Engaged scholarship occurs at the heart of community-university partnerships in close and co-operative interaction with several organisations in broader society for the common public good.

A few of the flagship partnership projects that come to mind are Bloemshelter (caring for the homeless and developing as a social enterprise); Towers of Hope (caring for the vulnerable and transforming the city); and the Princess Gabo Foundation (in Thaba ‘Nchu, where they obtained a zero teenage pregnancy rate in school with a simulating doll-parenting programme to initiate responsible reproductive health education). 

In Qwaqwa, Community Engagement partnerships involve the Itemoheleng Soy Project and the AGAPE Foundation for Community Development. Here, the development focuses on nutrition to boost people’s immune systems – especially during the COVID-19 pandemic. According to Moodi Matsoso from the Directorate: Community Engagement on our Qwaqwa Campus, the AGAPE Foundation is manufacturing rosehip juice, which helps with digestion and the healing of ulcers. 

Bishop Billyboy Ramahlele, Director of Community Engagement, is also passionate about sharing knowledge and skills regarding enterprise development to others, supporting them to reach their full potential with the building of tiny houses. 

According to him, an estimated 3 000 of our students are spending at least 127 000 hours per year engaging in the community through 73 academic service-learning modules, excluding the engagement of student organisations such as the Enactus UFS and co-curricular KOVSIE ACT (Active Civic Teaching) residential schools projects.

Vegetables for the food insecure

Another project that is making a difference not only in the lives of our students, but also for food-insecure families, is the UFS Community Garden Project. 

Kovsie ACT, in collaboration with Student Affairs and the university’s Centre for Sustainable Agriculture, Rural Development and Extension (CENSARDE), is running a project where they provide fresh vegetables, including cabbage, carrots, beetroot, kale, and peas to food-insecure families. 

Heritage Month is an ideal opportunity for everyone to show their Ubuntu spirit. Get involved and share some of your time, your talents, and your treasures to improve the lives of others.  There are several causes in Bloemfontein and Phuthaditjhaba that need support (clothes, food, blankets, toys, funding). 

You saw what some of our colleagues and students are doing. What are you doing to make a difference in communities?

- See Mandala Day poster for a complete list of the partnerships, programmes, and projects where our university’s Directorate of Community Engagement is making a difference. 

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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