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22 April 2021 | Story NONSINDISO QWABE | Photo Thabo Kessah
Faith Mudzingiri.

Sharing her father’s love for the field of commerce, Faith Mudzingiri, daughter of Dr Calvin Mudzingiri, Assistant Dean of the Faculty of Economic and Management Sciences, is one of the more than 1 500 students who received their qualifications during the University of the Free State Qwaqwa Campus virtual graduation ceremony. Faith obtained her BCom General Management degree during the virtual ceremony on 21 April.

In 2020, Mudzingiri topped the academic charts as the best student across all faculties on the campus.

Following in the footsteps of her father

An accounting enthusiast from an early age, Faith said her father has been her biggest motivation. Having a parent in such a critical position can come with immense pressure to perform, but she said “watching him inspired me a lot. For me to be here, is because I’ve learned from him that hard work pays off”.

Mudzingiri said while she was grateful for the accomplishment of being the Dux student for 2020, her academics did not get off to a good start in 2017 when she began her first year.

“As an international student coming from Zimbabwe, I struggled a lot in my first year. I had difficulty finding my feet in the new environment. Things got better in my second year, but in my third year I reminded myself why I was here and why I started this degree. I knew I wanted to graduate in record time, and so had to put in the work.”

Still set on achieving her accounting dream, Mudzingiri is now pursuing a BCom Accounting degree on the Bloemfontein Campus. “I would love to become a tax accountant and start my own accounting firm one day.”

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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