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09 April 2021 | Story Dr Nitha Ramnath | Photo Supplied
Tiisetso Mokoena tops the UFS Management Development Programme class of 2020

A tough 2020 did not dampen the spirit of Tiisetso Mokoena. Determined and steadfast, she obtained the highest average (92%) to become the top student in the Management Development Programme (MDP) offered by the University of the Free State (UFS) Business School. Mokoena enrolled for the MDP after receiving a bursary from the Services SETA. This is a remarkable achievement, as not only did Mokoena have fierce competition from an exceptionally large group – COVID-19 presented its own challenges that Mokoena had to face. Mokoena transitioned seamlessly from traditional face-to-face to online learning and excelled at it.

“Ms Mokoena was a very enthusiastic and committed student. She worked extremely hard and was not deterred by the transition from face-to-face to online lectures. Her hard work paid off, with impressive results. We are very proud of her,” says Programme Coordinator, Jo’Anni Deacon.

Mokoena also adds: “It has been a great honour to be part of the Higher Certificate Management Development Programme (MDP), and I thank my employer, Services SETA, and the UFS Business School for making it all possible.”
“My overall experience of the programme was impressive. I came into it with an expectation to better myself in my career; I believe that I will achieve this, as I was presented with tools and techniques that will help me grow professionally. As I went through the programme, I developed a sense of ambition and my strategic thinking progressed. I learned a lot about the basics of an everyday business world as we went through different modules, and there were a lot of ‘aha’ moments,” Mokoena adds.

“The UFS Business School is phenomenal, the academic support we as students received throughout the programme was amazing – we were treated with such dignity. The staff took time and effort to assist us with the utmost care and professionalism,” says Mokoena about her experience in the UFS Business School. 

About the UFS Business School and the Higher Certificate in Management Development

The Business School within the Faculty of Economic and Management Sciences has established itself as a leader in South Africa with the provision of the Higher Certificate in Management Development. A dynamic supplement to this spectrum of management programmes on offer is an excellent Higher Certificate in Management Development (MDP). The MDP emphasises leadership development, broadens insight through exposure to the most important management disciplines, and integrates it into a total management approach. This tailor-made qualification has been designed to assist institutions, managers, and managers-to-be in both the private and public sectors.

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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