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15 December 2021 | Story Xolisa Mnukwa | Photo Supplied
Former UFS 2020/2021 Student Representative Council (SRC) member, Michael Mnguni describes the journey he travelled towards obtaining his BA in Governance and Political Transformation in 2021.

“I have travelled a long journey, from receiving my acceptance letter back in February 2017 after applying late, to obtaining a BA in Governance and Political Transformation in 2021. 

“I am the child of a single mother who worked as a domestic worker and resigned after I obtained my qualification. Her employer provided us with R10 000 to travel to Bloemfontein in 2017 – a day before registration was supposed to close – to pay for registration, which was about R6 000 at that time.” 

This is how UFS and former Student Representative Council (SRC) member, Michael Mgnuni, describes his journey from destitute student to SRC member and eventually UFS graduate.  

Mguni, who served on the 2020/2021 Bloemfontein Campus SRC responsible for the portfolio: Associations Student Council, said the hardships he faced instilled a desire for continuous improvement. 

“I did not have any form of funding, and back home no one thought I would make it to university because I did not get admitted to other institutions. I am a first-generation student and the firstborn in my family. The past five years have not been easy; especially when you are living far from home, you have to be independent and aware of what is happening in your surroundings.”

On 10 December 2021, Mgnuni became one of the hundreds of graduates who received their qualifications during the UFS virtual graduation ceremonies, obtaining a Bachelor of Arts in Governance and Political Transformation. 

“To obtain this qualification, I would go many days without food and study on an empty stomach. I was dealing with my own mental-health issues while attending to the well-being of others around me, because they became my brothers and sisters.” 

“My graduation journey was not easy; for the first four months at varsity, I travelled from Phahameng to school – living in my aunt’s back room. I had no funding, but my mother would send me money from the little she had, to ensure that I didn’t go to bed on an empty stomach. Through it all, I have conquered. My experiences inspired me to become a student activist, because I didn’t want prospective and returning UFS students to experience the same struggles I went through.” 

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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