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17 February 2021 | Story Andre Damons

 

The registration process for senior students at the University of the Free State (UFS) is well underway; for the first time in the history of the university, students can only register online this year. Online registration and orientation for senior undergraduate and postgraduate students started on 8 February 2021 and will conclude on 26 February 2021. For first-year students, online registration and orientation will take place from 1 to 13 March 2021.


“At the end of 2020, the UFS was one of the few universities in the country that was able to complete its academic year in December. This is indeed an achievement to be extremely proud of. 2021 will be a year like no other for our students and staff. Apart from the normal activities on our campuses at the beginning of an academic year, we are following a minimalistic approach to the return of staff and students during the first semester, as our country is still in lockdown. It is also important to keep our staff and students safe,” says Prof Francis Petersen, Rector and Vice-Chancellor of the UFS. 

During the first semester, the UFS will continue with an online/blended learning and teaching approach for first-year and senior undergraduate students. This means that some classes will be online, some in contact or face-to-face mode, and others a combination of contact and online. “The COVID-19 pandemic has resulted in a global shift towards the integration of technology into learning and teaching, which the university is embracing this year,” says Prof Petersen. 

Due to the national lockdown regulations and the capacity of the university’s infrastructure to adhere to physical distancing protocols, the UFS is limiting the number of students who will be returning to the campuses next month. Students will be contacted by their faculties if they are required to return to the campuses. 

“We look forward to welcoming back our students for the first semester. Strict safety protocols are maintained on all our campuses, including hygiene, social distancing, and the wearing of masks. It is also a privilege to welcome the new cohort of first-year students entering the university for the first time,” says Prof Petersen.

The university also offers online academic advising to help students plan their academic journey and to guide them through decision-making processes related to their study modules. Academic advising for senior and postgraduate students will take place from 1 to 26 February 2021, and for first-year students from 8 to 13 March 2021.

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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