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11 January 2021 | Story Leonie Bolleurs | Photo Supplied
Dr Ria de Villiers is passionate about education as a vehicle to ensure that people are fully engaged in work and life.

The world is rapidly changing, and the Department of Education (DBE) is responding with a plan that aims to prepare learners to adapt to a new world. Ecubed (E3), a DBE programme using playful project-based learning as a learning methodology, unlocks an entrepreneurial mindset in school learners. The E3 programme focuses on entrepreneurship, employability, and education, emphasising learning as a lifelong process. Dr Ria de Villiers is the Curriculum and Schools’ Implementation Manager for E3.

Dr De Villiers, an alumna of the University of the Free State (UFS), is passionate about education as a vehicle to unlock competencies and agency, ensuring that people are fully engaged in work and life. Dr De Villiers therefore invests great effort in contributing to a more relevant education system. “I feel compelled to do something about the challenges we see in education, especially since it is such a vital part of our human (and societal) development,” she says. 

Loving the buzz at schools, the smell of dust and chalk, Dr De Villiers really has a heart for teachers. “Teachers are often unacknowledged, and the work they do is critical,” she believes. She realised that as a teacher, her reach was too small to solve the problems in the South African education system. Therefore, she works as a teacher trainer, where she feels she can have a broader impact.

Her work as implementation manager for E3 allows her to make a positive impact on the education sector, while managing the creation of new learning materials online and face to face, as well as working in teacher development.

The difference in a changed world

Talking about E3, she says the programme prepares learners to acquire skills, knowledge, attitude, and mindset to be business owners or employers while being lifelong learners. The traditional way of teaching is changing, and with skills acquired through the E3 programme, school leavers will be ready to attend a tertiary institution, be prepared for the job market, and/or be able to start a business.

This is not the first time that Dr De Villiers has found herself in the education arena. She received her doctorate in Applied Linguistics from the UFS Faculty of the Humanities under the supervision of Prof Willfred Greyling in the Department of English. Her dissertation was titled, The impact of a discourse-based teacher counselling model in training language teachers for outcomes-based education. Assisting government and teacher unions with the training of teachers helped her to obtain the data for her PhD, in which she proposed a teacher-counselling model to promote teacher efficacy and agency. 

Teaching across borders

A big part of her career was spent in the education environment, although she worked as a businesswoman and freelance consultant for more than 30 years – first as teacher and university lecturer, and later as co-founder of Future Entrepreneurs, a publishing and teacher-support business. 

But it was when she started a language school that her communication business, Jika Communication and Training, came into being; it was not long before this enterprise developed into a leading training organisation for entrepreneurship education programmes endorsed by the International Labour Organisation (ILO). Together with the ILO, she worked on a series of 30 business simulation games and role-plays to promote progressive teaching methodologies, learner-centredness, and activity-based experiential learning. 

Teaching others about learning also allowed Dr De Villiers to cross South African borders when she facilitated the reworking of the vocational curriculum for the Indonesian government. She has done training at all teacher-training colleges in Dar-es-Salaam and Zanzibar for the Ministry of Education in Tanzania. 

A more humane, learner-centred approach

In our changing world, and as it pertains to the education system, Dr De Villiers truly believes that training and teaching needs a more humane, learner-centred approach, with mutual respect between trainer and learner. 

She remains inspired to continue making a difference in the sector. “I want schooling to improve and gear itself for a rapidly changing world. I want young people who are out of work to find their voice and place in the economy. I want every school learner to develop the agency and confidence to stand up in class and ask a question without any fear of losing face. And I want teachers to develop that agency too as they become more and more autonomous, self-reliant, and confident enough to teach using progressive methodologies.”

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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