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26 November 2021 | Story Lacea Loader | Photo Sonia Small (Kaleidoscope Studios)
Prof Philippe Burger
Prof Philippe Burger.

The Council of the University of the Free State (UFS) approved the appointment of Prof Philippe Burger as Dean of the Faculty of Economic and Management Sciences for a five-year term during its quarterly virtual meeting on 26 November 2021. 

He is Pro-Vice-Chancellor: Poverty, Inequality and Economic Development, as well as Vice-Dean (Strategic Projects) of the Faculty of Economic and Management Sciences, and Professor of Economics at the UFS. 

Extensive experience

Prof Burger was a 2016/17 Fulbright exchange scholar at the Center for Sustainable Development, Earth Institute, Columbia University in the United States, with Prof Jeffrey Sachs as his Fulbright host, where he wrote a book titled Getting it right: a new economy for South Africa. The book was launched, with presentations at the International Monetary Fund (IMF), World Bank, and RAND Corporation in Washington DC, among others. In addition, he is a member of the Fiscal Policy and Financial Markets Task Team of the Lancet Commission on COVID-19. Co-chaired by the Head of the IMF’s Department of Fiscal Affairs and a former Minister of Finance of Chile, the task team of 11 members comprises economists from across the world, including two Nobel prize winners. 

From September 2012 to October 2014, Prof Burger was President of the Economic Society of South Africa. His publications include three more books and numerous academic articles on fiscal rules and fiscal sustainability, public-private partnerships, and macroeconomic and economic development policy. Together with IMF staff, he co-authored two IMF working papers. In 2009, the IMF invited him to spend a month at the IMF as a visiting scholar in the Fiscal Affairs Department (FAD), researching public-private partnerships and the Global Financial Crisis. For two months each in 2007, 2010, and 2012, he was seconded to the Organisation for Economic Co-operation and Development (OECD) in Paris, France, to work on public-private partnerships and capital budgeting, while in October 2011 he joined an OECD mission to Indonesia to conduct a regulatory review of Indonesia. 

Prof Burger was a member of the Panel of Experts of the South African National Treasury, in which capacity he co-authored a 20-year review of South African fiscal policy since 1994. From 2013 to 2018, he was a member of the South African Statistics Council, which oversees the work of Statistics South Africa. From 1 February 2018 to 31 January 2019, he acted as dean of the Faculty of Economic and Management Sciences at the UFS, and from 2002 to 2019 he was Head of the UFS Department of Economics. 

“With more than 27 years of experience in the higher-education sector, Prof Burger will bring a wealth of expertise, extensive networks, and partnerships, nationally and abroad, to the Faculty of Economic and Management Sciences and the UFS. His experience in the positions held at the university, as well as his extensive knowledge and understanding of the South African and global economy, places him in good standing to lead the faculty to be a formidable and impactful academic force nationally and abroad,” said Prof Francis Petersen, UFS Rector and Vice-Chancellor. 

“Prof Burger has the competencies required as dean of the Faculty of Economic and Management Sciences, leading it to exploit opportunities and deal with the challenges that the rapidly changing world presents to the UFS,” said Prof Petersen.  

Vision for the faculty

In response to his appointment, Prof Burger said, “I am humbled by this appointment and look forward to taking on this wonderful challenge. The faculty has a strong team of academics and administrative staff. With this team, I know we will create wonderful pathways for our students into the future and into the complex world of work. I also look forward to strengthening our research position and building the faculty as a nationally and internationally recognised research-strong faculty, as well as a faculty with a very strong Global South presence.”

Prof Burger succeeds the current Dean, Prof Hendri Kroukamp, who will be retiring at the end of February 2022.  

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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