Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
08 February 2022 | Story Anthony Mthembu | Photo Charl Devenish
Dr Munita Dunn-Coetzee
“I would like for students to walk in here and feel comfortable; it doesn’t matter what you identify as – there is a space for you here,” says Dr Munita Dunn-Coetzee, the new Director of Student Counselling and Development.

Dr Munita Dunn-Coetzee has joined the University of the Free State as the new Director of Student Counselling and Development. This is after an eleven-year stay at Stellenbosch University as the Deputy Director of the Centre for Student Structures and Communities, and later as the Director of the Centre for Student Counselling and Development.

Dr Dunn-Coetzee’s role at the UFS

As leader of the department, Dr Dunn-Coetzee sees her role as one in which she is responsible for moving her team forward. “My role is to really look at what the team needs. This is from infrastructure right through to their own personal development, and to making sure that they have what they need to get their jobs done,” she stated. In addition, Dr Dunn-Coetzee’s responsibilities include, “looking at our strategic intent, aligning with what the university wants, being relevant in terms of our service delivery, and connecting enough with the students”. In fact, one of the things she is excited about is learning from the students at the University of the Free State. “The big thing for me is to make contact with students and to engage with them about what is going on at ground level; the one thing I don’t want to be is someone who sits in the office, sends emails, and think I know what’s going on,” she explained.

A commitment to the mental health of UFS students

Although her two predecessors were internal appointments, Dr Dunn-Coetzee argues that being an external appointment allows her to have a fresh perspective. As such, one of her main priorities for the year is looking at student leaders, day residences, residences on campus, and residential heads, and analysing whether they are empowered enough to have conversations about mental-health issues with students. “The one thing that concerns me is that we have been online for two years, and now that we are telling students to come back to campus, it might evoke a level of anxiety in some students,” she explained. Therefore, ensuring that the department is student-centred in everything it does is very important to Dr Dunn-Coetzee. This varies from the way in which students are dealt with, how emails are responded to, and how students are treated when they walk into the Kovsie Health Building.

A long-term vision for the department and the university

Even though she has not been at the University of the Free State for very long, Dr Dunn-Coetzee has some long-term goals that are bound to positively impact both the students and the staff in her department. “I would like to have a research focus within our department; it is very easy to say that we are doing good work and that we have an impact on our students, but we need to have something that proves it,” she said. Therefore, an evidence-based approach is one of the directions she would like to pursue in her department. In addition, Dr Dunn-Coetzee argues that there is a need for a space in which intern psychologists can be trained. “It keeps your current staff on their toes, and it helps you to really play a role in developing psychologists in South Africa,” she expressed. Therefore, opening this space for young psychologists is something she hopes to make a reality in her time at the university. Furthermore, developing her staff and ensuring that they grow their skill set is an important goal she would like to achieve. “My focus is not to have people work here for thirty years; I need to empower them so that they can develop as much as they can. Of course, I love having them here, but in the event that they want to work somewhere else I need to make sure that they are skilled,” she said. Lastly, a goal she is adamant to achieve is to ensure that the service delivery by Student Counselling and Development is of a high standard on all three campuses.

As such, Dr Dunn-Coetzee would like to be viewed by the student community as accessible and approachable. “I would like for students to walk in here and feel comfortable; it doesn’t matter what you identify as – there is a space for you here,” she said.

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.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept