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26 January 2022 | Story Rulanzen Martin | Photo Charl Devenish
The Free State once again excelled in the NSC matric results. Pictured here is a broadcast of a celebratory event held by the FSDoE on the UFS South Campus in 2021 for the matric class of 2020.

The Free State has claimed the top spot in the National Senior Certificate (NSC) examination results for the third consecutive year, with a pass rate of 85,7% in 2021. 

“On behalf of the executive management, staff, and students of the University of the Free State (UFS), I would like to extend our warmest congratulations to you and your executive team on the Free State being the top-achieving province,” Prof Francis Petersen, UFS Rector and Vice-Chancellor, wrote in a congratulatory letter to Dr Tate Makgoe, MEC for Education in the Free State. 

“The UFS is proud to be associated with the Free State Department of Education and we salute you and your team for the many initiatives in schools across the province, which have contributed to the outstanding matric results this year,” Prof Petersen said. 

The UFS will welcome several first-year students on its three campuses in February – many of whom hail from schools in the Free State. The 2021 NSC results were released on 20 January 2022. 
 
Several UFS-led interventions thrive to make impactful change 

The UFS is leading several projects with the Department of Education to address education-related problems in the province. The UFS, through its South Campus, presents the In-Service (InSET) programme, the Internet Broadcast Project (IBP), and the Schools Partnership Project. “It is projects such as these that make a huge difference in the lives of many learners and teachers in our province and that have given so many schools the opportunity to rise to the occasion,” Prof Petersen said. 

The IBP supports learners from 80 schools, with lessons for learners in Grades 8 to 12 being transmitted to three centres across the Free State on a daily basis. Electronic access to learning material is also made possible through the IBP. The Schools Partnership Project, as part of the Social Responsibility Project at the UFS, is focused on the efficacy and quality of school management, subject teaching, and learning development. Well-trained mentors visit project schools on a daily basis, sharing knowledge, materials, and demonstrating the use of technology in an effort to improve the standard of teaching. 

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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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