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06 October 2022 | Story Anthony Mthembu | Photo Kaleidoscope
Tobias van den Bergh
Tobias van den Bergh, President of the Southern African Association for Counselling and Development in Higher Education (SAACHDE)

Tobias van den Bergh, Counselling Psychologist at the University of the Free State, has been appointed as the President of the Southern African Association for Counselling and Development in Higher Education (SAACDHE).  The appointment became official at the annual SAACDHE conference, which took place in Pretoria from 12 to 14 September 2022. As such, van den Bergh perceives this appointment as an opportunity: “To be part of a creative process that tackles the challenges faced in higher education and knowing the difficulty that students and my colleagues across the country are struggling with, accepting this appointment felt right.”

The role of SAACDHE

“The organisation represents members of several higher education counselling and career development centres from the SADC region. The organisation’s mission is to promote, guide, and advance best practices in centres at institutions of higher education,” explained Van den Bergh. Through this representation and assistance, members are able to provide quality support to the students they serve. SAACDHE members include mental health professionals, social workers, HIV/AIDS counsellors, researchers, and career development specialists from more than 15 higher education institutions in South Africa and Botswana. Furthermore, Van den Bergh asserts that, “SAACDHE represents its members through lobbying for increased institutional support, the promotion of scholarly, ethical, and best practices, and the training and development of professionals.”

Van den Bergh as President of the organisation

 As the newly elected President of the organisation, there are several challenges that Van den Bergh believes require the immediate attention of SAACDHE.  For instance, he maintains that student populations and the mental health challenges they face have grown at a substantial rate over the past few decades. However, the staff capacity in counselling and career development centres has not increased commensurately. As such, the challenge in this regard is that the need for mental health interventions continues to grow, but the capacity is not sufficient to deal with those challenges and to fill the gap in public mental health services. To address this challenge, he indicates that “the organisation is striving to innovate counselling centres, and to find ways to work smarter and be preventative where possible”.

In addition, Van den Bergh is adamant about ensuring that the organisation continues to be innovative in the way mental health services are provided to students, and to create practices that are culturally and contextually relevant. However, his long-term vision for the organisation is, “to continue serving as a training, development, and practice-based organisation, so that we can equip members with support and knowledge that will help them to continue helping students in a smarter and better way”.

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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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