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05 October 2022 | Story Samkelo Fetile
Studentships and Internships
Interns based in various departments on the Bloemfontein, South, and Qwaqwa campuses participated in a workshop hosted by the Department of Human Resources.

The Department of Human Resources at the University of the Free State (UFS) recently organised a session for interns employed by various departments on the Bloemfontein, South, and Qwaqwa campuses. These interns appointed by the UFS, are funded through various Sector Education and Training Authorities (SETA) and the Department of Higher Education and Training (Presidential Youth Employment Initiative).

The goal of these workshops is to provide interns with the required skills to prepare them for the workplace.

 

Building the skill set of interns

Telishia van Vollenhoven, Training Specialist in the Department of Human Resources, says interns are essential to the UFS because they provide a new perspective on the institution's day-to-day operations and processes and may give thoughts on strategy, goals, rules, and more.

 “Interns are a very important part of an organisation. They are also our employees. With these workshops, we would like to equip them with the necessary skills to prepare them for the workplace. They bring in new fresh ideas and assist with the operational function of the institution. The workshop is not just applicable to interns, but all staff and line managers could also benefit from such a workshop.”

As part of the workshop, interns were introduced to a variety of programmes that aid in their overall development. These include how to create a results-oriented resume/CV, the definition and benefits of an internship, understanding the internship programme at the UFS, understanding workplace requirements, delivering effective customer service, becoming more productive, learning organisational skills, the importance of teamwork, creating awareness of differences in the workplace, and how to compile a portfolio of evidence (POE).

 

Empowering young people

Interns are further empowered by participating in brainstorming sessions and meetings, as well as providing feedback and proposals to institutional or internship leaders. Through their education and knowledge, they may assist the institution in implementing the most recent strategies and methods in their chosen career field.

The workshop is conducted four times a year or as the need arises. Thus far this year, a total of four workshops have been conducted as follows:

  • 29 June 2022 – Bloemfontein Campus
  • 18 August 2022 – Qwaqwa Campus
  • 14 September 2022 – Bloemfontein Campus
  • 28 September 2022 – Bloemfontein Campus

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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