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2023 Ernst Mach Grant recipient from the UFS

16 August 2023 | Story Rorisang Ramorena | Photo Supplied

Michael Skosana, a student on the Bloemfontein Campus of the University of the Free State (UFS), has been selected as the recipient of the 2023 Ernst Mach Grant scholarship exchange programme at the University of Applied Sciences in Austria.

Skosana, currently pursuing his honours in Financial Economics and Investment Management at the UFS, aspires to pursue not only his master's qualification but also his Chartered Financial Analyst (CFA) levels and regulatory exams and ultimately pass his board exams. Skosana is set to leave on 30 August to start the semester on 1 September 2023.

About the grant

The Ernst Mach Grant is a program aimed at students from non-European universities who wish to spend a semester or two at an Austrian University of applied sciences. The Austrian Ministry of Science and Research offers the Ernst Mach Grant to students with non-European citizenship who plan to take up exchanges at an Austrian university.

According to its 2023 – 2028 internationalisation strategy, the UFS aims to integrate international and intercultural dimensions into the university's being, including the formal and informal curriculum. The Office for International Affairs (OIA) enables such comprehensive internationalisation, and specifically its International Scholarships portfolio, under the leadership of Mbali Moiketsi, contributes by liaising with funding bodies for mobility, sharing information about possible opportunities, and supporting students through the process.

The responsibility of the OIA is to ensure that students and staff are exposed to intercultural opportunities as part of their learning curriculum through information sharing. The OIA partners and works with international funding agencies to bring the information to the students and staff and support them through the process.

Skosana's motivation to study abroad is to challenge himself on the spectrum of finance, to learn more about the Austrian and South African economies, and, hopefully, to work in Europe and gain insight before returning home to change the financial landscape of South Africa. He added that “the acquired skills will empower and develop the South African financial economy and educate South Africans on financial literacy, investments, and any financial goals they seek knowledge about.”

Furthermore, Skosana encourages students to be more open to knowledge and international experiences by participating in such opportunities. He emphasizes that “students should always want to broaden their intercultural and global competencies beyond academics.”

For more information related to scholarships and opportunities, contact Mbali Moiketsi at the following email moiketsimv@ufs.ac.za

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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