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UFS achieves top honours at the 2023 MACE Excellence Awards ceremony

05 December 2023 Photo Francois van Vuuren

MACE Awards Winners 2023 — From left are: Belinda Janeke, Head: Career Services; Barend Nagel, Multimedia Specialist, Department of Communication and Marketing; Moeketsi Mogotsi, Social Media Specialist, Department of Communication and Marketing; Lacea Loader, Senior Director: Department of Communication and Marketing; Tobias van den Bergh, Counselling Psychologist, Student Counselling and Development; Mojalefa Rabolinyane, Assistant Officer, Student Counselling and Development; Burneline Kaars, Head: Leadership, Organisational Development and Employee Well-being; Lizet Holtzhausen, Officer, Leadership, Organisational Development and Employee Well-being; Marieta Landman, Senior Officer, Department of Student Recruitment Services; and Sandile Ncedani, Senior Officer, Department of Student Recruitment Services.

On 16 November 2023, five departments at the University of the Free State made a big splash at the national association for Marketing, Advancement, and Communication in Education (MACE) 2023 Excellence Awards.

Collectively, the UFS won 11 awards, including the sought-after Chairperson’s Award of Excellence, awarded to a single entry that embodies true excellence in marketing, advancement, or communication. In other words, the overall winner across all divisions and categories.

Celebrating the best in marketing, advancement, and communication

Hosted annually, the MACE Excellence Awards recognise and celebrate the excellence of specialists and practitioners in marketing, advancement, and communication in the higher-education sector. MACE plays a vital role in adding value to practitioners through high-quality development programmes, facilitating networking partnerships and transformation, as well as promoting best practices among these professions at member institutions.

The MACE National Conference held on the Belville Campus of the University of the Western Cape from 15 to 16 November 2023, preceded the glamorous awards function. The theme for the conference was ‘Higher education institutions in a world of artificial intelligence’. After two informative days, delegates attended the awards function, where their work and skills were recognised.

The winner takes it all

The UFS Leadership, Organisational Development, and Employee Well-Being won the Chairperson’s Award for its Women’s Day Breakfast. This memorable event also received a platinum award. Silver awards were raked in by Student Counselling and Development (DoDay Mental Health Campaign), Career Services (Careers Podcast Series), Student Recruitment Services (Motion Graphics Video), and the Department of Communication and Marketing (DCM) won three silver awards for its Social Media Squad project, the Vision 130 video, and the Dr Maye Musk Honorary Doctorate Graduation Ceremony. Bronze awards were given to DCM for the Vision 130 Launch and Youth Month, and the Kovsie Connect Virtual Experience won Student Recruitment Services its second award of the evening.

Excellence in everything we do

Lacea Loader, Senior Director: Communication and Marketing and Coordinator of the MACE Excellence Awards, says the recognition affirms the high level of communication generated by the institution. “I am immensely proud of the national recognition from our peers for the quality and innovative work we do. This year in particular, different departments entered the awards programme, which is exemplary of the integration and synergy of the work done in the different departments,” she says.

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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