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23 February 2023 | Story Kekeletso Takang | Photo Supplied
Michelle De Lange
UFS School of Accountancy Lecturer, Michelle de Lange, aced the recent Chartered Global Management Accountants Board exam, obtaining second position.

Michelle de Lange, accredited Accounting Lecturer in the School of Accountancy at the University of the Free State (UFS), finished second in the world at the recent Chartered Global Management Accountant (CGMA) Board Examination. With only one point between De Lange and the first candidate, she aced the challenging exam.    

Having obtained fourth position in the world for the 2019 CIMA Gateway exam, De Lange was determined to outdo herself.

The Chartered Institute of Management Accountants (CIMA) is the world’s largest global professional management accounting body to offer training and qualification in management accountancy. As designation holders, members get to showcase their skills and experience to a global audience, while upholding professionalism and promoting continuous learning. 

De Lange, who holds another professional accreditation from the South African Institute of Chartered Accountants (SAICA), coordinates the BCom Honours in Management Accounting programme, which is CIMA-aligned for postgraduate students. For De Lange, the greatest reward is the realisation of the impact she is making on her students through strategic vision.  

Having worked in the private sector and later joining the UFS as an Assistant Director at Finance back in 2016, De Lange believed that something was missing; that there was more to give. In 2018 she moved to the School of Accountancy, taking on her new role as Lecturer. “I wanted to make a difference and be significant. This motivated my move to lecturing,” she says. 

Her passion for teaching extends beyond the lecture hall. De Lange pays it forward by supporting students through a hands-on approach and ensuring that assessments are CIMA-aligned. 

The School of Accountancy in the Faculty of Economic and Management Sciences is proud of De Lange and her achievements. 

Becoming a CGMA requires discipline. De Lange is grateful for the support she received in preparation for the board exam, in particular from her husband Francois, who was “always understanding and encouraging”. 

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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