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17 July 2023 | Story NONSINDISO QWABE | Photo Supplied
Buhle Hlatshwayo
Buhle Hlatshwayo has been selected for the 2023 Fulbright Foreign Language Teaching Assistant (FLTA) Programme.

Buhle Hlatshwayo, a master’s student on the UFS Qwaqwa Campus, has been selected for the 2023 Fulbright Foreign Language Teaching Assistant (FLTA) programme. Despite initially doubting herself, she took a leap of faith and applied for the programme, which turned out to be a successful decision. The Fulbright Programme is a prestigious scholarship programme that provides opportunities for international educational exchanges. The programme’s overarching aim is to enhance intercultural relations across more than 160 countries.

Hlatshwayo will be teaching isiZulu at the University of Georgia in Athens, Georgia, for an academic year. She leaves South Africa at the end of July.

Hlatshwayo is currently pursuing her Master of Arts with specialisation in English on the UFS Qwaqwa Campus, where she also completed her undergraduate and honours degrees in the same field. Her research focuses on East African Arab migration narratives to the Global North, with a focus on exploring the legacies of colonialism. She is also a learning facilitator in the same department.

A prestigious opportunity 

A friend and colleague, Mxolisi Mabaso, encouraged her to apply, knowing her desire to explore opportunities abroad. 

“I am still in awe of how this opportunity came about, especially because someone else saw potential in me while I didn’t believe in myself. My good friend pushed me to apply, because he knew I always wanted the opportunity to go abroad. I am thrilled and honoured to be part of this prestigious programme. I am looking forward to experiencing the US culture and ways of being.”

On her love for English, Hlatshwayo said she has always been fond of the subject but never considered it as a potential career path. After completing her undergraduate degree, Dr Kudzayi Ngara, a Senior Lecturer in the Department of English on the Qwaqwa Campus, encouraged her to pursue an honour’s degree in English, which ultimately shaped her academic journey.

Professional and personal growth awaits

While in the US, Hlatshwayo said she is looking forward to immersing herself in American culture and pursuing courses in American studies. She aims to learn more about diverse cultural backgrounds and share her South African heritage and cultural values with the international community. She said this exchange of experiences and ideas will broaden her horizons and contribute to her academic and professional development.

“The opportunities would not present themselves if you were not capable. If you know your goals, seize any opportunity that will enable you to get there. I was not granted this opportunity because I’m smarter than everyone else, but because of how I articulated my genuine motivations with future goals and how the Fulbright programme will help me achieve them,” she said.

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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