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31 July 2023
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Story Lerato Lesiu
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Photo Supplied
The Umoja Buddy Programme (UBP) in the Office for International Affairs at the University of the Free State (UFS) celebrated International Day of Friendship by visiting students and staff members all over campus and handing out treats with messages of friendship attached.
This day is celebrated every year on 30 July; the UBP’s ambassadors and buddies participated on Friday 28 July by hosting an event to encourage a sense of togetherness and solidarity among the university community. It emphasised the importance of friendship and how it contributes to the spread of kindness, love, and peace among people from many cultural backgrounds.
Bulelwa Moikwatlhai, who leads the Internationalisation at Home and Incoming Exchange Students portfolios in the Office for International Affairs, says the participants representing different countries in the Umoja Buddy Programme celebrated the day by visiting students and staff members all over campus and handing out treats with messages of friendship attached.
“The goal was to make someone’s day while learning about their understanding of friendship and to encourage people to reach out to their friends, express their appreciation, and engage in acts of kindness.”
“The participants had the opportunity to share their personal stories and experiences of friendship, discussing the challenges they faced and overcame, and the lessons they learned. The event allowed individuals to reflect on the value of friendship and its transformative power in promoting understanding and acceptance,” said Moikwatlhai.
Furthermore, she stated that the UBP has launched a social media campaign to encourage individuals worldwide to celebrate International Day of Friendship. Through inspiring stories, videos, and messages, the campaign aimed to spread the message of friendship and unity across borders.
Overall, the Umoja Buddy Programme’s celebration of International Friendship Day was a testament to the programme’s commitment to fostering lifelong friendships and promoting intercultural understanding. By providing a platform for individuals to connect, learn, and appreciate each other’s background, the UBP continues to create a world where diversity is celebrated, and where friendship knows no boundaries. The UBP recognises that friendship has the power to bridge cultural divides and create meaningful connections. The UBP firmly believes that these interactions can break stereotypes, enhance cultural awareness, and foster a sense of belonging and inclusivity.
- The Umoja Buddy Programme is a programme that pairs newly admitted international students with current students at the UFS for social, cultural, and academic integration. It seeks to ensure the smooth transition and integration of international students into student life at the UFS, helping them to integrate into the campus and local communities. The programme aims to connect international and local students through meaningful lifelong friendships and to foster their academic, social, and cultural integration at the UFS.
UFS researchers are producing various flavour and fragrance compounds
2015-05-27
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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.