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08 June 2023 | Story Danelle Fisher | Photo Lunga Luthuli
Career Services
Pictured are student representatives from House Vergeet-My-Nie, winners of the 2023 Inter-residence Work Readiness Challenge. With them is Nobesuthu Sonti, Senior Officer, Career Services (holding a mic), and on the right is Petunia Rooibaaidjie, Career Ambassador.
The Career Services division within the Department of Student Affairs recently (May 2023) held their first-ever Inter-residence Work Readiness Challenge. The challenge, targeted at students in residences, called on students to submit their CVs and cover letters to the UFS Careers Office. 

Students from the Bloemfontein Campus residences were challenged to submit as many CVs, cover letters, and LinkedIn profiles as possible, with the most submissions winning the challenge. “Having the Inter-residence Work Readiness Challenge was to increase the employability of the University of the Free State students through a healthy competition among students on the Bloemfontein Campus,” states Nobesuthu Sonti, Senior Officer in the Career Services office. 

Nineteen out of 28 residences competed, with students submitting their documents on Blackboard; Career Services recorded 486 submissions in one month. “The response from students is an indication that they were not aware of the support that Career Services can offer regarding their CVs and cover letters,” explains Sonti. 

The initiative also revealed the challenges students have in compiling CVs and writing cover letters, and how to articulate themselves during mock interviews. 

Sonti said: "Most students were not aware of what to include in their document, which affected the quality of content submitted. Through the mock interviews, we found that students struggle to articulate themselves and are not able to sell themselves,” said Sonti. 

House Vergeet-My-Nie came out as victors in the end, having submitted more CVs and cover letters than the other residences. Sonti encourages students to seek career guidance and contact the office to assess their career paths and be offered private career coaching.

  • The Career Services office offers students workshops on how to write CVs and cover letters, networking, and job-hunting skills to improve their employability. It further offers career guidance and mock interviews, together with a career closet where students can pick out interview-appropriate outfits for their interviews.
You can contact the Career Service office at the following email address: career@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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