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27 June 2023 Photo Kaleidoscope Studios
Katleho Lechoo
Katleho Lechoo is a Football Administrator at Kovsie Sport.

The University of the Free State (UFS) is celebrating Youth Month by showcasing the positive influence of the institution on career development. As part of this initiative, we are sharing the stories of UFS alumni who are now working at the university.

Katleho Lechoo, Football Administrator at Kovsie Sport, shares his UFS journey:

 

Q: Year of graduation from the UFS:

A: 2019, 2020.

Q: Qualification obtained from the UFS:

A: Bachelor of Political Sciences and a Postgraduate Diploma in Theology.

Q: Date of joining the UFS as a staff member:

A: 2021.

Q: Initial job title and current job title:

A: Then: Student Reach Assistant, International Office. Now: Football Administrator, Kovsie Sport.

Q: How did the UFS prepare you for the professional world?

A: The UFS offers great support and networking systems, allowing you to gel in the world of employment and ups and downs without any fear.   It further allows you to tap into a space of intellectuals and experts in different fields, who are more than ready and willing to step in and guide you throughout the process.  This can only be enabled if you are willing to engage throughout the time spent.

Q: What are your thoughts on transitioning from a UFS alumnus to a staff member?

A: The transition, like any other workplace or environment, has its challenges and bearing.  Plus, you get an idea of what the university is like.  Unlike being a student – there is little pressure compared to the pressure you would get as a staff member.  So, the best thing to do is to prepare yourself.  Accept that environments change, and you are here to work to the best of your ability and deliver results as expected.

Q: Any additional comments about your experience?

A: I was recently elected as the youngest Institutional Forum member at the University of the Free State.  A position I look at and remind myself that, apart from my ordinary position at the university, I also have an opportunity to contribute and influence the space positively and otherwise to its benefit.  I wake up knowing that I have yet another day to do good unto others as I would expect from them.  And to sum up my experience thus far?  As Roy T Bennett simply puts it: “Be thankful for everything that happens in your life; it’s all an experience.”

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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