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16 March 2023 | Story Lunga Luthuli | Photo Sonia Small
UFS Career Fair
University of the Free State students listening attentively and taking tips to help them navigate growth in their chosen careers during the Career Fair held in the Callie Human Hall on the Bloemfontein Campus.

For the first time since 2020, we saw the return of in-person career fairs to the University of the Free State (UFS). The fair was presented in the Callie Human Hall on the Bloemfontein Campus for companies looking to recruit university talent and selling themselves to top institutional talent on offer.

During the career fair, Career Services invites companies to interact and share information with students without the added pressure of an actual application, interview, and recruitment process.

Belinda Janeke, Head: Career Services in the Division of Student Affairs, said: “Companies jump at the opportunity to sell themselves to top talent, and are always eager to share information with students and to answer burning questions about position requirements and prospects.”

Janeke said the first of four career fairs planned for the year emphasised local opportunities and talent. The Career Services Office encourages students to explore the excellent career opportunities available in South Africa and the Free State and promotes local talent to potential employers. 

All the sessions presented at the UFS Career Fair are recorded for on-demand viewing on the UFS website. The career weeks are hybrid events, with the option to attend online or in person. Janeke said Career Services also visits the Qwaqwa Campus every semester for face-to-face engagements with students.

“Career fairs are common practice for educational institutions globally, and during the COVID-19 lockdown, such events were not possible. We are excited to be hosting a physical fair again, and this made us realise that students have a need to meet potential employers in a physical setting to ask questions that may not always be appropriate for discussion in an interview,” added Janeke.

Janeke said students can look forward to the SAGEA Virtual GradExpo in May, July, and August and the AgriCareerConnect, which usually generates a lot of interest among students. Janeke said, “This year’s AgriCareerConnect will focus on animal science, horticulture and crop sciences, and integrated disciplines.”

Other career week and career fair dates to look forward to include: 

Faculty of Law: Career Week 22 March-24 March 2023 and Career Fair on 23 March 2023
Faculty of Natural and Agricultural Sciences: Career Week 2 May-5 May 2023 and Career Fair on 4 May 2023
Faculty of Education: Career Fair on 24 July 2023
Faculty of the Humanities: Career Week 31 July-4 August and General Career Fair on 3 August 2023

Faculty of Theology and Religion: Career Fair on 16 August 2023

Pictured second and third from the right are Career Service’s Yolisa Xatasi, Administrative Assistant, and Nobesuthu Sonti, Senior Student Relations Officer, in a jovial mood with career ambassadors – a reminder of the value of face-to-face gatherings after the Career Fair has been hosted virtually for the past two years.
(Photo: Sonia Small) 


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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