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Celebrating Success: Project Empower optimises UFS student-athletes through the GROW programme

27 November 2023 | Story Cindé Greyling | Photo SUPPLIED

In the latter part of 2023, KovsieSport (KS) Soccer, in collaboration with Student Counselling and Development (SCD) at the University of the Free State (UFS), introduced a transformative self-development initiative for student-athletes. The GROW programme, an acronym for growth, resilience, optimism, and wellness, is a meticulously structured, resilience-based project firmly rooted in Positive Psychology (PP). PP methodologies aim to foster human strengths, psychological capabilities, and overall flourishing.

Cultivating an optimised mind for an optimised body

Dr Munita Dunn-Coetzee, Director of SCD, emphasises the critical link between physical and mental well-being for student-athletes. Pushing their bodies to excel significantly influences their mental health,” she notes. “Creating awareness and a supportive culture within sports teams is important.” The GROW programme, initially piloted by students four years ago on the Bloemfontein and Qwaqwa campuses, demonstrated statistically significant improvements in students’ subjective well-being, resilience, hope, and noteworthy reductions in experiences of depression and stress. Encouraged by these positive outcomes, the programme was subsequently integrated into KovsieSport.

Balancing the equation: The other side of sport

Tobias van den Bergh, Senior Psychologist: SCD, underscores the multifaceted nature of well-being. While physical exercise is a potent natural medicine supporting mental health, he highlights the importance of addressing emotional, spiritual, cognitive, social, and physical aspects of well-being. Van den Bergh cautions against the potential harm associated with exercise when linked to high-pressure performance goals or unhealthy objectives, advocating instead for a holistic approach to well-being.

Bridging the gap: Impact of the GROW programme

The GROW programme successfully bridges the gap between sports and mental health, fostering increased trust among student-athletes. Godfrey Tenoff, Senior Official at KS Football, observes enhanced cohesion among participants, affirming that the programme positively influenced their preparedness for life’s challenges. Makhaola Mohale, one of the attendees, encapsulates the sentiment, stating, “The biggest takeaway was to always have a heart and mind of gratitude.”

Celebrating victories: Stop at the top

On 27 October 2023, the GROW Certificate and Celebration Ceremony acknowledged student-athletes who completed the project, the event served as a reminder that, beyond the pursuit of victories in sports, investing in mental health is a significant triumph. In the words of the author, “Congratulations to all our student-athletes who completed the GROW-programme.”

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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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