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14 November 2023 | Story Anthony Mthembu | Photo SUPPLIED
Prof Frans Prinsloo
Prof Frans Prinsloo, the newly appointed Vice-Dean: Learning, Teaching, Innovation and Digitalisation in the Faculty of Economic and Management Sciences at the UFS.

The Faculty of Economic and Management Sciences (EMS) at the University of the Free State (UFS) has appointed Prof Frans Prinsloo as the Vice-Dean: Learning, Teaching, Innovation, and Digitalisation. Prof Prinsloo officially started his new role on 1 November 2023. “I am excited at the prospect of being able to support the academics in the faculty, enabling them to develop successful graduates who will not only sustain themselves and their families, but who can also function in and contribute positively to a dynamic world being transformed by technology,” Prof Prinsloo indicated. 

What the new role entails

According to Prof Prinsloo, the role includes overseeing and providing strategic leadership regarding the teaching and learning portfolio within the faculty. The portfolio he is responsible for looks at teaching and learning policies as well as the development of new curricula in the faculty, among others. In addition, as part of his work, he indicated that, “I will also have to ensure that the faculty’s teaching approaches remain relevant and responsive to our diverse body of students’ learning needs to ensure their academic success, but also to develop essential graduate attributes.  A further focus will be that the curricula of our academic programmes position our graduates to be in demand by employers and enable them to contribute meaningfully to the economy and society.”

Furthermore, Prof Prinsloo is responsible for ensuring that the academic programmes within the faculty are of high quality and accredited by all relevant top industry bodies.

The future of the faculty 

As an Auditing academic for more than 25 years and Director of the UFS School of Accountancy for the past five years, Prof Prinsloo plans to use the experience he has acquired, as well as the leadership positions he has held throughout his career, to lead the faculty to new heights. “I look forward to positioning the UFS Faculty of Economic and Management Sciences as a faculty with effective and cutting-edge teaching approaches to ensure our students’ academic success, and to have quality and unique academic programmes that draw top students from across South Africa, Africa, and beyond – in line with the UFS Vision 130,” he said. 

In addition, part of what he aims to accomplish in his term as Vice-Dean is working to establish the faculty and its academics as recognised thought leaders and innovators as far as teaching and learning is concerned. Prof Prinsloo also highlighted that, “We also need to ensure that the successes attained by the faculty and its staff are shared within and outside of the UFS, and as such, I will also be responsible for strategically leading the marketing efforts of the faculty.” 

However, his efforts to advance the faculty are not only focused on the progress of the staff and their offerings, but also on that of the students. In fact, he indicated that, “I would also like to use this position to explore ways of further supporting our students, particularly recognising the multitude of challenges such as ineffective study skills, financial and mental wellness-related challenges that many of our students face.”

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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