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12 December 2024 | Story Edzani Nephalela | Photo Supplied
Stefanus Scheepers
The recently dual-capped Stefanus Scheepers, Senior Admin Assistant Officer in the UFS Faculty of Education, says his success lies in mastering the art of balance.

Completing a master’s degree in record time is a remarkable achievement, but for Stefanus Scheepers, Senior Admin Assistant Officer at the University of the Free State Faculty of Education, it marked the beginning of an even more extraordinary academic journey. In a feat few could match, he earned two master’s degrees in just 20 months.

Scheepers’ first degree, a Master of Education specialising in Higher Education Studies, was conferred by the University of the Free State (UFS) on 9 December 2024. His thesis, ‘Effective Pedagogical Practices Teaching Assistants Use in Hybrid Teaching Modes: A Community of Inquiry Approach’, explored innovative teaching strategies in hybrid learning environments.

The second degree, a Master of Science by Research in Sustainable African Futures, was conferred through the Wits-Edinburgh Sustainable African Futures (WESAF) Doctoral Programme. His thesis, ‘Investigating the Perception, Adoption, and Utilization of Generative Artificial Intelligence in South African Higher Education Institutions’, examined the impact of generative artificial intelligence (GAI) on sustainable education in South Africa.

“My experience presenting workshops on GAI tools and its misuse by students sparked my research interest,” he explained. The resulting mini-dissertation shed light on the critical need for sustainable education practices in an era increasingly influenced by AI. This theme will continue as Scheepers embarks on a PhD at Wits University in 2025, exploring how to balance GAI’s benefits and risks in education.

Initially, Scheepers embarked on a part-time master’s degree in 2023 at the UFS while working full-time. “I hadn’t planned to complete two degrees,” he said, “but my supervisor’s encouragement and excellent guidance made completing the degree within a year seem possible.” Midway through, however, a nomination from the Dean and Vice-Dean of the Faculty of Education changed everything. The WESAF Doctoral Programme offered an opportunity that was too valuable to pass up, even though it added another degree to his demanding schedule.

“At first I was very hesitant, but my supervisor said that I would regret not taking it”, he said with a smile.

Time management does the trick

Balancing the demands of studying for two master’s degrees was no small feat. Scheepers chose to embrace meticulous time management, creating a schedule that integrated study and rest.

“Time management is not just about making a plan but sticking to it,” he emphasised. This structured approach allowed him to maximise productivity without burnout. “I must admit, working at night in your office did feel strange at first, but tranquil after a while.” Weekends included much-needed downtime, which helped him maintain resilience throughout.

Reflecting on this intense period, Scheepers attributes his success to cumulative skills gained over the years. “Every skill learnt in prior degrees was put to the test. The journey wasn’t easy, but intentionally applying these skills made the challenge rewarding.”

After nearly six years at higher education institutions – Scheepers’ career ambition is to transition into a lecturer role, with the hope of passing on his research and hands-on experience to a new generation of students.

When asked what he would share with prospective students at the UFS, Scheepers said, “The path to success isn’t always straightforward. I’ve experienced setbacks, even dropping out twice before finding my footing. But each challenge taught me resilience and determination. To all students: Keep going, even when the journey feels daunting. Every obstacle you overcome is a step closer to your goals. Remember, success is not about avoiding failure but learning and growing stronger with each experience. Stay focused, believe in yourself, and trust the process – you can do much more than you may realise.”

This remarkable dual graduation is not only a rare achievement in academia but also highlights Scheepers’ exceptional time management, strategic planning, and unwavering commitment to advancing the fields of education and sustainable futures.

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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