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05 December 2024 | Story Dr Cindé Greyling | Photo Kaleidoscope
MACE Winners 2024
From left to right: Burneline Kaars (Head: Employee Wellness and Organisational Development), Dr WP Wahl (Student Life Director), Linda Greyling (Senior Officer: Special Projects, Student Recruitment Services), Gerben Van Niekerk (Senior Officer: Kovsie Support Services), Malia Maranyane (Senior Officer: Undergraduate Marketing, Student Recruitment Services), Nomonde Mbadi (Student Recruitment Services Director), and Susan Van Jaarsveld (Senior Director: Human Resources).

On 28 November 2024, the University of the Free State (UFS) did it again – reigned as champions at the annual Marketing, Advancement and Communication in Education (MACE) Excellence Awards and walking away with two of the top awards: the MACE Award for Outstanding Research and the Severus Cerff Award for Consistent Excellence.

KovsieX was named the overall winner of the MACE Award for Outstanding Research. This award is made to the entry with the highest score in research, clearly demonstrating how research has supported the strategic objectives of the institution and the project. KovsieX is a multiplatform approach designed to leverage the strengths of diverse media channels. This digitalisation aligns with Vision 130, leveraging emerging technologies to enhance teaching and learning quality and efficiency of non-academic support structures and systems.

The UFS’ entries were of such high quality that the university won the sought-after Severus Cerff Award for Consistent Excellence. This award is based on the number of entries entered by an institution and the number and level of those entries winning awards. The award is therefore made to the institution with the highest success ratio.

Furthermore, the UFS Matriculant of the Year event received a Silver Award – entries scoring 5.75 or higher earn a Silver Award, placing this event among some of the top achievers in the events category. Three UFS entries received Gold Awards and were the winners in their respective categories: KovsieChat (Digital Channels), 2024 Women’s Day Breakfast (Events), and KovsieX (Stakeholder Engagement Campaigns). This is a magnificent achievement for the UFS.

"Winning a MACE award at this early stage is proof that KovsieX is not just meeting national standards – it’s setting them. If we can achieve this level of excellence now, imagine how we’ll compete on the global stage when the project is fully realised,” says Gerben van Niekerk, Student Media Manager.

Lacea Loader, Senior Director: Communication and Marketing and Coordinator of the MACE Excellence Awards, explained that a record number of entries were received for the Excellence Awards this year. “We are ecstatic about the direction of communication at the UFS and that the university has been able to maintain the quality of its entries in recent years,” says Loader.

The MACE Excellence Awards takes place annually as part of the MACE National Conference, recognising and celebrating excellence and the achievements of specialists and practitioners in marketing, advancement, and communication in the higher-education sector. This year, the Cape Peninsula University of Technology (CPUT) hosted the conference from 27 to 28 November 2024.

In 2023, the UFS won 11 awards, including the Chairperson’s Award of Excellence. 

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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