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02 July 2024 | Story Lunga Luthuli | Photo Suplied
IABC Awards 2024
The UFS HR Division celebrates its win at the 2024 IABC Gold Quill Awards for its 2023 UFS Women’s Breakfast.

The University of the Free State's (UFS’s) Human Resources Division has been awarded gold in the Special and Experiential Events Category at the 2024 International Association of Business Communicators (IABC) Gold Quill Awards held in Chicago, Illinois. This accolade recognises the division’s exceptional work on the 2023 UFS Women’s Breakfast, an event that exemplified innovative communication and organisational development.

"Winning the gold at the 2024 IABC Gold Quill Awards is a significant honour for both the Human Resources Division and the UFS," said Susan van Jaarsveld, Senior Director of the HR Division. "This recognition highlights our commitment to excellence and innovation in communication and organisational development. It validates the hard work and dedication of our team in fostering a positive workplace culture and enhancing employee engagement and well-being."

The 2023 UFS Women’s Breakfast was meticulously planned, and executed with a unique ‘journey’ theme. "Since we have just launched our onboarding programme based on a journey theme, we extended this theme to our Women’s Breakfast," van Jaarsveld explained. "A carefully curated communication strategy and plan guided our actions, and we invited guests to ‘board a flight’ with us, integrating the journey theme with our content. Our approach is neatly tied into the UFS’s Vision 130, which is a journey to a better destination."

The primary objectives of the event were to promote the UFS's Vision 130, and to increase participation in university initiatives. "Data collected after the event indicated that we did hit the mark," van Jaarsveld noted. "Guests felt more familiar with the UFS’s Vision 130, and also experienced a sense of inclusion. Participation in our initiatives increased significantly – in some cases by 200%. Our biggest problem this year is finding venues that can accommodate our growing numbers."

The success of the UFS Women’s Breakfast was attributed to several innovative elements, including a video invitation simulating an airport boarding call, and staff dressed as flight attendants. "Some attendees thought our team was hired from a professional airline – what a compliment to the UFS Organisational Development team!" van Jaarsveld remarked.

Van Jaarsveld emphasised the importance of such events for fostering community and engagement within the university. "Studies have shown that positive social events in the workplace improve employee engagement and satisfaction," she said. "It is important for employees to see and feel that they are valued, and that their well-being is a priority."

Looking ahead, the HR Division plans to continue creating impactful and award-winning events. "Teamwork makes dream-work! Our goal is to 'be better' – not just about achieving external recognition or awards, but about making a meaningful and lasting impact on the university community we serve," van Jaarsveld concluded.

The UFS Human Resources Division’s dedication, perseverance, and award-winning efforts demonstrate its innovative and engaging initiatives, setting a high standard for future events and reinforcing the university's commitment to 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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