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Unombuzo? Tloho o tlo botsa adviser ya hao

23 July 2024 | Story Teboho Mositi | Photo Yonela Vimba

Academic Advising Office 2024 — Bongumusa Zwane, one of the academic advisers, giving advice to students.

The Academic Advising Office in the Centre for Teaching and Learning (CTL) on the University of the Free State (UFS) Qwaqwa Campus hosted an Academic Advising activation under the theme: Unombuzo? Tloho o tlo botsa adviser ya hao for undergraduate students on 12 July 2024 in preparation for the second semester.

The event was aimed at assisting students to reach their full potential and strive for academic success. It marked the starting point for students to prepare for the second semester of their academic year in stride.

Increase student use of academic advising services

CTL aims to advance evidence-based innovation that promotes excellence in learning and teaching for student access with success.

The objective of the activation was to increase the visibility of academic advising on the Qwaqwa Campus. The goal was also to increase students’ use of the various general academic advising services. The Advising Office noticed that not many students attended general advising sessions in the last semester, which inspired the activation as well as the introduction of the newly appointed transition advisers.

The Advising Office urges students to attend time management and study strategy sessions. The office also assists students in collaboration with the faculties, Student Counselling and Development, residences, the No Student Hungry office, Career Services, and other stakeholders at the university.

Success of the event

The event was a great success, as 120 students showed up and had the opportunity to speak face to face to the advisers. Alongside the advisers, a curriculum adviser from the Faculty of The Humanities, representatives from University Estates, the CTL office, and Transition Development and Success were in attendance.

The advising team was able to introduce advising to students, listen to their concerns, and provide short general advising opportunities. Students were treated to some goodies at the event and were given a chance to enter a competition through a survey, which will result in four lucky students winning exciting prizes. Students had a great time, taking pictures, videos, and dancing to the music at the venue.

If students missed this opportunity, there will be more opportunities to meet the team through advising pop-ups:

• 26 July 2024 – Dining Hall

• 2 August 2024 – UFS Taxi Rank

• 16 August – Outside Fulufhelo Residence

• 13 September – Notice boards near the Intsika Building

Where to find your advisers

• Intsika Building, Ground Floor, Offices: 0030, 0043, 0044

• Email address: AdvisingQQ@ufs.ac.za

The activation’s objectives were to

• increase the visibility of academic advising on campus;

• increase student use of academic advising services;

• make students aware of the services offered by Academic Advising; and

• share different ways with students to connect with the advising team and how to set up appointments with their advisers.

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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