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07 March 2024
Photo Lunga Luthuli
Prof Francois Strydom, Senior Director at the Centre for Teaching and Learning and Simphiwe Kunene, the first African DREAM scholar and a master’s student from the Faculty of Education.
The University of the Free State (UFS) received recognition for its commitment to student success at the 2024 Achieving the Dream (ATD) conference which celebrated its 20-year anniversary. Simphiwe Kunene, an Education master's student originally from the Qwaqwa campus, was selected to represent South Africa as the first DREAM scholar from Africa as part of the conference.
The Achieving the Dream network of over 300 institutions, which is one of the largest movements in US higher education aims to transform colleges and universities so that students of colour and a lower socio-economic status are supported to earn a degree. The UFS is a leading partner in the Siyaphumelela Network, which has been working for 10 years with ATD to enhance the success of students in South Africa. Prof Francois Strydom, Senior Director at the Centre of Teaching and Learning (CTL), accepted the award on behalf of the institution.
Prof Strydom said that collaboration with the ATD and Siyaphumelela institutions has helped the UFS to develop cutting-edge approaches to “level the playing field” and support Kovsies to earn their undergraduate degrees.
The first African DREAM scholar
Kunene was selected as the first African DREAM scholar from the Siyaphumelela network. To select the DREAM scholar, each Siyaphumelela partner institution nominated one student as a preferred candidate. From the proposed candidates, the DREAM scholar was selected by the South African Institute for Distance Education (Saide) based on the following: demonstrating resilience, academic excellence, and a deep commitment to making a positive difference in universities and personal communities.
He addressed the conference of over 2 000 delegates and shared with them his hopes and dreams. Many members of the South African delegation said Simphiwe did his country proud. He had the following to say about his opportunity to be a DREAM scholar: “Being a DREAM scholar was life changing for me, exposing me to an array of opportunities I never knew were possible and available for me. It was as if, for a moment, the world had stopped to just listen to what I had to say."
The way forward
The UFS will continue its work as a partner of the Siyaphumelela network for the 2024-2026 cycle. The multi-stakeholder project team is focused on enhancing undergraduate students’ time, and to position the UFS as a thought and research leader in the area of student success as part of Vision 130.
UFS researchers are producing various flavour and fragrance compounds
2015-05-27
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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.