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Lebakeng soars: Allan Gray nominee and beacon of achievement

18 October 2024 | Story Precious Shamase | Photo Supplied

The University of the Free State (UFS) celebrates Lebakeng Mokhele, a remarkable student nominated for the prestigious Allan Gray Student Achievers programme. This recognition highlights Mokhele’s exceptional academic journey, fuelled by dedication and a commitment to making a difference.

Mokhele is a beneficiary of the Centre for Global Change, exemplifying the positive impact of the centre.

Triumph over adversity

Despite facing significant challenges during his first year, Mokhele persevered and achieved remarkable success. Starting his academic journey on foot and enduring seven months without electricity, he demonstrated exceptional discipline and dedication to his studies.

Using a candle for light, Mokhele diligently pursued his academic goals, ultimately earning the prestigious title of Best First-Year in the Department of Computer Science and Informatics. His achievement was even more impressive considering the obstacles he overcame. Mokhele's story serves as a testament to the power of perseverance and the importance of maintaining focus in the face of adversity.

Mokhele’s story is one of perseverance. Growing up, he wanted to become a medical doctor. He credits his mother as his unwavering pillar of support. Additionally, he acknowledges Dr Amon Magwiro and Annemarie van Noordwyk for their guidance and mentorship.

A Well-Rounded Achiever

Currently pursuing an Honours in Business Management, Mokhele has a list of impressive accomplishments:

Top achiever awards across various departments
Best academic performer among all students in 2019
Golden Key International Honour Society member
Best performer in the Department of Business Management in 2020

Ambitious Goals and Aspiring Vision

He aspires to earn a PhD in Business Management while simultaneously establishing a thriving mixed farming enterprise. The Allan Gray programme offers him an opportunity to network and gain exposure to the financial industry – a developing passion sparked by the COVID-19 pandemic.

Leadership and Community Focus

His dedication extends beyond academics. He is actively involved in extracurricular activities, including organising community soccer tournaments. He demonstrates strong leadership through his roles as:

President of Enactus UFS
Treasurer of Youth in Agriculture and Rural Development in Maluti-a-Phofung
His farming venture currently employs workers and plans for expansion are underway. Through his ‘bucks n bucks’ consultancy, he assists aspiring entrepreneurs.

Sharing his Wisdom

Mokhele emphasises the importance of applying knowledge and seeking information. He encourages fellow students:

Focus on discipline: It is the key to overcoming challenges.
Find your ‘why’: Drive yourself with a clear purpose.
Never give up: Success is possible even when facing setbacks.

Gratitude and Acknowledgement

Lebakeng expresses his deepest gratitude to his family, lecturers, the Centre for Global Change (including Prof Otomo and his team), and everyone who have supported him.

A Final Note

For those interested in learning more about Mokhele’s business venture, visit his website: www.bucksnbucks.co.za

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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