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UFS launches groundbreaking RPA challenge on innovating with power automation

29 October 2024 | Story Jacky Tshokwe | Photo Supplied

RAiN Automate Innovate Challenge 2024 — The University of the Free State accounting students rise to the challenge in the RAiN Automate to Innovate Challenge.

The School of Accountancy at the University of the Free State (UFS) is leading a forward-thinking initiative by introducing the RAiN Automate to Innovate Challenge in 2024. This marks the first time that the UFS has run this challenge, and it is already making waves in the accounting education landscape. As one the few Accountancy department in South Africa to host such an event, the UFS is paving the way for technological integration in the academic world, setting the stage for future inter-university competitions.

The RAiN Automate to Innovate Challenge invited second-year BAcc students enrolled in the EIDE2724 module to participate in groups of three to four. Their task was to identify and solve a real-world problem related to either students or business by developing a robotic process automation (RPA) bot using Power Automate.

The challenge followed an exploratory learning approach, empowering students to dive into the world of automation with minimal formal lecturing. This approach develops students’ creativity and problem-solving skills. The students worked hard to master Power Automate and applied their knowledge to build automation bots that successfully solved business and student life problems.

Presentations and the final showdown

After presenting their bots on 10, 11, and 14 October, the top six groups were announced in class, eagerly awaiting the grand finale. The final round took place on 18 October from 12:00 to 14:00, where the top six groups competed head-to-head.

A distinguished panel of judges, consisting of three judges from RAiN Auditors and three from the UFS, evaluated the bots based on creativity, functionality, and potential impact. By the end of the event, the winning groups were announced, and the following prizes were awarded:

First place: R1 500 each
Second place: R1 200 each
Third place: R1 000 each

The prizes were generously sponsored by RAiN Auditors, showcasing their commitment to fostering innovation in education.

Looking ahead

As the first South African university to run this type of challenge, the UFS aims to inspire other institutions across the country to follow suit. The School of Accountancy is eager to expand this competition, with the hope of challenging other universities in 2025 and beyond, creating a platform for students to showcase their technical skills and business acumen in the rapidly evolving field of accounting.

Stay tuned for the impact and future growth of the RAiN Automate to Innovate Challenge, where we continue to push boundaries and prepare the next generation of accountants to excel in a digital world.

For more insight into the competition, check out the video recap [here](insert Vimeo link). Be sure to explore the image gallery, showcasing the incredible work and teamwork of our students.

Check out the video here for more details.

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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