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20 September 2024 | Story Precious Shamase | Photo Ian Van Straaten
Vincent Mahapa 2024
The Campus Principal, Prof Prince Ngobeni and the Dux award Winner Vincent Mahapa.

The University of the Free State Qwaqwa Campus recently celebrated academic and holistic excellence at its annual Student Excellence Awards. The event honoured high-achieving students from various disciplines, as well as those who have made significant contributions to the campus community.

The air was electric with anticipation as the campus community gathered to honour its brightest stars. The annual Student Excellence Awards showcased the exceptional talents and achievements of students across academic and extracurricular realms. This event took place in the iconic Mandela Hall.

Vincent Mahapa, a dedicated 21-year-old from Bronkhorstspruit east of Pretoria, was recognised for his exceptional academic achievements by being awarded the prestigious Dux prize at the event.

Mahapa is on the verge of completing his Bachelor of Administration and Management degree in the Faculty of Economic and Management Sciences (EMS) and has consistently demonstrated academic excellence. In his second year, he achieved an impressive average of 82%, securing a remarkable seven distinctions in 2023. These outstanding results were further acknowledged through his induction into the prestigious Golden Key International Honour Society, Class of 2023.

Driven by a passion for public administration and management, Mahapa has a strong interest in black empowerment, organisational leadership, and community development. He aspires to leverage his skills and knowledge to drive positive change within these fields.

Overcoming challenges, achieving success

Mahapa's journey to academic excellence was not without its hurdles. He openly acknowledges the challenges he has faced in effectively managing time, balancing academic and personal life, staying motivated, and overcoming social anxiety. However, his determination to succeed shone through as he strategically tackled these obstacles.

Commenting on this laudable recognition, he said, “By creating a well-balanced schedule, setting realistic goals, and seeking support from peers and lecturers, I developed effective coping mechanisms.” He emphasised the importance of creating a study plan and adhering to it, along with techniques such as breaking down complex topics into manageable sections and employing the Pomodoro technique to optimise study sessions.

Words of wisdom for fellow students

As a Dux awardee, Mahapa offered valuable advice to his fellow students who aspire for academic excellence. He encourages them to:

  • seek help and support when needed;
  • remain consistent and persistent in their efforts;
  • set clear goals and work diligently towards achieving them;
  • develop strong organisational skills and manage time effectively; and
  • surround themselves with positive influences that will motivate and support their endeavours.
  • Finding balance for academic and personal well-being

Being an introverted individual, Mahapa acknowledges the importance of striking a healthy balance between academic commitments and personal life.  He achieves this by meticulously planning his schedule, allocating specific time slots for studying, relaxation, and personal activities. Setting realistic goals and further prioritising tasks allows him to manage his time effectively.

Additionally, he stresses the importance of creating a designated study space that is comfortable, organised, and minimises distractions, thus boosting productivity. Distinguishing the importance of self-care, Mahapa highlights activities that bring him joy and relaxation. He does not hesitate to seek support from loved ones and lecturers when needed, and regularly reviews and adjusts his approach to ensure a healthy balance that meets his individual needs.

The university congratulates him on this well-deserved achievement and commends him for his commitment to using his knowledge and skills to make a positive impact on society.

And a big congratulations to all the winners. Indeed, we are inspiring 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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