Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
15 April 2025 | Story Anthony Mthembu | Photo Supplied
Kay-leigh van Rooyen
Kay-Leigh van Rooyen, Research Assistant at the University of the Free State (UFS), was one of sixteen individuals selected to participate in the 2024 Abe Bailey Travel Bursary.

As one of only sixteen recipients of the prestigious 2024 Abe Bailey Travel Bursary, Kay-Leigh van Rooyen, Research Assistant at the University of the Free State (UFS), recently returned from a life-changing journey across the United Kingdom. Representing the UFS on this esteemed programme, van Rooyen joined a cohort of emerging South African leaders in a transformative cultural and academic exchange. 

Reflecting on the experience, she described it as “nothing short of amazing.” 

“The experience was so much more than just visiting new places,” she said. “It was about engaging in meaningful conversations, forming lasting relationships, and gaining fresh perspectives on global issues.”

The Abe Bailey Travel Bursary aims to empower young South Africans through leadership development, cross-cultural exchange, and exposure to international dialogue. According to van Rooyen, this initiative was a powerful platform for personal growth, enabling her to see the world – and South Africa - through new lens.

“I learned the power of perspective - how others view our country, and how to understand global challenges from diverse vantage points,” she said. “I also realised that leadership is not about titles, but about influence and empathy.” 

 

A journey through the UK 

The bursary cohort convened in Cape Town on 23 November 2023 before departing for the UK, where they travelled from London to Edinburgh and back. The programme officially concluded on 18 December 2024/3. 

During the tour, the group visited iconic institutions such as the Royal Observatory in Greenwich, the British Library, the Francis Crick Institute, and the Houses of Parliament. For van Rooyen, the highlight was the opportunity to engage with thought leaders and changemakers. 

“One of the most memorable moments was having lunch in a chamber of the House of Lords at the Palace of Westminster with Lord Karan Bilimoria, the founder and chairman of Cobra Beer. The conversation was insightful and inspiring,” she said.  

 

A global stage for the UFS

Van Rooyen emphasised the professional impact of the experience, noting how it shaped her perspective on the role of academia in society. 

“This experience has changed the way I approach my work. I’ve developed a deeper appreciation for the importance of bridging the gap between academia and industry - especially how we can make research more practical and impactful,” she explained. 

She also highlighted the broader benefit for the UFS community. 

“Global engagements like these position the UFS as part of the international conversation. Our students and staff have valuable insights to share,  and we can learn so much from other institutions.” 

Prof Vasu Reddy, Deputy Vice-Chancellor: Research and Internationalisation at the UFS and Chair of the university’s Abe Bailey Travel Bursary selection committee, echoed these sentiments. 

“The Travel Bursary so elegantly aligns with the vision and heart of the UFS - namely, to expose our students to a wider world and its global connections,” he said. 

 

Inspiring the next generation of UFS leaders 

Encouraging fellow UFS staff and students to apply for the bursary, van Rooyen emphasised the personal and professional rewards. 

“It challenges you to think critically, engage meaningfully, and build relationships with people you wouldn’t ordinarily meet,” she said. 

Prof Reddy praised van Rooyen for her achievements and representation of the UFS on a global stage.  

“Her experiences and insights demonstrate that she is an exceptional ambassador – not only as an Abe Bailey alumnus, but also as a symbol of the excellence the UFS strives for. We are extremely proud of Kay-Leigh and wish her well as we look forward to the great things that lie ahead for her.”

 

 

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.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept