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07 April 2025 | Story Leonie Bolleurs | Photo Supplied
International student symposium
Seithati Ramonaheng at the International Students Policy Review Symposium, where she contributed to discussions on policy alignment and student experiences.

Seithati Ramonaheng, who supports International Students Administration, Immigration, and Medical Aid in the University of the Free State (UFS) Office for International Affairs, was recently invited to attend the International Students Policy Review Symposium hosted by the Vaal University of Technology.

 

A platform for change

According to Ramonaheng, the symposium was more than just a platform for discussion; it was a catalyst for change in how South African universities and policy makers address the challenges and opportunities of international education. “By engaging diverse stakeholders and thoroughly reviewing both the legal and institutional frameworks, the symposium aimed to contribute significantly to the creation of inclusive, accessible, and supportive environments for international students in South Africa,” she said. During the event, she also presented on the inconsistencies between the Immigration Act and the practices. 

In her presentation, Ramonaheng shared findings from data collected across various institutions, which closely aligned with the experiences of international students at the symposium. These students highlighted the challenges they face when applying for study visas. Additionally, recommendations were put forward to help ease these difficulties.

She continued, saying that it was inspiring to connect with other professionals and gain new perspectives that she believes will be beneficial to their team in the UFS Office for International Affairs. The symposium brought together key voices in international education, including Advocate Sipho Mantula, a human rights lawyer from the Thabo Mbeki School at UNISA; Rudy Petersen, a strategic manager at UJ; and Segomotso Phetlhu, managing director of the International Students African Union (ISAU). Student leaders from the University of Venda, UJ, and Sefako Makgatho Health Sciences University also participated in the discussions.

 

Improving the student experience

International students from Nigeria, the Democratic Republic of Congo, Kenya, Zimbabwe, South Africa, Eswatini, and Lesotho shared their experiences and proposed ways for higher education institutions and the Department of Home Affairs to improve the international student experience.

Ramonaheng found the symposium to be a valuable experience that allowed her to get a deeper understanding of international students’ experiences as a whole. She looks forward to applying her insights within the UFS Office for International Affairs to further support international students. She will also contribute to the scholarship of internationalisation by publishing research that documents the immigration experiences of international students. 

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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