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25 August 2025 | Story Anthony Mthembu | Photo Nocwaka Sinxadi
Prof Phillipe Burger
Prof Philippe Burger, Dean of the Faculty of Economic and Management Sciences at the University of the Free State (UFS), addressing entrepreneurs attending the Financial Inclusion Symposium.

The Young African Entrepreneurs Institute (YAEI), in partnership with ABSA and the UFS Business Incubator, recently hosted a financial inclusion symposium at the University of the Free State (UFS). The event, which marked the final day of YAEI’s Youth Entrepreneurship Tour, brought together aspiring entrepreneurs, industry experts, and key stakeholders to share knowledge and inspire future business leaders.  

Held on 15 August 2025, the symposium welcomed Risuna Maluleke, CEO of YAEI; Modise Sehularo, Director of Enterprise Development at the Department of Small Business Development, Tourism and Environmental Affairs (DESTEA) in the Free State; Prof Phillippe Burger, Dean of the Faculty of Economic and Management Sciences (EMS) at the UFS; representatives from ABSA; and entrepreneurs from across the province.  

 

Insights from experts

Opening the programme, Prof Burger emphasised the importance of platforms that nurture entrepreneurial growth. “South Africa is a country rich in diversity, with people full of ideas,” he said. “Opportunities such as these lay the foundation for young people to build their futures while sharing experiences and perspectives.” 

Prof Burger also highlighted the significance of different forms of entrepreneurship - from side hustles to family-run businesses – in shaping South Africa’s economic landscape.

Sehularo expanded on the role of DESTEA, stressing the department’s commitment to creating an enabling environment for youth-owned enterprises. 

“Our aim is to cultivate a thriving economic ecosystem of youth-led businesses that contribute to economic growth and community development in the Free State and beyond,” he explained. He also outlined the department’s support structures for emerging business owners. 

 

Expanding entrepreneurial knowledge 

In addition to expert addresses, entrepreneurs attended a masterclass on entrepreneurial resourcing and formalisation presented by Zakhithi Shange, Enterprise Development Specialist at ABSA. 

The programme further featured a panel discussion titled Investment readiness: building sustainable and scalable ventures. Moderated by Khensani Mnyambi, Executive: Enterprise Solutions at YAEI, the panel included Prof Brownhilder Neneh, Vice-Dean: Research, Engagement and Internationalisation at the UFS; Richard Molefe, National Chairperson of the Black Management Forum Student Chapter; and other thought leaders.  

Discussions covered practical strategies for becoming investor-ready, as well as common pitfalls entrepreneurs face when seeking funding. Molefe stressed the importance of leadership, remarking: 

“Without management and leadership, you will overstretch yourself and ultimately run your business into the ground.”  

Shange cautioned entrepreneurs against relying too heavily on accountants: 

“When everything is left to your accountant, you risk losing touch with your company’s financials. This becomes a major challenge when applying for funding, as you cannot confidently respond to a banker’s questions.” 

 

Recognising rising talent 

The symposium concluded with the announcement of the Free State’s top ten finalists in the 2025 Youth Innovation Challenge, held at the Central University of Technology (CUT) on 14 August 2025. Participants in the challenge pitched innovative ideas aimed at addressing Africa’s pressing challenges. 

Among the finalists was UFS student and Internsphere co-founder, Sphesihle Ncokwana, who is currently receiving business coaching from the UFS Business Incubator. Ncokwana described making the top ten as “surreal”, attributing the achievement to the collective effort of his partners. Fellow co-founder, Sinothando Mkhize, added: 

“This is a big milestone for our business, and we are really excited about the journey ahead.” 

The top ten finalists will represent the Free State at the Youth Entrepreneurship Week in Johannesburg on 20 November 2025, where they will compete alongside 90 entrepreneurs from across South Africa in the national finals. 

News Archive

Carbon dioxide makes for more aromatic decaffeinated coffee
2017-10-27


 Description: Carbon dioxide makes for more aromatic decaffeinated coffee 1b Tags: Carbon dioxide makes for more aromatic decaffeinated coffee 1b 

The Inorganic Group in the Department of Chemistry
at the UFS is systematically researching the utilisation
of carbon dioxide. From the left, are, Dr Ebrahiem Botha,
Postdoctoral Fellow; Mahlomolo Khasemene, MSc student;
Prof André Roodt; Dr Marietjie Schutte-Smith, Senior Lecturer;
and Mokete Motente, MSc student.
Photo: Charl Devenish

Several industries in South Africa are currently producing hundreds of thousands of tons of carbon dioxide a year, which are released directly into the air. A typical family sedan doing around 10 000 km per year, is annually releasing more than one ton of carbon dioxide into the atmosphere.

The Inorganic Chemistry Research Group in the Department of Chemistry at the University of the Free State (UFS), in collaboration with the University of Zurich in Switzerland, has focused in recent years on using carbon dioxide – which is regarded as a harmful and global warming gas – in a meaningful way. 

According to Prof André Roodt, Head of Inorganic Chemistry at the UFS, the Department of Chemistry has for the past five decades been researching natural products that could be extracted from plants. These products are manufactured by plants through photosynthesis, in other words the utilisation of sunlight and carbon dioxide, nitrogen, and other nutrients from the soil.

Caffeine and chlorophyll 
“The Inorganic group is systematically researching the utilisation of carbon dioxide. Carbon dioxide is absorbed by plants through chlorophyll and used to make interesting and valuable compounds and sugars, which in turn could be used for the production of important new medicines,” says Prof Roodt.

Caffeine, a major energy enhancer, is also manufactured through photosynthesis in plants. It is commonly found in tea and coffee, but also (artificially added) in energy drinks. Because caffeine is a stimulant of the central nervous system and reduces fatigue and drowsiness, some people prefer decaffeinated coffee when enjoying this hot drink late at night. 

Removing caffeine from coffee could be expensive and time-consuming, but also environmentally unfriendly, because it involves the use of harmful and flammable liquids. Some of the Inorganic Group’s research focus areas include the use of carbon dioxide for the extraction of compounds, such as caffeine from plants. 

“Therefore, the research could lead to the availability of more decaffeinated coffee products. Although decaffeinated coffee is currently aromatic, we want to investigate further to ensure better quality flavours,” says Prof Roodt.

Another research aspect the team is focusing on is the use of carbon dioxide to extract chlorophyll from plants which have medicinal properties themselves. Chemical suppliers sell chlorophyll at R3 000 a gram. “In the process of investigating chlorophyll, our group discovered simpler techniques to comfortably extract larger quantities from green vegetables and other plants,” says Prof Roodt.

Medicines
In addition, the Inorganic Research Group is also looking to use carbon dioxide as a building block for more valuable compounds. Some of these compounds will be used in the Inorganic Group’s research focus on radiopharmaceutical products for the identification and possibly even the treatment of diseases such as certain cancers, tuberculosis, and malaria.

 

 

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