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UFS Welcomes Mokete Tsotetsi as the new KovsieFootball Head Coach

06 August 2025 | Story Onthatile Tikoe | Photo Tshepo Tsotetsi

New Coach — Coach Mokete Tsotetsi (left) is warmly welcomed by Jerry Laka (right), Director of KovsieSport, following his appointment as the new Head Coach of the KovsieFootball men’s team at the University of the Free State.

The University of the Free State (UFS) is proud to announce the appointment of Coach Mokete Tsotetsi as the new Head Coach of the KovsieFootball men’s team. With this significant appointment, the UFS marks the beginning of an exciting chapter in its football programme under the leadership of a seasoned professional with deep roots in South African football.

Coach Tsotetsi, a former South African international defender, brings with him not only a decorated playing history, including stints with Jomo Cosmos, Kaizer Chiefs, and Bloemfontein Celtic, but also a wealth of experience in developing athletes into disciplined, high-performing individuals. Known during his playing days as a hard-working and hard-tackling defender, Coach Tsotetsi is no stranger to commitment and excellence – qualities that strongly align with the values of the UFS.

“We are thrilled to welcome Coach Mokete Tsotetsi as the new Head Coach of KovsieFootball,” says Jerry Laka, Director of KovsieSport. “Coach Tsotetsi brings a wealth of experience, passion, and leadership to our football programme, and we are excited about the future under his guidance.”

More than just a coach, Coach Tsotetsi is recognised as a mentor and leader who sees sport as a vehicle for holistic student development. His appointment signals the UFS’ intent to elevate the performance and culture of KovsieFootball, both on and off the field.

“This is a new era for our football programme,” continues Laka. “We believe that Coach Mokete will bring a winning mentality and a positive culture to our team. We are confident that he will inspire our players to achieve great things. A good coach will make his players see what they can be rather than what they are.”

Although Coach Tsotetsi and his team are under pressure with the tournament fast approaching, he assures the UFS community that he will not bring one-dimensional football, but tactical and entertaining football.

The UFS community is encouraged to extend a warm Kovsie welcome to Coach Tsotetsi as he embarks on this journey. With the tournament commencing tomorrow, 7 August 2025, we encourage you to stay informed about the team's upcoming fixtures. Their opening match will be against UP-Tuks Men's Football at 19:15, followed by a second fixture against UJ Men's Football on 14 August 2025.

To stay updated on their full schedule, please click here.

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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