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19 February 2025 | Story Leonie Bolleurs | Photo Supplied
Prof Hagenmeier and Prof Jacobs
Prof Lynette Jacobs and Dr Cornelius Hagenmeier, one of her hosts at the Mittweida University of Applied Sciences (HSMW). Prof Jacobs, a visiting professor at this institution, had the opportunity to visit the HSMW on a guest scholarship grant from the State of Saxony.

Since its foundation in 1867, Mittweida University of Applied Sciences (HSMW) has had internationality as a trademark. In its early decades, more than half of its students came from abroad to study at this institution in Saxony, Germany. Today, the university is working with more than 100 partners worldwide, including the University of the Free State (UFS).

In September last year, the UFS signed a memorandum of understanding (MOU), outlining the intention to collaborate on the exchange of academic staff and researchers for teaching, lectures, and research, as well as for the sharing of expertise. Additionally, the institutions are also looking at student exchange opportunities, conducting joint research projects, hosting symposia, seminars, and conferences together, and exchanging academic information and materials.

Internationalisation as a cross-cutting process

Recently, Prof Lynette Jacobs, the interim Director of the Office for International Affairs at the UFS, visited the institution as a visiting professor at the HSMW, after receiving a guest professorship grant from the Free State of Saxony in Germany.

This opportunity not only provided her with the chance to gain insight into the HSMW and build an understanding of the possibilities for collaboration between the two institutions but also allowed her to directly contribute to their strategy development. She worked on a research project with her hosts, Prof Ramona Kusche, Dean of Studies, Global Communications in Business and Culture, and Dr Cornelius Hagenmeier, Head of Internationalisation. “We responded to the question of the extent to which the HSMW has achieved the goals of its 2018 internationalisation strategy,” she says.

In this study, they found that the HSMW is known for its attractive study programmes, forward-thinking content, interactive approaches, and its innovativeness and agility. This is reflected in the views of staff and students who participated in the interviews and the survey. It also became clear that the HSMW’s internationalisation strategy intentionally draws on the character and strengths of the university, which has enabling structures and appropriate governance frameworks for internationalisation. She says this research provided her with an opportunity to reflect on the UFS’ institutional strategic plans for internationalisation and how to strengthen the strategy and its implementation.

Internationalisation strategies in a different context

“The engagement with the HSMW provided me with an important additional perspective for the internationalisation strategy revision process at the UFS,” she states, adding that spending time at the HSMW gave her a unique understanding of the development and implementation of internationalisation strategies in a different context.

Besides reviewing the HSMW’s 2018 internationalisation strategy, Prof Jacobs has also collaborated on other research projects. She co-authored both a Routledge book chapter and a manuscript of a scientific article by Prof Kusche, Dr Hagenmeier, and others. As a result of the contacts she made during her visiting professorship, she is also now involved in the guest-editing of a special issue of the journal Internationalisation of Higher Education – Policy and Practice with the theme Institutional Internationalisation Strategies in a Rapidly Changing Global Environment.

Prof Jacobs delivered a number of guest lectures during her stay in Saxony, for instance, ‘Different ways of knowing, being and relating’ (to master’s students) and ‘South African culture, Ubuntu and Pan-Africanism’ (to undergraduate students).  She furthermore engaged in various dialogue sessions and workshops with lecturers and researchers at the HSMW, focusing on the integration of international and intercultural dimensions in curricula or in their research. She participated in discussions with some young female academics on science and career development and contributed to an international workshop on Institutional Internationalisation Strategies in a Rapidly Changing Global Environment, where initial research findings were presented that will inform the strategy's upcoming revision.

The young but growing partnership between the UFS and the HSMW promises benefits for both institutions. Two complementary face-to-face internationalisation colloquium sessions are scheduled for 2025:  the first during the HSMW International Week in June, and the second on the UFS Bloemfontein Campus in September.  This will further deepen the collaboration, building a shared understanding of integrated internationalisation, contributing to scholarship of internationalisation, and enriching the academic and cultural exchange between the universities. Collaboration in terms of mentorship programmes between the two universities is on the cards, while specific departments at the UFS (e.g. the Department of Social Work and the Department of Facilities) have already started their collaboration in 2024.

For more information about partnerships, contact the Office for International Affairs at partnerships@ufs.ac.za.

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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