Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
06 January 2025 | Story Anthony Mthembu | Photo Supplied
Prof Solomon Werta
Prof Solomon Werta, UFS alumnus and Vice-President: Administration and Development at Dire Dawa University, continues to inspire as one of Ethiopia's youngest leaders in higher education.

Throughout the progression of his career, the UFS alumnus, Prof Solomon Werta – Vice-President: Administration and Development at the Dire Dawa University (DDU) – has been the ‘youngest’ to occupy positions of leadership in several instances. 

In fact, the DDU appointed Prof Werta as Vice-President: Research and Community Service in 2020, making him the youngest vice-president of any public university in Ethiopia. According to Prof Werta, when it comes to senior management roles in universities and government, the norm is that the positions are held by middle-aged, mature leaders. However, after a unanimous vote by senate members at the university, he assumed that role at the age of 31. “Holding such a senior position at that age makes me a role model not only for a generation of young people, but for those at the University of the Free State who may be following my career,” Prof Werta stated. 

What the role entailed 

As Vice-President: Research and Community Service, he was responsible for driving research, innovation, technology transfer, community engagement, and growth within the institution and the community at large. As such, some of his highlights within this role include establishing a university community radio station to serve both the university and the Dire Dawa community, establishing new university journals such as the Harla journal, and establishing a nationally accredited institutional review board, among others. 

He occupied this role until November 2023 when he was promoted to his current role as Vice-President: Administration and Development at the DDU. Prof Werta credits this most recent promotion to the dedication and hard work he put into his previous role, as well as the knowledge and experience he acquired during his time at the UFS. 

In recognition of his work as a researcher within the Department of Physics at the DDU, Prof Werta was also promoted to Associate Professor in Physics. As a result, he indicates that he can be regarded as the youngest associate professor of physics in Ethiopia. Therefore, he continues to contribute to his institution and beyond on these accounts. 

What the future holds 

Prof Werta indicated that he plans on continuing to make strides as his career progresses, particularly in his role as Vice-President: Administration and Development. “I’d like to focus on increasing the university’s internal revenue, particularly through urban farming and other businesses using our academics,” said Prof Werta. In addition, he would also like to work on changing the university’s internal business practices, particularly the automation and digitalisation of the university system and the implementation of a contemporary university property management system, among others. 

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