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22 January 2025 | Story Charlene Stanley | Photo Supplied
University of the Free State - Main Gate
The THE rankings are known to guide potential students to identify the best institutions for their chosen field of study, allowing them to compare different universities based on the strength of their academic offerings in specific study fields.

The recently published Times Higher Education (THE) World University Rankings by Subject 2025 shows that the University of the Free State (UFS) is ranked among the top 1 000 global higher learning institutions in its nine evaluated subjects, with most subject areas showing improved results from those recorded in 2024. 

The annually published THE World University Rankings by Subject is a highly regarded, trusted global benchmark for academic excellence in specific disciplines. Its methodology is designed to evaluate universities by employing a range of performance indicators categorised under five core pillars, namely Teaching, Research Environment, Research Quality, Industry, and International Outlook. 

Under Teaching, factors such as reputation, student-to-staff ratio, doctorate-to-bachelor ratio, and institutional income are considered. The Research pillar focuses on aspects such as productivity, citation impact, and influence. Among the other considerations are the income generated from industry partnerships and patents, as well as the number of international students, staff, and co-authored publications.

The methodology is carefully adjusted for each subject, ensuring fairness and accuracy by considering field-specific research cultures and publication practices.

The complete list of UFS subject rankings is as follows:

Law: 301+  *
Arts and Humanities: 501-600 # 
Education Studies: 501-600  #
Psychology: 501-600  #
Life Sciences: 601-800  #
Social Sciences: 601-800 #
Medical and Health: 801-1 000  #

Physical Sciences: 801-1 000 #

*The “+” label indicates that there is no upper limit and is used in instances where the THE does not provide exact ranks for universities beyond this position, therefore grouping institutions together to avoid overly fine distinctions at lower ranking tiers. (Eg. 801+ indicates 801st or lower.)

# The range label (eg. 801-1000), indicates that a university is ranked somewhere within this narrower range, (eg. between 801st  and 1000th. )

For more detail, visit: www.timeshighereducation.com

The THE rankings are known to guide potential students to identify the best institutions for their chosen field of study, allowing them to compare different universities based on the strength of their academic offerings in specific study fields. It also often paves the way for research collaboration, as companies are more likely to partner with highly ranked institutions in a specific sector for research and development projects. Furthermore, strong subject rankings enhance the international reputation of universities and enable comprehensive comparison in particular disciplines.

“This type of global benchmarking is extremely valuable in enhancing the international reputation of the UFS, enabling us to ultimately recruit and attract the most talented students and staff from our region and from across the globe. This aligns with our institutional strategy contained in Vision 130, whereby we aim to grow and extend our impact and influence locally, regionally, and globally,” says Prof Anthea Rhoda, acting UFS Vice-Chancellor and Principal. “Valuable knowledge and insights are also garnered during each evaluation process, allowing us to remain a globally competitive force in higher education, and to take the UFS to even greater heights in the years to come.”

Click to view document Click to view UFS Times Higher Subject Scores

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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