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18 July 2025 | Story Precious Shamase
UFS Green Campus Initiative Team
The UFS Green Campus Initiative team after being announced winners for the fourth consecutive year.

The University of the Free State (UFS) is celebrating an outstanding achievement at the 12th Annual Green Campuses Conference (GCC) 2025, where its dynamic Green Campus Initiative (GCI) team from the Qwaqwa Campus clinched the coveted Best Exhibition Award. This marks an unprecedented fourth consecutive year that the UFS has secured this prestigious accolade, highlighting its unwavering commitment to sustainability and innovation within the higher education landscape.

Hosted by Nelson Mandela University in Gqeberha, Eastern Cape, the conference was presented by the Association of College and University Housing Officers - International (ACUHO-I) under the profoundly relevant theme, Ubuntu and Environment: African Indigenous Knowledge in Sustainability. Endorsed by the Department of Higher Education and Training, the GCC serves as a pivotal platform for institutions of higher learning across South Africa to exchange vital knowledge, share best practices, and explore groundbreaking innovations in environmental sustainability and climate change mitigation.

The UFS GCI team's exhibition captivated judges and attendees alike with its exceptional creativity, innovative spirit, and profound dedication to envisioning a greener future. "The creativity, innovation, and commitment to sustainability shone through every detail of the display," remarked residential head Itumeleng Lebusho, "a true reflection of what it means to envision a greener future".

The five students who represented the institution were Amukelani Ngobeni, Minenhle Mnguni, Sinenhlanhla Mathabela, Charmaine Nokubonga Nkosi, and Thandolwethu Nyathikazi.

A cornerstone of the student-driven conference, the GCC featured three main categories: project presentations, a runway showcase, and the highly anticipated exhibition. UFS students excelled across the board, demonstrating their ingenuity in tackling real-world campus challenges with sustainable solutions.

A particularly notable project was the student-designed mobile trolley. Addressing a common predicament faced by students transporting groceries from the main gate to their residences due to campus restrictions on taxis for security reasons, the team engineered an innovative solution. This solar-powered mobile trolley, equipped with batteries and a motor, began as a prototype in 2024 and has since evolved into a testament to student-led problem-solving. While the current iteration requires a Code 8 driver's licence to operate, its potential to revolutionise campus mobility is clear.

The conference's annual theme encourages participants to devise sustainable solutions to problems faced on campus, a challenge that the UFS GCI team has embraced with remarkable success.

The UFS' consistent triumph at the GCC is a testament to the dedication and sacrifice of its students, whose forward-thinking ideas continue to push the boundaries of what is possible in campus greening. "The students worked in a way that we never imagined," expressed Desiree Motsele, Residence Head within Housing and Residence Affairs. "The ideas that they come up with are truly inspiring."

By actively participating in this significant event, the UFS is not only strengthening its commitment to creating a green campus but also fostering a healthy learning and living environment. This continued dedication prioritises sustainability, advances energy efficiency, champions resource conservation, and promotes environmental stewardship, solidifying the UFS' position as a leader in sustainable practices within South African higher education.

The Director: Student Affairs, Zoleka Dotwana, said she would like to congratulate the students on yet another gold they won at the GCI 2025. “The effort, the hard work, the commitment you have shown, has once again raised our UFS flag high. I hope the experience and the graduate attributes you have learnt in preparing your project will go a long way in providing you with great opportunities when you leave our shores. It has been an awesome journey over the four years, one that we hold dear and that will remain in the history books of our campus. Thank you for flying our flag high - Only a Kovsie knows the feeling!' said an ecstatic Dotwana.

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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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