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23 May 2025 | Story Lilitha Dingwayo | Photo Lunga Luthuli
Mock Interview
UFS students shine with confidence at the 2025 Mock Interview Day, ready for career success.

To get senior and postgraduate students ready for the world of work, the University of the Free State (UFS) Division of Career Services’ Placement Preparation Day, which was initiated in 2023, has grown into an annual workshop – Mock Interview Day – with this year’s event taking place in the Callie Human Centre on the Bloemfontein Campus.   

Held on 14 and 15 May 2025, this UFS initiative – aimed at addressing employability – has evolved through the implementation of several educational subdivisions tasked with the responsibility of assisting all registered students understand the professional environment. One of these divisions is the Centre for Teaching and Learning’s (CTL) ‘Graduate Attributes’ – an initiative that seeks to assess a student’s development of valuable attributes during lectures.

According to Belinda Janeke, Assistant Director of Career Services, “Feedback indicates that most students have no interview experience – a critical factor. It is through these mock interviews that students’ confidence is built and their transition from student to employee is smoothened.” 

With the assistance of staff members and employees in conducting the interviews, the two-day initiative has seen evident success in both attendance and reach. “Yesterday we had about 90 students come in for the mock interviews and all of them stated that it was their first time being interviewed,” said Janeke. “Even though our office is situated on the Bloemfontein Campus, we also visit the South and Qwaqwa campuses to ensure accessibility across all three UFS campuses,” Janeke added. Emphasising results, she shared that in the 12 years she has been working in this division, student engagement has grown due to improvements in technology. 

Career Services sends out letters and emails on the 11th of each month to recognise the achievements of students who have used their services. In collaboration with the UFS’ Vision 130, more directions are being explored across the three campuses, starting with the cross-campus Shoe Camp project.

This initiative targets all UFS students, prioritising senior individuals on the cusp of job hunting. “As a postgraduate student, I am looking into getting a job next year and I have never been interviewed before, so I needed the trial run to get more information on accurate interview etiquette,” said Aphiwe Mbutuma, an Administration honours student. Mbutuma said the support she received from the staff was crucial in boosting her confidence for her next interview. She further described the experience as an eye-opener, adding that students should seize these opportunities to understand what is expected of them. Zukile Daki, a second-year student in the Faculty of Law, said: “I once bombed an interview, so I came here to improve, and it went well.”

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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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