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30 October 2025 | Story Anthony Mthembu | Photo Supplied
Prof Liezel Lues
Prof Liezel Lues, the newly elected President of the International Association of Schools and Institutes of Administration (IASIA).

Prof Liezel Lues, Professor in the Department of Public Administration and Management at the University of the Free State (UFS), has been elected as the President of the International Association of Schools and Institutes of Administration (IASIA)

The election took place on 14 October 2025 in Mexico City during the IASIA Board of Management meeting, where Prof Lues received an overwhelming 22 out of 25 votes. Describing her appointment as the pinnacle of her public service career, she reflected.

“It is a moment where hard work, dedication, and unwavering focus have truly converged, and I am deeply grateful to all those who have supported my growth and opened doors along the way.”   

Prof Lues, whose term will run until 2028, was nominated by former IASIA President Dr Najat Zarrouk and endorsed by Prof Ing. Juraj Nemec, Chairperson of the International Commission on Accreditation of Public Administration (ICAPA). 

 

Leading global collaboration in public administration 

As IASIA President, Prof Lues will provide leadership and strategic direction for the association's affairs, overseeing 127 international organisations across 56 countries. Her responsibilities include appointing - subject to the approval of the incoming Board of Management - seven Vice-Presidents representing each global region: Africa, Latin America and the Caribbean, the Middle East, Asia, Europe, North America, and Australia. 

In addition to these duties, she will be travelling extensively to strengthen global partnerships and advance IASIA’s mission of promoting excellence in public administration education and practice. 

 

A vision for a forward-looking IASIA

Prof Lues shared that her motivation to accept this leadership role stems from a desire to contribute strategically to global collaboration and research - particularly in empowering women in academia and public service.

“As a woman in academia and leadership, I was motivated by the need to model representation and inspire others to step into leadership spaces traditionally dominated by men,’’ she explained.  

Looking ahead, she envisions steering IASIA towards a more agile, forward-looking institution. Her priorities for the next three years include: 

  • Promoting and maintaining a collegial and collaborative organisational culture;
  • Embracing digital transformation and innovation;
  • Fostering cross-disciplinary, impactful research; and
  • Investing in sustainable institutional development and rehabilitation strategies. 

Drawing from her extensive experience - first in government and later in academia - Prof Lues expressed confidence in her ability to lead the association into a new era.  

“I am confident that my vision will build on the association's previous successes and elevate it to new horizons in the coming terms,” she said. 

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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