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24 October 2025 | Story Onthatile Tikoe | Photo Supplied
Residence Committee
From left: Nhlanhla Simelane, outgoing Prime of House Imperium and incoming Prime of Primes for West College; Matiya Mokhoyoa, outgoing Vice-Prime and incoming Prime of Vishuis; Morongoa Tlhoaele, outgoing Vice-Prime of House Imperium and incoming Prime of House Imperium; and Genius Bhila, outgoing Prime of House Imperium. The group participated in the 2024/25 Year-End Conversation talks, reflecting on a year of service, growth, and sustainable impact within the student community.

As the 2024/25 Residence Committees conclude their term, the annual Year-End Conversation talks, hosted by the Department of Housing and Residence Affairs, provided a platform for reflection, recognition, and renewal. The discussions captured the essence of student leadership at the University of the Free State (UFS): a commitment to service, growth, and lasting societal impact.

According to Dr Nokuthula Tlalajoe-Mokhatla, Academic Head and Senior Lecturer in the Division of Student Learning and Development, and Faculty Coordinator for the Faculty Student Council, the year has been one defined by meaningful collaboration. “The best thing that happened this year was when the leadership of House Abraham Fischer-Boetapele extended goodwill to the leadership of House Imperium through intentional outreaches and collaborations,” she shared. “It was a beautiful relationship that words cannot even begin to explain.”

 

Building impact through collaboration

The partnership between the two residences exemplifies the spirit of cooperation that underpins student leadership at the UFS. Their initiatives included impactful community projects, such as hosting cooking demonstrations to create awareness around high salt intake and engaging in plans to host a fun run promoting prostate cancer awareness.

“These projects go beyond fulfilling excellence criteria,” Dr Tlalajoe-Mokhatla explained. “They speak to taking up a responsibility that is bigger than us. Their impact is worth pursuing because they foster a sense of community not only among students but also within society.”

The projects reflect the UFS’s commitment to engaged scholarship, where learning transcends the classroom and contributes to real-world change.

 

Sustainability and long-term vision

To ensure sustainability, the residences have established collaborations with Prof Matthew Benedict from the Department of Family Medicine and Dr Lucia Meko, Head of the Department of Nutrition and Dietetics, who both play vital roles in strengthening the continuity of these health-focused initiatives.

Dr Tlalajoe-Mokhatla also highlighted the valuable contribution of Benedict Mochesela, Residence Head of the Vishuis Residence Council (RC) team. “Credit should be given to Mochesela, as all of the work by the Vishuis RC team happened under his guidance,” she said. “The legacy projects serve as a foundation for continuity. By expanding our partnerships, we ensure that these initiatives grow on a larger scale and remain relevant.”

 

Leadership and lifelong learning

Reflecting on the personal and professional growth of residence leaders, Dr Tlalajoe-Mokhatla highlighted communication, teamwork, and time management as the most notable developments. “Leadership goes beyond showing up for the job you are assigned to do,” she said. “It is a platform to showcase passion, engage communities, and contribute meaningfully to society.”

As new residence councils prepare to take up the mantle, her message is one of openness and adaptability. “Being rigid in your way of doing things stunts growth,” she concluded. “Through collaboration, agility, and kindness, anything is possible.”

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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