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08 September 2025 | Story Anthony Mthembu | Photo Lunga Luthuli
Martin Nyaka
Martin Nyaka, Second Deputy Secretary General of the South African Union of Students (SAUS).

Martin Nyaka, Secretary General of the 2024-2025 Institutional Student Representative Council (ISRC) and Policy and Transformation Officer (CSRC) on the Bloemfontein Campus of the University of the Free State (UFS), has been elected as Second Deputy Secretary General (DSG) of the South African Union of Students (SAUS)

Nyaka was elected during the first leg of the SAUS conference, held in Gqeberha from 10-13 July 2025. His election is historic, as this is the first time the union has appointed a second DSG. In his new role, he joins the National Executive Council (NEC) alongside the SAUS President, Deputy President, Secretary General, Treasurer-General, and the First DSG.  

“It is a great honour for me to have represented the University of the Free State at this important platform, and I remain deeply grateful for the support and assistance I received from the institution throughout this journey,” said Nyaka. He will serve in this role until the next election in 2028. 

 

Anticipated impact

Nyaka explained that his decision to stand for election was influenced by challenges he and his SRC colleagues encountered when addressing certain student-related issues. He noted that some concerns, such as those linked with the National Student Financial Aid Scheme (NSFAS), can only be resolved at a national level. 

“This position places us in a better position to assist students and to ensure that our students are funded,” he said.  

In addition to his role as Second DSG, Nyaka also chairs the SAUS Monitoring and Evaluation portfolio, which oversees several sub-committees within the organisation.  

 

Lessons from leadership 

As his SRC term draws to a close, Nyaka reflected on the lessons he will carry into this new role. 

“Previously, as student leaders our mindset was very radical, and if ever things would not go our way, we would take to the streets,” he explained. “However, over this last term, the SRC resolved matters and reached agreements with management without protest. An important lesson I take with me is that radicalism is not always the answer. In an organisation like SAUS, we need to sit down and have discussions with stakeholders when there is a deadlock.”

Nyaka emphasised that what excites him most about the opportunity is the chance to work alongside student-leaders from across the country who are equally committed to making a meaningful impact.  

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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