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13 August 2018 Photo Anja Aucamp
Data analytics as key to student success
Knowing who our students are and what their needs are is crucial information that forms the foundation of how institutions could help students succeed to cross the hurdles of student life.
Knowing how to help students succeed through higher education is one of the most pressing challenges currently confronting the system. Despite a significant change in the student population over the past few decades, we are only now beginning to understand who our students are and what their needs are. This crucial information forms the foundation of how institutions could help students succeed. Through two national-level projects funded by the Kresge Foundation, the University of the Free State (UFS) is contributing to the understanding of students and the development of data analytics. 

Siyaphumelela
  
The first project’s goal is to improve the institutional capacity of five higher education institutions to develop institutional research, with a specific focus on data analytics. The UFS was selected to be part of the Siyaphumelela Programme (meaning ‘we succeed’ in isiXhosa) that is sponsored by the Kresge Foundation, and supported by the NGO, the South African Institute for Distance Education (Saide). The project has enabled the UFS to strengthen capacity, collaboration, and to promote a culture of evidence. 

The project has also enabled the UFS to move from data reporting to a more analytical approach. This approach has enabled it to assess the impact of larger student success efforts and continuously improve the quality of these efforts. A focus on data analytics has helped the institution to reflect on its infrastructure and data management procedures. The development of dashboards has also allowed information to be shared with faculties. The UFS therefore sees a data analytical focus as critical to improving its effectiveness and efficiency.

The UFS is also playing a leading role nationally to develop academic advising that helps students align their studies, career, and life goals. Academic advising at the UFS includes the first-year experience module UFS101, online advising portals, and individual consulting sessions for students which focus on curriculum planning and success coaching. We have also proved a significant relationship between academic advice, student engagement and success.(Read Creating pathways for student success and Understanding students: A key to systemic success).


Student engagement

The second national project is focused on student engagement and has been run by the Centre for Teaching and Learning at the UFS for 10 years. To date, 20 universities have participated in at least one survey and the project also plays an important role in supporting the Siyaphumelela project goals. 

Engagement data has helped us to better align teaching and learning, and design environments that put student success and quality at the centre of institutional thinking. 

The culmination of findings from student engagement data in 2017 led to the publication of the book: Engaging students: Using evidence to promote student success, edited by Prof Francois Strydom, George Kuh, and Dr Sonja Loots, with contributions from various international and national experts in the higher education environment. This is the first comprehensive publication contextualising student engagement findings in the South African context for the benefit of advancing student success.

Both these projects are contributing to significant developments in the field of higher education and arguably more importantly, to help students succeed.  

News Archive

Nanotechnology breakthrough at UFS
2010-08-19

 Ph.D students, Chantel Swart and Ntsoaki Leeuw


Scientists at the University of the Free State (UFS) made an important breakthrough in the use of nanotechnology in medical and biological research. The UFS team’s research has been accepted for publication by the internationally accredited Canadian Journal of Microbiology.

The UFS study dissected yeast cells exposed to over-used cooking oil by peeling microscopically thin layers off the yeast cells through the use of nanotechnology.

The yeast cells were enlarged thousands of times to study what was going on inside the cells, whilst at the same time establishing the chemical elements the cells are composed of. This was done by making microscopically small surgical incisions into the cell walls.

This groundbreaking research opens up a host of new uses for nanotechnology, as it was the first study ever in which biological cells were surgically manipulated and at the same time elemental analysis performed through nanotechnology. According to Prof. Lodewyk Kock, head of the Division Lipid Biotechnology at the UFS, the study has far reaching implications for biological and medical research.

The research was the result of collaboration between the Department of Microbial, Biochemical and Food Biotechnology, the Department of Physics (under the leadership of Prof. Hendrik Swart) and the Centre for Microscopy (under the leadership of Prof.Pieter van Wyk).

Two Ph.D. students, Chantel Swart and Ntsoaki Leeuw, overseen by professors Kock and Van Wyk, managed to successfully prepare yeast that was exposed to over-used cooking oil (used for deep frying of food) for this first ever method of nanotechnological research.

According to Prof. Kock, a single yeast cell is approximately 5 micrometres long. “A micrometre is one millionth of a metre – in laymen’s terms, even less than the diameter of a single hair – and completely invisible to the human eye.”

Through the use of nanotechnology, the chemical composition of the surface of the yeast cells could be established by making a surgical incision into the surface. The cells could be peeled off in layers of approximately three (3) nanometres at a time to establish the effect of the oil on the yeast cell’s composition. A nanometre is one thousandth of a micrometre.

Each cell was enlarged by between 40 000 and 50 000 times. This was done by using the Department of Physics’ PHI700 Scanning Auger Nanoprobe linked to a Scanning Electron Microscope and Argon-etching. Under the guidance of Prof. Swart, Mss. Swart en Leeuw could dissect the surfaces of yeast cells exposed to over-used cooking oil. 

The study noted wart like outgrowths - some only a few nanometres in diameter – on the cell surfaces. Research concluded that these outgrowths were caused by the oil. The exposure to the oil also drastically hampered the growth of the yeast cells. (See figure 1)  

Researchers worldwide have warned about the over-usage of cooking oil for deep frying of food, as it can be linked to the cause of diseases like cancer. The over-usage of cooking oil in the preparation of food is therefore strictly regulated by laws worldwide.

The UFS-research doesn’t only show that over-used cooking oil is harmful to micro-organisms like yeast, but also suggests how nanotechnology can be used in biological and medical research on, amongst others, cancer cells.

 

Figure 1. Yeast cells exposed to over-used cooking oil. Wart like protuberances/ outgrowths (WP) is clearly visible on the surfaces of the elongated yeast cells. With the use of nanotechnology, it is possible to peel off the warts – some with a diameter of only a few nanometres – in layers only a few nanometres thick. At the same time, the 3D-structure of the warts as well as its chemical composition can be established.  

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za  
18 August 2010
 

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