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03 December 2018 | Story Thabo Kessah | Photo Thabo Kessah
Dr Martin Mandew welcoming ceremony
Prof Francis Petersen, Dr Martin Mandew, UFS Council Chairperson Willem Louw, and Prof Prakash Naidoo, Vice-Rector: Operations.

The University of the Free State Qwaqwa Campus and the broader community gave the new Principal, Dr Martin Mandew, a warm welcome on Thursday 22 November 2018. In attendance were representatives from different stakeholders, ranging from the Thabo Mofutsanyana Education District, the UFS Council, to the Student Representative Council (SRC) who challenged Dr Mandew to take the campus to greater heights.

In welcoming Dr Mandew, the Rector and Vice-Chancellor, Prof Francis Petersen, highlighted recent campus achievements, including increased enrolment for both undergraduate and postgraduate students. “There has been a tremendous growth in our enrolment for both under- and postgraduate students. First-time undergraduate students grew by 124% from 2015 to 2018 – from 1 027 to 2 300 students. Regarding postgraduate students, we grew by 68% – from 329 to 551 in the same period of time. In addition, the University Staff Doctorate Project (USDP) that seeks to increase the number of academics with PhDs, is already unfolding. This programme will see six academics pursuing doctorate degrees in natural sciences, social sciences, the humanities, economic management sciences, and education, but will be focusing on multidisciplinary research on mountains or mountain communities. This Afromontane Research Unit (ARU) project is performed in collaboration with three American universities – the Appalachian State University, the Colorado State University, and the University of Montana,” he said.

“We have also seen increased research output that came partly as a result of our ARU collaborating with the United Nations University and the University of Tokyo’s Graduate School of Frontier Sciences in Japan. This partnership is aimed at developing the campus to be a sustainability hub of research and education, focusing on mountain and rural regions in South Africa,” he added.

Prof Petersen also acknowledged the role Dr Mandew was already playing in “broadening the reach of community engagement, integrating all efforts by different faculties and departments into one sustainable programme and integrating commuting or day students into university life”.

Speaking on behalf of the Qwaqwa Campus Branch of the National Education, Health and Allied Workers’ Union (NEHAWU), Deputy Chairperson, Motlogelwa Moema, highlighted the need for the new Campus Principal to always listen to the workers. “Workers themselves will tell you about their issues and you will not read about them in some minutes or written notes from somewhere,” he said. Representing UVPERSU was Grey Magaiza, who extended a hand of cooperation to Dr Mandew. “We are prepared to share your agenda of developing this campus with you, and you can count on us,” he said.

In his response, Dr Mandew also extended a hand of cooperation to those willing to see the campus becoming an institution of choice. “It has to be emphasised that this event is not about me, but about our biggest stakeholders – our students – and how we can advance our campus together and make it better. We must make this campus the best of its size in the whole of South Africa,” he said.

His Majesty Morena E Mohono Moremoholo Mopeli from the Bakoena Ba Mopeli Traditional Council welcomed Dr Mandew with a Basotho blanket, a rod, and a hat – symbols of the highest level and warmest welcome.


News Archive

Champagne and cancer have more in common than you might think
2013-05-08

 

Photo: Supplied
08 May 2013

No, a glass of champagne will not cure cancer....

…But they have more in common than you might think.

Researchers from the Departments of Microbial Biochemical and Food Biotechnology, Physics and the Centre for Microscopy at the University of the Free State in South Africa were recently exploring the properties of yeast cells in wine and food to find out more of how yeast was able to manufacture the gas that caused bread to rise, champagne to fizz and traditional beer to foam. And the discovery they made is a breakthrough that may have enormous implications for the treatment of diseases in humans.

The team discovered that they could slice open cells with argon gas particles, and look inside. They were surprised to find a maze of tiny passages like gas chambers that allowed each cell to ‘breathe.’ It is this tiny set of ‘lungs’ that puts the bubbles in your bubbly and the bounce in your bread.

But it was the technique that the researchers used to open up the cells that caught the attention of the scientists at the Mayo Clinic (Tumor Angiogenesis and Vascular Biology Research Centre) in the US.

Using this technology, they ultimately aim to peer inside cells taken from a cancer patient to see how treatment was progressing. In this way they would be able to assist the Mayo team to target treatments more effectively, reduce dosages in order to make treatment gentler on the patient, and have an accurate view of how the cancer was being eliminated.

“Yes, we are working with the Mayo Clinic,” said Profes Lodewyk Kock from the Microbial, Biochemical and Food Biotechnology Department at the UFS.

“This technique we developed has enormous potential for cell research, whether it is for cancer treatment or any other investigation into the working of cells. Through nanotechnology, and our own invention called Auger-architectomics, we are able to see where no-one has been able to see before.”

The team of Prof Kock including Dr Chantel Swart, Kumisho Dithebe, Prof Hendrik Swart (Physics, UFS) and Prof Pieter van Wyk (Centre for Microscopy, UFS) unlocked the ‘missing link’ that explains the existence of bubbles inside yeasts, and incidentally have created a possible technique for tracking drug and chemotherapy treatment in human cells.

Their work has been published recently in FEMS Yeast Research, the leading international journal on yeast research. In addition, their discovery has been selected for display on the cover page of all 2013 issues of this journal.

One can most certainly raise a glass of champagne to celebrate that!

There are links for video lectures on the technique used and findings on the Internet at:

1. http://vimeo.com/63643628 (Comic version for school kids)

2. http://vimeo.com/61521401 (Detailed version for fellow scientists)

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