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31 December 2018 | Story Charlene Stanley
Advising pic
Aligning your study field with your career aspirations can be challenging. Academic advising provides solutions.

Over the past few years, institutions of higher learning have experienced an explosive growth in student numbers. Student volumes are often more than campus administrations can effectively deal with. On the students’ side, coming to grips with and transitioning into university and navigating the academic-content processes and technology can be an overwhelming experience – especially for so-called ‘first-generation’ students. Many students often have fixed career dreams, but not a clear knowledge of what they need to get there. This is where academic advising can be a guiding light.

 How Academic Advising works

 Academic advising fosters the development, engagement, and support of students and provides guidance towards academic, personal, and career success. “Through academic advising we basically make sure that students’ career prospects align with their academic programme,” explains Prof Francois Strydom, Senior Director of the Centre for Teaching and Learning (CTL), which houses the UFS Academic Advisement Unit. It is also not only the academic needs of students that are addressed. He describes advising as a ‘hub of the wheel’ that connects students to different departments and services across campus, depending on their needs.

Evolution of Academic Advising

Prof Strydom explains that some type of advising has always existed on university campuses in the form of career counsellors and faculty managers assisting with student queries. But with many institutions virtually doubling in size over the past few years, many students started ‘falling through the cracks’. “There’s been a great need to professionalise this service and to have a clearly defined structure in place with dedicated advisers to assist students quickly and efficiently,” he says. The UFS academic advising team has been playing a leading role in securing a seven-institution collaborative University Capacity Development Grant (UCDG) in 2017 to professionalise the practice in South Africa. 

“We focus on communicating with and serving Kovsie students in ways that really speaks to them, for instance through the Academic Advising Facebook page, email (advising@ufs.ac.za), the electronic magazine (Kovsie Advice), plus face-to-face interactions in the faculties, the Sasol Library in Bloemfontein, and in the TK Mopeli Building on our Qwaqwa Campus,” says Gugu Tiroyabone, who heads the Academic Advisement Unit within CTL. She emphasises that advising is a shared responsibility. “Advisers can never decide for the students but are there to assist them to make informed decisions themselves.”

Data collected from the 1 456 students who utilised continuous academic advising services at the UFS during 2017, has irrefutably shown that these students have a higher probability of passing most of their modules with over 70% – a clear indication that academic advising really works.

Paving a professional path for advisers

Drawing on eight years of ongoing development in academic advising, the UFS piloted the first nationally contextualised Short Learning Programme for advisers in order to guide the development of this practice.

The pilot of the fully accredited Academic Advising Professional Development (AAPD) Short Learning Programme (SLP), which will be presented twice a year, was presented by the CTL early in October 2018 and represented all seven institutions forming part of the UCDG collaboration (UFS, NMU, Wits, UCT, DUT, MUT, and UP).

With the SLP’s ultimate goal to build and cultivate the practice and its practitioners, this national initiative is likely to be one of the enablers for the development and enhancement of student success in South Africa.

 

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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