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01 January 2018

 

 

Prof Marian Tredoux, Associate Professor in the
Department of Geology at the University of the Free State,
recently had a mineral named after her.
Photo: Sonia Small

Prof Marian Tredoux is a geochemist and lecturer in the Department of Geology at the University of the Free State (UFS). Her research interests are rocks, particularly the chemistry of rocks and the minerals they are composed of – chemicals similar to those found in laboratories, although they occur in nature.

Prof Tredoux started her research career at the University of the Witwatersrand (Wits), after which she spent a number of years at the University of Cape Town (UCT). For the past 11 years, she has been at the UFS, which has brought her in close proximity of her primary field-research area in Barberton. This fascinating part of the country has been the focus of her research for 30 years. She has always been intrigued by the earth's crust in this area, which she describes as "very old, very strange, and very interesting".

Prof Tredoux has been collaborating with colleagues and peers overseas in an attempt to unravel the intricacies of this unusual geological area. Some of these colleagues recently discovered a new mineral in one of the rock formations of the Barberton mountain range. They decided to name the mineral after Prof Tredoux, dubbing it tredouxite. "I am very honoured by this, and very grateful that all these years of collaboration are being acknowledged," Prof Tredoux said.

News Archive

UFS research indicates high brine injections in frozen chicken
2011-02-08

Irregularities in the chicken industry in South Africa have been receiving media attention for some time now and the latest news on this was the main article of the Sunday newspaper Rapport on Sunday, 6 February 2011. On request of the newspaper our Department of Microbial, Biochemical and Food Biotechnology, under the leadership of Prof. Arno Hugo, analysed the frozen chickens of four brands.

It was established that there is a moisture loss of more than 48% in chickens of some brands. High saline  levels in the chickens are another cause for concern, due to the problems it can cause for unsuspecting hypertension sufferers. Nutrient dilution and increased oxidation levels were also identified.

Read More.... (Published in Rapport on 06/02/2011)

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