Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
10 July 2018 Photo Supplied
Rynardt and Lynique selected for SA team at World Cup
Long jumper Lynique Beneke is one of two Kovsies selected for the South African team to the inaugural Athletics World Cup.

University of the Free State (UFS) middle-distance runner, Rynardt van Rensburg, and long jumper, Lynique Beneke, have both secured a spot in the South African athletics team for the inaugural edition of the Athletics World Cup to be held in London, United Kingdom, on 14 and 15 July 2018. 

The 2018 domestic rankings were used to select the team, with one UFS athlete in each discipline set to represent the country as one of the eight competing nations at the event. Beneke, aged 27, won the long jump for women over the past two years at the national track and field championships, this year with a winning distance of 6,22 m. Van Rensburg, aged 26, won silver.

South Africa will compete against teams from the United States, Poland, China, Germany, France, Jamaica, Great Britain, and Northern Ireland. Beneke and Van Rensburg are both experienced athletes who have competed in the Olympic Games in 2016. The programme for the two-day championship does not include long-distance or combined event disciplines. Yolandi Stander, Van Rensburg, and Beneke have also been selected as part of the preliminary team for the CAA African Championships taking place in Asaba, Nigeria from 1 to 5 August 2018.

Van Rensburg recently clocked his personal best, which was also recorded as the 24th best time of the year, when he finished the Hengelo World Challenge meeting in 1:45.15.
Stander, who has a personal best of 52,81 m, won the bronze medal at this year’s nationals and a silver at the University Sports South Africa (USSA) meeting.

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept