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21 June 2018 Photo Oteng Mpete
Education researcher tackles realities of Fourth Industrial Revolution
Dr Makeresemese Qhosola recently engaged audiences in New York at the American Educational Research Association’s Annual Conference.

The current research of Dr Makeresemese Qhosola, from the University of the Free State’s (UFS), Faculty of Education focused on a broad theme of accounting and its alignment to the Fourth Industrial Revolution. She is passionate about it because the role of accounting has evolved over the years in response to ever-changing market demands. It evolved from the First Industrial Revolution, which focused on the size of a factory, machinery and the labour force, and now it is concerned with the looming era of artificial intelligence and the internet of things.

Tackling the present for future solutions  
Dr Qhosola’s research is important because it interrogates the past to find solutions for the future. “The curriculum of South Africa is still challenged by the imperatives of the Third Industrial Revolution which saw the automation of the accounting process and other business processes in isolation from each other. This challenge is born of historical factors that are still inherent in the contemporary, like poverty in most South African communities, and a lack of infrastructure and resources that supported this industry and demanded learners be taught automated accounting like Pastel.
 
“Even though learners are mostly exposed to the basic knowledge and skill of accounting from schools, many of them seem to be dysfunctional when they join the world of work, due to a lack of knowledge and experience of the computerised systems,” purported Dr Qhosola.
 
Her research methodology is the Participatory Action Research (PAR) approach and is supported with the use of the Critical Accounting Research (CAR). “I use it as my lens of choice for framing my project, because its purpose is to ensure the use of accounting does not represent a certain interest at the expense of others, especially marginalised groups,” said Dr Qhosola.
 
Future of accounting looks good
“The question remains: ‘How do we better prepare ourselves for this revolution that seems capable of rendering many accounting jobs redundant?’ We must thoroughly prepare our students for the job market after the completion of their studies.” 
 
Dr Qhosola owes her recent success to Prof Loyiso Jita, Dean of the UFS Faculty of Education. “He initiated a mentorship programme for black women in 2017 and it has created a platform for me to go out and learn more,” she said. She also holds former UFS Dean of Education, Prof Sechaba Mahlomaholo close to her heart, because of his continued mentorship and support through the world of academia. 

International recognition and achievement 

Dr Qhosola was recently invited to the American Educational Research Association (AERA), in New York. The AERA strives to advance knowledge about education, to encourage scholarly inquiry related to education, and to promote the use of research to improve education and serve the public good.
 
The conference provides an opportunity to learn about new developments and current issues that require the attention of researchers. It is also a good platform to meet educational proponents and theorists from across the globe. “We read and use their work almost every day and never get an opportunity to meet them and really interact with them,” said Dr Qhosola.
 
A proposal acceptance from AERA is a recognised disciplinary achievement. The AERA conference is a highly competitive peer review process because there are 12 000 to 14 000 proposals a year that compete for a slot on the conference programme. These numbers include both experienced and beginner researchers. 

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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