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14 June 2018 Photo Supplied
Next Chapter Green Ribbon campaign addresses mental health
Members of Next Chapter and UFS Student counselling are working together to address mental health issues.

Next Chapter, a student support group at the UFS presented the Green Ribbon campaign, pledging their support to students and providing them with assistance in coping with life events that stimulate stress and contribute negatively to their mental health. The team aims to break the stigma surrounding mental health care, and continually assist students with mental health-related issues that they struggle with daily.

The Green Ribbon represents mental health awareness, which is a pressing matter for students and is the type of support students need in a stressful university environment. The campaign focuses on teaching students how to cope with life events that stimulate stress, and contribute negatively to their mental health.
 
A discussion by Dr Ancel George: practising clinical psychologist and lecturer from the UFS Department of Psychology, and Dr Mellissa Barnaschone: Director of UFS Student Counselling, took place, where talks were prominent about creating an inclusive environment for UFS students.

The panel shared a few tips on how students should work towards managing stress, and motivated them for the main mid-year examinations.
 
The follow-up Exam Cram Workshop, presented by Nadia Cloete and Lize Wolmarans, that combined time and stress management, took place on 2 June 2018, and saw students receiving advice on how to approach various issues during the examination period.
 
Mental health awareness does not end with the campaign and Next Chapter’s slogan “Your story continues” encourages students to regularly wear and commemorate the green ribbon in support of continual mental healthcare.
 
Should you have any enquiries or input for the ongoing campaign, contact the Next Chapter team on ufsnextchapter@gmail.com, or further email Tshepang Mahlatsi, founder of Next Chapter on tshepangmahlatsi767@gmail.com

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.

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