Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
07 June 2018 Photo Prof CB Bousman, from Texas State University.
Quaternary International volume dedicated to UFS research fellow
Dr James Brink visits the Erfkroon site on the Modder River in the Free State.

The contents of a special issue of Quaternary International (QI), consisting of 13 articles and contributions by 45 authors (25 from abroad), was recently presented to Dr James Simpson Brink. The papers represent the broad range of topics covered by Dr Brink’s research interests.  

The special issue of QI was initiated to coincide with James Simpson Brink’s 60th birthday after he recently celebrated 35 years of ground-breaking research at the National Museum of Bloemfontein.

Dr Brink is affiliated to the Centre for Environmental Management at the University of the Free State (UFS).

Prof Louis Scott, researcher in the Department of Plant Sciences at the UFS, was the executive guest editor, and was part of a team of three guest editors (Dr Liora Horwitz from the Hebrew University in Jerusalem, and Dr Daryl Codron from the National Museum in Bloemfontein) who worked on this special issue of the journal, QI. 

In honour of a friend and colleague
“Dr Brink made contributions to osteology, Quaternary palaeontology, and archaeozoology, by investigating the environments and mechanisms that drove the evolution of mammal communities of southern Africa,” said the guest editors. 

“By studying the morphology of the endemic black wildebeest he demonstrated how the species evolved in the central interior of South Africa. He pioneered descriptions and dating of faunal assemblages that make up the so-called ‘Cornelian’ and ‘Florisian’ Land Mammal Ages. In this way he reconstructed the long history of environments in which Stone Age occupants survived in the region. The work included the age determination of the cranium with facial bones of an individual who lived at Floribad around 250 000 years ago.

Work enabled more important studies
“Dr Brink contributed more than purely academic insights in that he built and curated the modern mammal and fossil faunal collections of the Florisbad Quaternary Research Station. These collections made it possible for researchers, who came from all over the world, to visit the Free State and focus on spatial and temporal palaeoenvironmental trends. Apart from contributing to the functional diversity of mammalian species, this enabled the investigation of morphological and behavioural variations across populations and communities,” said the editors.

The topics of the papers in this special issue of QI are interdisciplinary and include different methods in archaeology, vertebrate palaeontology and past (or palaeo-) environmental reconstruction. The ages dealt with range from the relatively recent Iron Age to the Oldowan period, which is over a million years old.

According to Prof Scott, with a degree of overlap in the interdisciplinary fields studied, the papers can be arranged into 1) taphonomy and archaeozoology, relating to the processes resulting in the formation and preservation of fossil material in archaeological sites, 2) Stone Age archaeology, dealing with artefacts, stratigraphy and palaeoanthropology, and 3) palaeoecology, that includes palaeontology, isotope studies and palaeoenvironmental reconstructions.

The journal, published by Elsevier, will be distributed worldwide. 

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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