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02 May 2018 Photo Charl Devenish
South Campus UAP celebrates 27 years of access to education
Mr Francois Marais, Prof Kalie Strydom, Prof Daniella Coetzee (South Campus Principal), Prof Francis Petersen, Dr Nthabeleng Rammile (Vice-Chairperson of the UFS Council), and Dr Khotso Mokhele (Chancellor of the UFS).

More than 27 years ago, international funding from the Human Sciences Research Council and Anglo American was put to an unusual use for that time. Prof Kalie Strydom’s research unit at the University of the Free State (UFS) was tasked with reviewing how institutional missions would change in the new South Africa. Prof Strydom worked closely with surrounding communities in Bloemfontein to develop a bridging course which would help students who showed potential to access tertiary education, although they did not meet the requirements. His vision brought to birth the University Access Programme (UAP), as it is known today, which is hosted on the UFS South Campus, and is still providing unique access to higher-education institutions in South Africa.

People with a passion for human development
March 2018 saw the 27th anniversary of this remarkable initiative, which has given a second chance to over 18 000 students. Special guests at the event included Prof Strydom, Mr Francois Marais, and representatives from the Department of Higher Education and Training and Investec’s corporate social investment office.

Dr Sonja Loots, researcher in the UFS Centre for Teaching and Learning (CTL), singled out two key individuals in the formation of the UAP: Prof Kalie Strydom, who initiated the programme, and Mr Marais, who has been Director of the UAP since its inception. Dr Loots highlighted one of the driving forces behind Prof Strydom’s perseverance, vision, and determination with the UAP by quoting from an interview with him for an upcoming book on student access and success. He said, “It was a decision based on principle … to be part of the solution to a better country.”

Access and success still an issue today
In his presentation on the “Importance of Access”, Prof Francis Petersen, Rector and Vice-Chancellor of the UFS, pointed out the vital role of access in South Africa, especially the value it offers for the betterment of the country’s people. However, he said that student success is also an issue, and institutions need to be accountable for it. Quoting Prof John Martin of the University of Cape Town’s Faculty of Engineering, “We must be flexible on access, but robust on success.” Only by “closing the loop” in this way, can the UFS and other higher-education institutions ensure a valuable contribution to the economy of the country.

News Archive

UFS researchers discover the many uses of the cactus pear
2015-02-17

UFS researchers discover the many uses of the cactus pear

For many South Africans, the dry, arid areas in many parts of the country became synonymous with cactus pear growing at random in the natural veld. For some the fruit of a cactus pear, if chilled really well, is a delicious snack on a hot summer’s day. But few actually know that these cacti can be money growing wild in the veld.

For the past 15 years, scientists  at the University of the Free State (UFS) have been looking into the benefits and many uses of the cactus pear. This project  has grown steadily in vision and dimension, and today the UFS is recognised as a world-leading institution in the world conducting multi-disciplinary research on spineless cactus pear.

Dr Maryna de Wit, from the Department of Microbial, Biochemical and Food Biotechnology, together with Prof Wijnand Swart from the Department of Plant Sciences and Prof HO de Waal from the Department of Animal, Wildlife and Grassland Sciences, determined the nutritional and, more importantly, the commercial and viable uses of the cactus pear.

The aspect of human consumption is now giving the cactus pear the status of ‘superfood’.

Dr De Wit and her team have successfully made various products using either the cactus pear fruit, the cladode (also referred to as the leaf) and the mucilage (the sticky liquid  in the cladode).

Some of these products are:

  • flour for baking carrot cake, biscuits and health breads
  • jam, fruit juice and canned fruit
  • sweets – marshmallows and Turkish delight
  • stir-fry, salads and other cooked dishes.

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