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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

Research into surrogate milk important to wildlife conservation
2017-05-08

Description: Prof Garry Osthoff  Tags: Prof Garry Osthoff

Prof Gary Osthoff from the UFS Department of
Microbial, Biochemical and Food Biotechnology,
will soon work on a milk formula for elephants.
Photo: Supplied

Research is being done at the University of the Free State (UFS) to analyse and synthetically imitate the unique milk of various wildlife species. This research is not only of scientific value, but also serves the conservation of South Africa’s wildlife species. At the forefront of this research is Prof Garry Osthoff from the Department of Microbial, Biochemical and Food Biotechnology.

Orphaned rhino calf pulled through with surrogate milk

“There is still a lot of research to be done. Naturally the research is of scientific importance, but with surrogate milk having the same composition as the mother’s milk of a specific species, orphaned calves or cubs of that species could be pulled through during a difficult time of weaning. Bearing in mind that exotic animals fetch thousands and even millions of rands at auctions, it goes without saying a game farmer will do everything possible to provide only the best nourishment to such an orphaned animal. In such a case, synthetically-manufactured milk would be the right choice,” says Prof Osthoff.

The fruits of his research were recently demonstrated in Germany when a rhino calf was left orphaned in the Leipzig Zoo. Prof Osthoff’s article: “Milk composition of a free-ranging white rhinoceros during late lactation” was used as a directive for applying surrogate milk for horse foals (which is already commercially available), since the composition of horse and rhino milk largely corresponds. The surrogate milk was used with great success and the rhino calf is flourishing. He mentions that such an orphan is often given the wrong nourishment with the best intentions, resulting in the starvation of the animal despite the amount of cow’s milk it devours.

With surrogate milk having the same
composition as the mother’s milk of a
specific species, orphaned calves or
cubs of that species could be pulled
through during the difficult time
of weaning.

Milk formula for baby elephants in the pipeline
With baby elephants left orphaned due to the increase in elephant poaching for their ivory, several attempts have been made to create a milk formula in order to feed these elephants. To date, many elephants have died in captivity from side effects such as diarrhoea as a result of the surrogate formula which they were fed.

Prof Osthoff recently received a consignment of frozen milk which he, together with researchers from Zimbabwe, will use to work on a milk formula for elephants. They are studying the milk in a full lactation period of two years. During lactation, the composition of the milk changes to such an extent that a single surrogate formula will not be sufficient. Four different formulas should probably be designed.

Prof Osthoff says that of the different species he has researched, elephants are the most interesting and deviate most from the known species.

Although his research to develop surrogate milk is adding much value to the wildlife industry, and although he finds this part of his work very exciting, his research focus is on food science and nutrition. “What is currently authentic in milk research is the study of the fat globules with content, the structure and composition of the casein micelle, and the prebiotic sugars. The knowledge which is gained helps to improve the processing, development of new food products, and development of food products for health purposes,” says Prof Osthoff.

 

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