Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
23 October 2018
Kovsie Advice- Exam edition

Fellow Kovsies, welcome to another edition of Kovsie Advice. The exams are just around the corner, but if you jump in now, you can excel at your studies. This edition of the Kovsie Advice is here to help you plan, prepare, and be ready for the end-of-year exams. We believe in you: You can end this year strong!


Some of the articles featured in this edition include setting up a revision plan, looking at study techniques that really work, exploring study tips from Qwaqwa, and learning about different note-taking methods. You will see that this edition also has links to some interactive elements on Blackboard to enhance your experience.

Feel free to drop us an email at advising@ufs.ac.za and tell us what you think of this edition.

Happy studying and remember that the academic advisers at CTL are here for academic support.

News Archive

UFS research indicates high brine injections in frozen chicken
2011-02-08

Irregularities in the chicken industry in South Africa have been receiving media attention for some time now and the latest news on this was the main article of the Sunday newspaper Rapport on Sunday, 6 February 2011. On request of the newspaper our Department of Microbial, Biochemical and Food Biotechnology, under the leadership of Prof. Arno Hugo, analysed the frozen chickens of four brands.

It was established that there is a moisture loss of more than 48% in chickens of some brands. High saline  levels in the chickens are another cause for concern, due to the problems it can cause for unsuspecting hypertension sufferers. Nutrient dilution and increased oxidation levels were also identified.

Read More.... (Published in Rapport on 06/02/2011)

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