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03 October 2018 | Story UFS | Photo Stephen Collett
Using ethnomathematics to enhance understanding maths
An ethnomathematical approach helps to create a connection between mathematics in the classroom and the real world, said Prof Mogege Mosimege during his inaugural lecture.

The integration of ethnomathematical approaches and studies in the teaching and learning of mathematics is almost certainly bound to change how learners view and understand mathematics. It is the opinion of Prof Mogege Mosimege of the School of Natural Sciences and Technology Education in the Faculty of Education at the University of The Free State (UFS), where Prof Mosimege delivered his inaugural lecture.

His research interests include sociocultural contexts in mathematics education (ethnomathematics), mathematical modelling; indigenous knowledge systems and mathematics teacher education.

Classroom maths must connect real world 

He says an ethnomathematical approach does not only serve as a sound basis for a deeper conceptual understanding, but it also helps to create a connection between mathematics in the classroom and the real world.

Prof Mosimege says the foundation phase of the South African school mathematics curriculum indicates, amongst others, that there must be a critical awareness of how mathematical relationships are used in social, environmental, cultural and economic relations, and that there must be a deep conceptual understanding in order to make sense of mathematics.

"I want to argue the current curriculum does not give enough space for that," he says. "The minute you say deep conceptual understanding you must do things differently and not just teach formulae, but also teach why things work the way they do."

Prof Mosimege says the classroom activities teachers engage in must be able to push learners to that deep understanding phase.

He says even at the Further Education and Training Phase real-life problems should be incorporated into all mathematical sections whenever appropriate.

Teachers need to make maths real


"Contextual problems should include issues relating to health, social, economic, cultural, scientific, political and environmental issues whenever possible."

 If done this way teachers will make mathematics to become real. "It will perhaps not be as abstract as it is perceived, and will help our learners and students to understand why it is important to relate what they do to real life."

Prof Mosimege says his future work would be to look past the phase of focusing strictly on procedural aspects of mathematics and look further at an ethnomathematics bridge to mathematical modelling, which is his next area of research. He says the definitions of ethnomathematics suggest that mathematical concepts and processes would be more comfortable and better understood by the learner when they are related to sociocultural contexts as well as real-life situations.

"How can we use ethnomathematics to do problem-solving?" he asks. 

News Archive

Research eradicates bacteria from avocado facility
2017-01-17

 Description: Listeria monocytogenes Tags: Listeria monocytogenes

Listeria monocytogenes as seen under an electron
microscope. The photo was taken with a transmission
electron microscope at the microscopy unit of the UFS.
Bacteriophages (lollipop-like structures) can be seen
next to the bacterial cells.
Photo: Supplied

“The aim of my project was to identify and characterise the contamination problem in an avocado-processing facility and then to find a solution,” said Dr Amy Strydom, postdoctoral fellow in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS).

Her PhD, “Control of Listeria monocytogenes in an Avocado-processing Facility”, aimed to identify and characterise the contamination problem in a facility where avocados were processed into guacamole. Dr Strydom completed her MSc in food science in 2009 at Stellenbosch University and this was the catalyst for her starting her PhD in microbiology in 2012 at the UFS. The research was conducted over a period of four years and she graduated in 2016. The research project was funded by the National Research Foundation.

The opportunity to work closely with the food industry further motivated Dr Strydom to conduct her research. The research has made a significant contribution to a food producer (avocado facility) that will sell products that are not contaminated with any pathogens. The public will then buy food that is safe for human consumption.


What is Listeria monocytogenes?

Listeria monocytogenes is a food-borne pathogenic bacterium. When a food product is contaminated with L. monocytogenes, it will not be altered in ways that are obvious to the consumer, such as taste and smell. When ingested, however, it can cause a wide range of illnesses in people with impaired immune systems. “Risk groups include newborn babies, the elderly, and people suffering from diseases that weaken their immune systems,” Dr Strydom said. The processing adjustments based on her findings resulted in decreased numbers of Listeria in the facility.

The bacteria can also survive and grow at refrigeration temperatures, making them dangerous food pathogens, organisms which can cause illnesses [in humans]. Dr Strydom worked closely with the facility and developed an in-house monitoring system by means of which the facility could test their products and the processing environment. She also evaluated bacteriophages as a biological control agent in the processing facility. Bacteriophages are viruses that can only infect specific strains of bacteria. Despite bacteriophage products specifically intended for the use of controlling L. monocytogenes being commercially available in the food industry, Dr Strydom found that only 26% of the L. monocytogenes population in the facility was destroyed by the ListexP100TM product. “I concluded that the genetic diversity of the bacteria in the facility was too high and that the bacteriophages could not be used as a control measure. However, there is much we do not understand about bacteriophages, and with a few adjustments, we might be able to use them in the food industry.”

Microbiological and molecular characterisation of L. monocytogenes

The bacteria were isolated and purified using basic microbiological culturing. Characterisation was done based on specific genes present in the bacterial genome. “I amplified these genes with polymerase chain reaction (PCR), using various primers targeting these specific genes,” Dr Strydom said. Some amplification results were analysed with a subsequent restriction digestion where the genes were cut in specific areas with enzymes to create fragments. The lengths of these fragments can be used to differentiate between strains. “I also compared the whole genomes of some of the bacterial strains.” The bacteriophages were then isolated from waste water samples at the facility using the isolated bacterial strains. “However, I was not able to isolate a bacteriophage that could infect the bacteria in the facility.

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