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18 September 2018 Photo Hanno Otto
Consecutive international win for OSM Camerata
The OSM Camerata is once again a winner, sharing the first prize in the Ictus International Music Competition with the Oklahoma State University.

If Einstein’s string theory had a musical undertone, one would think it is because of the sweet melodies of the Odeion School of Music Cameratas’ (OSMC) violins and cellos. It should therefore come as no surprise that OSMC won the 2018 International Ictus Music Competition, again. The ensemble has been paving the way to numerous successes since its inception in 2012.

This year, however, the OSMC is sharing the first prize with the Oklahoma State University Symphony Orchestra, under the direction of Dr Thomas Dickey. The OSMC’s competition recital for 2018 was conducted by principle conductor, Xavier Cloete. Acclaimed violist Elsabé Raath, joined the OSMC artistic team in 2017 as string clinician.

OSMC the jewel in crown

The OSMC is based at the Odeion School of Music (OSM) at the University of the Free State UFS) and was strategically founded as the OSM’s flagship ensemble with the main objective, creating a catalyst for excellence. “From a pedagogical perspective, it serves as a feasible incubator to nurture fully-rounded musicians who are thoroughly prepared for the demands of their trade as orchestral musicians, soloists and conductors,” said Marius Coetzee founder of the OSMC.

“Ms Raath also made her debut as conductor during the 2018 Ictus Music Competition where she conducted O Sacrum Convivium by Olivier Messiaen,” said Coetzee, founder of the OSMC. Elsabé was also conductor during the 2018 Ictus Music competition.

The OSMC’s concert programme for Ictus 2018 also consisted of works by Jacobus Gallus/Lance Phillip, Béla Bartók, Peteris Vasks/Keith Moss, as well as Johann Sebastian Bach.

Ictus an ideal platform


The Ictus International Music Competition is an online music competition for wind bands, orchestras and solo trumpet. It has been described by David Bilger of the Philadelphia Orchestra as “democratising music competitions”. Ictus was founded to make international music competitions more accessible though eliminating prohibitive travel costs, conference fees and visa issues. This was made possible through having the application and adjudication take place online only. 

You can listen to OMSC Ictus submissions here:

Duo Seraphim Jabobus Gallus/Lance Phillip
Romanian Folk Dances/ Román népi táncok Béla Bartók
Kekatu Dziesma (Carnival Song) Peteris Vasks/Keith Moss

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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