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09 April 2019 | Story Valentino Ndaba | Photo Valentino Ndaba
William Kandowe, principal of the Albert Street School in Johannesburg, Dr Faith Mkwananzi, the author, and DR Chris High
From right: William Kandowe, principal of the Albert Street School in Johannesburg, Dr Faith Mkwananzi, the author, and DR Chris High, Senior Lecturer at Linnaeus University in Sweden, at the book launch.

Dr Faith Mkwananzi’s road from secondary school to university has been paved with challenges. After repeating her matric five times in Zimbabwe, she became an international university student in South Africa in 2006. Some years later, on 3 April 2019, the University of the Free State’s (UFS) Bloemfontein Campus witnessed the launch of her excellent book titled: Higher Education, Youth and Migration in Contexts of Disadvantages: Understanding Aspirations and Capabilities, which was informed by these and many circumstances.

Aspirations formation

The book speaks to her own life. “Born and raised in Zimbabwe in KwaBulawayo, I had my own aspirations. I knew I did not want be a nurse   my mother’s earnest interest and desire for me,” said Dr Mkwananzi as she related the fluid dreams her seven-year-old self had that culminated into aspirations to enter academia.

Aspirations enabled Dr Mkwananzi’s capabilities to pursue a PhD in Development Studies at UFS, and then write her book. “Higher education aspirations are worth pursuing,” said the current postdoctoral researcher at the university’s South African Research Chair Initiative (SARChI) in Higher Education and Human Development Research Programme, as she reflected on her academic journey.

Voices of marginalised migrants
 

Dr Mkwananzi has focused her book on the lives, experiences and the formation of higher education aspirations among marginalised migrant youth in Johannesburg. She gives these young people a voice to narrate their own story, making this research an essential work for understanding the conditions necessary for youth to live valuable lives in both local and international contexts. 

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

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