Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
18 April 2019 | Story Rulanzen Martin

The Institute for Reconciliation and Social Justice IRSJ) has initiated a Social Justice Week at the University of the Free State (UFS), which started on Friday 12 April  until Wednesday 17 April 2019. 

Ten key events took place during the week. It ranged from dialogues, workshops, talk shows, debates, and interactive displays and events on issues of multilingualism and diversity, social innovation, engaged scholarship, the Fourth Industrial Revolution, gender sensitisation, sexual consent, sexual preparedness, universal access, disability, anti-discrimination, and security.

There was also a round-table discussion on 17 April 2019 with various UFS stakeholders on off-campus student security as well as an inter-institutional discussion on the same topic. The UFS Debating Society will take on the topic of the UFS Language Policy, while Olga Barends from the Free State Centre for Human Rights will host a dialogue on sexual consent.

The IRSJ has also designed and implemented SOJO-VATION: Social Innovation/ Social Change, which strives to create a foundational platform where ideas of social justice, innovation, and engaged scholarship at the UFS and in society can be hosted. SOJO-VATION partners with the Office for Student Leadership, Development, and Community Engagement.

The collaborating partners for the Social Justice Week includes various UFS stakeholders such as the Sasol library, the Gender and Sexual Equity Office, UFS Protection Services, the Free State Centre for Human Rights, the Student Representative Council (SRC), the Office for Student Leadership Development, Kovsie Innovation, GALA, the FFree State Centre for Human Rights, SRC Associations, the Office for Student Governance, Kovsie Innovate, Start-Up-Grind, EVC, EBL, Community Engagement, the Institutional Transformation Plan (ITP) Dialogues Office, Residence Dialogues, UFS Debating Society, Debate Afrika!, the Center for Universal Access and Disability Support (CUADS), and the Gateway Office. 

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.

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