Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
18 April 2019 | Story Xolisa Mnukwa | Photo Tshepang Mahlatsi
Next Chapter
UFS Next Chapter prioritises mental health of students.

The conversation themed Who helps the helpers? kicked off with Next Chapter founder and spokesperson, Tshepang Mahlatsi, explaining the diversity and defining factors of the world, which are divided into a number of outlining categories, namely religion, social class, ethnic race, gender, age, and many other crucial aspects.

Tshepang explained that mental health outstrips all man-made boundaries because of one thing that the human race has in common, namely each individual’s capabilities to deal with stress. 

This conversation zoomed in on mental health within the Faculty of Health Sciences and its career spectrum.  According to Tshepang, “It is only in emergencies and extreme situations that people recall the importance of mental health, due to the stigma that surrounds the topic”.

Representatives from the Faculty of Health Sciences and the Department of Student Development and Counselling assembled in Metro 7 of the James Moroka Building to discuss ways of addressing the question Who helps the helpers?

Next Chapter, in collaboration with the Faculty of Health Sciences, further launched a power hour where certified health professionals are given a platform to address and interact with Health Sciences students in a safe and free environment.

Tshepang explained that the initiative strives to start a culture and create a space where anyone dealing with a mental illnesses or issue does not feel ashamed to seek help.

 

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