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13 August 2019 | Story Lacea Loader | Photo Sonia Small
Student Success
The UFS is committed to student success through its own initiative.

In its endeavour to assist and support academically deserving students, taking into account the current economic climate in South Africa, the University of the Free State (UFS) has been able to maintain its approach to student success from its own initiative and in cooperation with external sources or partners. 
 
In addition, the university’s tuition fees remain on average 20% less than those of comparative universities.
 
“More than 70% of all registered undergraduate and postgraduate students at the UFS are receiving some kind of financial support – whether from the university or via external sources or partners, or from the National Student Financial Aid Scheme (NSFAS). In fact, financial support to students is one of the main expenses of the university,” says Mr Chris Liebenberg, Senior Director: Finance at the UFS. 
 
According to Mr Liebenberg, undergraduate bursaries to the value of R63 million and postgraduate bursaries to the value of R77 million have been allocated for 2019. These bursaries are funded by the UFS, as well as by external sources or partners and are awarded on merit, which includes academic, sport, and cultural performance. It excludes bursaries that students receive from NSFAS. 
 
“The university is able to provide this support to deserving students due to its stringent application of financial governance and discipline and within a framework of financial sustainability. It is a principle that the university management strongly believes in and will continue to apply,” says Mr Liebenberg. 

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)

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