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02 December 2019 | Story Leonie Bolleurs | Photo Leonie Bolleurs
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Prof Koos Albertyn handing over a donation of eleven microscopes to Anzell Spelding, a teacher at Luckhoff Combined School.

With a donation of microscopes, the Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State (UFS) recently contributed to better quality education for a group of 60 learners in the Life Sciences class at the Luckhoff Combined School.

Anzell Spelding, a teacher at the school – with a newly built science laboratory but little equipment – contacted the department a while ago to enquire whether they have any microscopes available to donate. As the department recently acquired a new set of microscopes for undergraduate teaching in the field of Microbiology, ten fully functional microscopes and two other microscopes (for parts) were donated to motivate the learners to choose science as a career.

“This donation puts scientific instruments in the hands of children at an early age, opening their eyes to the possibility of careers in science. Exposing learners to science at an early age can spark enthusiasm and a love of learning that might otherwise never appear,” said Koos Albertyn, Professor in the UFS Department of Microbial, Biochemical and Food Biotechnology.

“These microscopes will enable learners to look at specimens at a microscopic level and therefore access the wonders of natural science at the tiniest and most fascinating level,” he added. 

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UFS presents short course on dairy
2010-05-02

The University of the Free State (UFS) will present a one-day short course titled “Adding value to milk and milk products” in the Board Room in the Agriculture Building on the Main Campus in Bloemfontein on Wednesday, 19 May 2010, from 08:15 to 17:00. The cost per person is R950,00 and it includes refreshments, lunch, practical experience and course material. The course will be presented by Prof. Celia Hugo and Dr Maryna de Wit of the UFS.

The after the course the attendants will be able to produce cheese, cottage cheese, feta cheese, maas (Amazi) and yoghurt. In South Africa milk is produced on a large scale.  With the basic knowledge anybody is able to add value to this product by further processing of the milk.

For registration contact Anita at 0836698435 or vwsdairy@ufs.ac.za. Please note that registration closes on 7 May 2010. For more information on the course contact Celia at 0514012692 or hugocj@ufs.ac.za or Maryna at 0514013261 or dewitm@ufs.ac.za.

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