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14 January 2019 | Story Charlene Stanley | Photo Anja Aucamp
Dr David Patrick
Dr David Patrick hopes that his book will encourage a more sceptical view of Western media’s portrayal of enocides.

A movie night 10 years ago featuring Hotel Rwanda, set a young Scottish Social Sciences scholar off on a disturbing journey of discovery about just how twisted the portrayal of genocide by Western media houses can be.

Dr David Patrick found the mass slaughter of Tutsis, directed by members of the Hutu majority government during a 100-day period in 1994, to be totally incomprehensible. It is believed that between 500 000 and two million people were killed.

 

Research interest

It sparked a research interest and has led to the recent publishing of his monograph: Reporting Genocide: Media, Mass Violence and Human Rights.

He found liberal democratic countries’ advocacy of human rights to be little more than positive-sounding rhetoric when it came to their reaction to genocide in the rest of the world. There was also a remarkable contrast between places like Bosnia and Rwanda in terms of overall news coverage, with Bosnia consistently receiving far more coverage than Rwanda.

“Given that the Rwandan genocide was far more destructive – both in terms of speed and scale – provides ample evidence of the importance placed on both geographical location and race in relation to setting the news agenda,” Dr Patrick says.

 

International Studies Group

He’s been coming to South Africa as part of the UFS International Studies Group under the leadership of Professor Ian Phimister since 2014.

“Being exposed to so many people from different countries has been incredibly enriching,” Dr Patrick says.

“I love the texture and vibrancy of the South African society and also the braaiing culture – seeing that it rains back in Scotland almost 300 days of the year!”

He’s found a happy home in the south of Bloemfontein with his wife Tamsin, a teacher of Academic English at the UFS, and their three dogs.

 

Effect of findings

He is sober about whether his book will help change the prevailing news agenda. “Media institutions are not really known for critical self-reflection,” he says.

“But I do hope that people who read my book will at least adopt a more sceptical view of Western media’s portrayal of genocides.”

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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