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19 July 2019 | Story Eloise Calitz | Photo Charl Devenish
Human Rights ambassadors programme
Mihle Tyatyaza and Musa Makupu are two of the human rights ambassadors.
Gernus Terblanche is a PHD student in Virology; he is currently the prime of the Imperium city residence and a proud human-rights ambassador. What he values most about this role, is the opportunity to have open and honest conversations about human-rights issues.

Students in residences are often confronted with human-rights issues; this initiative has created a platform for open dialogue on critical issues that did not exist in the past. Ambassadors play a critical role in ensuring that the rights of resident students are not infringed. “I have learned a lot about the planning of events and leadership, and my knowledge of human rights has increased significantly,” says Terblanche.

The programme

The Human Rights Ambassadors programme was launched in 2016 under the Advocacy division of the Free State Centre for Human Rights. The main objectives of the programme are to establish and strengthen a culture of human rights within all the UFS residences. This is based on the belief that the dignity of all must be respected and protected, as stated in the South African Constitution. The long-term objective is to expand the service to the Qwaqwa Campus and to include and serve communities surrounding all three UFS campuses.

How do you become an ambassador?
 
Each residence appoints a human-rights ambassador. The ambassador has to ensure that the values and practices of the residence respects the human rights of all. Ambassadors are required to undertake awareness-raising activities to achieve these goals. Mihle Tyatyaza and Mosa Makupu are two of the ambassadors who benefit from this programme. 

Tyatyaza, a BA Social Science undergraduate and the human-rights representative for House Veritas, says the exposure he gained though engagement with other students on this platform will assist him with his studies and future career. He is excited about the fact that students now have the opportunity to share their experiences and thereby learn more about human rights. 

Makupu, a BSc Mathematical Statistics undergraduate and the human rights representative for House Madelief, believes that she has gained a better understanding of the importance of human rights through this programme, as well as the lack of knowledge most students have. This has guided her to educate other students. What she experienced, is that some students do not even realise that their basic rights are violated; now she can make a difference through education and regular engagements with resident students. 

Scope of awareness activities

Activities include dialogue sessions, seminars, and theatrical productions. These activities are grouped within various themes, including sexual harassment, gender-based violence, LGBTIQ rights, and the right to academic privacy. The 2019 theme for awareness-raising activities is Dignity. 

Importance of collaboration

The programme functions in close collaboration with the provincial offices of the South African Human Rights Commission, the Commission for Gender Equality, and the UFS Office of Gender and Sexual Equity. Together with the Residence Committees and the Values and Strategies Committees of each residence, the ambassadors strive to uphold the values of respect and inclusion in the residence.

Annelie de Man, Coordinator: Advocacy Division in the Free State Centre for Human Rights, says the benefits of the programme are evident in the progress that has been made in terms of creating awareness among resident students. What also sparked this awareness, was the successful implementation of various activities by the ambassadors, especially on 21 March – Human Rights Day. The programme is closely managed, and each ambassador submits bi-annual reports to track trends, activities, and learnings. One of the commendable achievements this year was the collaboration between the ambassadors and the residence committees that supported the drive for equality and non-discrimination.  

Upcoming initiatives

Date: 23 July 2019 
Venue: Albert Wessels Auditorium
Theme: The freedom of expression showcase

The programme is coordinated by the ambassadors of House NJ van der Merwe, House Villa Bravado, and House Welwitschia. This event will provide students with a platform to socialise and discuss issues around human rights.

Date: 23 August 2019
Theme: Cultural showcase ‘Now we are Free’.  

Ambassadors from all the residences on campus are hosting a culture showcase. The focus of this event is based on our 2019 theme, ‘Dignity’ and freedom of expression. 

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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