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07 June 2019
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Story Eugene Seegers
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Photo Barend Nagel
Tap on the red button labelled ‘Student Login’ at the bottom of the app to log in with your UFS student credentials.
What? Your new KovsieApp is here!
How? Download this mobile app to your phone from the Apple App Store or Google Play Store.
Why? To access your information from the UFS website (current, registered students only ??).
It’s free! While you are connected to the on-campus Wi-Fi network.
Campus life just became a whole lot simpler. With the app, you can access personal information like study records, marks, class and exam timetables, mini fee statement, etc.
How to log in
Log in like this:
- Download the app, of course.
- Tap on the red button labelled ‘Student Login’ at the bottom of the app (see screenshot).
- Log in with your UFS student credentials.
- An OTP (one-time pin) will then be sent to the cellphone listed on your student profile. Do we have your correct number?
- Enjoy easy access to your personal UFS information with the KovsieApp! Unless…
… we don’t have your correct cellphone number. Please update your most recent contact number to get to your personal information in the app.
Updating your details
Please update your cellphone number by using the Student Self-service page on KovsieLife if you have trouble logging into or using the app.
Download Links
WATCH: Send the ravens!
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)