Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
04 March 2019 | Story Valentino Ndaba
Next Chapter calls upon you to stay true to yourself by taking care of your mental well-being.

As the academic year kicks off, the University of the Free State gives a warm welcome to first-year and returning students. In the spirit of healthy new beginnings, Next Chapter has penned a letter to fellow students that speaks to mental health. Hear what they have to say:

Be loyal to your calling and the universe will locate you; once located, dominate! Fellow Kovsies, it is really happening. Not so long ago, this was just a dream – and somewhat far-fetched.

This is your moment; be at ease and feel at home, because you’re about to become a long-term tenant in a prestigious community of diversity, love, care, family, greatness, and prosperity. With that said, I welcome the class of 2019 to a community of brilliant minds. Bear in mind that all of us want to be part of such a community, but only a few get to make it – so, be very proud of yourselves.

Tap into endless possibilities

Now that you are here, know that everything is at your fingertips; you have the upper hand, and everything is now made possible. This is a moment for growth, to reinvent yourself, and expect the greatest confusion of your life as your mind and feelings will be tested and conflicted. Here is where you learn and unlearn certain things about your community and the world around you. So, please take this opportunity to explore, engage, participate, and where you can, mark your territory and dominate.

University can be tough as you face adversities and struggle to cope with juggling your grades and a social life. Find comfort in the knowledge that these are temporary circumstance you need to contend with. You are destined to emerge at the top.

Never succumb to the urge of givingup

There will be days when your subconscious fails you, there will be days when discontinuing your academics and heading back home is tempting. Do not to give in. Do not give up. You are here for a reason. Think about the twelve years of your life spent preparing for this moment. Some of you are going to struggle with academics, social life, finances, and conflicted minds which will hinder you in focusing on your academics. Seek help when you struggle.

Surround yourself with positive people who always bring out the best in you. There are avenues available to you, such as the psychologist sessions offered by Kovsie Health, and social workers who are there to help with various issues.

Support is at your disposal

Mentorship programmes such as Gateway are also at your disposal as a first-year student adjusting to a new environment. Student Life is always there for you in times of need. Next Chapter is a student organisation that advocates for mental health and can assist as well should you need support.

From us as Next Chapter to you as fellow students, we would like to officially welcome and encourage you to make the best of this experience. Be loyal to your calling, which has led you to the University of the Free State – and never forget that you matter. This is the beginning of something great and the continuing of your story.

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept