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Hockey coach excited about team’s chances

03 May 2019 | Story Ruan Bruwer | Photo Zimbio

Simoné Gouws (right) in action for the Protea hockey team last year. The defender will be a key player for the Kovsie team in the Varsity hockey competition.

The coach of the first women’s hockey team of the University of the Free State is confident that they can do well in the upcoming Varsity hockey tournament.

The competition works on a gender-rotation system every year. This will be the fourth term of Varsity hockey for women. The Kovsie women has a good record. In 2013 they ended fourth, in 2015 they were second, and in 2017 fifth.

The Kovsies will be facing the University of Johannesburg (UJ) on Friday 3 May 2019. On Saturday, the Maties is lying in wait and the North-West University on Sunday.

“I am confident that we will be doing well. If each player plays her role very well, we should reach the semi-final stage. We have put in the hard work, with good progress. We have played three matches so far in 2019 and haven’t been on the losing side yet,” said Luke Makeleni, head coach.

In friendlies last month, the Kovsies drew to NWU (0-0), defeated UJ by 3-1, and had a good win (6-0) against the Johannesburg club, Shumbas.

“We have quite an experienced squad, with seven survivors from the previous Varsity hockey competition (in 2017), so they know what is expected,” Makeleni said. He is in his third year of coaching the women.

The Kovsies have several players with national experience. Simoné Gouws made her debut for the Proteas last year. Casey-Jean Botha, Shindré-Lee Simmons, Antonet Louw, and Lizanne Jacobs have all represented the South African U21 team. Botha is also in the Protea squad.

■ The Kovsie team: Wiané Grobler, Chane Hartel, Mikayla Claassen, Anke Badenhorst, Casey-Jean Botha, Shindré-Lee Simmons, Esté van Schalkwyk, Nadia van Staden, Antonet Louw, Michelle Ngoetjane, Heraldine Olin, Lizanne Jacobs, Refilwe Ralikontsane, Mielanka van Schalkwyk, Nela Mbedu, Simoné Gouws, Frances Louw, Kia-Leigh Erasmus.

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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