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07 May 2019 | Story Xolisa Mnukwa
Social Support Unit launch
UFS Social Support Unit: Certain about uncertainty, comfortable with discomfort

The University of the Free State (UFS) Division of Student Affairs develops and implements co-curricular programmes, activities, and services that provide humanising daily-lived experiences to cultivate academic success, prosocial behaviour, student engagement and an inclusive institutional culture.

In April 2019, the DSA officially launched the UFS Social Support Unit, which seeks to offer support to students in need by assisting and aiding them to thrive and maintain high levels of overall well-being through interventions that facilitate a supportive environment for learning.

The unit aims to promote, restore, maintain, and enhance student success and wellbeing through social-support interventions, including family-related matters, sexual/gender-based violence interventions and referrals, food support, and other emergency social-support needs. 

According to Assistant Director: Kovsie Support Services, Elizabeth Msadu, “the Social Support Unit services are not limited to what has been stipulated in their mandate, as students are different, come from diverse backgrounds, and will likely experience varied and divergent  issues and dilemmas, since they are all unique and experience life differently.” 

The Social Support Office is located in Steve Biko House, Rooms 153 and 158. In addition to the services and interventions provided by the unit, Mojaki Mothibi, Assistant Officer for the Social Support Unit explained that students will also be provided with financial support through co-curricular sponsorships for academic (conferences and seminars) and leadership development (national and international conferences, seminars and community engagement programmes). He further said that students could also be supported in terms of their general social well-being in cases of bereavement, hardship mitigation, and other pressing issues they may face on a daily basis. 

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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