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06 November 2019 | Story Legopheng Maphile | Photo Legopheng Maphile
Best assigment winners
At the prize-giving were from the left, front: Christoffel de Lange and Ms Nombulelo Shange (who accepted the prize won by De Haan). Back row, from the left: Prof Neil Heideman, Professor in the Department of Zoology and Entomology; and Betsy Eister, UFS LIS Director.
The University of the Free State Library and Information Services (UFS LIS) is partnering with faculties in acknowledging top-performing students at the university. Together with the Faculties of the Humanities and Natural and Agricultural Sciences, the Best Assignment project was launched – meant to inspire, motivate, and encourage students to put extra effort into producing assignments of high quality.

Legopheng Maphile, Assistant Director: Library Marketing and Community Engagement at UFS LIS, says the project is meant to harness and nurture undergraduate research in line with the university’s research-led vision. 

“There are requirements as to how assignments should be presented. This demonstrates the level of knowledge acquisition and academic writing skills. The library contributes to this activity by training students in library research skills to access scholarly, academic, specialist, and expert information resources to support academic excellence. This is a collaborative practice between the library and academics.

“In 2019, only third-year assignments were considered in a pilot project, and at this stage, students are expected to understand what is required for writing assignments.”

Recognising the effort that students put into their assignments, the UFS LIS, in collaboration with the Departments of Sociology and Zoology and Entomology, recently handed out prizes of R2 500 to deserving students. 

Johandré J de Haan and Christoffel de Lange each received gift vouchers to the value of R1 250, courtesy of Van Schaik and Sherwood Books, in collaboration with Juta and Oxford University Press. De Haan was recognised for his assignment titled Marx and the impact of his theoretical concepts in the South African context and its relevancy and De Lange received a nod for his Differences in Heat Uptake Rate between White and Black Sand-filled Cans of Similar Size. 

Legopheng says going forward, the best undergraduate research assignments will be considered for publication in the Kovsie Undergraduate Research Journal, the library’s open-access journal that is being developed. 


News Archive

Dr Henry Jordaan’s research to establish benchmarks for sustainable freshwater use in agri-food industries
2014-08-22

 

 Photo: en.wikipedia.org

Dr Henry Jordaan, Senior Lecturer in the Department of Agricultural Economics, is working on a multi-disciplinary research project for the Water Research Commission. The project assesses the water footprints of selected agri-food products that are derived from field and forage crops produced under irrigation in South Africa. These foods include animal products, such as meat and dairy, and crop products such as bread and maize meal.

“The water footprint of a food product is the total volume of freshwater that is used to produce the product, measured from the farm to the actual consumption of the food product. Thus, the water footprint is a good indicator of the impact that the consumption of a product has on our scarce freshwater resource. The agri-food sector is a major user of freshwater in South Africa with a relatively large water footprint,” says Dr Jordaan.

However, the agri-food sector also has an important role in economic development in South Africa. It generates income and employment opportunities along the value chains of the food products.

The challenge is to maximise the economic and social benefits from using freshwater in an environment where freshwater gets increasingly scarce.

Through his research, Dr Jordaan aims to establish benchmarks for sustainable freshwater use in selected agri-food industries – from an environmental, economic and social perspective. These benchmarks will inform water users on the acceptable volumes of freshwater to use to produce food products. It will also inform users of the economic and social benefits that they are being expected to generate through their actions so that their water use behaviour could be considered sustainable.


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