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07 October 2019 | Story Rulanzen Martin | Photo Rulanzen Martin
MICT Seta Grant
The MICT SETA Journalism programme will give addition training to 20 Journalism students from the Department of Communication Science.
Student success is one of the key components in the Integrated Transformation Plan. Facilitated by a grant from the Media Information and Communication Technologies (MICT) SETA, the Department of Communication Science at the University of the Free State (UFS) is providing an additional training opportunity for its students with a programme for second-year journalism students. 

The MICT SETA Journalism Short Programme is a prestigious extracurricular opportunity. “The programme will provide additional exposure and training in specialist areas not necessarily covered in depth as part of the BA (Journalism) degree,” says Dr Willemien Marais, Programme Director: Communication Science. “Participation in this programme provides students the opportunity to build a portfolio to enhance their employability.” 

The SETA grant was acquired through an application made by the department with the assistance of Juanita Burjins Head: Leadership and Development Unit in the Human Resources Department at the UFS, and was signed earlier this year.

In-depth training 

The programme will entail short courses on writing, photojournalism, documentary filmmaking, entrepreneurship and personal development. 
“It gives us an opportunity to swim in an ocean where it feels you are drowning. I am very excited to have been chosen to be part of the programme,” says.Rene Robinson, a second-year Journalism student and one of 20 selected for the programme. They were selected based on academic performance as well as on the essay they wrote. 

Robinson says: “As a Journalism student you meet a lot of negativity about the degree you are pursuing and this programme offers a chance to elevate yourself.” 
Keamogetswe Mosepele, who is also part of the programme, adds: “I am really excited to see what it will deliver.” 

The programme specifically targets second-year students so these students, once in their final year, can share their experience through assisting a new cohort of first-year journalism students in various practical exercises, thus reinvesting in the department. They will also work at various media partners of the Department of Communication Science.

MICT Seta grant
From the left;  Nkonsinathi Gabuza, from the MICT Seta; Dr Willemien Marais; Prof Collin Chasi, Head of the Department Communication
 Science and Juanita Burjins. (Photo: Rulanzen Martin)

News Archive

UFS researchers discover the many uses of the cactus pear
2015-02-17

UFS researchers discover the many uses of the cactus pear

For many South Africans, the dry, arid areas in many parts of the country became synonymous with cactus pear growing at random in the natural veld. For some the fruit of a cactus pear, if chilled really well, is a delicious snack on a hot summer’s day. But few actually know that these cacti can be money growing wild in the veld.

For the past 15 years, scientists  at the University of the Free State (UFS) have been looking into the benefits and many uses of the cactus pear. This project  has grown steadily in vision and dimension, and today the UFS is recognised as a world-leading institution in the world conducting multi-disciplinary research on spineless cactus pear.

Dr Maryna de Wit, from the Department of Microbial, Biochemical and Food Biotechnology, together with Prof Wijnand Swart from the Department of Plant Sciences and Prof HO de Waal from the Department of Animal, Wildlife and Grassland Sciences, determined the nutritional and, more importantly, the commercial and viable uses of the cactus pear.

The aspect of human consumption is now giving the cactus pear the status of ‘superfood’.

Dr De Wit and her team have successfully made various products using either the cactus pear fruit, the cladode (also referred to as the leaf) and the mucilage (the sticky liquid  in the cladode).

Some of these products are:

  • flour for baking carrot cake, biscuits and health breads
  • jam, fruit juice and canned fruit
  • sweets – marshmallows and Turkish delight
  • stir-fry, salads and other cooked dishes.

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