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What is a quality higher-education learning experience?

23 October 2019 | Story Valentino Ndaba | Photo Valentino Ndaba

Dr Patience book — From left: Prof Melanie Walker (SARChI Chair and Director of Higher Education and Human Development Research Group), Dr Patience Mukwambo (author of the monograph), and Dr Mikateko Hoppener, Senior Researcher in the group.

“A quality higher-education learning experience is a transformative experience for both students and lecturers who develop their minds in criticality, as well as social and self-identity, in addition to other skills and competencies.” This was the message from Dr Patience Mukwambo at the launch of her recently published book – ‘Quality in Higher Education as a Tool for Human Development: Enhancing Teaching and Learning in Zimbabwe’.

The book is a product of her doctoral research and was launched by the office of the SARChI Chair in Higher Education and Human Development, where Dr Mukwambo is a full-time researcher and was introduced at an event held at the Bloemfontein campus of the University of the Free State (UFS) on 21 October 2019.

Depressing higher-education system

Dr Mukwambo was joined in conversation by Prof Brian Raftopoulos, a Mellon Senior Research Mentor in the Centre for Humanities Research at University of the Western Cape.

Both scholars testified to the concept of critical thinking, alluding to the depressing state of education in Zimbabwe due to limitations posed by a non-expanding economy and a repressive political space.

Prof Raftopoulos told the audience the idea of critical thinking has a long genealogy in radical thought which has deepened its roots in modern-day society.

“What you have seen through the introduction of STEM (Science, Technology, Engineering, and Mathematics), is the increasing idea of functionalising education for a work economy. More often than not, you will hear the state saying it is up to school-leavers to create their own jobs,” said Prof Raftopoulos. According to Dr Mukwambo, part of the challenge is that “critical thinking is omitted on purpose and therefore universities lack a moral compass to work from”.

“While the broader economy might be constraining there are opportunities to develop critical thinking in the classroom, although it might not be uniform across all universities,” said Dr Mukwambo.

Equipping graduates with critical-thinking skills contributes to a range of benefits, such as improved wellbeing, economic outcomes, political engagement, and human capital formation. Quality in teaching and learning is therefore indeed a step in the right direction, towards social justice.

News Archive

Nanotechnology breakthrough at UFS

2010-08-19

Ph.D students, Chantel Swart and Ntsoaki Leeuw

Scientists at the University of the Free State (UFS) made an important breakthrough in the use of nanotechnology in medical and biological research. The UFS team’s research has been accepted for publication by the internationally accredited Canadian Journal of Microbiology.

The UFS study dissected yeast cells exposed to over-used cooking oil by peeling microscopically thin layers off the yeast cells through the use of nanotechnology.

The yeast cells were enlarged thousands of times to study what was going on inside the cells, whilst at the same time establishing the chemical elements the cells are composed of. This was done by making microscopically small surgical incisions into the cell walls.

This groundbreaking research opens up a host of new uses for nanotechnology, as it was the first study ever in which biological cells were surgically manipulated and at the same time elemental analysis performed through nanotechnology. According to Prof. Lodewyk Kock, head of the Division Lipid Biotechnology at the UFS, the study has far reaching implications for biological and medical research.

The research was the result of collaboration between the Department of Microbial, Biochemical and Food Biotechnology, the Department of Physics (under the leadership of Prof. Hendrik Swart) and the Centre for Microscopy (under the leadership of Prof.Pieter van Wyk).

Two Ph.D. students, Chantel Swart and Ntsoaki Leeuw, overseen by professors Kock and Van Wyk, managed to successfully prepare yeast that was exposed to over-used cooking oil (used for deep frying of food) for this first ever method of nanotechnological research.

According to Prof. Kock, a single yeast cell is approximately 5 micrometres long. “A micrometre is one millionth of a metre – in laymen’s terms, even less than the diameter of a single hair – and completely invisible to the human eye.”

Through the use of nanotechnology, the chemical composition of the surface of the yeast cells could be established by making a surgical incision into the surface. The cells could be peeled off in layers of approximately three (3) nanometres at a time to establish the effect of the oil on the yeast cell’s composition. A nanometre is one thousandth of a micrometre.

Each cell was enlarged by between 40 000 and 50 000 times. This was done by using the Department of Physics’ PHI700 Scanning Auger Nanoprobe linked to a Scanning Electron Microscope and Argon-etching. Under the guidance of Prof. Swart, Mss. Swart en Leeuw could dissect the surfaces of yeast cells exposed to over-used cooking oil.

The study noted wart like outgrowths - some only a few nanometres in diameter – on the cell surfaces. Research concluded that these outgrowths were caused by the oil. The exposure to the oil also drastically hampered the growth of the yeast cells. (See figure 1)

Researchers worldwide have warned about the over-usage of cooking oil for deep frying of food, as it can be linked to the cause of diseases like cancer. The over-usage of cooking oil in the preparation of food is therefore strictly regulated by laws worldwide.

The UFS-research doesn’t only show that over-used cooking oil is harmful to micro-organisms like yeast, but also suggests how nanotechnology can be used in biological and medical research on, amongst others, cancer cells.

Figure 1. Yeast cells exposed to over-used cooking oil. Wart like protuberances/ outgrowths (WP) is clearly visible on the surfaces of the elongated yeast cells. With the use of nanotechnology, it is possible to peel off the warts – some with a diameter of only a few nanometres – in layers only a few nanometres thick. At the same time, the 3D-structure of the warts as well as its chemical composition can be established.

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za
18 August 2010

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