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Anita Venter from the Start Living Green grassroots development initiative is saving the earth, one eco-brick at a time.
Anita Venter from the Start Living Green grassroots development initiative is saving the earth, one eco-brick at a time.

This year saw the seventh Father Heart Engaged Learning Festival taking place on the Bloemfontein Campus of the University of the Free State. Sixty plus training providers exhibited at the festival, which was presented by the UFS Directorate: Community Engagement. Bishop Billyboy Ramahlele, Director of Community Engagement, says communities must take responsibility and use this opportunity to develop and empower themselves.

Save the environment

Acquiring new skills always results in personal development. One project, however, stood out as not only an opportunity to equip yourself, but also to save the environment. Anita Venter from the Start Living Green grassroots-development initiative believes that more than a million species on the most endangered list will be extinct before 2050. Then there is also the climate crisis that we as humans are contributing to. The production of plastic (6,3 billion metric tons) is adding to this dire situation. 

She believes that the use of eco-bricks can remove plastic from the system; you can manufacture your own furniture, thereby reducing the need to produce more plastic. “We can take responsibility for our own trash,” she said. 

A brick consists of a two-litre plastic cold-drink bottle filled with pieces of plastic and paper. Several eco-bricks can be glued together to make benches and eco-brick modular furniture pieces. These pieces of furniture can be used in households or in institutions such as schools. 

Love the job

Kleinboy Trading Enterprises offered practical training with a hands-on approach. Focusing on carpentry, Mokhele Mokhele Kleinboy, who provided training at the learning festival for the fourth year, believes that teaching this skill to the youth keeps them off the streets. It also empowers them to either start their own business or find a job. 

Find your truth

Marié Olivier, the Director of Life Principles for Transformation, is helping dysfunctional individuals to flourish through her equine-assisted processes for personal growth. She believes one needs to be aware of situations in your life to be able to do something about them. 

“The honest feedback from the horses in this process mirrors what is going on in your life and helps you to find your own truth. Once you have identified the obstacles and challenges you are faced with, you can make better choices.”

“It is a good process to differentiate between what is real and what is only going on in your head. If things in your life work out, the process with the horses will flow. If you get stuck in life, the process with the horses will get stuck.”

“This is not therapy, but a growth session,” explains Olivier. 

At this year’s festival she worked with Nicole Joubert, horse-behaviour specialist, dressage judge, provincial rider, and coach. 

The equine-assisted process develops aspects such as personal discovery, promotes self-awareness, helps with identifying your strengths, and improve problem-solving skills. Olivier says their goal at the festival was to tell the community that they are available and that they can help to promote self-awareness and empower people. 

Transferring your skills to the workplace, whether as a graduate or an entrepreneur, does not come easy for everyone. Rosita Rhode, career development coordinator at the Central University of Technology, presented a session aimed at empowering the attendees to communicate better, work better in a team, and improve self-management in a workplace situation. 

Mokhele Kleinboy
Mokhele Mokhele Kleinboy provided carpentry training for the fourth consecutive year at the Learning Festival. 

Paying it forward


“It is our commitment that you should transform yourself and contribute to a better South Africa,” said Prof Puleng LenkaBula, Vice-Rector: Institutional Change, Student Affairs, and Community Engagement at the UFS, on opening the learning festival.

Two attendees, Sibongile Mofokeng and Moipone Rakhale from the Qwaqwa Agape Foundation for Community Development, did just that. 
“We will take the new skills we found at the festival back home to share it with the community,” said Mofokeng. 

They attended sessions on woodwork and planting, as well as blanket-making and carpentry. 

“We will teach and apply our new skills aimed at women empowerment, food and nutrition, and caring for persons of old age and orphans in the projects at the centre,” Mofokeng continued. 

“We experienced love at the festival. People were happy; we talked to so many people – black, white. We are one nation with one heart,” concluded Rakhale. 

Rakhale’s statement resonates with the late Izak Botes’ intention for the festival, namely, to share the Father’s Heart of love and to offer hope to many. According to Karen Venter, Head of the Service-Learning Division, Directorate: Community Engagement, Izak’s legacy will continue to live at the heart of the festival.





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News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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