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20 September 2019 | Story Rulanzen Martin | Photo Charl Devenish
Kovsies Multilingual Mokete
The Multilingual Mokete embodies the ideals of the university to become inclusive, while promoting a multicultural environment.

The first Kovsies Multilingual Mokete was a celebration of language and culture; it is a commitment by the University of the Free State (UFS) to nurture an attitude of inclusiveness and acceptance on all three of its campuses. Hosted on the Bloemfontein Campus on Wednesday 18 September 2019, the mokete was a hype of activity with drama, poetry, music, dance, and scrumptious cultural cuisine.

“This initiative was coordinated to promote and celebrate all our regional languages, but also important – our regional cultures.” This was the words of Prof Francis Petersen, Rector and Vice-Chancellor of the UFS, on opening the first Kovsies Multilingual Mokete.

The Mokete stage came alive with the impeccable voices of our students and staff as they personified multilingualism through the spoken word in the form of poems, the drama production, Dogg’s Hamlet in the Scaena, praise songs, and dance. A mural featuring individual artworks was also on display during the mokete, as well as a screening of the movie, The Visitor.

The Mokete was concluded by Simple Stories, a band of former Kovsie students, with Early B as the main act.  The People’s Choice Award winner of the day was Soetbravado, winners of the UFS SingOff competition.

“I think the inaugural Multilanguage festival is full of potential. Tolerance and understanding of different cultures are what I see here. I think it’s amazing and I would recommend the UFS to continue with it,” says Jon-Dylon Petersen, former SRC member and final-year Quantity Surveying and Construction Management student. 

Kovsies First Multilingual Mokete
The traditional outfits made for a colourful Mokete. Photo:Charl Devenish

Mokete part of UFS project to foster sense of belonging


The mokete is furthermore presented in support of the Integrated Transformation Plan (ITP) work streams on Teaching and Learning, Student and Staff Experience, and the Multi-Campus Model. “As a university, we are proud of the many languages and cultures which form part of this university. It creates a level of diversity and it is through diversity that we can build strength within the university,” says Prof Petersen. 

This initiative of multilingualism is part of the university’s language policy, which promotes a sense of belonging and acceptance among people. “We want to create opportunities and platforms and campuses where everyone should feel welcome, and to create the ability for each culture and language group to also learn from one another.”

The ultimate goal is to use the multilingual initiatives to prepare our students for the multilingual and multicultural world, but also to stay connected to our own heritage and background. 

Dogg's Hamlet
The play Dogg's Hamlet was showcased in the Scaena Theatre during the Mokete. Photo: Charl Devenish

Mokete should become an annual event 


The reaction to the mokete was overwhelmingly positive and it was well received in the Kovsie community. “It’s a beautiful experience to see how academics can come to a university and showcase not only different languages, but different cultures; it’s something which should continue in the spirit of ubuntu and diversity, and can maybe become a national festival,” says Almondreaux Williams, third-year LLB student.

Not only was the mokete a celebration of multilingualism at the UFS; it was also a platform to express different cultures in the form of traditional attire.

''It’s getting people together. All of us, all the cultural groups are here together. The performances were awesome,” says Sibongile Witbooi, a third-year Geology student and Residence Committee member for Culture at Akasia residence. 

Multilingual Mokete
Authentic South African cuisine was on the menu for the day. Moketers could enjoy array of flavours from bobotie and rice to
chesanyama and pap. Photo: Charl Devenish


News Archive

Research eradicates bacteria from avocado facility
2017-01-17

 Description: Listeria monocytogenes Tags: Listeria monocytogenes

Listeria monocytogenes as seen under an electron
microscope. The photo was taken with a transmission
electron microscope at the microscopy unit of the UFS.
Bacteriophages (lollipop-like structures) can be seen
next to the bacterial cells.
Photo: Supplied

“The aim of my project was to identify and characterise the contamination problem in an avocado-processing facility and then to find a solution,” said Dr Amy Strydom, postdoctoral fellow in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS).

Her PhD, “Control of Listeria monocytogenes in an Avocado-processing Facility”, aimed to identify and characterise the contamination problem in a facility where avocados were processed into guacamole. Dr Strydom completed her MSc in food science in 2009 at Stellenbosch University and this was the catalyst for her starting her PhD in microbiology in 2012 at the UFS. The research was conducted over a period of four years and she graduated in 2016. The research project was funded by the National Research Foundation.

The opportunity to work closely with the food industry further motivated Dr Strydom to conduct her research. The research has made a significant contribution to a food producer (avocado facility) that will sell products that are not contaminated with any pathogens. The public will then buy food that is safe for human consumption.


What is Listeria monocytogenes?

Listeria monocytogenes is a food-borne pathogenic bacterium. When a food product is contaminated with L. monocytogenes, it will not be altered in ways that are obvious to the consumer, such as taste and smell. When ingested, however, it can cause a wide range of illnesses in people with impaired immune systems. “Risk groups include newborn babies, the elderly, and people suffering from diseases that weaken their immune systems,” Dr Strydom said. The processing adjustments based on her findings resulted in decreased numbers of Listeria in the facility.

The bacteria can also survive and grow at refrigeration temperatures, making them dangerous food pathogens, organisms which can cause illnesses [in humans]. Dr Strydom worked closely with the facility and developed an in-house monitoring system by means of which the facility could test their products and the processing environment. She also evaluated bacteriophages as a biological control agent in the processing facility. Bacteriophages are viruses that can only infect specific strains of bacteria. Despite bacteriophage products specifically intended for the use of controlling L. monocytogenes being commercially available in the food industry, Dr Strydom found that only 26% of the L. monocytogenes population in the facility was destroyed by the ListexP100TM product. “I concluded that the genetic diversity of the bacteria in the facility was too high and that the bacteriophages could not be used as a control measure. However, there is much we do not understand about bacteriophages, and with a few adjustments, we might be able to use them in the food industry.”

Microbiological and molecular characterisation of L. monocytogenes

The bacteria were isolated and purified using basic microbiological culturing. Characterisation was done based on specific genes present in the bacterial genome. “I amplified these genes with polymerase chain reaction (PCR), using various primers targeting these specific genes,” Dr Strydom said. Some amplification results were analysed with a subsequent restriction digestion where the genes were cut in specific areas with enzymes to create fragments. The lengths of these fragments can be used to differentiate between strains. “I also compared the whole genomes of some of the bacterial strains.” The bacteriophages were then isolated from waste water samples at the facility using the isolated bacterial strains. “However, I was not able to isolate a bacteriophage that could infect the bacteria in the facility.

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