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08 December 2020 | Story Dikgapane Makhetha | Photo Supplied
UFS partners
At the signing of the Memorandum of Agreement between the UFS and local community radio stations were, from the left (front row): Lebogang Matolong, Station Manager of Motheo FM, and Prof Puleng LenkaBula, Vice-Rector: Institutional Change, Student Affairs, and Community Engagement. At the back (standing), are from the left: Mohau Rampeta, Programme Manager of Motheo FM, and Bishop Billyboy Ramahlele, Director: Community Engagement.
In response to the current COVID-19 pandemic, the Directorate: Community Engagement (CE) has initiated an innovative platform on which students can continue to engage with university community partners, and at the same time be assessed for their service-learning and community engagement projects. 

The E-Engagement approach also meets the University of the Free State’s (UFS) strategic mandate to be a caring, responsive, and engaged university. Coordinated by the UFS CE office, academic staff and students are scheduled to engage with the community partners through radio broadcasts and virtual mode platforms. Informative content that has been researched, prepared, and presented by students in a pre-recorded format, will address significant issues brought about by the surge of COVID-19, creating a breeding ground for some of the societal ills, such as gender-based violence (GBV).

In order to establish sustainable relationships with community radio stations, a Memorandum of Agreement (MOA) with two local community radio stations was signed on the UFS Bloemfontein Campus on 10 October 2020. Prof Puleng LenkaBula, the Vice-Rector: Institutional Change, Student Affairs, and Community Engagement, and Bishop Billyboy Ramahlele, CE Director, participated in the commitment to formalise the relationship between the UFS and the two radio stations, Mosupatsela FM and Motheo FM.

Master’s students from the Department of Psychology have produced and pre-recorded podcasts on community psychology. Their topics covered grief and self-compassion. The Department of Nutrition and Dietetics presented topics on a healthy lifestyle and diet. Fourth-year students from the School of Nursing have engaged new mothers concerning post-natal care. The School of Clinical Medicine has addressed the warning signs of burnout and preventative measures.

Bishop Ramahlele emphasised the importance of sustained relationship, which is expected to create further opportunities for interaction through partnerships in skills training (ICT) and the sharing of resources, including consultations through conference platforms. Prof LenkaBula highlighted the significance of the MOA by applauding the initiative, which has unlimited potential to ensure national development through student engagement, since universities create development sites that can be transferred further into the community. 

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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