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06 February 2020 | Story Michelle Nöthling | Photo Johan Roux
Symposium bridges the gap between students, staff, and management
Students from the UFS, UCLA and VUA shared on their collective experience within higher education at the colloquium.

The Unit for Institutional Change and Social Justice at the University of the Free State (UFS) united with the University of California, Los Angeles (UCLA), and the Vrije Universiteit Amsterdam (VUA) on the Bloemfontein Campus in a symposium discussing ‘Fragility and Resilience: Facets, Features and (Trans)Formations in Higher Education’. “It is really the only conference that brings together support staff, academic staff, students, and upper administration management, which includes vice-chancellors, rectors, presidents, and provosts,” said Dr Dionne van Reenen, Senior Researcher in the Unit for Institutional Change and Social Justice, and convener of the event.

Dr Van Reenen further explained that, when it comes to matters such as policy changes, contact between these various groups at a university is crucial. In general, upper management has very little contact with students. Students would rather approach academic staff. In turn, academic staff members are often reluctant to approach support staff, since support staff are already burdened with administrative tasks. But, Dr Van Reenen continued, all these stakeholders actually need to move closer to each other, since the Academic Project goal is the same: delivering excellent-quality graduates and producing new knowledge. With this in mind, the symposium programme specifically included panel presentations and discussions by academic as well as support staff and students. What emanated from these discussions was a rich variety of topics speaking to various aspects of fragility and resilience. The following are only a few excerpts from these engaging dialogues. 

Using counter-stories to narrate fragilities and resilience in higher education institutions in South Africa

Dr Fumane Khanare, Dr Ntombizandile Gcelu, and Pearl Larey – all three academic staff members in the UFS School of Education Studies, and Lihle Ndlovu, Head of Department for Business Studies at the uMfolozi TVET College – use narratives to interrogate fragility and resilience among black women in higher education. They wanted to go beyond surface conversations about how each was doing and decided to use critical race theory to question even their own stories through collaborative learning. They share, listen, question, and reflect, and as a result, create new narratives through counter-stories. “We are trying to explore our narratives,” Dr Khanare said, “not only as the outsiders, but as the insiders as well. From our background, we cannot ignore that we came here full of potential, but full of fragilities as well.” 

The ambiguity of change: The stories that South African student narratives tell 
Continuing the exploration of narratives, Dr Frans Kamsteeg from the Department of Sciences at VUA shared his research among students of the UFS who were part of the Leadership for Change programme. The programme, that came to an end in 2016, took UFS students through a process of leadership courses and training and included a trip to one of the external participating foreign universities. Dr Kamsteeg subsequently received several groups at the VUA and became interested in how these students engage in transformation processes at the UFS. Presenting seven vignettes of students’ narratives, Dr Kamsteeg revealed a tapestry of multivocality and fragility, and a meandering path of self-identity and transformation. “They learned a lot about academic citizenship and becoming responsible citizens,” Dr Kamsteeg added.

Keeping up with changing times: Student leaders, resilience, fragility, and professional development

Dr Marguerite Muller, Pulane Malefane, and Liezl Dick were all residence heads at the UFS. During the #FeesMustFall period, they realised that the role of student leaders had begun to change. They saw how these roles evolved and became interested in how student leaders became stakeholders and decision makers at the UFS. An interesting outcome from the arts-based research was that in the individual drawing exercise – in which students had to represent their lives as a winding river – fragility did not feature at all. Instead, the student leaders chose to depict sources of challenges and support, and how these factors built resilience. However, in the group exercise where students had to stage a puppet show, the stories revealed clear areas of fragility. Essentially, the students were willing to show fragility as long as they were fragile with others. “What we learned was that it is really important for student leaders to understand the complexity of their roles. Student leaders also need to learn and understand that it is okay to fail, that you need to grow and need to change, and that fragility in this sense is not necessarily a weakness,” Dr Muller concluded.

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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