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UFS shines light on bright matriculant stars

18 February 2020 | Story Nomonde Mbadi | Photo Charl Devenish

Star of Stars Gala evening — Attending the Star of Stars gala dinner, were from the left: Mar'c Scholtz, Chairperson of the Star of Stars competition; Prof Francis Petersen, Rector and Vice-Chancellor; Kamohelo Mphuthi, Star of Stars 2019/2020 winner; MEC for Treasury in the Free State, Mrs Gadija Brown; and Nomonde Mbadi, Director: Student Recruitment Services

An evening among the stars, celebrating some of the Free State’s brightest learners. This was the backdrop for the annual University of the Free State (UFS) Star of Stars competition gala dinner held on 1 February. The event, hosted by the Department of Student Recruitment Services, recognises Grade 12 learners from quintile 1, 2 and 3 schools in the province, especially those from rural communities.

In its fourth year of existence, the Star of Stars competition rewards learners for academic performance, leadership achievement, and community involvement. The top-ten entries are selected through an adjudication process, with the winner verified by external evaluators.

Recognising top matriculants in the Free State

Recognised for his achievements in the 2019 National Senior Certificate (NSC) examinations, Kamohelo Mphuthi, a former learner from Leifo-Iziko Combined School in Reitz, walked away with the Star of Stars 2019/2020 title. Kamohelo is currently enrolled at Kovsies for a BSc degree majoring in Actuarial Science. In his acceptance speech, the Karee Residence student said, “In everything that you do, strive for nothing but perfection. I hope to be a leader who is an academic, who is affable and approachable, and a leader who inspires those who came before me as well as the future winners”.

A new category was introduced for the first time – Sparkling Personality. The finalists chose the one star that lit the room, was friendly with everyone, with a sparkling personality. The winner was Bianca Mafukama from Tsebo Secondary School in Phuthaditjhaba.

Nomonde Mbadi, Director: Student Recruitment Services, said entries for the 2019/2020 competition were of an exceptionally high standard. “Five learners from the top-ten group were part of the provincial top-hundred learners in the past NSC examination.”

Improving the lives of those living in rural communities

She said the competition is a unique recruitment initiative driven by the Department of Student Recruitment Services and supported by the Centre for Teaching and Learning, Kovsie Counselling, Student Affairs, and Mr Joe Serekoane from the Faculty of the Humanities, to guide and support learners through career counselling, mentorship, and adapting to campus life.

Addressing the audience at the gala dinner, Prof Francis Petersen, Rector and Vice-Chancellor, encouraged the top-ten finalists to pursue their dreams with a relentless courage and an aspiration to succeed. Also in attendance, was the MEC for Treasury in the Free State, Mrs Gadija Brown, who complimented the University of the Free State as a partner in improving the lives of those living in rural communities.

All the finalists received bursaries from the Kovsie Alumni Trust and the University of the Free State, as well as gifts from the Fidelity Foundation, Bloempapier, and the Bloemfontein Business Chamber. Hill Mchardy and Herbst Attorneys awarded internships to two finalists enrolled for the LLB programme. To add dazzle and sparkle, Bridal Co and Euro Suit sponsored each finalist with formal attire.

Kamohelo Mphuthi, Winner of the Star of Stars competition

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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