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22 January 2020 | Story Amanda Tongha | Photo Charl Devenish
UFS First year welcoming
New Kovsies got to experience the Kovsie feeling during the welcoming ceremony on 18 January.
Photo Gallery

‘Our bundles of joy, midwives of a better future, and the ones who carry the hope of families, communities, and villages.’ These were some of the words used to describe new first-year students starting their study journey on the Bloemfontein Campus of the University of the Free State (UFS). 

As part of the almost 8 000 students who will enrol on the three UFS campuses this year, the Bloemfontein cohort gathered on the Red Square in front of the Main Building for an official welcome at the UFS. They were addressed by Prof Francis Petersen, Rector and Vice-Chancellor, and Katleho Lechoo, President of the Bloemfontein Student Representative Council (SRC).  Despite a downpour on the day of the welcoming (17 January 2020), students and parents flocked to the venue to hear what the UFS is all about. 

Thank you for choosing the UFS 

“Do not take light the fact that you were chosen from more than 71 000 applicants,” Katleho told the class of 2020.  “An incomparable experience awaits you, and we will be there every step of the way,” he welcomed students. The SRC President urged students to grasp opportunities and to participate in student life activities. 

“Remember how fortunate you are. Only a few people who passed got accepted.” 

Prof Petersen shared a similar message, thanking first-year students for choosing the UFS. 

“The world you will be entering, now and when you graduate with your qualification, is a world that is complex, it is a world that is uncertain, it’s a world that is ambiguous, and it is a world you will have to navigate with the specific skills that you have acquired at the UFS.” 

Highlighting the achievements of Kovsie students in the fields of sports, academics, arts and culture, he encouraged students to take advantage of opportunities and skills gained during their time at the university. 

Safety a top priority

Prof Petersen also assured students that safety, both on and off campus, remains a top priority for the university. 

“At the UFS, we have zero tolerance for any violence, whether it is physical violence, gender-based violence or any form of discrimination. We are not tolerating that at all. We have developed systems, processes, and mechanisms to assist you in being safe.” 

Among those in attendance was Bianca Shaw, who travelled from Midlands, KwaZulu-Natal, to become a Kovsie. The LLB student said enrolling at the UFS, which is located in the judicial capital of South Africa, is the best for what she wants to study. “I heard from other students that I would be making the best decision. Also, the town area is safe and clean, and I am glad to be here.”

Her friend and fellow LLB student, Janѐ Bezuidenhout, said it was a difficult decision moving from Cape Town to Bloemfontein, but she felt welcome in Kovsieland. “I had the option to choose between Stellenbosch University and North-West University, but I chose the UFS as I wanted to interact with people from other cultures.” 

For Ayesha Ndlovu, the decision to move from Johannesburg to Bloemfontein came with much more freedom. The Bachelor of Divinity (Theology) student says she wants to grow away from family, learning how to be independent and just having fun. “It is a nice change of scenery compared to Johannesburg.” 

• The UFS received 71 346 applications from prospective students for admission in 2020, with 7 982 available space on the three campuses.


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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