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27 July 2020 | Story Nonsindiso Qwabe | Photo Charl Devenish
Ronet Vrey.

She is affectionately called ‘Tannie Ronet’ by the dozens of students coming her way, and Faculty of Education librarian Ronet Vrey would not have it any other way. While Vrey loves to remain behind the scenes, her passion for students makes her a big hit with every student crossing her path at the University of the Free State Library and Information Services on the Bloemfontein Campus. 

Vrey has been a librarian for as long as she can remember; a path she says was inspired by her educator mother. But instead of standing in front of a class, she gets to invest in students' academic journeys by being a helping hand in times of need. She is a UFS alumna, having graduated in 1988 with a degree in Library and Information Sciences, specialising in Education, Library Services, and Technology. 

"I was interested in library information services because back then, we were exploring the use of computers and moving in the direction of technology. Little did we know about digitisation and curation that would follow."

In 2005, she started working as librarian for the Faculty of the Humanities, before working jointly for the Faculties of the Humanities and Education. Since 2011, she has focused solely on the Faculty of Education, serving as the link between the library and the faculty. "I am supposed to focus only on students from the first year to honours level, but because of the relationships built there, many students often choose to stay with me. When they come to me for help, I don't say no," she says.

Information literacy a lifelong skill

Vrey shares the love for her job with her fellow librarians from other faculties. In 2019, the group presented a paper on embedded librarianship at the International Conference on Information Literacy (ICIL). She said they are in the process of having their paper published. "We want to be embedded in faculties in order to make students at the UFS information literate. If we can teach students information literacy skills to help themselves, we will have lifelong learners who can develop all the time, and you would have established a community of lifelong learners," she said.

One student who has benefited from Vrey's dedication and passion for students, is Dr Norma Lehasa, who obtained her PhD in 2019 after a seven-year journey due to ill health.

Vrey known as beacon of hope

Lehasa met Vrey in 2016, and says she owes her success to the likes of Vrey. Lehasa said each year when students graduate, it is people like Vrey who are supporting them behind the scenes to reach their goals. 

"My wonderful librarian, Ronet, made me focus and never give up. She used to go the extra mile for me, even teaching me how to use the resources to search for literature myself. The outcome of me being a Doctor of Philosophy today is because of people like Ronet. People like her need to be recognised for the good work that they do," Lehasa said.
Lehasa's PhD topic was: An Adult Learning Perspective on Professional Development in the Human Resources Department of the Free State Premier.

News Archive

Mushrooms, from gourmet food for humans to fodder for animals
2016-12-19

Description: Mushroom research photo 2 Tags: Mushroom research photo 2 

From the UFS Department of Microbial Biochemical and
Food Biotechnology are, from left: Prof Bennie Viljoen,
researcher,
MSc student Christie van der Berg,
and PhD student Christopher Rothman
Photo: Anja Aucamp

Mushrooms have so many medicinal applications that humans have a substance in hand to promote long healthy lives. And it is not only humans who benefit from these macrofungi growing mostly in dark spaces.

“The substrate applied for growing the mushrooms can be used as animal fodder. Keeping all the medicinal values intact, these are transferred to feed goats as a supplement to their daily diet,” said Prof Bennie Viljoen, researcher in the Department of Microbial, Biochemical and Food Biotechnology at the UFS.

Curiosity and a humble start
“The entire mushroom project started two years ago as a sideline of curiosity to grow edible gourmet mushrooms for my own consumption. I was also intrigued by a friend who ate these mushrooms in their dried form to support his immune system, claiming he never gets sick. The sideline quickly changed when we discovered the interesting world of mushrooms and postgraduate students became involved.

“Since these humble beginnings we have rapidly expanded with the financial help of the Technology Transfer Office to a small enterprise with zero waste,” said Prof Viljoen. The research group also has many collaborators in the industry with full support from a nutraceutical company, an animal feed company and a mushroom growers’ association.

Prof Viljoen and his team’s mushroom research has various aspects.

Growing the tastiest edible mushrooms possible
“We are growing gourmet mushrooms on agricultural waste under controlled environmental conditions to achieve the tastiest edible mushrooms possible. This group of mushrooms is comprised of the King, Pink, Golden, Grey, Blue and Brown Oysters. Other than the research results we have obtained, this part is mainly governed by the postgraduate students running it as a business with the intention to share in the profit from excess mushrooms because they lack research bursaries. The mushrooms are sold to restaurants and food markets at weekends,” said Prof Viljoen.

Description: Mushroom research photo 1 Tags: Mushroom research photo 1 

Photo: Anja Aucamp

Natural alternative for the treatment of various ailments
“The second entity of research encompasses the growth and application of medicinal mushrooms. Throughout history, mushrooms have been used as a natural alternative for the treatment of various ailments. Nowadays, macrofungi are known to be a source of bioactive compounds of medicinal value. These include prevention or alleviation of heart disease, inhibition of platelet aggregation, reduction of blood glucose levels, reduction of blood cholesterol and the prevention or alleviation of infections caused by bacterial, viral, fungal and parasitic pathogens. All of these properties can be enjoyed by capsulation of liquid concentrates or dried powdered mushrooms, as we recently confirmed by trial efforts which are defined as mushroom nutriceuticals,” he said.

Their research focuses on six different medicinal genera, each with specific medicinal attributes:
1.    Maitake: the most dominant property exhibited by this specific mushroom is the reduction of blood pressure as well as cholesterol. Other medicinal properties include anticancer, antidiabetic and immunomodulating while it may also improve the health of HIV patients.
2.    The Turkey Tail mushroom is known for its activity against various tumours and viruses as well as its antioxidant properties.
3.    Shiitake mushrooms have antioxidant properties and are capable of lowering blood serum cholesterol (BSC). The mushroom produces a water-soluble polysaccharide, lentinan, considered to be responsible for anticancer, antimicrobial and antitumour properties.
4.    The Grey Oyster mushroom has medicinal properties such as anticholesterol, antidiabetic, antimicrobial, antioxidant, antitumour and immunomodulatory properties.
5.    Recently there has been an increased interest in the Lion’s Mane mushroom which contains nerve growth factors (NGF) and may be applied as a possible treatment of Alzheimer’s disease as this compound seems to have the ability to re-grow and rebuild myelin by stimulating neurons.
6.    Reishi mushrooms are considered to be the mushrooms with the most medicinal properties due to their enhancing health effects such as treatment of cancer, as well as increasing longevity, resistance and recovery from diseases.


Description: Mushroom research photo 3 Tags: Mushroom research photo 3


Valuable entity for the agricultural sector
Another research focus is the bio-mushroom application phenome, to break down trees growing as encroaching plants. This research is potentially very valuable for the agricultural sector in the areas where Acacia is an encroaching problem. With this process, waste products are upgraded to a usable state. “It is therefore, possible to convert woody biomass with a low digestibility and limited availability of nutrients into high-quality animal fodder. By carefully selecting the right combination of fungus species to ferment agro-wastes, a whole host of advantages could become inherently part of the substrate. Mushrooms could become a biotechnological tool used to ‘inject’ the substrate that will be fed to animals with nutrition and/or medicine as the need and situation dictates,” said Prof Viljoen.

 

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