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16 July 2020 | Story Valentino Ndaba
Add these emergency safety contacts to your speed dial.

Staying safe during the coronavirus pandemic extends to ensuring that students at the University of the Free State (UFS) are safe from crime. Crime in South Africa remains an unfortunate reality which continues to affect students, staff and the institution in general. 

“Crime requires constant vigilance from the community and this can only be achieved through initiatives that are aimed at informing the community on what to do and what not to do. To this end the BSafe Safety First flyer is geared at informing specifically the student community on safety measures that must be taken,” said Cobus van Jaarsveld, Assistant Director: Threat Detection, Investigations and Liaison at Protection Services.

The Safety First flyer is a guide for students to be crime-conscious whether at their accommodation, on the street, or in their vehicles. It also offers tips on how to act responsibly as far as alcohol and drugs are concerned.

Engaging students on their safety 

UFS Protection Services recently engaged with off-campus residence students in Bloemfontein in order to provide tips on how to stay safe in their neighbourhoods. During the engagement, the new Safety First pamphlets were distributed, and students were encouraged to join the Student Crime-Stop Brandwag WhatsApp group.

As from 15 June 2020, Nissi Armed Response was deployed from 18:00 to 06:00. This initiative has already led to them responding to several suspicious persons and vehicles, as well as some minor incidents and disturbances. Two arrests were made on different occasions as a result of the deployment. In the first incident, a suspect was arrested on 27 June 2020 after a burglary in Brandwag, and the second relates to a suspect who was arrested on 10 July 2020 after threatening students at Universitas.

These successes were the result of student and community participation in providing information, coupled with excellent response from private security companies, including Nissi Armed Response, VR Security, and BloemSec.

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

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