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25 June 2020 | Story Leonie Bolleurs | Photo Supplied
Prof Arno Hugo recently participated in a session on food with integrity during a webinar by the Integra Trust, where he presented a lecture focusing on the importance of food traceability and the information communicated to the consumer.

In the complete process between farm and fork, consumers are looking for someone to hold accountable if their animal welfare, product quality, and product safety expectations are not met.

On World Sustainable Gastronomy Day earlier this month (18 June 2020), Prof Arno Hugo from the Department of Microbial, Biochemical and Food Biotechnology’s Food Science division at the University of the Free State (UFS) participated in a webinar by the Integra Trust, titled Heal the Land, Heal the People.

The Integra Trust was established to advance climate-smart sustainable and regenerative agriculture. It values the production, distribution, and utilisation of food with integrity in order to heal the land and the people.

Integra Trust strives to promote agriculture that has a limited footprint on the environment.

Prof Hugo’s lecture during the session on food with integrity, focused on the importance of the traceability of food and the information communicated to the consumer. 

Physical and emotional connectedness to farm and the producer
According to him, modern consumers want to know where their food comes from and want to be physically and emotionally connected to the farm and the producer. In the case of meat, for example, they want to know if the meat they buy is ethically produced and whether the animal was treated in a humane manner during the slaughter process. They also want a guarantee that the food they buy is free of harmful substances.

Prof Hugo states: “The consumer’s need for origin-based food is now playing out in a variety of ways, as food processors and retailers are labelling their products according to the origin of the product. One way of achieving this, is through a good traceability system.”

In his presentation, he focused on traceability from a meat industry perspective.

“Thus, in a good traceability system, a product on the store shelf can easily be traced back to the farmer and the farm where the food was originally produced. In modern traceability systems, it is even possible for the consumer to take the product in the store to a scanner that can read the ‘barcode’ and then showing a photo of the farmer and the name and location of the farm where it was produced,” explains Prof Hugo.

Food traceability important from food safety point of view
“Despite the consumer’s emotional need to connect with the farm and the producer, food traceability is also extremely important from a food security and food safety point of view,” he adds.

Although in its simplest form, it is a comprehensive process of keeping record of suppliers and customers in order to allow reconstruction of the product chain in case of need, it is doable. “In Europe, some 25 million cattle per year are now slaughtered with full traceability. The challenge of providing a secure form of identity through this process, is therefore a formidable one. This is achieved with the use of modern technologies such as Blockchain and DNA technology,” explains Prof Hugo. 

Joining him in the session on food with integrity were, among others, Errieda du Toit, chef, food writer, and culinary commentator (talking about perceptions in terms of difference between fast food and story food, asking if it is driven by social media) and Christiaan Campbell, chef and food consultant (talking about achieving synergy and communication between producer and consumer via the food value chain). Steven Barnard of Farmer Kidz presented a session focused on the younger generation, focusing on why it is important to connect children with food production.

News Archive

Department of Architecture recognises excellence
2014-11-20

 

From the left are: Gary Westwood, Marius du Plessis and Henry Pretorius
Photo: Ifa Tshishonge
Front page design by Marius du Plessis

Marius du Plessis received the first prize in the Regional Corobrik Student of the Year Award for his design of a National Geothermal Research and Educational Centre in Johannesburg. The award ceremony was hosted by the Department of Architecture at the University of the Free State.

Anja Lareman was awarded the second prize for her Psychiatric Unit for the Deaf in Worcester and Mariska Peel received third prize for her design of a laboratory for the after oil epoch in Durban.

The Corobrik award for Best use of clay masonry brickwork was awarded to Valentino Moutzouris for his design of a Performing Arts Centre in Wynberg, Cape Town.

The event was well attended by architecture students who hoped to take home an award. Projects exhibited, received distinctions in one or all of the three main components, including design, the architectural theoretical treatise and building sciences.

“This is the greatest award that one could win in the Free State. It came with so much blood, sweat and tears, as I had to live, eat and work day and night at the same place in order to finish the project,” said Marius, master’s student in Architecture. He said that he hopes the project can be developed and implemented in mine shafts to solve the energy crisis in South Africa.

Henry Pretorius, Academic Departmental Head of Architecture, said: “It is vital for architecture to have a public interface. This event is to showcase the work of students and to make sure that it is accessible to the public. It encourages students to understand the value of their own work and its cognisance to society.”

Gary Westwood, Sales Manager of Corobrik Free State, Northern Cape and Lesotho region, said: “So far it has been an incredible journey. This annual event of 24 years is our way of giving back to the community who supports and sustains our business. It is wonderful to see how the architecture industry has adapted to a more sustainable way of design, by being part of the green movement.”

Marius will compete with other Corobrik winners from various universities on national level in April 2015.

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