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ARU strengthens ties with Japanese universities

12 March 2020 | Story Thabo Kessah | Photo Thabo Kessah

Japan UFS Afromontane Research Unit research collaboration — Dr Melissa Hansen (left) with ARU guest researchers. They are, from the left: Gema Carlota Cubelos Perez, Emilie Jones, Ven Paolo Valenzuela, Kanako Matsuyama (International Christian University), and Dr Kudo Shogo.

Research ties between the University of the Free State, the University of Tokyo, and the International Christian University strengthened when the Japanese scholars visited the Afromontane Research Unit (ARU) on the Qwaqwa Campus.

“The visiting delegation is part of the larger research group on sustainability studies that has been sharing research expertise with the Afromontane Research Unit’s researchers over the past three years,” said Dr Kudo Shogo, Assistant Professor from the University of Tokyo’s Graduate Programme in Sustainability Science – Global Leadership Initiative (GPSS-GLI).

Entrepreneurship in Qwaqwa
“Our focus this time is on entrepreneurs who have had exposure to megacities such as Johannesburg and Cape Town, and who are finding themselves back in places like Qwaqwa. We have discovered that they actually find Qwaqwa more resourceful than when they left. Two to three years of unstable living in the cities gave them a fresh view to see the many opportunities in Qwaqwa and they then start their businesses. Talking to the Qwaqwa entrepreneurs has been a great learning experience for all of us,” he added.

The visiting scholars conducted interviews with 10 local entrepreneurs to get a sense of how they use entrepreneurship for sustainability purposes.

“We are pleased by the local people’s understanding that local problems require local solutions. I would really like to contribute to these people’s understanding of how these solutions fit the problems better than solutions that come from outside. We have quite a number of voices talking about empowering Qwaqwa, with the emphasis on creating jobs for Qwaqwa, solving the problems that Qwaqwa is facing. I have found education to be a unifying factor through tutoring, after-school classes, mentorship, and the personal imperative of sharing,” said Emilie Jones, originally from the United States of America and now studying for a master’s degree in Sustainability Science focusing on water supply and resources.

Education and arts empower communities
“Most of the entrepreneurs we spoke to have experience of the big cities. For them, Qwaqwa is very close to the heart and is home. There are challenges, but they are doing their best to empower their community with ideas and skills from the big cities. They provide services such as education and arts to empower the community to come up with a local identity,” said a PhD candidate, Ven Paolo Valenzuela from the Philippines.

“I was impressed with the people who realise the opportunities to identify problems and even come up with solutions themselves. A lot of communities can learn from this,” said Gema Carlota Cubelos Perez, a PhD candidate originally from Spain.

Their host, Dr Melissa Hansen, Lecturer from the Department of Geography, said the visit was part of the bigger study on migration and sustainable development. “This was a Global Field Exercise (GFE) for teaching research methods in the field. We found that Qwaqwa is overflowing with potential for entrepreneurship in a wide variety of fields and that there is a strong, vibrant network of young individuals brimming with talent. We are learning from each other, as Akita City in Japan and Qwaqwa are similar in more ways than one,” she said.

One of the entrepreneurs, Refiloe Seekane, is a self-taught fashion designer, choreographer, and event coordinator. “The interview has actually made me realise the gaps we have for business opportunities in Qwaqwa and the importance of implementing some of the projects I have been planning for years,” said Seekane, a second-year Education student and CEO of Evomind.

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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