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18 March 2020

With the University of the Free State (UFS) academic programme suspended and following guidelines by the UFS Coronavirus (COVID-19/SARS-CoV-2) Task Team to minimise the gathering of people in one place, all UFS libraries will be closed from Friday 20 March to Monday 13 April 2020.

During this time, staff and students will not have any access to the following campus and branch libraries of the UFS Library and Information Services:

•    Sasol Library (Bloemfontein Campus)
•    Neville Alexander Library (South Campus)
•    TK Mopeli Library (Qwaqwa Campus)
•    Frik Scott Medical Library (Bloemfontein Campus)
•    Music Library (Bloemfontein Campus)

The university community is advised as follows:

•    Use Wednesday (18 March) and Thursday (19 March) to borrow books you might need during the long recess. During these two days, students are advised to take precautionary measures and avoid sitting in groups that might compromise their health.
•    During this time, all due dates for borrowed material will be automatically extended, no late fines will be charged, and patrons can return material when libraries reopen.
•    Please make use of the ‘Ask-a-Librarian’ service for any assistance you might require (go to the UFS Library and Information Services website – click Library Services – click Ask-a-Librarian); OR use the UFS Library social media.
•    The UFS Library and Information Services will also be available on a new ‘LiveChat’ service accessible here (listed under Resources – LibGuides). With this service, you can connect ‘live’ with your information librarian.
•    All planned activities for the South African Library Week are postponed until further notice.




News Archive

UFS presents short course in the production of value-added dairy products
2009-06-04

 
At the course were, from the left: Dr Hugo, Dr De Witt, Ms Mollie Earle (Moliza Milk Factory: Welkom) and Ms Magdaleen Visser (Bloemfontein).
Photo: Leonie Bolleurs


In South Africa milk is produced on a large scale. Anybody is able to add value to this product by further processing of the milk. Drs Celia Hugo and Maryna de Wit of the Division Food Science in the Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State (UFS) recently presented a three-day course on the production of value-added dairy products such as cheese, cottage cheese, feta cheese, maas (Amazi) and yoghurt.

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