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11 May 2020 | Story Leonie Bolleurs | Photo Supplied
Food security and uncompromised food security are but two of the challenges facing the food industry.

When the national lockdown was announced by President Cyril Ramaphosa on 23 March 2020, it was indicated that South Africa’s food supply sector was to remain fully functional. This sector was one of the essential systems for livelihood and thus remained operational.

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, #MondayMotivation on Foodfocus with academics in the food industry, Profs Lise Korsten from the University of Pretoria (Department of Plant and Soil Sciences) and Pieter Gouws (Department of Food Science and Director of the Centre for Food Safety) from Stellenbosch University.

Foodfocus’ #MondayMotivation was presented by Linda Jackson, a Director at Food Focus SA. The platform provides information from recognised experts and services providers and offers training, consultation, and auditing to ensure that role players comply with the regulations set for the industry. 

A major focus of the webinar was on how well the food industry is performing under pressure during the lockdown initiated by government due to COVID-19. During the webinar, the academics also elaborated on their connection to the food industry. 

Uncompromised food safety

Prof Hugo thanked the food industry for their commitment in this difficult time and encouraged them to continue with the essential services that they provide. This includes the agricultural production sector, the food ingredients industry, the food processing industry, the food distribution industry, as well as the retail sector. 

“You are the frontline workers, our first line of defence, South Africans rely on you. You bring stability to the lives of every South African, providing us with safe and nutritious food. Due to your endeavours, our supermarket shelves are full and panic buying was therefore unnecessary. You work under difficult conditions at great personal risk, travelling to and from work. When working on factory floors, you had to adapt to even more strict hygiene protocols to prevent the spread of the virus,” he said. 

Prof Korsten said the food industry is in uncertain times. She emphasised the role that the industry is playing in food security – providing food of uncompromised safety. Many people are concerned about whether the food they purchase is still safe. 

“The circumstances under which the food industry is working are incredibly challenging,” said Prof Gouws. The Centre for Food Safety are working, among others, on building a food safety culture. “It is important to maintain consumer confidence in the safety of food as well as the availability of food. I believe the food industry is geared to ensure that the virus will not spread,” he added.

Is South Africa food secure?

Responding to the question of food security, Prof Hugo supported a statement by Agri SA Executive Director, Omri van Zyl, who said: “With the implementation of phase four lockdown, the entire South African agricultural value chain, with the exception of the local sale of tobacco and alcohol, was exempted. The export of wine and other agricultural products is now also allowed. Important agricultural services such as certification, inspection and quality control can continue.”

Referring to the opinion expressed by Paul Makhube, senior agricultural economist at FNB, Prof Hugo believes that one can stay positive about food security in the country. Makhube said: “South Africa expects its third largest maize harvest in history, while good harvests are also expected for soya peanuts and sunflower seed.”

“After the good rains, conditions are also more favourable for livestock production in some regions,” added Prof Hugo. 

Makhube continued: “Livestock auctions can continue under Level 4 restrictions under strict hygienic conditions. The large reduction in the fuel price will also result in lower input and harvesting costs for farmers and lower food distribution costs.”

Prof Hugo also endorses the positive sentiments about food security from Wandile Sihlobo, chief economist of the Agricultural Business Chamber of South Africa, who said: “South Africa will produce significantly more maize than the local consumption and are not much dependent on meat imports, especially beef.”

“Due to a strong and stable primary agricultural sector and an efficient and technologically advanced food processing industry, South African consumers are assured of the availability of enough safe and nutritious food. From a food security perspective, South Africa is in a much better position than many other countries in the world,” Prof Hugo believes. 

“A concern in our current situation, however, is household food security. Urgent interventions should be implemented in order for sufficient food supplies to reach the vulnerable and rising unemployed,” Prof Hugo reconed.

UFS adds to food science research

The UFS Division of Food Science is training undergraduate and postgraduate students for the food industry. Their research is mostly focused on chemical, microbiological and sensory quality, and stability of food. He added that the UFS has just completed the construction of a brand-new, well-equipped, and staffed Sensory Laboratory to deliver commercial sensory analysis services to the food industry.

Prof Hugo, whose field of specialisation is meat sciences and technology with a special interest in the lipid components of meat products, said the research he is working on includes how to change the diet of meat-producing animals to improve the health properties of fat tissue in meat. He is also investigating the use of natural preservatives and the effect of salt reduction on the quality and stability of meat products. This research group’s expertise in lipid chemistry also allows the department to conduct research on fats and oils and on the fat component of milk, dairy products, and plant foods.

He indicated that the department is working from home during lockdown to ensure that online teaching can take place, and that Food Science students at the UFS will be able to complete the 2020 Food Science curriculum. 

News Archive

Inaugural lecture: Prof. Annette Wilkinson
2008-04-16

A strong plea for a pursuit of “scholarship” in higher education

Prof. Annette Wilkinson of the Centre for Higher Education Studies and Development in the Faculty of the Humanities at the University of the Free State (UFS) made as strong plea for a pursuit of “scholarship” in higher education.

She said in her inaugural lecture that higher education has to deal with changes and demands that necessitate innovative approaches and creative thinking when it concerns effective teaching and learning in a challenging and demanding higher education environment. She referred to a recent research report prepared for the Council for Higher Education (CHE) which spells out the alarming situation regarding attrition rates and graduation output in South African higher education and emphasises factors leading to the situation. These factors include socio-economic conditions and shortcomings in the school and the subsequent under preparedness of a very large proportion of the current student population. However, what is regarded as one of the key factors within the sector’s control is the implementation of strategies for improving graduate output.

She said: “The CHE report expresses concern about academics’ adherence to traditional teaching practices at institutions, which have not changed significantly to make provision for the dramatic increase in diversity since the 1980s.

“Raising the profile of teaching and learning in terms of accountability, recognition and scholarship is essential for successful capacity-building,” she said. “The notion of scholarship, however, brings to the minds of many academics the burden of ‘publish or perish’. In many instances, the pressures to be research-active are draining the value put on teaching. Institutions demand that staff produce research outputs in order to qualify for any of the so-called three Rs – resources, rewards and recognition.

“These have been abundant for research, but scarce when it comes to teaching – with the status of the latter just not on the same level as that of research. From within their demanding teaching environments many lecturers just feel they do not have the time to spend on research because of heavy workloads, that their efforts are under-valued and that they have to strive on the basis of intrinsic rewards.”

She said: “It is an unfortunate situation that educational expertise, in particular on disciplinary level, is not valued, even though in most courses, as in the Programme in Higher Education Studies at the UFS, all applications, whether in assignments, projects or learning material design, are directly applied to the disciplinary context. We work in a challenging environment where the important task of preparing students for tomorrow requires advanced disciplinary together with pedagogical knowledge.”

Prof. Wilkinson argued that a pursuit of the scholarship of teaching and learning holds the potential of not only improving teaching and learning and consequently success rates of students, but also of raising the status of teaching and recognising the immense inputs of lecturers who excel in a very demanding environment. She emphasised that not all teaching staff will progress to the scholarship level or are interested in such an endeavour. She therefore suggested a model in which performance in the area of teaching and learning can be recognised, rewarded and equally valued on three distinct levels, namely the levels of excellence, expertise and scholarship. An important feature of the model is that staff in managerial, administrative and support posts can also be rewarded for their contributions on the different levels for all teaching related work.

Prof. Wilkinson also emphasised the responsibility or rather, accountability, of institutions as a whole, as well as individual staff members, in providing an environment and infrastructure where students can develop to their full potential. She said that in this environment the development of the proficiency of staff members towards the levels of excellence, expertise and scholarship must be regarded as a priority.

“If we want to improve students’ success rates the institution should not be satisfied with the involvement in professional development opportunities by a small minority, but should set it as a requirement for all teaching staff, in particular on entry into the profession and for promotion purposes. An innovative approach towards a system of continuous professional development, valued and sought after, should be considered and built into the institutional performance management system.”

As an example of what can be achieved, Prof. Wilkinson highlighted the work of one of the most successful student support programmes at the UFS, namely the Career Preparation Programme (CPP), implemented fourteen years ago, bringing opportunities to thousands of students without matric exemption. The programme is characterised by dedicated staff, a challenging resource-based approach and foundational courses addressing various forms of under preparedness. Since 1993 3 422 students gained entry into UFS degree programmes after successfully completing the CPP; since 1996 1 014 of these students obtained their degrees, 95 got their honours degrees, 18 their master’s degrees and six successfully completed their studies as medical doctors.

Prof. Wilkinson said: “I believe we have the structures and the potential to become a leading teaching-learning university and region, where excellence, expertise and scholarship are recognised, honoured and rewarded.”

 

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