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24 November 2020 | Story Andre Damons
Prof Gert van Zyl, Dean of the Faculty of Health Sciences, presented a copy of the book to Prof Francis Petersen, UFS Rector and Vice-Chancellor.

Looking at the history and highlights of the Faculty of Health Sciences at the University of the Free State (UFS) you will find a golden thread of innovation running throughout. The faculty has not been afraid of the unknown and its focus has always been on patients and quality academic education.

This is according to Prof Gert van Zyl, Dean of the faculty, who gave an overview at the virtual launch of the book: The History of the Faculty of Health Sciences: 2004 – 2020 on Tuesday (17 October 2020). Prof Johan Diedericks, Emeritus Professor in the Dean’s office, is the author of the book.

This book launch was part of the faculty’s 50-year anniversary celebrations.

A two-year journey

Prof Diedericks said the journey to materialising the book started two years ago when Prof Van Zyl “coaxed” him into compiling it. “At that stage I was writing the history of the Department of Anesthesiology and still had a 6/8 clinical appointment which meant I only had one day a week free to work on the book.

“But it was time well-spent. It started off with reading a lot of minutes and annual reports but at the same, time I requested and begged (but did not threaten) the departments for information. That was quite difficult. Several people assisted me in getting the information but the material came in slowly” said Prof Diedericks.

There was also cooperation from all the heads of schools who eventually made sure he got the information he needed. He wrote some of the sections himself and also edited and re-wrote parts of the information he received to ensure everything is the same format.

The book consists of eight chapters and five appendices with graphs and statistics. Chapter one is an overview of the changes since 2004 the present day and chapter two is about the office of the dean followed by the five schools in the faculty and all the departments within the schools.  The last chapter has information on other sections such as the Frik Scott Medical Library, National Health Laboratory Service, the SA Doping Control Laboratory (SADoCoL) and student organisations.

Faculty highlights

Prof Van Zyl said he was sure the experiences learnt from the past 50 years had prepared the faculty to survive 2020 – the year of COVID-19. In his overview, he spoke about the human contribution.

“The human contribution is the mortar between the bricks of this faculty, our staff and students not just today, but over 50 years. Looking at the history of the faculty and reflecting back, it was built by the collective and individual efforts of women and men in the faculty to ensure that each and every step is taken with integrity and quality to take us forward.”

He said he hopes this history will not only offer adequate information to appreciate the huge contribution that members of the Faculty of Health Sciences, the university community, and the entire Free State had made in health over the past 50 years.

Re-inventing yourself 

Prof Francis Petersen, UFS Rector and Vice-Chancellor, who received a copy of the book from Prof van Zyl, had a message to every one attending the virtual event: “If you don’t understand your history, where you come from, it is very difficult to know where you are going.

“In a learning environment such as the university, we always have to renew ourselves and you can renew yourself through what is happening in your current environment, through what happened in your history and also through what is happening in innovation going forward. I think that is the message captured in this book.

“There are various re-inventions that happened over this period and we should continue with that going forward as members of the faculty, as students, and as alumni of the faculty. The faculty can even go far beyond where it is at the moment. But we must remember we are standing on the shoulders of individuals who made major contributions, not only to the faculty, but to the province, to the country and internationally. We have a duty and responsibility to build on that and I know the faculty is doing that,” concluded Prof Petersen.

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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