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Kgalalelo Motlhabane: Master of her own destiny

09 October 2020 Photo Supplied

One of the success stories of this year’s virtual graduation is Kgalalelo Motlhabane, a graduate and funding officer at the Postgraduate School, University of the Free State (UFS), who was presented with an award from the National Research Foundation as the best designated authority for 2019.

Motlhabane, who lost her mother when she was in high school, didn’t just have to overcome poverty on her way to her first qualification, but also the fear of ending up on the street. On Friday 9 October she received a Master of Commerce degree with specialisation in Industrial Psychology.

A lot of challenges

“I had a lot of challenges during my first-year undergraduate studies. I could not afford textbooks and stationery. I spent most of my time in the library studying. More often I would be without food and proper clothes to wear.

“I would get warnings from my landlord when the rent was late. Sometimes I would find my room locked and my personal stuff removed. Not being able to pay outstanding fees restricted me from receiving my final results at the end of semesters and exacerbated the situation,” says Motlhabane.

Regardless of all these challenges, she was determined to not give up and return home to the impoverished community of Itireleng village near Pampierstad in the Northern Cape.

Overcoming the challenges

It was actually the distress, poverty and the difficult situation at home, together with her daily struggles that kept her focused. Through hard work, she managed to receive funding from NSFAS for her second and third years and despite the hardships, she obtained her BSocSci degree with distinction at the end of 2012.

“I was then selected to enroll for an Honours degree in Industrial Psychology in 2013. Without any funding prospects for my studies, I wrote to the former university rector Prof Jonathan Jansen, seeking financial assistance.

“Prof Jansen was very impressed with my exceptional academic performance and offered to pay my fees. He also offered me a position to work as a student assistant. I worked for three hours every day before going to the library to do my assignments and prepare for classes, presentations, tests and exams. I completed my Honours degree in 2013.”

In 2014, Motlhabane was employed as an intern at the UFS Human Resources Department and also enrolled for a postgraduate diploma in gender studies, which she obtained at the end of that year. The following year she joined the postgraduate school and started with her Master’s degree in late 2016.

Obtaining a Master’s degree

This was no easy task as she was employed full time which left her with little time to work thoroughly on her thesis, her limited knowledge about research, work pressures and demands, rejections, lack of support, discouragements, accidents and the inability to cope also played a role.

“I would like to thank God for the strength he gave me to cope throughout my journey, my family for their prayers and continued support, as well as Prof Jonathan Jansen, Prof Petrus Nel and Prof Ebben van Zyl for their kind support and contribution towards my studies. Indeed, the future belongs to those who believe in the beauty of their dreams,” says Motlhabane.

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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