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05 September 2020 | Story Khiba Aubrey Teboho | Photo Supplied
Khiba Aubrey Teboho.

Transformation at the university must be reflected in all dimensions of the institution, such as leadership, governance, and management, student backgrounds such as practical access and academic excellence, equity in staffing, institutional cultures, and inclusive teaching and learning. I acknowledge that this is not an easy task for universities, and that is why I would urge the student population to exercise patience on some of the matters they bring to the institution. However, they should also not be used by the university as a crutch in undertaking its obligation to transform and promote integration, non-discrimination, and inclusivity across all levels –  not only within the university, but also within the local space where the university finds itself, as we know the history of the institution. We have come a long way and there is still more to do, things to change, but we have to give credit where it is due. I still appeal to the institution to do more, because for some students it is the place that will give them the capability to fight poverty, to prosper, to influence change in society, and to change their lives as well as the lives of their families.

The redress of historical inequalities between historically white and historically black universities – it is a challenge for all universities, and we have come a long way to resolve this. With a new culture of students comes a new challenge, such as the funding challenges that poor and middle-income students are constantly facing. These are some of the recurring issues faced by students continually, requiring a solution that does not impoverish the poor even more. Universities must become spaces for transformation, rather than merely being transformed spaces. It is the transformative development through which students come to understand social justice properly, which certifies that students will go on to promote social justice in the wider society. While universities have long been sites of personal growth and transformation for their students, the impact of the transformative power of these places and the important transformational goal of generating graduates who are engaged citizens working for social justice must not be overlooked, particularly in the literature of transformation at the university.

Similarly, what is questioned by the students themselves is the relevance of what is taught at universities, how students are prepared through the knowledge and skills 'transmitted' to them for life in a South African context, and in what sense graduates are prepared to contribute to the advancement of society after the completion of their degrees. It cannot be that in this era we produce graduates who are job seekers, especially considering the status our country is in. This should be carefully considered in the development of the university’s curriculum and in its strategies.

It is only through an epistemic revolution in institutional culture that universities can become spaces that foster the development of civic-minded graduates. We cannot be relegated to just being students when it comes to the issues raised above if transformation is to take place effectively. Students must also understand that we cannot continue to do things as if it were 1976; we need to find other alternative mechanisms to voice our concerns and make an impact. At times change is not easy and it is not comfortable, but we are ready!
God bless South Afrika. Morena boloka setjhaba sa heso.

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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