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Bloemfontein Campus Building Name Review Project underway

04 August 2021 | Story Giselle Baillie

A project working towards the achievement of the Integrated Transformation Plan of the University of the Free State.

The names of buildings are not neutral ideas – even more so when they reflect, for example, the names or namesakes of people, places, or concepts on campus. Rather, they play a significant role in expressing and shaping what the institution values, who the space is for, and how communities engaging with the space are encouraged to think, feel, and behave.

The Bloemfontein Campus of the University of the Free State (UFS) is undertaking two name review projects as part of its transformation processes. The first focuses on the review of the names and symbols of buildings utilised as student residences. Framed by the Integrated Transformation Plan (ITP) of the UFS and mandated by the Naming Committee of the UFS, the process entails that all residences evaluate whether their current building/house names reflect and align with the values of the constitution and the values of the UFS, and whether these names create a sense of inclusion and belonging for all within the UFS community.

Furthermore, whether the symbols (songs, practices, and so forth) utilised within the junior residences are up to date regarding these objectives, and whether they demonstrate and create experiences for their communities that are aligned with these values.

The second project focuses on the review of the name of a building currently occupied by the Faculty of Health Sciences, and which was utilised as a student hostel in previous years.

Since early 2021, various partners from the UFS have been engaged in consultations and planning with their stakeholders and communities for these projects, which will unfold in the second semester.

The objectives of these projects are to engage through education and dialogue processes in critical reflections on the role that the names and symbols associated with buildings on a university campus play in shaping and expressing institutional values and culture, and the associated sense of belonging that it creates for its diverse communities. Furthermore, to provide the opportunity for the UFS community to craft a new institutional culture through new names and renewed cultural practices, where necessary, based on constitutional as well as UFS values.

The UFS community is invited to participate in the projects as follows:

The Bloemfontein Campus Residence Name and Symbol Review Process

9-24 August: A Blackboard platform hosting educational materials on the project will be launched, with the UFS community encouraged to engage with this.

9-16 August: Junior and day residences will host various dialogues within their houses, focusing on exploring their names and symbols. Senior residences with associated names or conceptual frames, as well as alumni, are encouraged to join these dialogues. Recordings of the dialogues will also be made available on the project’s Blackboard platform.

16-19 August: A range of institutional dialogues will take place, focused on key reflections regarding the current names of residences. These dialogues will take place daily from 16:00 to 19:00 and will be convened and moderated by SRC representatives.

Click below to access the different dialogue invitations and to find the virtual links to these dialogues.

20-24 August: The Bloemfontein Campus community, inclusive of students, staff, and alumni, are invited to participate by expressing their thinking regarding the current building names through an online review platform. Where participants feel that the current name/s are not aligned with constitutional and UFS values and the desired institutional culture of the UFS, they will be encouraged to promote a new name/s as per the guidelines that will be provided for naming. Residence students will also be afforded the opportunity to critically reflect on and review their residence symbols.

23 September: Findings from the review process will be communicated to the UFS community.

December 2021: The decisions of Council on the review and possible new names will be communicated to the UFS community.

The CR de Wet Building Name Review Project

2-17 August: A Blackboard platform hosting educational materials on the project be found at this link, with the UFS community encouraged to engage with this.

3-12 August: Students and staff of the Faculty of Health Sciences will engage in dialogues focused on reviewing the name of one of its buildings, the CR de Wet Building, which houses the staff offices, as well as lecture and practical venues of the School of Health and Rehabilitation Sciences and the departments of Family Medicine, Occupational Therapy, Optometry, Biostatistics, Physiotherapy, and Nutrition and Dietetics.

10-11 August: The broader UFS community is invited to also engage in a dialogue focused on reviewing the name of the afore-mentioned building.

11 August: Alumni of the former CR de Wet hostel will engage in a dialogue focused on reviewing the name of the afore-mentioned building.

12-17 August: The Bloemfontein Campus community, inclusive of students, staff, and alumni, are invited to participate by expressing their thinking regarding the current building name through an online review platform. Where participants feel that the current name needs to be changed, they will be encouraged to promote a new name as per the guidelines that will be provided for naming.

23 September: Findings from the review process will be communicated to the UFS community.

December 2021: The decision of Council on the review and possible new name – where the review necessitated change – will be communicated to the UFS community.

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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