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24 August 2021
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Story Amanda Tongha
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In a year marked by a global pandemic, the University of the Free State (UFS) has made great strides in research, teaching, and impactful engagement.
Our 2020 journey has seen many staff members providing services to advance public knowledge of COVID-19 for the greater good of South Africa. We have produced top-rated scientists, boasting six SARChI research chairs and three A-rated scholars in our world-class workforce. Our various initiatives to ensure student success continue to bear fruit, with current and former students making their mark in the world. One such example is Qinisani Qwabe, a PhD student in the Centre for Sustainable Agriculture, Rural Development and Extension, who was selected in the education category of the Mail & Guardian Top 200 Young South Africans. He was also chosen to represent South Africa at a BRICS conference in Russia.
You can read these and other facts and figures in ‘Our 2020 Journey’ publication.
Click on image to download the document
UFS presents short course in the production of value-added dairy products
2009-06-04
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At the course were, from the left: Dr Hugo, Dr De Witt, Ms Mollie Earle (Moliza Milk Factory: Welkom) and Ms Magdaleen Visser (Bloemfontein).
Photo: Leonie Bolleurs |
In South Africa milk is produced on a large scale. Anybody is able to add value to this product by further processing of the milk. Drs Celia Hugo and Maryna de Wit of the Division Food Science in the Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State (UFS) recently presented a three-day course on the production of value-added dairy products such as cheese, cottage cheese, feta cheese, maas (Amazi) and yoghurt.