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16 August 2021 | Story Nonsindiso Qwabe | Photo Sonia Small (Kaleidoscope Studios)
New member of the Pontifical Academy of Social Sciences - Prof Pearl Sithole

Social scientist and Vice-Principal: Academic and Research on the Qwaqwa Campus, Prof Pearl Sithole, was appointed by Pope Francis as a member of the Pontifical Academy of Social Sciences for her stellar work in social sciences. 
Academicians are appointed by the Pope on the basis of their competencies in the social sciences and their moral integrity.

Prof Sithole said she was looking forward to sharing meaning and impact with the world through a space dedicated to the social sciences. “It’s a great honour. I’m feeling really humbled. The social sciences and humanities are a hugely necessary space to make meaning of the world, but for some reason, in the pecking order, they were relegated to a space that is thought of last. This appointment is to a dedicated space – to say, let’s look at issues through that lens.”
The Pontifical Academy of Social Sciences was established by Pope John Paul II in 1994 with the aim of promoting the study and progress of the social sciences, primarily economics, sociology, law, and political science. To achieve its aims, the academy organises conferences and workshops on specific themes, promotes scientific surveys and research, and publishes publications. 

Prof Sithole said the academy provides a wonderful way of reminding academicians of the importance of relating science to the real world. 

“What I like about it is that it demystifies science. It says, be excellent in your field but be able to converse for impact, be able to come to a forum that worries about specific issues, it still encourages publications and pure science/scientific endeavours, advancements in their field, but sometimes people come together to look at an issue from various angles. For me, it’s such a wonderful way of saying we must remember that we are doing science in order to relate to the world, not just to understand for the sake of understanding,” she said.

Make a genuine effort to make a difference in whatever you do, and your work will speak for itself.- Prof Pearl Sithole. 

The appointment also coincides with Women’s Month, and Prof Sithole said she takes great pride in her womanhood. 

“I am a mother and a daughter. I strive to pinpoint problems and offer solutions. I am a social scientist. I’ve made it a mission to study how systems affect people by infusing humanity within the systems. Women have been made to be apologetic about the qualities that define us as women, which we bring especially into leadership. I don’t apologise for my emotions. I don’t apologise for my multitasking abilities; however, I do feel that women are often abused for having these.”

What would you say makes you a UFS woman of quality, impact, and care?

I am the sort of person who strongly believes that your work should speak for itself. I don’t work for accolades. My approach to life is to work genuinely to make a difference, and your work will speak for itself. If you wake up every day to genuinely make a difference, it is enough. You get a lot of satisfaction in life, and you sleep better because you know you have given it your best, and you know that sometimes you can actually see it making a difference.

What advice would you give to the 15-year-old you?

I would say, be true to yourself. At a younger age, you want to chase all sorts of aspirations that look glamorous, which is not a bad thing, because you have to have appetite; but in your appetite for excellence and as someone who lives for a purpose, be true to yourself. Be able to design a life that aspires, but at the same time be adaptable to what you discover your strengths to be.

News Archive

Champagne and cancer have more in common than you might think
2013-05-08

 

Photo: Supplied
08 May 2013

No, a glass of champagne will not cure cancer....

…But they have more in common than you might think.

Researchers from the Departments of Microbial Biochemical and Food Biotechnology, Physics and the Centre for Microscopy at the University of the Free State in South Africa were recently exploring the properties of yeast cells in wine and food to find out more of how yeast was able to manufacture the gas that caused bread to rise, champagne to fizz and traditional beer to foam. And the discovery they made is a breakthrough that may have enormous implications for the treatment of diseases in humans.

The team discovered that they could slice open cells with argon gas particles, and look inside. They were surprised to find a maze of tiny passages like gas chambers that allowed each cell to ‘breathe.’ It is this tiny set of ‘lungs’ that puts the bubbles in your bubbly and the bounce in your bread.

But it was the technique that the researchers used to open up the cells that caught the attention of the scientists at the Mayo Clinic (Tumor Angiogenesis and Vascular Biology Research Centre) in the US.

Using this technology, they ultimately aim to peer inside cells taken from a cancer patient to see how treatment was progressing. In this way they would be able to assist the Mayo team to target treatments more effectively, reduce dosages in order to make treatment gentler on the patient, and have an accurate view of how the cancer was being eliminated.

“Yes, we are working with the Mayo Clinic,” said Profes Lodewyk Kock from the Microbial, Biochemical and Food Biotechnology Department at the UFS.

“This technique we developed has enormous potential for cell research, whether it is for cancer treatment or any other investigation into the working of cells. Through nanotechnology, and our own invention called Auger-architectomics, we are able to see where no-one has been able to see before.”

The team of Prof Kock including Dr Chantel Swart, Kumisho Dithebe, Prof Hendrik Swart (Physics, UFS) and Prof Pieter van Wyk (Centre for Microscopy, UFS) unlocked the ‘missing link’ that explains the existence of bubbles inside yeasts, and incidentally have created a possible technique for tracking drug and chemotherapy treatment in human cells.

Their work has been published recently in FEMS Yeast Research, the leading international journal on yeast research. In addition, their discovery has been selected for display on the cover page of all 2013 issues of this journal.

One can most certainly raise a glass of champagne to celebrate that!

There are links for video lectures on the technique used and findings on the Internet at:

1. http://vimeo.com/63643628 (Comic version for school kids)

2. http://vimeo.com/61521401 (Detailed version for fellow scientists)

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