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15 February 2021 | Story Leonie Bolleurs | Photo istock
The Faculty of Natural and Agricultural Sciences has reorganised three of its departments, and as a result the Departments of Animal Science, Microbiology and Biochemistry, and Sustainable Food Systems and Development have been established.

In a continuous effort to inspire excellence and transform lives, the Faculty of Natural and Agricultural Sciences at the University of the Free State (UFS) has reorganised three of its departments. The entities that were affected include what was known as the Department of Consumer Science; the Department of Animal, Wildlife and Grassland Sciences; and the Division of Food Science.

The Department of Animal, Wildlife and Grassland Sciences has changed to Animal Science, while the Department of Consumer Science and the Centre for Sustainable Agriculture, Rural Development, and Extension (CENSARDE) merged to become the Department of Sustainable Food Systems and Development.

Sustainable food systems

Both the Department of Consumer Science and CENSARDE are major contributors to studies on food systems. According to Prof Johan van Niekerk, Head of the new Department of Sustainable Food Systems and Development, the two academic entities create a natural link that provides the potential for training, development, and research from a food systems perspective to benefit the local and national agri-business sector. 

Prof van Niekerk elaborates: “Food systems can be defined as the processes involved in providing food, fibre, and fuel products. These processes include growing, harvesting, processing, preparing, packaging, transporting, marketing, consumption, and waste management.”

“In terms of the academic structure at the UFS, the processing, preparing, and packaging of food resided within the Department of Consumer Sciences. The processes of growing, harvesting and food production, on the other hand, resided within the Centre for Sustainable Agriculture. The newly established Department of Sustainable Food Systems and Development holds the potential to combine the academic expertise of two separate entities into an interdisciplinary body that focuses on sustainable food systems from a holistic perspective.”

Relevant on a global scale

According to Prof Frikkie Neser, Head of the now Department of Animal Science, it is a worldwide phenomenon that Animal Science and all its related disciplines are classified under the name Animal Science.

As part of the changes in this discipline, Meat Science, Dairy Science, and Wool Science will again be presented within the department. Meat scientist, Prof Arno Hugo, and dairy scientist, Dr Koos Myburgh, and their support staff also joined the department. 

According to Prof Neser, the changes will also lead to the establishment of a Meat and Dairy Unit, an Animal Breeding Genomics and Bioinformatics Unit (ABGB), and a Dairy Processing Unit. The latter will be hosted on the Paradys Experimental Farm outside Bloemfontein.

Prof Neser says that changes to the department will simplify the curriculum without compromising the quality of the content or the professional registration of Animal Science students.

“Students will be exposed to the full value chain in meat, dairy, and wool, and research and product development can be conducted in our own fully equipped facilities,” says Prof Neser.

The changes will also lead to a better service to the industry. “Quality as well as chemical and microbial composition of meat will be tested for the whole meat industry. A similar service will also be provided for the dairy industry,” he says.

“A consulting service will also be available,” adds Prof Neser.

Furthermore, he says that the ABGB Unit will provide a statistical and analytical service to the university and the industry. “With the unit, it is possible to create a research facility that can coordinate and enhance all animal breeding research in the country, which will help South Africa to remain relevant on a global scale.”

As much as it will have a global footprint, the department will also add value on a local basis by presenting short courses in all disciplines for both commercial and emerging farmers, as well as the community as a whole.

“We will also continue to build on relationships with other universities, research and government institutions,” says Prof Neser.

Changes to Division of Food Science 

Another significant change that took place in the faculty was in the Division of Food Science. With the changes taking place in the Division of Food Science, the Department of Microbial, Biochemical and Food Biotechnology is now known as the Department of Microbiology and Biochemistry.

News Archive

More grey areas than just black and white in history?
2017-12-15


Description: Abraham Mlombo readmore Tags: Historic, historian, International Studies Group, ISG  

Dr Abraham Mlombo: As a historian, he draws energy
from the people surrounding him.
Photo: Charl Devenish


 

Very few people understand that their actions and views within a territory stem from their roots or history. To enlighten the reading man on the composition of his base and the intricacies of the powers that are at play, is the work of historians.

Dr Abraham Mlombo is one of these historians, stationed within the International Studies Group at the University of the Free State (UFS).

This research group consists of postgraduate researchers, postdoctoral fellows, and academic staff that focus on African history, although they depart from more traditional study methods  a more global perspective. To date, Dr Mlombo's research examined the historical relations between South Africa and Southern Rhodesia. It was a broad study of the political, economic, social, and cultural relations from 1923 to 1953. He plans to continue by truly exploring the connections between South Africa and the region, and how they shaped one another. Dr Mlombo's interests in cross-border history and politics were inspired by his master’s degree in Political Science at Stellenbosch University. He researched his PhD at the UFS.

He draws energy for his work from the people surrounding him, and likes to be part of new experiences with people from different backgrounds. He feels such environments shape the way one works, as well as one’s world view. Dr Mlombo hints that sometimes, and specifically in South Africa, people focus very narrowly on their history and forget that many international links are at play. He sees his work as a historian to help open people's horizons.

Dr Mlombo suggests that future research should include a more critical analysis of how things unfolded during the second half of the 20th century. Writings should include more social- and people-oriented history, because he thinks there are more grey areas than just black and white. Many more interrogations must also follow into the assumptions of historical events and the individuals who played the greatest roles in Southern Africa.

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