Latest News Archive

Please select Category, Year, and then Month to display items
Categories
UFS News Media Release Research
Years
2017 2018 2019 2020 2021 2022 2023 2024
Months
January February March April May June July August September October November December
Previous Archive
21 June 2021 | Story Lacea Loader | Photo Kaleidoscope Studios (Sonia Small)
Prof Francis Petersen
Prof Francis Petersen
The Council of the University of the Free State (UFS) unanimously approved the re-appointment of Prof Francis Petersen for a second five-year term as Rector and Vice-Chancellor of the UFS, as from 31 March 2022 to 1 April 2027. The decision was made during Council’s second scheduled meeting for the year, which took place virtually on 18 June 2021.

Council appreciation for exceptional leadership
“Prof Petersen’s first term was characterised by exceptional leadership and the Council has significant appreciation for the work that he has done and his accomplishments to date. Since his appointment on 1 April 2017 and under his leadership, the UFS has excelled in a number of key areas,” said Dr Willem Louw, Chairperson of the UFS Council.

Excellence, inclusivity, innovation, academic freedom, a particular focus and emphasis on critical enquiry, social responsiveness, integrity, and humaneness have been the value trademarks by which Prof Petersen operates. Early in his term – through a well-structured, thought-through, and consultative approach – he produced the strategic framework for the UFS for the period 2018 to 2022, the key performance areas of which have been implemented in most cases or are nearing completion.

“Prof Petersen has put forward a compelling set of drivers for his second term and indicated that he specifically intends to focus on and elevate the teaching and learning, research and internationalisation, and engaged scholarship portfolios of the university. On behalf of the Council, I wish him all the best with the second term and look forward with great expectation to what he and his executive team will achieve to further advance the UFS nationally and internationally,” said Dr Louw.

“I am humbled and honoured by the expression of confidence in me; it is a privilege to  continue leading one of the greatest universities in the country on its new journey. I will continue to do my utmost to build a strong institution that belongs to everyone, and want to thank our staff, students, and valued stakeholders for their continued support,” said Prof Petersen.

Achievements during first term
The UFS’ achievements during Prof Petersen’s first term include the implementation of an Integrated Transformation Plan (ITP) (towards social justice); the UFS Strategic Plan (towards expanding the scope of transformation); the Vice-Chancellor Strategic Projects (towards a high-performance institution); the institutional Risk Management Committee (towards risk management and risk philosophy); and the institutional Multi-Stakeholder Group (towards an inclusive institutional culture).

Further highlights include the development of differentiated research, internationalisation, and innovation strategies for the UFS; the development of Project Caring in the domain of the Unit for Institutional Change and Social Justice; facilitating an institutional governance project; development of a strategy and plans for a Digital Scholarship Centre; the development of proactive relationships with the Department of Higher Education, Science and Innovation and the National Student Financial Aid Scheme (NSFAS); and the establishment of a Reputation Management Forum to assist in improving the reputation and profile of the UFS.

Vision for the second term
Prof Petersen’s vision for his second term includes the continuation of the ITP, with a primary focus on the social justice imperative and ensuring the completion of all the deliverables; using the sustainable development goals (SDGs) as basis of the response as to how the UFS will affect society positively; using digitisation as key focus in determining how the academic project will be delivered, supported and how it is interfacing with the external environment; raising the external profile of the UFS through alumni, foundations, donors, and strategic communication as critical drivers; and to continue participating and further advancing national and global discourses.




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

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept