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19 March 2021 | Story Cobus van Jaarsveld

As students are returning to campus, Cobus van Jaarsveld, Assistant Director: Threat Detection, Investigations and Liaison at Protection Services, believes it is important that they ‘know’ and practise safety at the UFS:

1) Know the number of your Department of Protection Services:

• Bloemfontein Campus: +27 51 401 2911(also in cases of GBV)
• Qwaqwa Campus: +27 58 718 5032 / 5029 / 5033
• South Campus: +27 51 505 1298

Protection Services staff are the experts on campus safety, and they are able to point out the safest routes on and around campus, especially after dark. They can also assist with any safety concerns you may have.

As a student, you are smart; use your senses:
o Never let a stranger in your room or apartment
o Never walk alone after dark.

2) Know how to use alcohol

Although drinking and driving is a big NO, there are some other cardinal facts about drinking that you need to take note of:

• Never consume a drink provided by a stranger
• Never leave a drink unattended
• Never drink too much too quickly
• Always leave a party with a buddy

3) Know the basics of personal finance

You will be bombarded with offers from credit card companies, clothing stores, etc. Know how to budget. If you do not know how to budget, please contact the Student Counselling and Development office to assist you. This skill will not only make your life easier at varsity, but also once you start earning an income.

Be aware of fraud. If something looks too good to be true, it often is.

Watch your wallet. Theft or robbery is a possibility.

4) Know how to be safe on the internet

You are spending a lot of time on the internet. Unfortunately, criminals are also spending time in cyberspace with the aim of taking advantage of unsuspecting people like you. This may include cyberstalking, which may lead to emotional or physical harm, or it may result in them taking your information or money through phishing scams. Do not become a victim and ensure that you
- never use the same password twice;
- never use unsecured Wi-Fi to access private accounts;
- always use passwords that are difficult to guess;
- never reveal important information such as your banking login details to strangers calling on the phone; and
- never mention your location online.

5) Know basic self-defence

Avoid being the victim of any form of harassment or assault. Learning basic self-defence techniques will help you to protect yourself from physical attacks.

Protection Services offer self-defence classes from time to time. Make use of the opportunity and equip yourself with these self-defence techniques. Also buy yourself pepper spray, which can give you time to escape.

“Lastly, be aware of your surroundings. Walk with a purpose, without headphones, and always pay attention,” says Van Jaarsveld.



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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