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30 March 2021 | Story Cornelle Scheltema-Van Wyk
A cover image of the Perspectives in Education journal

Perspectives in Education (PiE) is one of the University of the Free State’s (UFS) accredited academic journals. Hosted on KovsieJournals with eight other accredited titles published by the UFS, PiE is a fully open-access journal, which means that all articles are freely available on the internet immediately after publication. A professional, peer-reviewed journal, PiE represents a variety of cross-disciplinary interests, both theoretical and practical, seeking to stimulate important dialogue and intellectual exchange on education and democratic transition with respect to schools, colleges, non-governmental organisations, universities, and universities of technology in South Africa and beyond.

Moving to the South Campus for Open Distance Learning 

The latest issue looked at the seismic disruptions brought about by COVID-19 in 2020, and the global challenges for education systems to promote and continue meaningful learning. Schools and colleges across the globe were closed, and teachers, students, schools, universities, and education planners had to create contingency plans. In the scholarly community, COVID-19 unsettled what we know, how we come to know, and how we should proceed from here onwards. It was the opportune moment for re-invigorated interrogation, rethinking discussion, and replanning education. An opportunity to rethink teaching and learning, the organisation of educational institutions, and the structure and workings of education systems, as well as to reflect once again on the objectives of education, and the interrelationship between education and society.

The issue features many national and international authors – from the UFS to authors from the United Kingdom, New Zealand, Zimbabwe, Israel, Brazil, and Haiti. Its diverse content comes from a relatively new editorial team. Prof Jan Nieuwenhuis’ first issue as editor-in chief was published in 2020. The move to the South Campus for Open Distance Learning was accompanied by the journal’s application to be included in the internationally renowned accreditation list, Directory of Open Access Journals (DOAJ). The DOAJ has strict inclusion criteria, and to be included on this list is a mark of a high-quality open-access academic journal. 

Just over a year after moving, PiE is now included in the DOAJ list and appears on four accredited lists (also DHET, IBSS, and Scopus). The journal has firmly cemented its place in the field of education and is broadening the reach of research for the University of the Free State

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UFS researchers discover the many uses of the cactus pear
2015-02-17

UFS researchers discover the many uses of the cactus pear

For many South Africans, the dry, arid areas in many parts of the country became synonymous with cactus pear growing at random in the natural veld. For some the fruit of a cactus pear, if chilled really well, is a delicious snack on a hot summer’s day. But few actually know that these cacti can be money growing wild in the veld.

For the past 15 years, scientists  at the University of the Free State (UFS) have been looking into the benefits and many uses of the cactus pear. This project  has grown steadily in vision and dimension, and today the UFS is recognised as a world-leading institution in the world conducting multi-disciplinary research on spineless cactus pear.

Dr Maryna de Wit, from the Department of Microbial, Biochemical and Food Biotechnology, together with Prof Wijnand Swart from the Department of Plant Sciences and Prof HO de Waal from the Department of Animal, Wildlife and Grassland Sciences, determined the nutritional and, more importantly, the commercial and viable uses of the cactus pear.

The aspect of human consumption is now giving the cactus pear the status of ‘superfood’.

Dr De Wit and her team have successfully made various products using either the cactus pear fruit, the cladode (also referred to as the leaf) and the mucilage (the sticky liquid  in the cladode).

Some of these products are:

  • flour for baking carrot cake, biscuits and health breads
  • jam, fruit juice and canned fruit
  • sweets – marshmallows and Turkish delight
  • stir-fry, salads and other cooked dishes.

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