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11 May 2021 | Story Leonie Bolleurs | Photo Supplied
Dr Hlami Ngwenya believes that the UFS has a key role to play in Africa.

Dr Hlami Ngwenya, Lecturer in the Department of Sustainable Food Systems and Development at the University of the Free State (UFS), describes herself as a social scientist and global citizen – having worked in more than 50 countries, with more than 30 years of experience. 

She is equipping students to make a difference in their communities, whether it is here in South Africa, or in other countries in Africa where they reside and beyond. Dr Ngwenya joined the UFS in 2015, teaching the Advanced Diploma on Extension for Sustainability and the Master’s Programme on Sustainable Agriculture and Extension: Theory and Practice. 

Investing in farmers’ human capital globally

She has made major contributions to the field with her research work. In 2020, she contributed a chapter on ‘Food and Agriculture’ in the United Nations Development Programme (UNDP) report on COVID-19 Rapid Emergency Needs Assessment for the most vulnerable groups. In addition, she was part of a global study titled, Investing in farmers: Agriculture Human Capital Investment (AHCI) strategies, conducted in partnership with the International Food Policy Research Institute (IFPRI) and the Food and Agriculture Organisation (FAO Investment Centre).  

The latter study was conducted in nine countries in Africa, Asia, and Latin America. The aim was to improve the understanding of AHCI. The study also provides lessons learned from successful AHCI models around the world, with recommendations and guidelines for future investment that enhances the human capital of agricultural producers.

This year, she is working on a research paper titled, Demystifying facilitation of systemic change and the role of agriculture extension towards sustainable development and resilient food systems: analytical, conceptual and theoretical underpinnings.

Her input is also valued by paramount bodies in the industry, such as the Global Forum for Rural Advisory Services (GFRAS). Dr Ngwenya is a member of the GFRAS Consortium for Education and Training, and she is playing a significant role in terms of agricultural extension and advisory services at a global level. 

Global tool with local relevance 

She is also one of the faces behind the globally developed New Extensionist Learning Kit. Commonly known as NELK, this GFRAS product was created as a tool to augment and equip agricultural extension personnel with the functional skills relevant to managing the complexities of agricultural innovation and food systems. 

The UFS Department of Sustainable Food Systems and Development is one of the leading institutions globally that has adopted and adapted NELK as part of its curriculum. The South African Society for Agricultural Extension (SASAE) has also adopted the kit to contribute towards the continuous professional development of extension personnel. 

On the African continent, Dr Ngwenya has been a resource person for the African Forum for Agricultural Advisory Services (AFAAS) and supported the development of agricultural extension and advisory services fora at regional and national levels. 

Here on home soil, she continues to be involved with SASAE, supporting them in facilitating their strategic planning processes and professionalisation activities.

Spreading her wings beyond extension 

Beyond her active involvement in the agricultural extension field, Dr Ngwenya is a role player in other areas of agriculture globally. This includes agricultural policy, agricultural research, as well as agricultural education.  She brings all this knowledge and skills to benefit her students and the university. 

In her lifetime, she has had the opportunity to moderate more than 300 multi-stakeholder engagements, including strategic planning sessions, organisational development, team building, training, and conferences. These include high-level policy dialogues at United Nations level, the African Union Commission, and other continental and regional level organisations. 

Humbleness is empowering 

Although she had the chance to travel the world and engage at the highest level, she believes that it is important to be humble. She makes an effort to respect and cherish people for who they are, their cultures, and different systems. 

“One of the most valuable lessons I have learnt through engaging in many African countries, is that there is not necessarily co-relation between a country’s strong economy and human capital.” Despite the socio-political challenges that many countries go through (including ours), there are many genuine, hard-working, and intelligent people out there,” she says. 

News Archive

Nanotechnology breakthrough at UFS
2010-08-19

 Ph.D students, Chantel Swart and Ntsoaki Leeuw


Scientists at the University of the Free State (UFS) made an important breakthrough in the use of nanotechnology in medical and biological research. The UFS team’s research has been accepted for publication by the internationally accredited Canadian Journal of Microbiology.

The UFS study dissected yeast cells exposed to over-used cooking oil by peeling microscopically thin layers off the yeast cells through the use of nanotechnology.

The yeast cells were enlarged thousands of times to study what was going on inside the cells, whilst at the same time establishing the chemical elements the cells are composed of. This was done by making microscopically small surgical incisions into the cell walls.

This groundbreaking research opens up a host of new uses for nanotechnology, as it was the first study ever in which biological cells were surgically manipulated and at the same time elemental analysis performed through nanotechnology. According to Prof. Lodewyk Kock, head of the Division Lipid Biotechnology at the UFS, the study has far reaching implications for biological and medical research.

The research was the result of collaboration between the Department of Microbial, Biochemical and Food Biotechnology, the Department of Physics (under the leadership of Prof. Hendrik Swart) and the Centre for Microscopy (under the leadership of Prof.Pieter van Wyk).

Two Ph.D. students, Chantel Swart and Ntsoaki Leeuw, overseen by professors Kock and Van Wyk, managed to successfully prepare yeast that was exposed to over-used cooking oil (used for deep frying of food) for this first ever method of nanotechnological research.

According to Prof. Kock, a single yeast cell is approximately 5 micrometres long. “A micrometre is one millionth of a metre – in laymen’s terms, even less than the diameter of a single hair – and completely invisible to the human eye.”

Through the use of nanotechnology, the chemical composition of the surface of the yeast cells could be established by making a surgical incision into the surface. The cells could be peeled off in layers of approximately three (3) nanometres at a time to establish the effect of the oil on the yeast cell’s composition. A nanometre is one thousandth of a micrometre.

Each cell was enlarged by between 40 000 and 50 000 times. This was done by using the Department of Physics’ PHI700 Scanning Auger Nanoprobe linked to a Scanning Electron Microscope and Argon-etching. Under the guidance of Prof. Swart, Mss. Swart en Leeuw could dissect the surfaces of yeast cells exposed to over-used cooking oil. 

The study noted wart like outgrowths - some only a few nanometres in diameter – on the cell surfaces. Research concluded that these outgrowths were caused by the oil. The exposure to the oil also drastically hampered the growth of the yeast cells. (See figure 1)  

Researchers worldwide have warned about the over-usage of cooking oil for deep frying of food, as it can be linked to the cause of diseases like cancer. The over-usage of cooking oil in the preparation of food is therefore strictly regulated by laws worldwide.

The UFS-research doesn’t only show that over-used cooking oil is harmful to micro-organisms like yeast, but also suggests how nanotechnology can be used in biological and medical research on, amongst others, cancer cells.

 

Figure 1. Yeast cells exposed to over-used cooking oil. Wart like protuberances/ outgrowths (WP) is clearly visible on the surfaces of the elongated yeast cells. With the use of nanotechnology, it is possible to peel off the warts – some with a diameter of only a few nanometres – in layers only a few nanometres thick. At the same time, the 3D-structure of the warts as well as its chemical composition can be established.  

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za  
18 August 2010
 

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