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03 May 2021 | Story Dr Nitha Ramnath
Frikkie Meintjes

University of the Free State alumni have an impact on a diverse range of fields, locally and internationally. They are sought after in private and public companies, leading and working in some of the top companies and organisations. One such individual is Frikkie Meintjes, Head of Global HR at Greenpeace International. 

Reconnecting alumni with the UFS and their university experience, François van Schalkwyk and Keenan Carelse, UFS alumni leading the university’s United Kingdom Alumni Chapter, have put their voices together to produce and direct a podcast series, Voices from the Free State. The podcasts are authentic conversations – providing an opportunity for the university to understand and learn about the experiences of its alumni and to celebrate the diversity and touchpoints that unite them. As part of the series, featured alumni such as Frikkie Meintjes share and reflect on their experiences at the UFS, how it has shaped their lives, and relate why their ongoing association with the UFS is still relevant and important.

Listen to Frikkie Meintjes talk about his UFS experience and connection here: 

About Frikkie Meintjes

Frikkie Meintjes is a senior management professional with extensive experience in strategic and operational leadership and people management, gained over twenty years in complex international organisations. His senior management experience includes being a member of the senior management team of Greenpeace Africa and being appointed Acting Executive Director in 2015/2016 for a period of 11 months during a leadership transition phase.
He is an experienced leader who effectively leads multicultural teams to achieve organisational goals. Frikkie’s notable achievements include harnessing a new team across four offices on the African continent, implementing a new job evaluation and grading system (Hay Group) through collaborative team efforts and a related salary structure for four offices across Africa, establishing a staff representative forum (similar to the Dutch Ondernemingsraad), and ensuring unqualified external audited annual financial statements (after a period of successive failed audits).

Leading teams from around the world

Frikkie is currently the Head of Global HR and manages a team of six HR professionals. His key deliverables include implementing the Global People Strategy and handling HR people or systems-oriented critical incidents at any of the 27 regional and national offices. The position also strengthens the global HR community and uses data to improve the overall organisational effectiveness of HR across the global organisation. In addition, he is responsible for ensuring the alignment of HR strategies and its implementation across the global organisation and provides support and expertise to senior leadership and HR professionals.

Frikkie has also worked as an international development manager in Amsterdam, the Netherlands, where his role ensured the continual growth and development of particular Greenpeace-affiliated national and regional organisations though the provision of strategic support and advice to the organisation’s leadership and by optimising synergies between organisations across the Greenpeace federation in the process of upholding the integrity of the Greenpeace global organisation and movement. The development of the executive director included regular coaching and mentoring. He represented the International Executive Director during local board meetings. Organisations assigned to him included Japan, East Asia (with offices in China, Hong Kong, Taiwan, and Korea), and Southeast Asia (with presences in the Philippines, Indonesia, Thailand, and Malaysia).

Prior to that, he served as the Operations Manager: Office of the Executive Director at Greenpeace International. He was an observer, mentor, and coach on the Future Leadership Programme held in May 2017 in Vienna, Austria, and provided advice to fifteen emerging talents. He was also a member of the Performance, Accountability and Learning (PAL) Steering Committee, advising the global organisation on monitoring and evaluation strategies, policies, and best practices.

Frikkie Meintjies has also worked for World Vision as a support services director, and for Phumani Paper in Johannesburg as an executive director.

The UFS – where it started

He completed his studies at the University of the Free State in the field of Commerce (1990-1996). During his studies, he had been involved in various activities and societies, which included being recognised as Best Residence Committee Member for Cultural Affairs; recognised as the Best Student Association, recognised for the best community engagement programme of a student association; member of the Residence Committee: Cultural Affairs and Liaison, and Chairperson of the Association of Management Sciences. 

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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