Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
19 October 2021 | Story Leonie Bolleurs | Photo Supplied
Prof Arno Hugo was recently elected as Vice-Chair of the Professional Advisory Committee (PAC) for Food Science in the SACNASP.

Prof Arno Hugo from the Department of Animal Science at the University of the Free State (UFS) was recently elected as Vice-Chair of the Professional Advisory Committee (PAC) for Food Science in the South African Council for Natural Scientific Professions (SACNASP).

SACNASP, similar to other professional bodies, is the registration, regulatory and enabling body for natural science professionals. The Natural Scientific Professions Act, 2003 (Act 27 of 2003) mandates SACNASP to register practising natural scientists in one of various fields of practice. Food science is one of 26 fields of practice gazetted for natural science.

Acknowledged as experienced professional

As Vice-Chair of the PAC, Prof Hugo – who is familiar with the processes – is acknowledged as an experienced professional to evaluate applications in this field of practice, where candidates apply for professional registration in Food Science.

He explains that the Advisory Committee ensures that candidates have adequate and relevant training in the natural sciences and in the field of food science. “For registration as professional natural scientist in this specific field, the appropriately qualified candidates must also have one to three years of working experience in the food industry, depending on the level of their food science qualification,” he says. 

Prof Hugo is also involved in interviewing candidates who want to register as professional food scientists via the route of recognition of prior learning (RPL). “Candidates with relevant qualifications can also register as professional food scientists via RPL if they have 10 years of working experience in this field,” he states.

Furthermore, he also evaluates the qualifications and work experience of foreign nationals applying for critical skills visas to work as food scientists in South Africa, due to a shortage of food scientists in South Africa. 

Food safety – a basic human right

According to Prof Hugo, consumers should not have to hope and trust that their food is safe to consume.

Food safety is internationally regarded as a basic human right. Prof Hugo says people must have access to clean (meaning safe) food and water at all times. “When food processing and preservation activities are performed at commercial level, or food – including processed food – is traded to consumers who have no control over the process, the consumers should not only ‘trust’ that their food is safe to be consumed after processing. 

“There need to be processes in place to ensure that consumers are served safe food and water.”

He believes that in order to achieve this, only sufficiently trained and registered scientists should be responsible for ensuring that food safety and quality principles are always applied and adhered to during the manufacture of food products.

“Individuals who want to work in this space must therefore show training and competency to take responsibility for risks such as food spoilage or food poisoning. We all remember the 2018 outbreak of Listeria in the meat processing industry, which caused the death of 200 consumers,” he adds. 

Importance of quality education and lifelong learning skills

Prof Hugo is of the opinion that it is very important that education and lifelong learning skills, through continuing professional development (CPD), are of a high standard and are available to scientists who are contributing to the country's growth, as well as social and economic development.

“The Minister of Higher Education, Science and Technology consults a statutory body such as the SACNASP for input on the science professions. SACNASP is also mentioned in the White Paper on Science and Technology as the custodian of CPD, through which additional skills/re-skilling of scientists are conducted,” he explains.

He says some of the advantages of being registered as a professional natural scientist with SACNASP include that you are recognised as a professional; there is public confidence in you as a scientist, you are more marketable; and you adhere to a code of conduct (you are trusted for ethical values).

Regarding the work he is doing as the Vice-Chair of the Professional Advisory Committee (PAC), Prof Hugo says: “I consider this voluntary work as a privilege and part of my community service to the industry that employs our students.”

News Archive

Harvard couple to present lectures on Biostatistics and Mathematics at the UFS
2015-12-07


Professor Donald Rubin

Prof Donald Rubin (John L. Loeb Professor of Statistics at Harvard University) and Elizabeth Zell (MStat - mathematical statistician in the Division of Bacterial Diseases) will visit the University of the Free State (UFS) where they will present lectures on their respective work.

Over his prestigious academic career, Prof Don Rubin’s 400 publications and 13 books have earned him around 180 000 citations at an h-index of 113. He is one of the most cited statisticians/mathematicians/economists/psychologists in the world over the last 10 -15 years. He has supervised 35 PhD candidates as sole-supervisor, 17 more as co-supervisor, with a further eight in the pipeline.

Prof Rubin who will meet with UFS academics in the Department of Mathematics and Actuarial Sciences will also deliver a lecture: Rerandomisation to improve covariate balance in experiments.

Randomised experiments are the “gold standard” for estimating causal effects, yet in practice, chance imbalances often exist in covariate distributions between treatment groups. If covariate data are available before units are exposed to treatments, these chance imbalances can be mitigated by first checking covariate balance before the physical experiment takes place. Provided a precise definition of imbalance has been specified in advance, unbalanced randomisations can be discarded, followed by a rerandomisation. This process can continue until a randomisation yielding balance according to the definition is achieved. By improving covariate balance, rerandomisation provides more precise and trustworthy estimates of treatment effects.

Prof Rubin received an honorary professorship from the Faculty of Natural and Agricultural Sciences at the UFS.


Elizabeth Zell

The lecture will take place on:
Date: Tuesday 8 December 2015
Time: 16:00
Venue: Albert Wessels Auditorium, Bloemfontein Campus

Zell earned her Master’s degree in Statistics at North Carolina State University, and for more than two decades, was an active bio-statistical researcher in various offices of the Centers for Disease Control (CDC). Since 2013, she has been the Principal Statistician and President of Stat-Epi Associates, Inc. Her 150+ publications have earned her 14 500 citations at an h-index of over 50. She is a Fellow of the American Statistical Association, and, in 2010, she received the Statistics Section Government Award for outstanding contributions to statistics and public health by the American Public Health Association. During her career at the CDC, she earned more than 20 CDC research awards and honours.

She will deliver two lectures at the UFS. The first is entitled A Potential Outcomes Approach to Documenting the Public Health Impact of the Introduction of PCV13 for the Prevention of Invasive Pneumococcal Disease. The topic of her second lecture is: Assessing the Effectiveness of Intrapartum Antibiotic Prophylaxis for Prevention of Early-Onset Group B Streptococcus Disease through Propensity Score Design

Elizabeth’s lectures will take place on:
Date: Wednesday 9 December 2015
Time: 10:45 and 13:00
Venue: West Block 111, Bloemfontein Campus

For more information, please contact Dr Michael von Maltitz at VMaltitzMJ@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