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22 September 2021 | Story Michelle Nöthling | Photo Supplied
Peet Jacobs.

Peet Jacobs is no stranger to the Deaf community in and around the UFS and Bloemfontein. He has been working at the University of the Free State (UFS) for the past six years, and he is still amazed at the amount of support our institution provides to Deaf students in particular, and to South African Sign Language (SASL) in general. “They provide excellent interpreting services,” Peet says, “not only in face-to-face classes, but also on different online platforms, as well as interpreting pre-recorded lectures and videos.” And as a SASL interpreter, Peet is an integral part of this service. 

But signing is not merely a day job for Peet. He carries his skill into the community in his spare time, where he assists as an interpreter at hospitals, doctors’ rooms, and psychiatrists’ offices – to name but a few. What gives Peet the deepest satisfaction, however, is when he can combine his love of Sign Language with his love of the Bible and his God. It was actually Peet’s devotion to his religion that inspired him to learn Sign Language in order to enable him to carry the Word of God into the Deaf community. Peet now also presents Bible courses in SASL and assists a non-profit organisation to produce SASL Bible-based publications, which are translated and recorded in video format. 

Peet aspires to become an authority on SASL subject-specific vocabulary related to subject in higher education. “Sign Language is a language in its own right,” Peet points out. “The uniqueness of Deaf culture and the variety of dialects within SASL give the language diversity and colour.” Peet goes on to emphasise how important it is that SASL is recognised as an official language in our country. “This recognition will give dignity to a group of people who have been marginalised in South Africa. This will also pave the way to providing more inclusivity and service to the Deaf community.”

Until then, Peet will continue to serve the best way he knows how: through signing.

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

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