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12 April 2022 | Story Lacea Loader

The management of the University of the Free State (UFS) is deeply concerned about the continued xenophobic and Afrophobic attacks in our country, specifically the actions of, and statements made by groups and individuals. 

The UFS condemns all forms of xenophobic and Afrophobic actions and thinking and expresses its solidarity with the members of the university community hailing from other regions of the African continent and the world. The UFS is committed to promoting diversity, social justice, inclusivity, and transformation and is united in its diversity. As a university community, it cherishes diversity as a catalyst for positive change, innovative research, and cutting-edge teaching and learning. Xenophobic actions, threats, or statements will not be tolerated at the UFS. The UFS is committed to nurturing and entrenching a human-rights culture and advocating human rights, both within the context of the university and beyond.

Xenophobia, Afrophobia, and discrimination jeopardise the process of internationalisation at any university. It limits the international and multicultural exposure of our students, which is important to achieve graduate attributes and to specifically develop students’ international and intercultural competence. The UFS is strategically strengthening its collaborations and partnerships in Africa and beyond. It recognises the positive power of diversifying the knowledge paradigms with which it interacts. International staff members, postdoctoral fellows, and students make a significant contribution to the academic project, scholarship traditions, and intellectual diversity of the university. 

The management of the UFS will do everything in its power to ensure the well-being of all members of its international university community.

Xenophobia is the ‘fear and hatred of strangers or foreigners or of anything that is strange or foreign’ (Merriam-Webster Dictionary), whereas Afrophobia can be understood as the ‘fear and hatred of the cultures and people of Africa’.





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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