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10 January 2022 | Story Rulanzen Martin | Photo Supplied
Dr Mpumelelo Ncube
Dr Mpumelelo Ncube is a dynamic an academic with a clear vision of growth for the Department of Social work and its students.

A drive to be an advocate for social justice is what drove Dr Mpumelelo Ncube, the new head of the Department of Social Work, to pursue a degree and career in Social Work. “I needed to be an advocate for social justice and empowerment of the vulnerable individuals and communities,” said Dr Ncube, who took over from Prof Sandra Ferreira earlier this year. 

Dr Ncube’s academic and professional repertoire is exceptional and his deep-rooted passion for social work is definitely a bonus for the UFS Department of Social Work. He has a PhD in Social Work from the University of Johannesburg, a master’s degree in Social Development, and a Bachelor’s degree in Social Work from the University of Witwatersrand. 

Driven by the need to succeed in whatever task he sets for himself, Dr Ncube says that he strives to make the lives of those in his path better – “The positive change should, however, begin with me so that others could easily believe in my efforts.” 

Opportunity to raise a new generation

He joined academia in 2013 after working as a psychosocial services manager in the NGO sector. “My move to the UFS was in line with my career progression and the need to contribute meaningfully at a strategic level of social work education and practice,” Dr Ncube says.  

The opportunity to work in academia has in fact provided him with an excellent opportunity. “I have the opportunity to raise a new generation of social work professionals that would be passionate, ethical and professional in their practice. In that way, my impact as an educator can be felt in all corners where my students are,” Dr Ncube says. 

An academic of note 

As a senior lecturer, he also notes the tidal changes currently sweeping through academia. He says, “In the age of the fourth industrial revolution, the Social Work academic programme should be able to identify and embrace various developments that would provide the flexibility to attract postgraduate students in different places without the need for relocation. This relates to the delivery of the programme. However, apart from adapting to these changes, the Social Work programme should also foster a cultural innovation with students and enable them to embrace the technological advancements in their social work practice.”

“I have the opportunity to raise a new generation of social work professionals that would be passionate, ethical and professional in their practice.” – Dr Mpumelelo Ncube. 


Apart from being an advocate for social justice and a lecturer he also sees his position as HOD as a being a catalyst to enable others within the department to publishing more research. “Research is a key performance area for any academic, hence the mantra, ‘publish or perish’,” he says. However, he also cautions that trick of publishing research lies in “self-discipline, self-motivation and finding a research niche”.  

Social work is his passion

Social work is Dr Ncube’s passion but he also says that it is a profession, which is “seriously underutilised especially in under developing nations”. The socio-economic conditions in these countries largely drive the underutilisation. “These are nations largely plagued by poverty, unemployment, political illiteracy challenges with policy development and implementation, and moral degeneration among many challenges,” he says. In addition, it is therefore, as Dr Ncube mentions, that “the relevance of the social work profession shall be ever-present”.

  

News Archive

Champagne and cancer have more in common than you might think
2013-05-08

 

Photo: Supplied
08 May 2013

No, a glass of champagne will not cure cancer....

…But they have more in common than you might think.

Researchers from the Departments of Microbial Biochemical and Food Biotechnology, Physics and the Centre for Microscopy at the University of the Free State in South Africa were recently exploring the properties of yeast cells in wine and food to find out more of how yeast was able to manufacture the gas that caused bread to rise, champagne to fizz and traditional beer to foam. And the discovery they made is a breakthrough that may have enormous implications for the treatment of diseases in humans.

The team discovered that they could slice open cells with argon gas particles, and look inside. They were surprised to find a maze of tiny passages like gas chambers that allowed each cell to ‘breathe.’ It is this tiny set of ‘lungs’ that puts the bubbles in your bubbly and the bounce in your bread.

But it was the technique that the researchers used to open up the cells that caught the attention of the scientists at the Mayo Clinic (Tumor Angiogenesis and Vascular Biology Research Centre) in the US.

Using this technology, they ultimately aim to peer inside cells taken from a cancer patient to see how treatment was progressing. In this way they would be able to assist the Mayo team to target treatments more effectively, reduce dosages in order to make treatment gentler on the patient, and have an accurate view of how the cancer was being eliminated.

“Yes, we are working with the Mayo Clinic,” said Profes Lodewyk Kock from the Microbial, Biochemical and Food Biotechnology Department at the UFS.

“This technique we developed has enormous potential for cell research, whether it is for cancer treatment or any other investigation into the working of cells. Through nanotechnology, and our own invention called Auger-architectomics, we are able to see where no-one has been able to see before.”

The team of Prof Kock including Dr Chantel Swart, Kumisho Dithebe, Prof Hendrik Swart (Physics, UFS) and Prof Pieter van Wyk (Centre for Microscopy, UFS) unlocked the ‘missing link’ that explains the existence of bubbles inside yeasts, and incidentally have created a possible technique for tracking drug and chemotherapy treatment in human cells.

Their work has been published recently in FEMS Yeast Research, the leading international journal on yeast research. In addition, their discovery has been selected for display on the cover page of all 2013 issues of this journal.

One can most certainly raise a glass of champagne to celebrate that!

There are links for video lectures on the technique used and findings on the Internet at:

1. http://vimeo.com/63643628 (Comic version for school kids)

2. http://vimeo.com/61521401 (Detailed version for fellow scientists)

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