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20 January 2022 | Story Charlene Stanley | Photo Anja Aucamp
Dr Peet van Aardt, Letsela Motaung, and Prof Francois Strydom.

The University of the Free State (UFS) is playing a leading role in South Africa when it comes to implementing multilingualism in teaching and learning and has been one of the first tertiary institutions to establish an Academy for Multilingualism. 

The university has been working on multilingualism in various formats since 2016, when a new Language Policy was approved by the UFS Council. At a recent Universities of South Africa (USAf) colloquium, UFS representatives could share outcomes and lessons derived from the institution’s journey towards an inclusive multilingual environment.

The state of language diversity

A key starting point was to establish the state of language diversity at the UFS. A biographic survey among 17 000 students revealed that around 27% of them had Sesotho as home language, followed closely by isiZulu at around 25%. Around 13% cited isiXhosa, just under 9% Afrikaans, and 8.5% Setswana. A total of 70% of these students had English as their language of instruction in their final school year.

Translanguage Tutorials in different academic departments were among the projects introduced this year. During these tutorials students can discuss questions in any language but give feedback to the lecturer in English. This allows students to develop a better understanding of the work while enhancing their confidence to interact in English. 

“There are numerous scholars who have published on the value of shuttling between two languages – the phenomenon known as translanguaging – in order to promote a deeper and fluent understanding of the subject matter,” says Letsela Motaung, a researcher at the Centre for Teaching and Learning (CTL). “We follow a rigorous recruitment process to identify tutors among our senior and postgraduate students, who then get intensive training in peer-to-peer learning and collaboration before going on to design translanguaging activities that they put into practice.”

“We are creating a space where students can make sense of the work in their own language. In this way, we take away the stress that some students associate with language, creating a relaxed atmosphere that facilitates learning,” explains Prof Francois Strydom, Senior Director at CTL. 

Improving academic competency

Another initiative is to provide voice-overs in Sesotho, isiZulu and Afrikaans over module lessons in English. These are made available as video files on the Blackboard online learning platform, and has so far involved the Faculties of Humanities, Theology and Religion, and Natural and Agricultural Sciences. “The goal with creating these voiceovers is to improve, first and foremost, academic competency. It’s almost like providing students with an electronic tutor that’s always available,” says Dr Peet van Aardt, Custodian of the Academy for Multilingualism.

The feedback from lecturers and students on both these programmes has been overwhelmingly positive, and plans are in place for incorporating more modules next year. 

A programme also gaining momentum is the Initiative for Creative African Narratives (iCAN), where students contribute stories written in different languages to facilitate learning from and about one another. 

“We want to establish a scenario where languages are deeply respected, creating a rich environment for common understanding,” explains Prof Strydom. 

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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