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Multilingualism initiatives gaining momentum

20 January 2022 | Story Charlene Stanley | Photo Anja Aucamp

UFS-Bult-5 copy — 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

Nanotechnology breakthrough at UFS

2010-08-19

Ph.D students, Chantel Swart and Ntsoaki Leeuw

Scientists at the University of the Free State (UFS) made an important breakthrough in the use of nanotechnology in medical and biological research. The UFS team’s research has been accepted for publication by the internationally accredited Canadian Journal of Microbiology.

The UFS study dissected yeast cells exposed to over-used cooking oil by peeling microscopically thin layers off the yeast cells through the use of nanotechnology.

The yeast cells were enlarged thousands of times to study what was going on inside the cells, whilst at the same time establishing the chemical elements the cells are composed of. This was done by making microscopically small surgical incisions into the cell walls.

This groundbreaking research opens up a host of new uses for nanotechnology, as it was the first study ever in which biological cells were surgically manipulated and at the same time elemental analysis performed through nanotechnology. According to Prof. Lodewyk Kock, head of the Division Lipid Biotechnology at the UFS, the study has far reaching implications for biological and medical research.

The research was the result of collaboration between the Department of Microbial, Biochemical and Food Biotechnology, the Department of Physics (under the leadership of Prof. Hendrik Swart) and the Centre for Microscopy (under the leadership of Prof.Pieter van Wyk).

Two Ph.D. students, Chantel Swart and Ntsoaki Leeuw, overseen by professors Kock and Van Wyk, managed to successfully prepare yeast that was exposed to over-used cooking oil (used for deep frying of food) for this first ever method of nanotechnological research.

According to Prof. Kock, a single yeast cell is approximately 5 micrometres long. “A micrometre is one millionth of a metre – in laymen’s terms, even less than the diameter of a single hair – and completely invisible to the human eye.”

Through the use of nanotechnology, the chemical composition of the surface of the yeast cells could be established by making a surgical incision into the surface. The cells could be peeled off in layers of approximately three (3) nanometres at a time to establish the effect of the oil on the yeast cell’s composition. A nanometre is one thousandth of a micrometre.

Each cell was enlarged by between 40 000 and 50 000 times. This was done by using the Department of Physics’ PHI700 Scanning Auger Nanoprobe linked to a Scanning Electron Microscope and Argon-etching. Under the guidance of Prof. Swart, Mss. Swart en Leeuw could dissect the surfaces of yeast cells exposed to over-used cooking oil.

The study noted wart like outgrowths - some only a few nanometres in diameter – on the cell surfaces. Research concluded that these outgrowths were caused by the oil. The exposure to the oil also drastically hampered the growth of the yeast cells. (See figure 1)

Researchers worldwide have warned about the over-usage of cooking oil for deep frying of food, as it can be linked to the cause of diseases like cancer. The over-usage of cooking oil in the preparation of food is therefore strictly regulated by laws worldwide.

The UFS-research doesn’t only show that over-used cooking oil is harmful to micro-organisms like yeast, but also suggests how nanotechnology can be used in biological and medical research on, amongst others, cancer cells.

Figure 1. Yeast cells exposed to over-used cooking oil. Wart like protuberances/ outgrowths (WP) is clearly visible on the surfaces of the elongated yeast cells. With the use of nanotechnology, it is possible to peel off the warts – some with a diameter of only a few nanometres – in layers only a few nanometres thick. At the same time, the 3D-structure of the warts as well as its chemical composition can be established.

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za
18 August 2010

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