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20 January 2022 | Story Ruan Bruwer | Photo Supplied
Keenan Carelse.

University of the Free State (UFS) Alumni may be based all around the world, but the United Kingdom (UK) Alumni Chapter aims to reconnect with all those members.

The UK Chapter is a hub of a developing UFS international programme. “We want to provide an opportunity for alumni to share their university experiences with wider audiences,” explains Carmenita Redcliffe Paul, Assistant Director: Alumni Relations and Business Development at the UFS.

Platform to celebrate successes

“The programme aims to provide a platform to alumni to celebrate their successes and provide a window to the landscape of the life and times of the university and the people who shaped it.”

“We also want to celebrate the diversity of our former students and the many touchpoints which unite them.”

Two key projects, Global Citizen and Voices from the Free State, came to life as a result of the collective collaboration of this chapter. The Global Citizen invites people in a series of “courageous conversations” to rethink their relationship with the world. Voices from the Free State is a series of personal podcast narratives by outstanding alumni wherein they reflect their experiences at the UFS. They tell their stories and explain how their university years shaped their future and paved the way to their respective successes.

Relevant association with the UFS

“Furthermore, they motivate why their ongoing association with the UFS is still relevant and important,” says Redcliffe Paul.

The UK Alumni Chapter is led by alumni Francois van Schalkwyk and Keenan Carelse and supported by Adrienne Hall.

Redcliffe Paul says Carelse and Van Schalkwyk have been instrumental in the Voices from the Free State initiative as they are strategically and operationally invested. They create and co-host the podcast series.

Van Schalkwyk is an entrepreneur and innovator consulting with clients globally. Carelse is employed in the healthcare sector in the UK.

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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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