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25 July 2022 | Story Lunga Luthuli

From an early age, many have been taught that strangers are not only a danger to the individual, but to the communities too.

A StrangerKind (ASK), an organisation hosting unconventional conversations in communities on topics and responding to questions that many may not have the opportunity to ask, has partnered with the University of the Free State to host the talks that aims to promote curiosity, diversity, and social cohesion.

As part of the ASKcampus – a first to be hosted at any university in the country – participants will have an opportunity to talk to a stranger in a safe setting and ask any question that comes to mind, without any judgement.

Michelle Nöthling, Assistant Researcher in Kovsie Support Services, said: “The ASK event is an opportunity for participants to pick a topic from a list that sparks curiosity and book an available 45-minute time slot. During your session, you sit down to a one-on-one conversation with a stranger who will briefly introduce themselves and their topic. They will then share their personal life experience on that topic with you.”

The event, which will be launched at the Thakaneng Bridge, Bloemfontein Campus, on 28 July 2022, is open to both UFS staff and students.

“During the individual sessions, participants may ask the strangers anything about the chosen topic. We even encourage you to ask those questions that you might otherwise have been too shy, or felt were too ignorant, to ask. What is more, is that the strangers you will meet will be fellow UFS staff and students. But you will not know who your stranger is until you sit down with them,” said Michelle.

Individuals who want to know more about becoming a UFS stranger are encouraged to visit the organisation’s YouTube channel or register to attend training and become a ‘stranger’.

Be curious. Be brave. Talk to strangers.

Launch details:
Date
: 28 July 2022
Time
: 10:00-14:00
Venue
: Thakaneng Bridge, Bloemfontein Campus

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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