Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
26 July 2022 | Story Bulelwa Moikwatlhai | Photo Supplied
UFS exchange students
Experiencing the UFS in person for the first time are from the left: Sandor Potjer (VU Amsterdam), Bulelwa Moikwatlhai (UFS OIA), Ricarda Kochems (Bremen University, Germany), Froukje Pronk (VU Amsterdam) and Matome Mokoena (UFS OIA)

As the UFS COVID-19 Regulations and Required Vaccination Policy has been lifted with immediate effect – allowing 100% capacity of both students and staff members and a fully operational campus – the Office for International Affairs welcomes its first physical exchange cohort after two years. The cohort of students hail from the various international partners of the UFS, namely the University of Bremen in Germany, the Vrije Universiteit Amsterdam, and Sciences PO Bordeaux in France. The students will be hosted in the UFS faculties of the Humanities, Economic and Management Sciences, and Natural and Agricultural Sciences, respectively.

These students have been paired with Umoja Buddy Programme ambassadors to help ensure their smooth transition and integration into student life at the UFS. Furthermore, the students received an invitation from the President of the International Student Association (ISA), Courtney Madziwa, to join their association, thus exposing them to students from other countries to learn about the various cultures.

On 18 July, the Office for International Affairs (OIA) arranged a hybrid orientation programme for the exchange students, including those students who have not yet arrived on the Bloemfontein Campus. The students took part in an icebreaker activity, where they had the opportunity to learn from and teach other participants about their home countries. Dr Cornelius Hagenmeier, Director of the OIA, welcomed the exchange students to the Bloemfontein Campus, and expressed excitement to have physical exchanges again. Furthermore, the guest presenters ranged from student leadership, staff members, and service providers. 

The presentations were practical, demonstrating, among others, how to create a password on the institutional website – presented by Mr Molemo Mohapi from UFS ICT. The presentation on how to fully utilise Blackboard was facilitated by Ms Vuthihi Mudau from the UFS CTL division. We take the safety of all our students seriously, so Ms Elise Oberholzer from the UFS Protection Services has given the students some tips on how to safeguard themselves.

News Archive

Research into surrogate milk important to wildlife conservation
2017-05-08

Description: Prof Garry Osthoff  Tags: Prof Garry Osthoff

Prof Gary Osthoff from the UFS Department of
Microbial, Biochemical and Food Biotechnology,
will soon work on a milk formula for elephants.
Photo: Supplied

Research is being done at the University of the Free State (UFS) to analyse and synthetically imitate the unique milk of various wildlife species. This research is not only of scientific value, but also serves the conservation of South Africa’s wildlife species. At the forefront of this research is Prof Garry Osthoff from the Department of Microbial, Biochemical and Food Biotechnology.

Orphaned rhino calf pulled through with surrogate milk

“There is still a lot of research to be done. Naturally the research is of scientific importance, but with surrogate milk having the same composition as the mother’s milk of a specific species, orphaned calves or cubs of that species could be pulled through during a difficult time of weaning. Bearing in mind that exotic animals fetch thousands and even millions of rands at auctions, it goes without saying a game farmer will do everything possible to provide only the best nourishment to such an orphaned animal. In such a case, synthetically-manufactured milk would be the right choice,” says Prof Osthoff.

The fruits of his research were recently demonstrated in Germany when a rhino calf was left orphaned in the Leipzig Zoo. Prof Osthoff’s article: “Milk composition of a free-ranging white rhinoceros during late lactation” was used as a directive for applying surrogate milk for horse foals (which is already commercially available), since the composition of horse and rhino milk largely corresponds. The surrogate milk was used with great success and the rhino calf is flourishing. He mentions that such an orphan is often given the wrong nourishment with the best intentions, resulting in the starvation of the animal despite the amount of cow’s milk it devours.

With surrogate milk having the same
composition as the mother’s milk of a
specific species, orphaned calves or
cubs of that species could be pulled
through during the difficult time
of weaning.

Milk formula for baby elephants in the pipeline
With baby elephants left orphaned due to the increase in elephant poaching for their ivory, several attempts have been made to create a milk formula in order to feed these elephants. To date, many elephants have died in captivity from side effects such as diarrhoea as a result of the surrogate formula which they were fed.

Prof Osthoff recently received a consignment of frozen milk which he, together with researchers from Zimbabwe, will use to work on a milk formula for elephants. They are studying the milk in a full lactation period of two years. During lactation, the composition of the milk changes to such an extent that a single surrogate formula will not be sufficient. Four different formulas should probably be designed.

Prof Osthoff says that of the different species he has researched, elephants are the most interesting and deviate most from the known species.

Although his research to develop surrogate milk is adding much value to the wildlife industry, and although he finds this part of his work very exciting, his research focus is on food science and nutrition. “What is currently authentic in milk research is the study of the fat globules with content, the structure and composition of the casein micelle, and the prebiotic sugars. The knowledge which is gained helps to improve the processing, development of new food products, and development of food products for health purposes,” says Prof Osthoff.

 

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept