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10 June 2022 | Story Leonie Bolleurs | Photo Leonie Bolleurs
Christopher Rothmann
Christopher Rothmann is standing in one of the containers that will form part of the science park for entrepreneurs.

Adding to the value chain, extending the teaching and learning process, and supporting the development of the surrounding communities – this is the result of seven years of hard work for the Paradys Experimental Farm of the University of the Free State (UFS). Whether it is yoghurt and cheese from the dairy factory, wool products from the wool production and wool processing hub, or an ice-cold beer from the fermentation institute, the farm will soon share the fruits of its labour with the Bloemfontein community.

Situated outside Bloemfontein on the road to Reddersburg, the farm is an agricultural training centre in the Faculty of Natural and Agricultural Sciences for UFS students who, among others, take modules in agriculture, working with cattle, sheep, crop cultivation, and milk production. Moreover, the farm also offers training opportunities to members of the community, ranging from short courses in animal health and animal breeding to workshops in wool classing, sheep handling, and sheep management. 

“We want to take students through the entire production chain. It is a valuable part of our teaching and can make our work on the farm more profitable. The aim is to extend the use of a specific product. Instead of only selling milk, we add value to the product and sell it, for instance, as cheese or yoghurt. Or in the case of grain, rather than only selling it to wholesalers to make bread, it can be fermented into beer and waste can be used as animal feed,” says Prof Frikkie Neser, Head of the Department of Animal Sciences. He is the convenor of this initiative, along with the Dean of the Faculty of Natural and Agricultural Sciences, Prof Danie Vermeulen.

Currently, eight departments in four of the faculties at the UFS are involved in the work on the experimental farm. 

Natural products in the dairy processing unit

Dr Analie Hattingh, Manager of the dairy processing unit and Lecturer in the Department of Animal Science, is responsible for the entire production process in the dairy processing unit, from concept development up to sales. Since the installation of the unit started in May 2021, two lines of cheese have been produced – a delicious semi-hard, full-cream all-rounder, and a more exotic cheese with different flavours, containing ingredients such as cumin, chili, garlic, peppercorns, and mango. The Department of Sustainable Food Systems and Development (CENSARD) will later cultivate and harvest some of these herbs in the tunnels on the experimental farm. The department will also be involved in product development.

More recently, Dr Hattingh also started to investigate the development of a yoghurt line with different flavours – the more traditional mixed fruit and strawberry, as well as more exciting flavours such as pear caramel.   

“All our products are natural,” she says. 

This initiative adds to the already established centralised infrastructure hub on the experimental farm, which supports wool production and processing. Under the auspices of CENSARD, members from the community are taught, among others, entrepreneurial skills in different aspects of wool processing, such as knitting, making felt products, spinning, and weaving. 

The group of women in the wool processing unit is producing, among others, felt pencil cases, laptop bags, hand/
bookbags, tray cloths, and soft toys. 
Photo: Leonie Bolleurs. 

Creating products from dairy and wool is not only contributing to job creation; it also empowers communities to create a sustainable livelihood for themselves.

Award-winning beer 

Award-winning beer makers Dr Errol Cason, Senior Lecturer in the Department of Animal Science, and Dr Christopher Rothmann, postdoctoral research fellow in the Department of Animal Sciences, are looking forward to opening a fermentation institute on the Paradys Experimental Farm. 

With their background as microbiologists, the two founders of Liquid Culture (in 2018) produced commercial batches of yeast used mainly by breweries for the fermentation of beer. They are supplying Bloemfontein as well as several breweries nationwide with their quality yeast. 

At the fermentation institute on the farm, these home brewers and owners of Kraft Brewing Co hope to not only continue brewing bear, but to also teach others about the fermentation process. Installation of the vessels, which were previously part of the South African Brewery’s World of Learning, is almost complete.

Dr Errol Cason, Dr Christopher Rothmann, and Barry Crous
Dr Errol Cason, Dr Christopher Rothmann, and Barry Crous at what will soon be a fermentation institute on
the Paradys Experimental Farm. 
Photo: Leonie Bolleurs

Entrepreneur science park 

Prof Neser says they are also in the process of constructing an entrepreneur (science) park for students in the sciences. Upon completion, the park will boast nine containers with the necessary infrastructure for students to work on innovation projects – promoting an entrepreneurial culture at the UFS. 

The farm will also provide a service to the agriculture industry by testing feed intake and growth rate in cattle, evaluating these animals’ efficiency in converting feed to body mass. Prof Neser says the UFS is the only university conducting these tests on cattle. Similar trials will also be conducted on sheep, in collaboration with BKB, ALPHA, and RFID.

Grass has been planted in the open areas, and trees and tables with benches are planned to create a welcoming space for school groups to visit during the week in order to learn about the wool and dairy value chain. Members of the community will also be invited to display and sell their products on Saturdays, along with the goods produced on the farm. The scene is set, and soon all projects will benefit not only UFS staff and students, but also the community.

Dr Analie Hattingh is constantly looking at developing
new products for the dairy processing 
unit. Here she
i
s testing feta cheese. 


News Archive

MBA Programme - Question And Answer Sheet - 27 May 2004
2004-05-27

1. WHAT MUST THE UNIVERSITY OF THE FREE STATE (UFS) DO TO GET FULL ACCREDITATION FOR THE MBA PROGRAMMES?

According to the Council on Higher Education’s (CHE) evaluation, the three MBA programmes of the UFS clearly and significantly contribute to students’ knowledge and skills, are relevant for the workplace, are appropriately resourced and have an appropriate internal and external programme environment. These programmes are the MBA General, the MBA in Health Care Management and the MBA in Entrepreneurship.

What the Council on Higher Education did find, was a few technical and administrative issues that need to be addressed.

This is why the three MBA programmes of the UFS received conditional accreditation – which in itself is a major achievement for the UFS’s School of Management, which was only four years old at the time of the evaluation.

The following breakdown gives one a sense of the mostly administrative nature of the conditions that have to be met before full accreditation is granted by the CHE:

a. A formal forum of stakeholders: The UFS is required to establish a more structured, inclusive process of review of its MBA programmes. This is an administrative formality already in process.

b. A work allocation model: According to the CHE this is required to regulate the workload of the teaching staff, particularly as student numbers grow, rather than via standard management processes as currently done.

c. Contractual agreements with part-time staff: The UFS is required to enter into formal agreements with part-time and contractual staff as all agreements are currently done on an informal and claim-basis. This is an administrative formality already in process.

d. A formal curriculum committee: According to the CHE, the School of Management had realised the need for a structure – other than the current Faculty Board - where all MBA lecturers can deliberate on the MBA programmes, and serve as a channel for faculty input, consultation and decision-making.

e. A system of external moderators: This need was already identified by the UFS and the system is to be implemented as early as July 2004.

f. A compulsory research component: The UFS is required to introduce a research component which will include the development of research skills for the business environment. The UFS management identified this need and has approved such a component - it is to take effect from January 2005. This is an insufficient element lacking in virtually all MBA programmes in South Africa.

g. Support programmes for learners having problems with numeracy: The UFS identified this as a need for academic support among some learners and has already developed such a programme which will be implemented from January 2005.

The majority of these conditions have been satisfied already and few remaining steps will take effect soon. It is for this reason that the UFS is confident that its three MBA programmes will soon receive full accreditation.

2. WHAT ACCREDITATION DOES THE UFS HAVE FOR ITS MBA PROGRAMME?

The UFS’s School of Management received conditional accreditation for its three MBA programmes.

Two levels of accreditation are awarded to tertiary institutions for their MBA programmes, namely full accreditation and conditional accreditation. When a programme does not comply with the minimum requirements regarding a small number of criteria, conditional accreditation is given. This can be rectified during the short or medium term.

3. IS THERE ANYTHING WRONG WITH THE ACADEMIC CORE OF THE UFS’s MBA PROGRAMMES?

No. The UFS is proud of its three MBA programmes’ reputation in the market and the positive feedback it receives from graduandi and their employers.

The MBA programmes of the UFS meet most of the minimum requirements of the evaluation process.

In particular, the key element of ‘teaching and learning’, which relates to the curriculum and content of the MBA programmes, is beyond question. In other words, the core of what is being taught in our MBA programmes is sound.

4. IS THE UFS’s MBA A WORTHWHILE QUALIFICATION?

Yes. Earlier this year, the School of Management – young as it is - was rated by employers as the best smaller business school in South Africa. This was based on a survey conducted by the Professional Management Review and reported in the Sunday Times Business Times, of 25 January 2004.

The UFS is committed to maintaining these high standards of quality, not only through compliance with the requirements of the CHE, but also through implementing its own quality assurance measures.

Another way in which we benchmark the quality of our MBA programmes is through the partnerships we have formed with institutions such as the DePaul University in Chicago and Kansas State University, both in the US, as well as the Robert Schuman University in France.

For this reason the UFS appreciates and supports the work of the CHE and welcomes its specific findings regarding the three MBA programmes.

It is understandable that the MBA review has caused some nervousness – not least among current MBA students throughout the country.

However, one principle that the UFS management is committed to is this: preparing all our students for a world of challenge and change. Without any doubt the MBA programme of the UFS is a solid preparation.

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