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National multiplication training on internationalisation in South Africa

09 March 2022 | Story Dr Cornelius Hagenmeier

The University of Venda (Univen) and the University of the Free State (UFS) have been awarded a grant from the German Academic Exchange Service (DAAD) Dialogue on Innovative Higher Education Strategies (DIES) National Multiplication Trainings (NMT) programme to implement training on internationalisation for higher education leaders and managers. It is co-funded by the German Rectors’ Conference (HRK) and the two coordinating universities. Two emerging internationalisation managers, Mr Matome Mokoena (UFS) and Mrs Nontlanhla Ntakana (Univen), are coordinating the programme, which is supported by DAAD with 25 000 euros.

Dr Segun Obadire (Univen) and Dr Cornelius Hagenmeier (UFS), who serve as directors responsible for the international offices at their universities, are part of the training committee. The theme of the training programme is ‘Enabling Internationalisation in Light of the 2020 Policy Framework for Internationalisation of Higher Education in South Africa 2022’; it comprises two training workshops and several virtual engagements. The first training workshop was held at the UFS from 1 to 3 March 2022.

Trendsetters

Mrs Nontlanhla Ntakana and Mr Matome Mokoena are alumni of the biannual DAAD DIES Training Course on Management of Internationalisation (MOI) at the Leibniz University Hannover in Germany. They seized the opportunity to forge a multiplication training that would impact internationalisation leaders and managers from across South Africa and empower them to leverage the 2020 Policy Framework for Internationalisation of Higher Education in South Africa to advance the internationalisation process at their institutions.

Internationalisation experts

Dr Nico Jooste and Mrs Merle Hodges served as external experts on the training committee. Both are internationally renowned experts in the field and former presidents of the International Education Association of South Africa (IEASA). Mr Leolyn Jackson (Central University of Technology, CUT) and Prof Lynette Jacobs (UFS) also contributed to the first training workshop.

Structure

This programme commenced in February, with participants engaging in topical readings and submitting their first assignment. First, a virtual workshop introduced participants to the UNIVEN Moodle e-learning platform used for the course. The face-to-face workshop at the UFS will be followed by a second in-person training at the University of Venda in September 2022. Virtual workshops and support of the participants through a dedicated WhatsApp group and other mentorship programmes will ensure the continuity of the training between the face-to-face workshops. Participants who were unable to attend the UFS and UNIVEN workshops in person could participate via a virtual link, thus ensuring that no participant is left behind.

Participants

Twenty participants from eight public higher education institutions were selected by the training committee to participate in the training programme. Two participants from this year’s NMT cohort were also accepted into the DIES MOI course at the Leibniz University Hannover in Germany. They are Prof Nontokozo Mashiya from the University of Zululand (Unizulu) and Mbali Mkhize from the Mangosuthu University of Technology (MUT). Participants in the first workshop have indicated that they gained a lot from the numerous exercises and activities in the programme. They also mentioned that the programme would change the outlook of internationalisation at their universities in the future.

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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