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01 March 2022 | Story Lunga Luthuli | Photo Charl Devenish
UFS staff members
All smiles – pictured are inspired University of the Free State staff ready to live, serve with excellence, and care for the growth of the institution.

The Division of Organisational Development and Employee Well-being within the Department of Human Resources’ iRecognise initiative is another University of the Free State (UFS) initiative to appreciate and recognise staff dedication and excellence. 

Through the peer-to-peer iRecognise platform, UFS staff members have the opportunity to recognise colleagues from different units, divisions, faculties, and campuses. 

Natasha Nel, UFS Organisational Development specialist, said: “iRecognize is an open acknowledgment and expressed appreciation for employees’ contributions. A strong recognition culture can help individuals and organisations perform better. Employees, teams, and the university all benefit from frequent and meaningful feedback and appreciation.”

“It is a promotion of positive behaviour that supports individuals, teams, divisions, and departments in achieving the university’s vision and goals. The UFS wants to create a culture of mutual respect, reward, and recognition for employees at all levels in a non-monetary award based on significance,” she said.

The criteria for staff to recognise colleagues include timeliness, authenticity, and specificity, and the badges that staff members can use is also aligned with the university’s competency framework. The platform also includes an option to send recognition privately. 

“Employees who feel recognised and appreciated are more engaged, productive, and innovative, despite what may appear to be common sense. Employee appreciation is a potent motivator and reinforcer of positive behaviour,” Nel said.

Nel said: “Recognition reinforces acts and behaviour that improve everyone's working environment. Although recognition is free, it improves employee productivity, engagement, and quality of work.”

The recognition platform has other capabilities that the Division of Organisational Development and Employee Well-being would like to incorporate in the future, and staff can continue to nominate their colleagues for their excellence. 

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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