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11 May 2022 | Story Anthony Mthembu | Photo Edmund de Wet
House Ardour
Students of House Ardour along with other dignitaries cut the ribbon as they launch their new name.

The Health Sciences residence on the Bloemfontein Campus of the University of the Free State (UFS), commonly referred to as SHU 8, has been renamed House Ardour. The official launch of the residence name took place on Saturday, 7 May 2022 in the Callie Human Centre on the Bloemfontein Campus. “This is really a historic moment for us in Residence Affairs, Student Affairs, and I think for the university at large,” expressed the Assistant Director of Student Life at the UFS, Pulane Malefane. The launch takes place after two years of planning and discussions about an appropriate name for the residence. As such, the launch was well attended by some of the students living in the newly renamed residence, along with other dignitaries such as Prof Colin Chasi, Director of the Unit for Institutional Change and Social Justice, Quintin Koetaan, Senior Director of Housing and Residence Affairs, Prof Mpho Jama, Associate Professor in the Office of the Dean: Faculty of Health Sciences, and Nthabiseng Mokhethi who serves as Ardour’s Residence Head, among others.

Embracing a New Name

The name Ardour means to love, and to do something with great passion and enthusiasm. Malefane says the name is symbolic of the fact that many of the students in this residence will go out into the world and delineate those very values through their servitude. There has been a deep yearning from the student body for the renaming of the Health Sciences residence for quite some time. As such, the launch and celebration of this name is acknowledging the residence as part of the UFS community. “Names are important, names can carry deep personal, cultural, and historical connections, it also gives us a sense of who we are, the communities we belong to, and our places in the world,” Malefane highlighted during her speech in the Callie Human Centre.

The Importance of the Residence

Although this co-ed residence is not restricted to students within the Faculty of Health Sciences, the residence is a response to some of the problems that students in the faculty have been facing. “During recess when all the other students have to go home, some of our students still need to remain on campus or even come back earlier. This has created the need to say that we cannot allow our students to move between residences when they have such an academic workload that requires them to be in a space in which they don’t have to worry about where they are going to stay,” indicated Prof Jama. As such, the residence is also an essential way of ensuring that students from the Faculty of Health Sciences focus on developing academically as well as socially in the university space, without worrying about accommodation. 

Subsequent to a few remarks from the dignitaries at the Callie Human Centre, some of the guests descended to Ardour for the cutting of the ribbon. The ribbon was cut by Emily Chikobvu who serves as Ardour’s Prime, along with Quintin Koetaan, and Nthabiseng Mokhethi. “Moving forward, we do not want to hear the name Shoe 8 – that name is in the past – from now on we shall be referred to as House Ardour,” stated Vusimuzi Gqalane, Senior Assistant in the Unit for Institutional Change and Social Justice.


News Archive

Mushrooms, from gourmet food for humans to fodder for animals
2016-12-19

Description: Mushroom research photo 2 Tags: Mushroom research photo 2 

From the UFS Department of Microbial Biochemical and
Food Biotechnology are, from left: Prof Bennie Viljoen,
researcher,
MSc student Christie van der Berg,
and PhD student Christopher Rothman
Photo: Anja Aucamp

Mushrooms have so many medicinal applications that humans have a substance in hand to promote long healthy lives. And it is not only humans who benefit from these macrofungi growing mostly in dark spaces.

“The substrate applied for growing the mushrooms can be used as animal fodder. Keeping all the medicinal values intact, these are transferred to feed goats as a supplement to their daily diet,” said Prof Bennie Viljoen, researcher in the Department of Microbial, Biochemical and Food Biotechnology at the UFS.

Curiosity and a humble start
“The entire mushroom project started two years ago as a sideline of curiosity to grow edible gourmet mushrooms for my own consumption. I was also intrigued by a friend who ate these mushrooms in their dried form to support his immune system, claiming he never gets sick. The sideline quickly changed when we discovered the interesting world of mushrooms and postgraduate students became involved.

“Since these humble beginnings we have rapidly expanded with the financial help of the Technology Transfer Office to a small enterprise with zero waste,” said Prof Viljoen. The research group also has many collaborators in the industry with full support from a nutraceutical company, an animal feed company and a mushroom growers’ association.

Prof Viljoen and his team’s mushroom research has various aspects.

Growing the tastiest edible mushrooms possible
“We are growing gourmet mushrooms on agricultural waste under controlled environmental conditions to achieve the tastiest edible mushrooms possible. This group of mushrooms is comprised of the King, Pink, Golden, Grey, Blue and Brown Oysters. Other than the research results we have obtained, this part is mainly governed by the postgraduate students running it as a business with the intention to share in the profit from excess mushrooms because they lack research bursaries. The mushrooms are sold to restaurants and food markets at weekends,” said Prof Viljoen.

Description: Mushroom research photo 1 Tags: Mushroom research photo 1 

Photo: Anja Aucamp

Natural alternative for the treatment of various ailments
“The second entity of research encompasses the growth and application of medicinal mushrooms. Throughout history, mushrooms have been used as a natural alternative for the treatment of various ailments. Nowadays, macrofungi are known to be a source of bioactive compounds of medicinal value. These include prevention or alleviation of heart disease, inhibition of platelet aggregation, reduction of blood glucose levels, reduction of blood cholesterol and the prevention or alleviation of infections caused by bacterial, viral, fungal and parasitic pathogens. All of these properties can be enjoyed by capsulation of liquid concentrates or dried powdered mushrooms, as we recently confirmed by trial efforts which are defined as mushroom nutriceuticals,” he said.

Their research focuses on six different medicinal genera, each with specific medicinal attributes:
1.    Maitake: the most dominant property exhibited by this specific mushroom is the reduction of blood pressure as well as cholesterol. Other medicinal properties include anticancer, antidiabetic and immunomodulating while it may also improve the health of HIV patients.
2.    The Turkey Tail mushroom is known for its activity against various tumours and viruses as well as its antioxidant properties.
3.    Shiitake mushrooms have antioxidant properties and are capable of lowering blood serum cholesterol (BSC). The mushroom produces a water-soluble polysaccharide, lentinan, considered to be responsible for anticancer, antimicrobial and antitumour properties.
4.    The Grey Oyster mushroom has medicinal properties such as anticholesterol, antidiabetic, antimicrobial, antioxidant, antitumour and immunomodulatory properties.
5.    Recently there has been an increased interest in the Lion’s Mane mushroom which contains nerve growth factors (NGF) and may be applied as a possible treatment of Alzheimer’s disease as this compound seems to have the ability to re-grow and rebuild myelin by stimulating neurons.
6.    Reishi mushrooms are considered to be the mushrooms with the most medicinal properties due to their enhancing health effects such as treatment of cancer, as well as increasing longevity, resistance and recovery from diseases.


Description: Mushroom research photo 3 Tags: Mushroom research photo 3


Valuable entity for the agricultural sector
Another research focus is the bio-mushroom application phenome, to break down trees growing as encroaching plants. This research is potentially very valuable for the agricultural sector in the areas where Acacia is an encroaching problem. With this process, waste products are upgraded to a usable state. “It is therefore, possible to convert woody biomass with a low digestibility and limited availability of nutrients into high-quality animal fodder. By carefully selecting the right combination of fungus species to ferment agro-wastes, a whole host of advantages could become inherently part of the substrate. Mushrooms could become a biotechnological tool used to ‘inject’ the substrate that will be fed to animals with nutrition and/or medicine as the need and situation dictates,” said Prof Viljoen.

 

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