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25 May 2022
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Story Alicia Pienaar
The Dean of the Faculty of the Humanities, Prof Heidi Hudson, has the pleasure of inviting you to the inaugural lecture of Prof Paul Fouché in the Department of Psychology.
Event details:
Date: Wednesday 1 June 2022
Time: 17:30 SAST
Venue: Equitas Auditorium, UFS Bloemfontein Campus
RSVP before or on 27 May 2022 to Anneke Diesel, +27 51 401 9314 or email denobilia@ufs.ac.za
Subject:
Understanding Greatness: Dissecting the eminent personality from a psychobiographical approach
About the Speaker:
Paul Fouché has been employed at the UFS since 2007. Currently, he is a professor and a registered counselling psychologist with the HPCSA and an active member of the Psychological Society of South Africa. He is also an NRF C-rated researcher. As research supervisor/co-supervisor, he has graduated 115 postgraduate students.
He served on the editorial committee of Acta Academica, was guest editor of the Journal of Psychology in Africa, and co-editor of special issues on psychobiography for Europe’s Journal of Psychology and two books by Springer. Paul is the
coordinator of the BPsych Honours programme and lectures in the Applied Master’s programme.
Academic credentials:
PhD: 1999, Psychobiography, Nelson Mandela University, South Africa
MSocSc cum laude: 1993, Counselling Psychology, University of the Free State, Bloemfontein, South Africa
BSocSc Honours cum laude: 1990, Psychology, University of the Free State, Bloemfontein, South Africa
BSocSc: 1989, Psychology, University of the Free State, Bloemfontein, South Africa
UFS presents short course in the production of value-added dairy products
2009-06-04
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At the course were, from the left: Dr Hugo, Dr De Witt, Ms Mollie Earle (Moliza Milk Factory: Welkom) and Ms Magdaleen Visser (Bloemfontein).
Photo: Leonie Bolleurs |
In South Africa milk is produced on a large scale. Anybody is able to add value to this product by further processing of the milk. Drs Celia Hugo and Maryna de Wit of the Division Food Science in the Department of Microbial, Biochemical and Food Biotechnology at the University of the Free State (UFS) recently presented a three-day course on the production of value-added dairy products such as cheese, cottage cheese, feta cheese, maas (Amazi) and yoghurt.