Latest News Archive

Please select Category, Year, and then Month to display items
Categories
UFS News Media Release Research
Years
2017 2018 2019 2020 2021 2022 2023 2024
Months
January February March April May June July August September October November December
Previous Archive
17 November 2022 | Story Kutlwano Moqholosane | Photo Supplied
Kutlwano Moqholosane
Kutlwano Moqholosane, a BA Psychology graduate, wishes the class of 2022 well for the December graduations.

Opinion article by Kutlwano Moqholosane, alumna, University of the Free State. Moqholosane obtained her Bachelor of Social Sciences (Human and Societal Dynamics) in April 2022.

To the graduating class of December 2022 – let me start by congratulating you on your hard work! Acceptance to study at university is no small feat and being able to come out on the other side of it is a huge accomplishment to be proud of.

I graduated in April 2022, but my journey with the UFS started back in 2015 when I first sent my application forms. Back then, I was a young girl of 17 with dreams way bigger than me. I felt I could achieve anything I set my mind to.

I was accepted to the university and started in 2016, with the hope to finish in record time and get all the way to master’s and be a practising psychologist by 2022. Life had funny plans, but I'm so grateful for the academic and support staff at the university; they walked me through my mental health struggles and held my hand as I tripped here and there. Without the sensitivity and empathy shown to me by everyone here, I don't think I would eventually have become an alumna of the University of the Free State (UFS).

I had to take a semester off in 2017 after some soul-crushing struggles with mental illness. At the time, I thought it was all over; I could not see a way out of the fog, and I didn’t fully trust myself and my abilities anymore. In January 2018, I made my way back to Bloemfontein to try again anyway.

Between then and now, I have been admitted to a wellness facility a few times. This is unfortunately the reality of living with a chronic mental illness. With each admission, I came back with new and better coping strategies to help me through academics and life in general.

I'm especially glad to have had lecturers like Lindie Coetzee, Kali Nena and Dr Florence Tadi, Dr Lindi Nel, and Dr Jacques Jordaan, who all understood the delicate nature of depression, anxiety, and growing pains, and gave me countless opportunities to write tests, exams, and submit assignments.

What am I doing now?

Well, I'm still a Kovsie through and through! I'm taking a short break from academics, but that does not mean I’m done! I'm sending job applications to the university for the vacancies I might be a good fit for, and I will be applying for admission to the Psychology Honours programme as soon as possible.

I've found a community with the UFS, and I'm very hopeful that I'll still be able to take part and call it home.

My parting message to all of you: stumbling and falling is a fact of life. Some falls will be worse than others, but the biggest thing is that you get up every single time. You are not defined by any of the ways in which you ‘mess up’; you will always have the opportunity to grow into a better person than before.

Once again, congratulations!

News Archive

Champagne and cancer have more in common than you might think
2013-05-08

 

Photo: Supplied
08 May 2013

No, a glass of champagne will not cure cancer....

…But they have more in common than you might think.

Researchers from the Departments of Microbial Biochemical and Food Biotechnology, Physics and the Centre for Microscopy at the University of the Free State in South Africa were recently exploring the properties of yeast cells in wine and food to find out more of how yeast was able to manufacture the gas that caused bread to rise, champagne to fizz and traditional beer to foam. And the discovery they made is a breakthrough that may have enormous implications for the treatment of diseases in humans.

The team discovered that they could slice open cells with argon gas particles, and look inside. They were surprised to find a maze of tiny passages like gas chambers that allowed each cell to ‘breathe.’ It is this tiny set of ‘lungs’ that puts the bubbles in your bubbly and the bounce in your bread.

But it was the technique that the researchers used to open up the cells that caught the attention of the scientists at the Mayo Clinic (Tumor Angiogenesis and Vascular Biology Research Centre) in the US.

Using this technology, they ultimately aim to peer inside cells taken from a cancer patient to see how treatment was progressing. In this way they would be able to assist the Mayo team to target treatments more effectively, reduce dosages in order to make treatment gentler on the patient, and have an accurate view of how the cancer was being eliminated.

“Yes, we are working with the Mayo Clinic,” said Profes Lodewyk Kock from the Microbial, Biochemical and Food Biotechnology Department at the UFS.

“This technique we developed has enormous potential for cell research, whether it is for cancer treatment or any other investigation into the working of cells. Through nanotechnology, and our own invention called Auger-architectomics, we are able to see where no-one has been able to see before.”

The team of Prof Kock including Dr Chantel Swart, Kumisho Dithebe, Prof Hendrik Swart (Physics, UFS) and Prof Pieter van Wyk (Centre for Microscopy, UFS) unlocked the ‘missing link’ that explains the existence of bubbles inside yeasts, and incidentally have created a possible technique for tracking drug and chemotherapy treatment in human cells.

Their work has been published recently in FEMS Yeast Research, the leading international journal on yeast research. In addition, their discovery has been selected for display on the cover page of all 2013 issues of this journal.

One can most certainly raise a glass of champagne to celebrate that!

There are links for video lectures on the technique used and findings on the Internet at:

1. http://vimeo.com/63643628 (Comic version for school kids)

2. http://vimeo.com/61521401 (Detailed version for fellow scientists)

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept