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UFS Business school
The UFS Business School.
The University of the Free State Business School (UFSBS) was established in the late 1990s and is fully accredited by the Council on Higher Education (CHE) and the Central and East European Management  Development Association (CEEMAN). Since its inception, the school has operated as a boutique business school focusing on personal attention to adult learners.

Late 2021, the UFSBS appointed a new Director, Dr Udesh Pillay. In conjunction with the change in leadership, the UFSBS is embarking on a new strategic journey, while maintaining the focus on its core business – in other words, its official academic offerings. The strategic journey of the UFSBS has been underway for the past year, and significant time has been allocated to the recurriculation of programme offerings; decolonisation of the academic agenda; and orientating the UFSBS so that it makes a larger practical contribution to the SME sector locally and nationally, especially in relation to business continuity and resilience in the wake of unforeseen externalities.  These developments will ensure that the UFSBS remains a premier academic institution and contributes to the success of South Africa and its people. It also ensures that the twin principles of academic excellence and social justice become mutually reinforcing.

The UFSBS’s strategic direction for the next five years aligns neatly with the Vision 130. By 2034 – when the university commemorates its 130th anniversary – the UFS wants to be recognised and acknowledged by peers and society as a top-tier university in South Africa. Similarly, the UFSBS has aspirations to become a top-ten business school in SA over the next five years.

Given the history of South Africa, it is of utmost importance to empower people to add value, particularly in the field of business and management leadership. The UFSBS will contribute to building an ecosystem of entrepreneurialism, with the more traditional academic programmes based upon the conventional practices of teaching and learning, research, and mentorship to be supplemented by ‘opportunity-driven initiatives’, such as executive education, consulting support, coaching, incubation services, and the commercialisation of intellectual property.

Globally, the Fourth Industrial Revolution (4IR) has catalysed processes of digital transformation in business, to which the UFSBS will align to ensure that students are equipped with the relevant knowledge and skills in a fast-changing, technology-enabled world. With the support of the Centre for Business Dynamics (CBD) housed in the UFSBS; the establishment of the Small Business Academy (SBA) in early 2024 in the UFSBS; the soon-to-be-established High-Growth Business Incubator (in collaboration with the NAS faculty); and with the process of strengthening relationships with the Paradys Experimental Farm gaining traction, a differentiated medium has been created to nurture responsible,  ethical, and socially conscious business leaders. The foundation then – to create the next generation of business leaders and entrepreneurs to become agents of change and value co-creators for business and society – will thus have begun.

The UFSBS will align to ensure that students are equipped with relevant knowledge and skills in a fast-changing, technology-enabled world. – Dr Udesh Pillay.
The slogan, ‘BE WORTH MORE’, embodies what the UFSBS strives for, and is consistent with new developments in global discourses, which are rethinking and transforming many of the traditional dogmas that have informed the mandates of business schools. 

As a critical bridge between academia and business, the UFSBS is uniquely poised to reimagine a better and intelligent future that is data-informed, collaborative, innovative, and inclusive.

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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