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19 October 2022 | Story Leonie Bolleurs
Dr Pieter du Toit
Dr Pieter du Toit, President of the Convocation, recently addressed more than 200 Convocation members at the Annual General Meeting.

What if you knew there was a body whose endeavours sought to be dynamic and engaging, promote excellence, welcome inclusion, and serve its alma mater?

One of the aims of the UFS Convocation – a body of more than 40 000 members – is to pay close attention to and engage on matters pertaining to governance, administration, and academic affairs at the University of the Free State (UFS).

This entity seeks to ensure that the research outputs of the university are communicated in a positive light, and that feedback is provided to ensure that the current academic programmes are adequate to enhance graduate employability. Among their goals is to provide a forum for unemployed graduates to share their skills, expertise, and abilities.

Furthermore, this body attempts to establish dialogue around social issues and ongoing transformation.

 

Fostering a spirit of belonging

According to Dr Pieter du Toit, President of the UFS Convocation, it is important for this structure that it stays relevant to its members and society and that it fosters a spirit of belonging. He recently addressed members on the UFS Bloemfontein Campus at the Annual General Meeting, the first to be held in the past two years. Besides the in-person attendance, the meeting was also attended by more than 200 members via livestream.

Dr Du Toit explained to members – which, according to legislation, include all persons who have obtained a formal qualification from the UFS, as well as all permanent academic staff members that the Convocation strives to promote a positive image of the UFS, advancing and safeguarding its reputation.

Also speaking at the AGM was the UFS Rector and Vice-Chancellor, Prof Francis Petersen. He reflected on the state of the UFS, talking about the past five years to date. He touched on matters pertaining to the core functions of the university, including teaching and learning, research and internationalisation, and engaged scholarship.

As stated in its vision, the UFS strives to be a research-led, student-centred, and regionally engaged university in Bloemfontein, the Free State, South Africa, and the continent.

In the past five years, the UFS’ framework of guidance has been the Integrated Transformation Plan, which endeavoured to emphasise social justice; the UFS Strategic Plan, the focus of which was to enhance the scope of transformation by following a holistic approach; and the Vice-Chancellor’s Strategic projects, aimed at creating a high-performance institution. “To be able to do what you need to do, you have to be at the top of your game,” said Prof Petersen.

In addition, the UFS has also been guided by the University Risk Management Committee and the Institutional Multi-stakeholder Group, which is a safe space that impacts the progression of an inclusive culture of belonging at the UFS.

Prof Petersen also referred to the 2020/2021 period during the COVID-19 pandemic. “There were three imperatives to which the UFS was committed during this period – the health and safety of staff and students, ensuring that no staff member or student was left behind, and successfully completing the 2020/2021 academic year,” stated Prof Petersen.

According to him, the university has engaged in different strategies to ensure that students were not left behind academically, and that committed staff did not overextend themselves. “We have dealt with it in such a way that our success rate for undergraduate studies has improved, which indicates the resilience of our students and the commitment of our staff,” he said.

The UFS is one of the nation's top universities for student success.

 

Optimising our research capacity

Two of the research successes of this year were an increase in research outputs and in the number of postgraduate students. The university is also working towards increasing the number of academic staff with PhDs, as well as its number of postdoctoral fellows. “We are looking at optimising our research capacity,” stated Prof Petersen.

Regarding engaged scholarship, Prof Petersen believes that if you cannot positively impact society through teaching and learning and research, you should ask why you exist as a university.

“We as a university is in a good place and I think you can be very proud of your alma mater,” he said.

For the way forward, the university is working on Vision130 (a strategy spanning over 12 years). “The vision will be quite bold, including goals for 75% of academic staff to have obtained their PhDs, a bigger focus on the postgraduate programme, and to be one of the top-five institutions in the country and one of the top-600 in the world. We will also reduce our student numbers to around 35 000, because we believe this is the number that we should be focusing on,” stated Prof Petersen.

“As members of the Convocation, I ask you to find a place in Vision130, to see how you can contribute to make this university a better institution than it is today,” he added.

Concluding his presentation, Prof Petersen told members of the Convocation, “You are immensely important to us as a university – you are the continuity between the past and the present as well as the future.”

Full-time UFS staff and alumni are welcome to contact the President of the Convocation with suggestions at convocation@ufs.ac.za

 

 

What is the Convocation?

  • It is important for the Convocation that it stays relevant to its members and society and that it fosters a spirit of belonging for alumni by keeping the communication channels with members open.
  • The Convocation strives to promote a positive image of the UFS, advancing and safeguarding its reputation.
  • The Convocation seeks to ensure that the research outputs of the university are communicated in a positive light, and that feedback is provided to ensure that the current academic programmes are adequate to enhance graduate employability.
  • Furthermore, this body attempts to establish dialogue around social issues and ongoing transformation.
  • In addition to promoting the institution's business and community interests, this structure aims to instil respect for the UFS.
  • Its goal is to instil in alumni a sense of responsibility, obligation, and accountability towards the community in general and to their alma mater in particular.

 Who is part of the Convocation?

  • All persons who have obtained a formal qualification from the UFS, as well as all permanent academic staff members.

 How often does the Convocation meet?

  • The Convocation sees to it that members meet at least once every two years.


News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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