Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
23 September 2022 | Story Rulanzen Martin | Photo Rulanzen Martin
Renata van Reenen
Renata van Reenen has been a South African Sign Language (SASL) champion since primary school, and she is using her postgraduate degree to further SASL in higher education.

Renata van Reenen, a master’s student at the University of the Free State (UFS), recalls how a school talk in 1998 by Deaf activist Johan Gouws instilled in her a kind of ‘duty’ to become a champion for Deaf people. Van Reenen, who in 1987 became the first Deaf child in South Africa to receive a cochlear implant, says it was at this talk that she realised that, as a Deaf person, she has her own language, identity, and culture – and that she is not “a person with a disability”. 

Van Reenen is currently a language facilitator in the UFS Department of South African Sign Language (SASL) and Deaf Studies, and she believes that Deaf students should be empowered to embrace their attributes. Her interests include exploring different sign languages around the world, Deaf issues, and how Deaf children are supported in schools for the Deaf. “One of my hobbies is to put my creative ideas on paper, and I would like to develop and record these stories in SASL so they can be accessible to Deaf schools as resource materials,” she says. “These materials would then also be accessible when teaching the subject South African Sign Language as a Home Language.”

Van Reenen, who worked as an assistant teacher at a school for the Deaf for seven years, is passionate about SASL and the lived experiences of the Deaf. We asked her to share some views on empowering the Deaf and SASL: 

Why is it important to empower Deaf students?

When I was 17, I had no Deaf identity. I did not understand sign language and how it was used – when the Deaf person gave a speech at the school, it changed my life. I realised that I am a Deaf person with my own language, identity, and culture, and that I am not a person with a disability. I strongly believe that Deaf students need to be empowered to fully embrace their identity, language, and culture, and through this expectance show the world who we are. My favourite motto I always share with my Deaf learners is: “Believe in yourself, show them what you can do.” I also encourage them to continuously teach Hearing students the beautiful language, as the famous Deaf quote states: “Sign language is the noblest gift God has given to Deaf people.” George Veditz, the former president of the National Association of the Deaf of the United States, said, “As long as we have Deaf people on Earth, we will have signs.” He protected our language at a time (the early 20th century) when the world strongly believed that Deaf people had to learn through oralism and had to learn spoken language in order to function as a “normal person” alongside hearing people.

As a Deaf person, do you believe the UFS community is doing enough to accommodate you, and how do you feel about being part of the Department of SASL and Deaf Studies? 

When I received a link for a workshop I had to attend, I was so overwhelmed when I saw the interpreter on the video link, and knew that it would be extremely helpful for me during my research. The UFS Centre for Universal Access and Disability Support made sure I have full access to any workshops the university provides. It is amazing that my supervisor can also sign. That made me feel at home, being in a Deaf world without communication barriers. The department is an amazing team that supports and encourages me during my studies.

What will you be doing in honour of Deaf Awareness Month?

The SASL Department and I, along with Deaf Studies, have organised a “Signing Space” event in September to bring Deaf and Hearing students together to socialise with each other. This event will give Hearing students the opportunity to learn about the Deaf world. During this event I will give a small presentation such as “Poetry in SASL” that will show that Deaf people have their own literature, and that it forms part of their language, SASL. We will not only focus on presentations but also on fun activities, such as games that are prominent within the Deaf community. 

Why did you decide to pursue your MA at the UFS? 

During the coronavirus pandemic I applied to the University of Gallaudet in Washington, DC to study for a Master of Education in Sign Language degree. Gallaudet is the world's only university in which all programmes and services are specifically designed to accommodate deaf and hard of hearing students. I was accepted to study further and to ultimately become a teacher or lecturer. My aim was to train Deaf adults to qualify in different areas of SASL, ranging from SASL Linguistics, SASL Pedagogy, SASL Media Production, and so forth. In an ideal world these could be offered as short courses through some tertiary institutions which already offer SASL on undergraduate and postgraduate levels. Unfortunately, I did not have enough support, but I did not let it stop my dream. I decided to change my university of choice and applied at the University of the Free State. I am pursuing my MA degree and continuing my studies as a Deaf person. The University of the Free State is providing and recognising SASL. This is a positive step, as South African Sign Language will soon be the twelfth official language of South Africa.

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

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