Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
21 April 2023 | Story Rulanzen Martin | Photo Charl Devenish
Dr Rouxan Fouche
Dr Rouxan Fouché on stage in the Callie Human Centre during his graduation ceremony. He hopes his PhD findings will be used to improve the UFS’s Information Technology Service-Learning (ITSL) project’s effectiveness.

When Dr Rouxan Fouché decided to undertake a PhD in Computer Science and Informatics, he was motivated by his commitment to addressing the digital divide in South Africa through service-learning. Through his research, he investigated how the UFS’s Information Technology Service-Learning (ITSL) project could be improved by collaboration with all project stakeholders to positively address and impact the digital divide in the local Mangaung community.

Dr Fouché is a lecturer in the Department of Computer Science and Informatics at the University of the Free State (UFS) and received his PhD during the UFS’s April 2023 graduation ceremonies. 

He based his PhD thesis, titled ‘Addressing the South African Digital Divide through a community-informed strategy for Service-Learning: A Critical Utopian Action Research (CUAR) Approach’, on the service-learning module he taught after he realised the positive effect of an information technology-focussed service-learning module on computer literacy levels in the local community. “The initial goal of the service-learning module was to provide free computer literacy training to computer-illiterate community members as part of the students’ community engagement,” Dr Fouché said. 

Community-focused PhD research

According to Dr Fouché researchers have recently started looking at how universities can use their service-learning modules (as part of community engagement) to bridge and address the digital divide. He also believes “current conceptualisations indicate that most university service-learning endeavours are organised without engaging with the local community or incorporating their specific needs.”

This is where he hopes his research and findings could make a difference.

His study aimed to re-evaluate and revise the ITSL project by using a hands-on, collaborative approach which included all ITSL project stakeholders. Members of the community served by the project were involved in the shared decision-making and knowledge sharing. “Furthermore, the short-term and lasting impacts of this revised community needs-led ITSL project on the participating community members were investigated.” 

The study was conducted in three cycles: Cycle 1 constituted a survey approach to identify the concerns and possible shortcomings of the ITSL project. In Cycle 2, all stakeholders participated in a ‘Future-Creating Workshop’, which reviewed findings from Cycle 1, and a utopian action plan was developed by all involved. Cycle 3 saw the revised project being implemented based on all the recommendations from the previous cycle. “This cycle also included the evaluation of the project’s immediate impact using pre-test and post-test questionnaires completed by project participants.” 

Service-learning project made a difference

When Dr Fouché initiated the ITSL project in 2015, the main objective was to serve and equip Mangaung and surrounding communities with necessary computer literacy skills. The programme entails training in Microsoft Word and Excel via two short learning programmes.

The impact of the programme was far-reaching, as it enabled participants to gain formal employment. “The participants told me that they were able to find employment as service station attendants, administrative clerks, and cashiers, among other roles, due to the computer literacy certificates they received after completing the ITSL project.” Witnessing the positive impact of the ITSL programme led Dr Fouché to focus his PhD research on improving the service-learning offerings the UFS provides for the community. 

“I realised that it was necessary to investigate how the ITSL project could be improved and tailor-made for the community it serves,” he said. 

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

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