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21 August 2023 | Story André Damons | Photo André Damons
Minister Noxolo Kiviet
Minister Noxolo Kiviet, minister of Public Service and Administration, addresses the students and guests during the ceremony.

Noxolo Kiviet, Minister of Public Service and Administration, says well-trained, capable and ethical public servants and senior management can go a long way in stemming the tide of corruption, maladministration and malfeasance.

Kiviet addressed the certificate ceremony of Executive Development Programme (EDP) participants on 16 August. This is a certificate programme offered by the University of the Free State (UFS) in partnership with the National School of Government (NSG). A total of 25 participants received their certificates. 

Time well-spent to change the society for the better

She said the programme is one that can address the need to build uniform skills and competence across the entire public service as envisioned in the national framework towards the professionalisation of the public sector. 

In congratulating the participants, Kiviet said they set the tone for many others for self-discovery, transformations and for great achievements. “The time was well-spent in ensuring that you will change the society for the better. Remember it’s a constitutional injunction, which we all in the public service strive for. 

“The time you spent and the knowledge that has been instilled in all of you, will remain forever in your memories. It is now time to pursue your dreams and make a positive impact on society through the skills and knowledge you have gained. You have displayed the necessary commitment to learn, to acquire and produce knowledge and develop expertise,” she said.  

Flagship leadership and development interventions

Kiviet told the graduates they had the honour to study at a special and distinctive university – an institute that deservingly commands an invaluable academic reputation, nationally and internationally. 

“We further take pride that this university is committed to the pursuit of equity and excellence as a cosmopolitan institution with many students from other countries. It is one of the leading research institutions on the continent.”

Kiviet said the programme is one of the flagship leadership and development interventions by the NSG. Its aim is to enhance the capacity of public service leaders in a dynamic, democratic and developmental state. South Africa can realise these goals by drawing on the energies of its people, growing an inclusive economy, building capabilities, enhancing the state’s capacity and promoting leadership and partnership throughout society. 

With programmes such as this in place, the minister continued, the public service can build the capacity through research, analysing and applying research results, while preparing these managers for challenges. To achieve this, the government must implement key interventions, including professional, meritocratic and ethical public administration, improved leadership, good governance and accountability. 

“You are amongst the talented people in the country. It is you who lead, reimagine and reshape the future of the country through fostering just and humane ways of conducting the affairs of the country to ensure human development and social justice at the heart of our conduct and actions. We look upon you to exercise with humility, leadership whenever you are given an opportunity.”

Kiviet said she expects the graduates to proceed and enroll for post-graduate qualifications so that they can advance their knowledge, sharpen their abilities to serve people with care and due diligence. To the leadership of the university, she said, they want to see more public servants return to the UFS and other universities for programmes in advanced project management, contract management, performance management, financial management and conflict resolution. 

“Design more bespoke programmes that address the specific skills deficit, not just generic programmes designed to credentialise people. It must be knowledge, know-how to do it, know-how to manage people, know-how to manage money without being tempted. Know-how must be at the core of what we do.”

Enhancing knowledge and skills

Prof Philippe Burger, Dean of the Faculty of Economic and Management Sciences, said the graduates have shown their commitment and dedication to enhancing their knowledge and skills in the service of the people of South Africa. The UFS and the NSG have a fruitful partnership that aims to provide quality education and training for public servants in different fields and disciplines.  

“Through its Vision 130, the university is a leading institution for higher learning in South Africa that creates opportunities for growth through its focused research, its engaged impact, engaged scholarship, and the character of caring, inclusion and diversity. 

“So dear students, by enhancing your capabilities as public servants, you have also contributed to the vision of building a capable state as outlined in the National Development Plan. A capable state is one that has the capacity to formulate and implement policies that serve the national interest and address the root causes of poverty, inequality and unemployment,” said Prof Burger. 

According to him, this also stands key to the mandate of the NSG and in pursuing that, the NSG will always have a partner in the UFS. The short-learning programme is one of the many initiatives on which the UFS and the NSG have partnered to address the needs and challenges of the public sector, a sector where we need to live the ubuntu principle: ‘I am, because you are’. 

Prof Burger said the programme is designed to equip students with the relevant knowledge, skills and competencies that will enable them to perform their duties more efficiently and effectively and advance their career prospects in a way that says ‘I am because you are’. 

“The programme also fosters a culture of ethical and professional conduct as well as citizen-centred service delivery. We are proud of your achievements, and we welcome and hope that you apply what you have learned in your respective workplaces.” 

Programme to sharpen practice

Busani Ngcaweni, Principal of the NSG, told the graduates regardless of what they might have achieved, they understood that to sharpen practice, they have to take the bold step to come into a programme like this. “You understand that the world of serving the public is changing and that you can no longer serve the public the same way we did years ago.”

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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