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UFS academic programme to resume face-to-face on Monday 7 August 2023

05 August 2023 | Story Lacea Loader

All academic activities on the campuses of the University of the Free State (UFS) will resume face-to-face on Monday 7 August 2023.

This decision by the university’s executive management comes after campus-wide protests on 2 August 2023, and the subsequent decision to continue the academic programme online until 4 August 2023.

The university can confirm that a large number of UFS-registered students funded by the National Student Financial Aid Scheme (NSFAS) who have been excluded from payment, have received their allowances on Friday 4 August 2023. The university is aware that a small number of students have not yet onboarded successfully with eZaga – an online digital banking service tasked with disbursing direct payments to NSFAS beneficiaries. These students have been requested to urgently onboard successfully with eZaga in order to receive their allowances.

On a sectoral level, the university would also like to confirm that a statement has been issued by Universities South Africa (USAf) in which NSFAS and the Department of Higher Education, Science and Innovation are, among others, requested to urgently resolve the matter of the direct payment of allowances to students. The UFS fully supports the statement and is hopeful that an amicable and urgent solution to the matter can be found.

Protection Services and the South African Police Service remain on high alert and are monitoring the situation on the campuses closely. The necessary security measures are in place to ensure the safety of students and staff.

Prof Francis Petersen, Vice-Chancellor and Principal, will address our staff and students on 8 August 2023 about last week’s protest action. Please monitor the communication platforms for more information on this important engagement session.

A message from Prof Francis Petersen, Vice-Chancellor and Principal, to staff and students about last week’s protest was also shared on 3 August 2023.

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.

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