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26 January 2023 | Story Valentino Ndaba
UFS Registration 2023
Ready to register? Get informed on the registration process.

The University of the Free State is excited to welcome you in 2023. Curriculum advice and registration are from 30 January to 17 February for senior students, and from 3 to17 February for first-year students.

All first-year students are encouraged to download the first-year student registration guide to get more information about the registration process. Senior students need to read the senior student registration guide. The postgraduate student registration guide outlines the enrolment process for all programmes and modules available to postgraduate students.

Before starting the registration process, you must speak to your faculty to request curriculum advice. Read the registration activity guide, a user manual created to give you the support you need if you require technical assistance. The service request management user manual will direct you on how to receive the assistance you need if you run into technical problems.

 

Frequently Asked Questions

Look no further if you need answers to your registration-related questions. You can get help from the frequently asked questions (FAQ) platform. In addition, first-year students can also browse the first-year orientation webpage for more details on what to do before, during, and after registration. For further details on each topic, click the plus sign (+) on the orientation website.

 

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News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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