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Dr Mirriam Moleko ready to empower teachers after completing prestigious NRF programme

11 July 2023 | Story André Damons | Photo Supplied

After completing the National Research Foundation’s Black Academics Advancement Programme (BAAP) fellowship, a lecturer from the University of the Free State (UFS) now wants to train more teachers on issues of access and inclusivity in different mathematics settings. She also wants to establish a centre for access and inclusivity to promote quality teaching that caters to a diverse learner population.

Dr Mirriam Moleko, a lecturer in the UFS’s Department of Mathematics, Natural Sciences, and Technology Education in the Faculty of Education, participated in the BAAP fellowship, an initiative of the National Research Foundation (NRF) and the FirstRand Foundation (FRF), from 2021 to 2022. She also got the opportunity to visit universities and schools in the USA for three weeks.

Supporting emerging academics

Dr Moleko says the BAAP is a prestigious NRF programme which supports well-structured research projects with achievable aims, sound methodologies, and demonstrated prudent use of funds. The programme supports emerging academics to ensure that they develop strong research skills, collaborate with prolific scholars in their fields, visit other universities abroad, give public lectures, and attend international conferences to establish an international footprint.

“The programme allows the candidates awarded the grant to focus on research for two years” she says. “I managed to run my teacher community research project successfully during this period. My goal as an academic and a researcher is to produce work that teachers can relate to and be able to apply in their profession. I have always aspired to empower teachers to be knowledgeable and resourceful”.

“Furthermore, my goal is to strive to partake in critical conversations that are taking place within the mathematics education field, and to contribute my skills and knowledge in addressing the existing challenges, thus being part of the solution. I believe the skills that I have gained on how to conduct quality research will assist me in achieving my goals,” she added.

Benefit from funding

During the period of her fellowship she learned about forming partnerships and collaborating with other scholars in her field, which she believes is an important skill to possess as a developing scholar.

Dr Moleko says the programme played a pivotal role in the attainment of numerous significant accomplishments in her professional career thus far. She also benefitted in terms of funding, which helped her undertake autonomous research and advanced training in her area of expertise, as well as facilitated engagement in collaborative research ventures with esteemed professionals and researchers, both domestically and abroad.

“The research leave that I got enabled me to successfully conceptualise, strategise, and implement a research endeavour that yielded a more profound comprehension of the research gap that I had identified within the teacher community, thus culminating in multiple publications in esteemed periodicals.

“The NRF-BAAP funding also enabled me to undertake training, thereby refining my skill set and augmenting my comprehension of intricate principles. The experience proved to be a crucial factor in my vocational growth and bolstered my aptitude for scholarly inquiry. It also afforded me the chance to engage in mentoring endeavours for fledgling researchers.”

Transformation of the Professoriate Mentoring Programme

Dr Moleko, who is part of the UFS Transformation of the Professoriate Mentoring Programme, says this programme is an excellent initiative which is aimed at preparing young academics for future promotions and offering them skills to be competitive. The programme’s goals include building strong academics who will follow in the footsteps of the university’s current leaders.

She says the programme is critical in supporting young academics by connecting them with seasoned mentors and scholars from various fields of study. It is essential for young academics in terms of maximising their learning, expanding their network, and gaining opportunities to help facilitate their growth.

“I see the programme as a catalyst for change necessary for the university to realise the desired results,” Dr Moleko says.

During her visit to the USA she spent two weeks at Boston College and the University of Rhode Island, and also visited the Center for Applied and Specialised Technology, the Paul V. Sherlock Center on Disabilities (Sherlock Center), and the TechACCESS Center.

“The purpose of my visit was to establish networks and collaborate with prolific scholars outside South Africa on research engagements. Furthermore, the visit was intended for me to meet with my international mentors in person regarding research engagements.

“During my research visit, Prof Elizabeth Dalton from Rhode Island University and a UDL specialist, and I focused on several academic conversations and demonstrations of Universal Design for Learning (UDL) strategies and approaches, as well as the sharing of many online resources available to support the implementation of UDL in inclusive settings.”

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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