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03 July 2023 | Story Leonie Bolleurs | Photo Stephen Collett
Prof Oliver Mutanga and Prof Melanie Walker
Prof Oliver Mutanga, one of the first PhD gradautes under the SARChI Chair in Higher Education and Human Development, pictured with his former supervisor, Prof Melanie Walker, during his first visit to the university after ten years.

Prof Oliver Mutanga, a University of the Free State (UFS) alumnus with a PhD in Development Studies and an experienced researcher focused on matters pertaining to disability, education, equality, and health issues, recently took up the position of Assistant Professor in the Graduate School of Education at the Nazarbayev University in Astana, Kazakhstan.

Prof Melanie Walker, Director of the SARChI Chair in Higher Education and HumanDevelopment (HEHD) at the UFS, invited Prof Mutanga to discuss his own research via an open webinar and to engage with members of her research group.

Prof Walker explained that she was delighted to host Dr Mutanga at the university, given his profile as an outstanding and internationally mobile early career researcher, from whom others in her group could learn. “Further, I very much wanted Dr Mutanga to speak about his own research, given its overall academic excellence, quality, and impact. Going forward, I am looking forward to developing this link with Dr Mutanga and his colleagues abroad around critical diversity studies,” she states.

Profs Walker and Mutanga have collaborated in the past to write articles for academic journals arising from his doctoral research. Examples include, ‘Towards a disability-inclusive higher education policy through the capabilities approach’ (published in the Journal of Human Development and Capabilities) as well as ‘Exploration of the academic lives of students with disabilities at South African universities: Lecturers’ perspectives’ (published in the African Journal of Disability).

Prior to joining Nazarbayev University, Prof Mutanga gained valuable research and development experience in various countries, including Zimbabwe, Botswana, South Africa, Norway, and the United Kingdom.

He has also received several accolades for his work, including the prestigious Marie Sklodowska Curie Postdoctoral Fellowship at the University of Oslo, Norway, and the Global Challenges Research Fellowship at University College London's Institute of Education.

A unique outlook on disability

In 2013, Prof Mutanga was part of the first cohort of PhD students under the SARChI Chair in Higher Education and Human Development. Recently, during his three-day visit to the UFS, he addressed the HEHD research group and an international academic audience during a hybrid seminar on the perceptions and experiences of disability within the Tembo Mvura communities of Northern Zimbabwe.

In his research for this paper, Prof Mutanga uses storytelling and in-depth interviews to offer a distinctive, community-based, and Southern interpretation of disability. By applying the capabilities approach and the ubuntu philosophy, his study presents a contrast to Western perceptions of disability that often emphasise individual limitations and differences based on physical and mental characteristics, which have the potential to both result in isolation and to understanding people as autonomous but isolated beings.

Within the Tembo Mvura communities, he discovered that disability is viewed through a lens of interconnectedness between individuals, their environment, and the spiritual world: “They recognise the inherent worth and dignity of all individuals, irrespective of their impairments,” found Prof Mutanga. Indeed, impairment of full personhood is understood as lacking in any of the three dimensions outlined above.

Thus, Prof Mutanga explored the complex interaction of identity, access to land, laws, and language, as well as labelling, highlighting how these factors shape perceptions and experiences of disability within these communities.

He is of the view that these findings will have implications for North-dominated disability discourse and for policy, practice, and research within indigenous contexts, such as the Tembo Mvura, where disability is uniquely perceived and experienced.

In addition to the hybrid seminar, Prof Mutanga led valuable sessions with the HEHD Research Group, where the PhD and postdoctoral fellows had the opportunity to workshop and refine various aspects of their current research papers and to engage in discussions around building their academic careers.

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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