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11 July 2023 | Story Leonie Bolleurs | Photo Supplied
iKudu Coil Chevon Slammbee
Chevon Slambee says the COIL approach connects students and educators from different cultural backgrounds through online platforms, allowing participants to engage in cross-cultural learning and collaboration.

Internationalisation of the curriculum has been mandatory for institutions of higher education since 2020, according to the National Policy Framework for the Internationalisation of Higher Education in South Africa.

The iKudu project, an Erasmus+Capacity-Building in Higher Education (CBHE) co-funded project, which aims, among others, for universities to include internationalisation and decolonisation dimensions to transform their curricula, recently published the document: Considerations for enabling guidelines, strategies, and policies for internationalised curriculum renewal for universities with a focus on the diverse South African contexts. 

The University of the Free State (UFS) Office for International Affairs (OIA) played a key role in the publication of this document.

In his editorial of the document, Dr Cornelius Hagenmeier, Director of the OIA, states that in the spirit of the iKudu values – which include Ubuntu, trust, and equality – the project stakeholders have developed a document that will serve as a repository of ideas from which all consortium member universities can intelligently borrow when developing their institutional guidelines, strategies, and policies for curriculum renewal, Collaborative Online International Learning (COIL), or other forms of virtual exchange.

He says they are publishing this document to make the ideas available to the broader higher education community, in the hope that they will contribute to further debate on internationalised curriculum renewal processes.

The iKudu project is one of the few major EU-funded capacity-building projects coordinated by a South African university.

UFS coordinates iKudu

According to Chevon Slambee, iKudu Project Manager in the UFS OIA, the consideration document serves as a guiding document for all universities, but specifically focuses on South African universities, taking into account the unique and diverse contexts of South Africa’s higher education landscape and how these contexts influence the curriculum renewal processes.

Slambee explains that the COIL approach connects students and educators from different cultural backgrounds through online platforms, allowing participants to engage in cross-cultural learning and collaboration within the existing curriculum. 

Through joint projects, shared courses, and virtual exchanges, it aims to foster intercultural competence, global awareness, and mutual understanding among students. Moreover, the initiative creates inclusive opportunities for all students who take part in COIL, as the inequalities due to financial resources are factored out. “It expands the classroom beyond classroom borders, and grants students the opportunity to engage in a digital international world,” says Slambee. 

The five participating South African universities – the UFS, Durban University of Technology, University of Limpopo, University of Venda, and the Central University of Technology – together with the five European universities – the University of Siena (Italy), Coventry University (England), The Hague University of Applied Sciences (The Netherlands), Amsterdam University of Applied Sciences (The Netherlands), and the University of Antwerp (Belgium) – have implemented 51 of their target of 55 COIL programmes, with almost 10 months remaining in the project. “For us, this is a milestone in the iKudu journey,” says Slambee. 

Sharing COIL experiences

One of the UFS lecturers who completed a COIL project is Prof Mariette Reyneke, Associate Professor in the UFS Department of Public Law.

Prof Reyneke recently completed her second COIL experience, this time with Prof Alessandra Viviani from the University of Siena. She says one of the best aspects of this initiative is giving our students the opportunity to broaden their horizons by exposing them to peers from a different country and culture. “Moreover, one also gets to expose students from developed countries to the realities and challenges of a developing country,” she adds.

“Through this initiative, we also get the chance to teach South African students that they have valuable contributions to offer the world. In some instances, our legal solutions to problems are fascinating and enriching for international students. Our theory and implementation of human rights are also sometimes more liberal than what students from Europe experience in their own countries,” says Prof Reyneke, who believes that COIL fosters an innovative and enriching experience for students, while also enhancing academic networks.

“It was very satisfying for me to realise that the students not only enjoyed the experience, but also found it beneficial for their personal growth,” she remarks.

Moving forward, Slambee says the OIA is working closely with the Centre for Teaching and Learning and is in the process of establishing a COIL/virtual engagement hub for the university. Furthermore, the Curriculum Internationalisation Project (CIP) has been approved and is being piloted in specific departments and faculties. For more information about the CIP, contact Prof Lynette Jacobs, Slambee, or Nooreen Adam from the OIA.

News Archive

Champagne and cancer have more in common than you might think
2013-05-08

 

Photo: Supplied
08 May 2013

No, a glass of champagne will not cure cancer....

…But they have more in common than you might think.

Researchers from the Departments of Microbial Biochemical and Food Biotechnology, Physics and the Centre for Microscopy at the University of the Free State in South Africa were recently exploring the properties of yeast cells in wine and food to find out more of how yeast was able to manufacture the gas that caused bread to rise, champagne to fizz and traditional beer to foam. And the discovery they made is a breakthrough that may have enormous implications for the treatment of diseases in humans.

The team discovered that they could slice open cells with argon gas particles, and look inside. They were surprised to find a maze of tiny passages like gas chambers that allowed each cell to ‘breathe.’ It is this tiny set of ‘lungs’ that puts the bubbles in your bubbly and the bounce in your bread.

But it was the technique that the researchers used to open up the cells that caught the attention of the scientists at the Mayo Clinic (Tumor Angiogenesis and Vascular Biology Research Centre) in the US.

Using this technology, they ultimately aim to peer inside cells taken from a cancer patient to see how treatment was progressing. In this way they would be able to assist the Mayo team to target treatments more effectively, reduce dosages in order to make treatment gentler on the patient, and have an accurate view of how the cancer was being eliminated.

“Yes, we are working with the Mayo Clinic,” said Profes Lodewyk Kock from the Microbial, Biochemical and Food Biotechnology Department at the UFS.

“This technique we developed has enormous potential for cell research, whether it is for cancer treatment or any other investigation into the working of cells. Through nanotechnology, and our own invention called Auger-architectomics, we are able to see where no-one has been able to see before.”

The team of Prof Kock including Dr Chantel Swart, Kumisho Dithebe, Prof Hendrik Swart (Physics, UFS) and Prof Pieter van Wyk (Centre for Microscopy, UFS) unlocked the ‘missing link’ that explains the existence of bubbles inside yeasts, and incidentally have created a possible technique for tracking drug and chemotherapy treatment in human cells.

Their work has been published recently in FEMS Yeast Research, the leading international journal on yeast research. In addition, their discovery has been selected for display on the cover page of all 2013 issues of this journal.

One can most certainly raise a glass of champagne to celebrate that!

There are links for video lectures on the technique used and findings on the Internet at:

1. http://vimeo.com/63643628 (Comic version for school kids)

2. http://vimeo.com/61521401 (Detailed version for fellow scientists)

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