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26 June 2023 | Story Valentino Ndaba | Photo Supplied
Akani Baloyi
Akani Baloyi is a Presidential Youth Employment Initiative (PYEI) Intern in the Disaster Management Training and Education Centre for Africa.

The University of the Free State (UFS) is celebrating Youth Month by showcasing the positive influence of the institution on career development. As part of this initiative, we are sharing the stories of UFS alumni who are now working at the university.

Akani Baloyi, Presidential Youth Employment Initiative (PYEI) Intern in the Disaster Management Training and Education Centre for Africa (DiMTEC), shares her UFS journey:

Q: Year of graduation from the UFS:

A: 2016, 2018, and 2023.

Q: Qualification obtained from the UFS:

A: My first qualification was a Bachelor of Social Sciences in Human Societal Dynamics, my second qualification was a Postgraduate Diploma in Disaster Management, and my third qualification was a Master of Disaster Management.

Q: Date of joining the UFS as a staff member:

A: I have had the opportunity of holding multiple positions at the UFS during my postgraduate studies. The first role I took on was in 2019 when I was a Contact Session Assistant in DiMTEC.

Q: Initial job title and current job title:

A: During my master’s studies, I had the opportunity to take on some roles that helped prepare me for the professional world. I worked as a Contact Session Assistant in DiMTEC during the postgraduate diploma and master’s contact sessions, as an Assistant Officer in Student Academic Services, and as a Research Assistant in the Centre for Environmental Management. I am currently employed as a PYEI Intern at UFS-DiMTEC.

Q: How did the UFS prepare you for the professional world?

A: The roles that I took on during my postgraduate studies at the UFS have contributed so much to my personal and professional development. In the role of Contact Session Assistant, I acquired a diverse set of skills, such as strong communication, interacting with the students, understanding their needs, and conveying information clearly. I also learned to listen actively so that I comprehend the students’ concerns, questions, and feedback in order to respond appropriately. I also developed empathy and emotional intelligence, as it is important to understand and respond to the students’ emotions and needs, to ensure that they feel supported and heard. Another important skill that I developed is organisational and time management skills, which are important for managing and handling administrative tasks, and problem-solving skills that have enabled me to address challenges that arose during the sessions.

In my role as an Assistant Officer, I developed strong communication and interpersonal skills through interactions with students and colleagues, and my customer service skills were cultivated by providing support and information to students. I also learned to pay attention to detail and confidentiality, as these skills are important when handling student records.

in the role of Research Assistant, I worked with a diverse group of people on the Summer School Project, a collaboration between the UFS, the Cape Peninsula University of Technology, and the Technical University of Dresden (Germany). I had the opportunity to be part of a great team of individuals who successfully organised and hosted an online Summer School in 2022 with the theme ‘Monitoring Surface Water Quality: General Framework, Tools and Implementing Disaster Management Aspects in Urban Areas’.

Being a student at the UFS has equipped me with specialised knowledge, critical thinking abilities, and problem-solving skills. By managing multiple responsibilities, I have learned valuable skills such as time management and organisational skills. It also provided me with networking opportunities, which have allowed me the opportunity to build connections with professionals in my field. Being a student at the UFS has facilitated my personal development, as I am now confident in myself and can easily adapt to the everyday challenges of the professional world.

Q: What are your thoughts on transitioning from a UFS alumnus to a staff member?

A: Transitioning from student to staff has been a journey filled with so many feelings. Initially, it was both exciting and scary, as I was uncertain about my new responsibilities and capabilities. However, the familiarity and comfort of the UFS brought ease to this transition. I appreciate the opportunity to continue learning and growing.

News Archive

Mushrooms, from gourmet food for humans to fodder for animals
2016-12-19

Description: Mushroom research photo 2 Tags: Mushroom research photo 2 

From the UFS Department of Microbial Biochemical and
Food Biotechnology are, from left: Prof Bennie Viljoen,
researcher,
MSc student Christie van der Berg,
and PhD student Christopher Rothman
Photo: Anja Aucamp

Mushrooms have so many medicinal applications that humans have a substance in hand to promote long healthy lives. And it is not only humans who benefit from these macrofungi growing mostly in dark spaces.

“The substrate applied for growing the mushrooms can be used as animal fodder. Keeping all the medicinal values intact, these are transferred to feed goats as a supplement to their daily diet,” said Prof Bennie Viljoen, researcher in the Department of Microbial, Biochemical and Food Biotechnology at the UFS.

Curiosity and a humble start
“The entire mushroom project started two years ago as a sideline of curiosity to grow edible gourmet mushrooms for my own consumption. I was also intrigued by a friend who ate these mushrooms in their dried form to support his immune system, claiming he never gets sick. The sideline quickly changed when we discovered the interesting world of mushrooms and postgraduate students became involved.

“Since these humble beginnings we have rapidly expanded with the financial help of the Technology Transfer Office to a small enterprise with zero waste,” said Prof Viljoen. The research group also has many collaborators in the industry with full support from a nutraceutical company, an animal feed company and a mushroom growers’ association.

Prof Viljoen and his team’s mushroom research has various aspects.

Growing the tastiest edible mushrooms possible
“We are growing gourmet mushrooms on agricultural waste under controlled environmental conditions to achieve the tastiest edible mushrooms possible. This group of mushrooms is comprised of the King, Pink, Golden, Grey, Blue and Brown Oysters. Other than the research results we have obtained, this part is mainly governed by the postgraduate students running it as a business with the intention to share in the profit from excess mushrooms because they lack research bursaries. The mushrooms are sold to restaurants and food markets at weekends,” said Prof Viljoen.

Description: Mushroom research photo 1 Tags: Mushroom research photo 1 

Photo: Anja Aucamp

Natural alternative for the treatment of various ailments
“The second entity of research encompasses the growth and application of medicinal mushrooms. Throughout history, mushrooms have been used as a natural alternative for the treatment of various ailments. Nowadays, macrofungi are known to be a source of bioactive compounds of medicinal value. These include prevention or alleviation of heart disease, inhibition of platelet aggregation, reduction of blood glucose levels, reduction of blood cholesterol and the prevention or alleviation of infections caused by bacterial, viral, fungal and parasitic pathogens. All of these properties can be enjoyed by capsulation of liquid concentrates or dried powdered mushrooms, as we recently confirmed by trial efforts which are defined as mushroom nutriceuticals,” he said.

Their research focuses on six different medicinal genera, each with specific medicinal attributes:
1.    Maitake: the most dominant property exhibited by this specific mushroom is the reduction of blood pressure as well as cholesterol. Other medicinal properties include anticancer, antidiabetic and immunomodulating while it may also improve the health of HIV patients.
2.    The Turkey Tail mushroom is known for its activity against various tumours and viruses as well as its antioxidant properties.
3.    Shiitake mushrooms have antioxidant properties and are capable of lowering blood serum cholesterol (BSC). The mushroom produces a water-soluble polysaccharide, lentinan, considered to be responsible for anticancer, antimicrobial and antitumour properties.
4.    The Grey Oyster mushroom has medicinal properties such as anticholesterol, antidiabetic, antimicrobial, antioxidant, antitumour and immunomodulatory properties.
5.    Recently there has been an increased interest in the Lion’s Mane mushroom which contains nerve growth factors (NGF) and may be applied as a possible treatment of Alzheimer’s disease as this compound seems to have the ability to re-grow and rebuild myelin by stimulating neurons.
6.    Reishi mushrooms are considered to be the mushrooms with the most medicinal properties due to their enhancing health effects such as treatment of cancer, as well as increasing longevity, resistance and recovery from diseases.


Description: Mushroom research photo 3 Tags: Mushroom research photo 3


Valuable entity for the agricultural sector
Another research focus is the bio-mushroom application phenome, to break down trees growing as encroaching plants. This research is potentially very valuable for the agricultural sector in the areas where Acacia is an encroaching problem. With this process, waste products are upgraded to a usable state. “It is therefore, possible to convert woody biomass with a low digestibility and limited availability of nutrients into high-quality animal fodder. By carefully selecting the right combination of fungus species to ferment agro-wastes, a whole host of advantages could become inherently part of the substrate. Mushrooms could become a biotechnological tool used to ‘inject’ the substrate that will be fed to animals with nutrition and/or medicine as the need and situation dictates,” said Prof Viljoen.

 

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