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09 June 2023 | Story Dr Nokuthula Tlalajoe-Mokhatla | Photo Supplied
Dr Nokuthula Tlalajoe-Mokhatla
Dr Nokuthula Tlalajoe-Mokhatla, Academic Head and Senior Lecturer at the Division of Student Learning and Development.

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.

Dr Nokuthula Tlalajoe-Mokhatla, Academic Head and Senior Lecturer at the Division of Student Learning and Development, shares her UFS journey:

Q: Year of graduation from the UFS:

A: I graduated in 2010, 2011, 2013, and 2021 (virtual graduation).

Q: Qualification obtained from the UFS:
A: BSc Biochemistry and Microbiology, BSc Honours Biochemistry, MSc Biochemistry (Cum Laude), PhD in Health Professions Education

Q: Date of joining the UFS as a staff member:
A: I joined as an official staff member on 18 January 2016; however, I have been in the HR system since my third year (2009) when I was appointed as a Laboratory Assistant.

Q: Initial job title and current job title:

A: In the context of point 3, I would safely say I moved from Laboratory Assistant, to Demonstrator, to Lecturer, and now Academic Head of the division and Senior Lecturer.

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

A: Every human being can be taught a skill, be it a scientist, health professional, or accountant. However, how their soft skills complement or lack to complement the core knowledge and application will set that individual apart. That being said, I have utilised the vast opportunities that are always accessible to enhance one's development with regard to lifelong learning skills. My biggest gain was the Engaged Leadership Programme (middle management level), which I completed in 32 weeks and obtained a distinction. That type of training set me in a position that could easily have played a role in me being able to progress further in the professional world.

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

A: The outlook is so different when you are a staff member. I am enjoying the world of being a staff member more. This is due to my struggles as a student – a story for another day. The perks and benefits are more as a staff member, and your world gets bigger and bigger. Networking with like-minded people and contributing to day-to-day activities is mind-blowing for me.

Q: Any additional comments about your experience?
A: I appreciate the support systems in our setting; it comes in handy when we doubt ourselves and think we are not enough or adequate. What I do appreciate is the opportunities that are accessible, and with the help we have in place, it brings a sense of ease to know you can equally access it.

News Archive

UFS researchers discover the many uses of the cactus pear
2015-02-17

UFS researchers discover the many uses of the cactus pear

For many South Africans, the dry, arid areas in many parts of the country became synonymous with cactus pear growing at random in the natural veld. For some the fruit of a cactus pear, if chilled really well, is a delicious snack on a hot summer’s day. But few actually know that these cacti can be money growing wild in the veld.

For the past 15 years, scientists  at the University of the Free State (UFS) have been looking into the benefits and many uses of the cactus pear. This project  has grown steadily in vision and dimension, and today the UFS is recognised as a world-leading institution in the world conducting multi-disciplinary research on spineless cactus pear.

Dr Maryna de Wit, from the Department of Microbial, Biochemical and Food Biotechnology, together with Prof Wijnand Swart from the Department of Plant Sciences and Prof HO de Waal from the Department of Animal, Wildlife and Grassland Sciences, determined the nutritional and, more importantly, the commercial and viable uses of the cactus pear.

The aspect of human consumption is now giving the cactus pear the status of ‘superfood’.

Dr De Wit and her team have successfully made various products using either the cactus pear fruit, the cladode (also referred to as the leaf) and the mucilage (the sticky liquid  in the cladode).

Some of these products are:

  • flour for baking carrot cake, biscuits and health breads
  • jam, fruit juice and canned fruit
  • sweets – marshmallows and Turkish delight
  • stir-fry, salads and other cooked dishes.

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