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12 September 2023 | Story Anthony Mthembu | Photo Charl Devenish
Faculty of Law signing of Memoranda of Understanding
The respective representatives from the NCC, NCR and the UFS celebrate the launch of their new partnership. From left, Thezi Mabuza, Acting Commissioner of the NCC; Nomsa Motshegare, CEO of the National Credit Regulator; and Prof Francis Petersen; Vice- Chancellor and Principal of the UFS.

The Department of Mercantile Law at the University of the Free State’s (UFS) Faculty of Law, in collaboration with the National Consumer Commission (NCC) and the National Credit Regulator (NCR), launched a partnership through the signing of Memoranda of Understanding (MOUs). The MOUs were signed at a function held on 7 September 2023 in the Equitas Senate Hall at the UFS’s Bloemfontein Campus. 

In attendance at the signing was the Vice-Chancellor and Principal of the UFS, Prof Francis Petersen; the Dean of the Faculty of Law, Prof Serges Kamga; the CEO of the National Credit Regulator, Nomsa Motshegare; Acting Commissioner of the National Consumer Commission, Thezi Mabuza; and Timothy Radikeledi from the Provincial Consumer Protection Office, amongst others. 

“This gathering signifies the dawn of something new for the future of this institution and for consumerism. We hope that this partnership will contribute towards improved consumer protection through research which is going to influence consumer protection while addressing consumer concerns in the province and within the South African Development Community,’’ said Mabuza.

What the partnership entails

“The MOUs focus more on consumer protection in the surrounding communities of the university, the Free State province and ultimately in the country,’’ said Ntando Ncamane, a lecturer in the Faculty of Law.

Through the signing of these MOUs, the partners commit to accomplishing several objectives which will be beneficial to UFS students and beyond. For instance, this agreement allows the Faculty of Law to infuse consumer protection principles in the curriculum through developing and delivering various academic modules. The Consumer Protection and Credit Law module is one such example. The module was initially offered as a core module to second-year students, however, through this partnership it will also be included as an elective in the LLB programme as well as at a master’s degree level.

“We envisage an opportunity where real cases of the consumer commission and credit regulator will be shared with students to analyse and critique, and even develop novel approaches that address some of the consumer issues,” said Motshegare.

In addition, there is a research element infused in this agreement. According to Ncamane, the partners will work hand-in-hand to create a research-based approach that is responsive and effective in addressing consumer concerns in the Free State province.

There will also be a series of consumer protection programmes implemented in the Free State.

A partnership which upholds the values of Vision 130

The UFS is currently embarking on an ambitious plan to become a research-led and globally impactful institution by 2034. As such, Prof Kamga indicates that, “the strategic partnership between the UFS, NCC and NCR are really important to the University, they are an important step in the achievement of the UFS’s Vision 130”.

In addition, as the MOUs will make provisions for more research, Prof Kamga says “the MOUs will create opportunities to increase our research capacity and capability in the area of consumer production.’’

The significance and impact of the MOUs

Motshegare said this partnership comes at a time when concerted efforts are needed to promote and strengthen consumer protection measures in the country. Therefore, this partnership will ensure that the UFS shapes graduates who will ultimately contribute towards consumer protection across the country. 

However, she said, most importantly, this joint venture will “produce graduates who will become the consumer protection activists and champions this country so greatly needs."

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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