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11 December 2024 | Story Leonie Bolleurs | Photo Supplied
Dr Busisiwe Ntsele
Dr Busisiwe Ntsele earned her joint PhD from the UFS and Vrije Universiteit Amsterdam in the Netherlands. Looking ahead, her mission is to equip graduates with the skills to conduct research that addresses community needs with and by the community, highlighting the mutual benefits of true collaboration.

Dr Busisiwe Ntsele, a first-generation interdisciplinary scholar with a rich background in law, sociology, and human rights, returned to South Africa this year after completing a joint PhD degree between the University of the Free State (UFS) and Vrije Universiteit Amsterdam (VUA) in the Netherlands. Her mission is clear: to plant seeds of hope and drive transformative change in her community.

“My purpose is to share transformative narratives of change by spreading pockets of hope for young black girls who are often perceived to be at the bottom of the barrel in any given society,” says Dr Ntsele.

Her encounter with gender-based violence and involvement in advocacy and mobilisation of communities to stop gender-based violence sparked her passion for human rights and social justice.

Recognised for her contributions to building a just society, Dr Ntsele was awarded the prestigious Desmond Tutu Fellowship by the National Research Foundation, which supported her in pursuing this dual-degree opportunity. The title of her PhD thesis is A Critical Study of Community Engagement at a South African University.

Walking across the stage on Monday 9 December 2024 to receive her PhD during the UFS December Graduation Ceremonies on the Bloemfontein Campus marked the second time Dr Ntsele has celebrated this achievement in 2024. Earlier this year, in June, she defended her PhD in Amsterdam. In addition to her PhD, she holds a Bachelor of Arts in Law (UNESWA), a BA Honours in Industrial Sociology (UJ), and an MA in International Human Rights Law (Wits).

A double-barrel PhD

Speaking about her PhD, Dr Ntsele says the focus of her work was to critically study community engagement in South African universities using the UFS as a case study. “This case study equips us to understand community engagement (CE) and engaged scholarship (ES) within South Africa's higher education context,” she adds.

Her research explored how CE aligns with the UFS vision of supporting social justice, while addressing its broader role in post-apartheid South Africa. Through document analysis, interviews, and observations, she investigated the experiences of community members, students, staff, and policy makers involved in CE programmes.

Completing a joint PhD with four supervisors across two institutions not only exposed her to different skills, experiences, and varying personalities, but also offered a range of benefits. “In my case, it provided access to diverse expertise, research facilities, and methodologies, enriching the academic experience and strengthening innovative, interdisciplinary thinking.” The collaboration expanded her professional networks and connected her with global academic communities.

“As a first-generation student, I was never confident about my capabilities, but such exposure to varied academic systems and cultural perspectives improved my adaptability,” she explained.

“For the first time I saw myself as black, and I was not ashamed of my blackness. Instead, I was determined to put my community on the map by telling stories of hope. This hope inspired me to showcase the rich narratives of communities, highlighting how co-creating solutions alongside them can lead to epistemic justice, decolonisation, and the breaking down of knowledge hierarchy,” she reflects.

Decolonising education

Central to her study is the Meraka community, which beautifully tells the story of students, teachers, and community members who came together to build an indigenous cultural village using traditional methods combined with academic and scientific knowledge. “Meraka is not just a construction project; it’s about building relationships and valuing humility. The Meraka project is a typical example of how we can decolonise education by centring indigenous knowledge and supporting it with scientific research and lived experiences of the community,” she notes.

“By hearing the voices of the people in the community and treating them as equal contributors, my study contributed to an understanding of CE and its potential for co-creative and socially just outcomes in a rapidly evolving South African higher education context,” she states.

In the future, Dr Ntsele plans to pursue postdoctoral research, publish her findings, and advocate for the importance of integrating different forms of knowledge. Her goal is to educate graduates on the value of conducting research that addresses community needs with the community and by the community, emphasising the mutual benefits of such collaborative efforts.

Engaging with communities from start to finish of the project, Dr Ntsele found that universities must recognise the critical role academics play in addressing the invisible power dynamics that hinder engaged scholarship from reaching its full potential. “If universities are to break down institutional cultures, they need to confront normalised power structures and embrace partnerships that are mutually beneficial. They must also start treating communities as equal partners who have their own voice, rather than as blank slates or vulnerable groups in need of empowerment,” says Dr Ntsele. 

Also read and listen

Click to view documentMeraka Blog

Click to view documentNarratives of Change Podcast

Click to view documentCommon Good Digital story

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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