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01 February 2024 | Story Lacea Loader | Photo SUPPLIED
Prof Prince Ngobeni
Prof Prince Ngobeni, newly appointed Campus Principal of the UFS Qwaqwa Campus.

The University of the Free State (UFS) has appointed Prof Prince Ngobeni as Principal of the Qwaqwa Campus as from 1 February 2024.

Prof Ngobeni completed his first qualification in Analytical Chemistry at the then Technikon North-West before furthering his studies at the then Technikon Pretoria. He completed a DTech in Chemistry at the Tshwane University of Technology (TUT) in 2003. In 2016, he enrolled for a Doctor of Business Administration in Higher Education at the University of Bath in England. 

His lecturing career began at TUT in 1995 where he progressed from Head of Department: Chemistry in 2003 to Associate Dean: Faculty of Science in 2010, before being appointed as Executive Dean of the Faculty of Sciences at TUT in 2015 – a position he held until 2023. He also served as Interim Campus Rector of TUT’s Pretoria Campus from 2018 to 2020.

“With extensive years of academic leadership experience, Prof Ngobeni has the experience required to guide the Qwaqwa Campus towards the university’s Vision 130. The campus is already recognised as a leader in some of its unique research fields, and Prof Ngobeni’s strong research background will be valuable in this regard,” says Prof Francis Petersen, Vice-Chancellor and Principal of the UFS. 

Prof Ngobeni is a member of several professional bodies in his field of expertise, including MatTEK at the Council for Scientific and Industrial Research (CSIR), the South African Chemical Institute (SACI), the Society for Atomic Spectroscopy, and the South African Council for Natural Scientific Professions (SACNASP). During his career, he has also secured research funding for individual projects and international partnerships. Prof Ngobeni also initiated chemistry practical sessions for local schools and participated in the Technology Station in Chemicals project, which offers a wide range of services designed to assist small and medium enterprises (SMEs) in the chemical sector.

His substantial list of publications in journals and books covers a range of chemistry-related and managerial topics. He is also a well-versed presenter at local and international conferences. 

“The Qwaqwa Campus has experienced major developments in recent years; I look forward to further contributing to the growth of the campus and to support the university in achieving its Vision 130,” says Prof Ngobeni. 

News Archive

Research into surrogate milk important to wildlife conservation
2017-05-08

Description: Prof Garry Osthoff  Tags: Prof Garry Osthoff

Prof Gary Osthoff from the UFS Department of
Microbial, Biochemical and Food Biotechnology,
will soon work on a milk formula for elephants.
Photo: Supplied

Research is being done at the University of the Free State (UFS) to analyse and synthetically imitate the unique milk of various wildlife species. This research is not only of scientific value, but also serves the conservation of South Africa’s wildlife species. At the forefront of this research is Prof Garry Osthoff from the Department of Microbial, Biochemical and Food Biotechnology.

Orphaned rhino calf pulled through with surrogate milk

“There is still a lot of research to be done. Naturally the research is of scientific importance, but with surrogate milk having the same composition as the mother’s milk of a specific species, orphaned calves or cubs of that species could be pulled through during a difficult time of weaning. Bearing in mind that exotic animals fetch thousands and even millions of rands at auctions, it goes without saying a game farmer will do everything possible to provide only the best nourishment to such an orphaned animal. In such a case, synthetically-manufactured milk would be the right choice,” says Prof Osthoff.

The fruits of his research were recently demonstrated in Germany when a rhino calf was left orphaned in the Leipzig Zoo. Prof Osthoff’s article: “Milk composition of a free-ranging white rhinoceros during late lactation” was used as a directive for applying surrogate milk for horse foals (which is already commercially available), since the composition of horse and rhino milk largely corresponds. The surrogate milk was used with great success and the rhino calf is flourishing. He mentions that such an orphan is often given the wrong nourishment with the best intentions, resulting in the starvation of the animal despite the amount of cow’s milk it devours.

With surrogate milk having the same
composition as the mother’s milk of a
specific species, orphaned calves or
cubs of that species could be pulled
through during the difficult time
of weaning.

Milk formula for baby elephants in the pipeline
With baby elephants left orphaned due to the increase in elephant poaching for their ivory, several attempts have been made to create a milk formula in order to feed these elephants. To date, many elephants have died in captivity from side effects such as diarrhoea as a result of the surrogate formula which they were fed.

Prof Osthoff recently received a consignment of frozen milk which he, together with researchers from Zimbabwe, will use to work on a milk formula for elephants. They are studying the milk in a full lactation period of two years. During lactation, the composition of the milk changes to such an extent that a single surrogate formula will not be sufficient. Four different formulas should probably be designed.

Prof Osthoff says that of the different species he has researched, elephants are the most interesting and deviate most from the known species.

Although his research to develop surrogate milk is adding much value to the wildlife industry, and although he finds this part of his work very exciting, his research focus is on food science and nutrition. “What is currently authentic in milk research is the study of the fat globules with content, the structure and composition of the casein micelle, and the prebiotic sugars. The knowledge which is gained helps to improve the processing, development of new food products, and development of food products for health purposes,” says Prof Osthoff.

 

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