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UFS Language Policy is now available in four languages

13 June 2024 | Story Edzani Nephalela | Photo Supplied

Dr Nomalungelo Ngubane, the Director of the Academy for Multilingualism, is at the forefront of this initiative, championing diversity and inclusiveness for all stakeholders at the University of the Free State.

Diversity in higher education institutions enriches the learning environment, fostering a culture of inclusion and mutual respect. It broadens perspectives, encourages critical thinking, and prepares students for a global workforce by supporting equitable access to opportunities and enhancing all students' personal growth and academic excellence.

The University of the Free State (UFS) has marked a significant milestone in its commitment to linguistic diversity with the official translation of its Language Policy into three additional languages: Sesotho, Afrikaans, and isiZulu. Previously only available in English, the translation of the policy – approved by the University Council in November 2023 – into these languages reflects the university's dedication to inclusivity and recognition of its diverse community.

The collaboration between the Academy for Multilingualism and the Institutional Regulatory Code was instrumental in a groundbreaking initiative: making the Language Policy accessible to speakers of African languages. Spearheaded by the Academy for Multilingualism, this endeavour involved a thorough translation, formatting, and proofreading process.

Dr Nomalungelo Ngubane, Director of the Academy for Multilingualism, emphasised that the availability of the Language Policy in multiple languages is not merely symbolic, but underscores the UFS' values of respect, human dignity, and social justice, as outlined in its Vision130. “This initiative aligns with the university's overarching goal of fostering an environment where all languages are valued and respected. We also hope that the Language Policy will not just be written in different languages but will strengthen the implementation of the policy in various domains of the university to achieve its objectives.

She further explains that the translation project is expected to have far-reaching impacts on how policies are communicated and understood within the university, because it enhances the ability of students, staff, and stakeholders to participate more fully in university life, contributing to a more cohesive and integrated community.

This initiative is a testament to the UFS' commitment to embracing and celebrating linguistic diversity as a fundamental aspect of its identity and operations.

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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