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14 June 2024 | Story Anthony Mthembu | Photo Suplied
Jeremiah Hlahla
Jeremiah Hlahla, a UFS student completing his PhD in Botany at the University of Debrecen as part of an exchange initiative funded by the Erasmus+ Mobility Programme.

As part of an exchange initiative facilitated by the Erasmus+ Mobility Programme, Jeremiah Hlahla, a student at the University of the Free State (UFS), is nearing the completion of his PhD studies at the University of Debrecen in Hungary. Hlahla’s  journey, which began in February 2024 and is set to conclude in July 2024, has been a remarkable learning opportunity. “As a first time-traveller to Europe, I have thoroughly enjoyed engaging with people from different countries and cultures,” he said.

The benefits of international collaboration

Hlahla is currently pursuing a PhD in Botany, focusing on plant stress physiology. “My current PhD project investigates the physiological, biochemical and morphological responses of vegetable-type soybean, or edamame, to combined drought and heat stress,’’ he explained. He considers the University of Debrecen the ideal institution to complete his research due to its extensive expertise and resources in similar projects. He noted that his colleagues at Debrecen conduct significant work on plant protection against biotic and abiotic stresses, including salt and drought stress, as well as proteins and amino acids in barley and other legumes.

Given the vast knowledge available on similar projects, Hlahla has found substantial engagement with his work at the University of Debrecen. “Upon arrival, I delivered an introductory lecture presenting my UFS project on the synergistic effects of combined drought and heat stress on the physiology and biochemistry of edamame. It was an engaging session as everyone could relate to my work and asked many questions,’’ he said.

Insights gained from the exchange

Hlahla has also gained valuable lessons that will assist him in his research career, including biotechnology and physiology tools. “I learned how to prepare samples and use high-performance liquid chromatography (HPLC) and reversed-phase ultra-high-performance liquid chromatography (UHPLC) to quantify proteins and amino acids,’’ he said. These techniques are beneficial not only for his current work but will also support future soybean research.   

As his experience at the University of Debrecen nears its end, Hlahla reflects on the collaborations and friendships he has formed, which stand out as a significant highlight.

News Archive

Heritage translates into fashion
2016-09-13

Description: Centre for Africa Studies Tags: Centre for Africa Studies

Vuyo Mbutho, winner of the best dressed
traditional wear, and Palesa Mokubung,
acclaimed fashion designer.
Photo: Siobhan Canavan

There is no such thing as overnight success. You need to earn your way to the top through hard work, which is exactly what critically acclaimed fashion designer Palesa Mokubung did.

During the 2016 Heritage Day lecture hosted by the Centre for Africa Studies, entrepreneur, award winner and fashion visionary Mokubung told how she had begun her career with the label Stoned Cherrie. Kroonstad-born Mokubung then formed her own label in 2004 called Mantsho, which is Sesotho for “brutally black”.

A true Mantsho garment can be identified by three elements that describe Mokubung’s knowledge of her craft, namely its confident and effortless silhouette, structure and quirkiness. “I was taught to express myself from a very young age and my job is to give people life through my clothes,” she says.

Under the management and creative leadership of Mokubung, Mantsho has gone on to travel to places such as Greece, India, New York, Jamaica, Nigeria, Botswana, and Senegal showcasing its designs.

Mokubung says she does not look far for inspiration because she lives in such exciting times. “Sometimes the fabrics talk to you and you should listen to them.”

This confident, straight talker with her high standards says that all aspiring fashion designers need to earn their way to the top. “You get over it by getting over it, and by working through it.”

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