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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

Farewell to our #FaceOfFacebook
2017-05-02

Description: Reuben Davids, FaceOfFacebook Tags: Reuben Davids, FaceOfFacebook

Reuben Davids, outgoing #FaceOfFacebook ambassador
for UFS digital channels
Photo: Rulanzen Martin

Reuben Davids has been our most featured #FaceOfFacebook since the campaign’s inception in 2013. As the star of more than 20 videos for the UFS digital platforms in less than a year, Reuben has been the embodiment of a Kovsie ambassador. As we say goodbye to this campus celebrity, we wish him all the best with his future plans and endeavours. Reuben shares a few thoughts with us about his term as Kovsies’ #FaceOfFacebook.

Much fun and many a lesson learnt

What did it mean to you to be the #FaceOfFacebook and how did it change your life?

“I’ve always wanted to be in front of the camera. So being the #FaceOfFacebook meant I could fulfil that dream. It changed my life in the sense that I’m much more confident now when speaking to a large audience.”

What was your most challenging moment?

“Trying to look good during a Facebook livestream. For example, on the ‘Krav Maga’ [self-defence] one. That was pretty tricky, and I had to keep my pose, regardless of the pain!”

And your funniest?

“All the bloopers we’ve ever had. Those were the funniest for me.”

Biggest lessons learnt?

“I learnt how to manage my time, to think on my feet, and how to come up with ideas in the moment and make them work.”

What advice would you give to any budding #KovsieCyberSta?

“Just come with your creativity. It’s definitely a learning experience. It’s not just work, it’s much more enjoyable! The team you are working with is amazing, so come with fresh ideas, and stay as committed as possible. It’s not hard, because it’s such a joyride.”

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