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2024 Elections: What the future holds after 29 May

02 May 2024 | Story Dr Nitha Ramnath | Photo right

2024 UFS Thought-Leader Webinar Series

PRESENTS

a webinar titled

2024 Elections: Promises, Perils, and Delivery: What the Future Holds After 29 May 2024?

The University of the Free State (UFS) is pleased to present its first webinar for the year, titled 2024 Elections: Promises, Perils, and Delivery: What the Future Holds After 29 May 2024? – which is part of the 2024 Thought-Leader Webinar Series. As a public higher-education institution in South Africa with a responsibility to contribute to public discourse, the university will be presenting the webinar as part of the UFS Thought-Leader Series, which is in its sixth consecutive year. The aim of the webinar series is to discuss issues facing South Africa by engaging experts at the university and in South Africa.

Webinar presented on 23 May 2024

On 29 May 2024, South Africans will go to the polls. This election is considered by South Africans as significant and much needed since the end of apartheid in 1994. South Africa is plagued by record power cuts, poor service delivery, and high levels of unemployment, with drastic effects on businesses and the local economy. Coinciding with the celebration of 30 years of freedom and democracy, this seventh democratic election is a turning point for South Africa to determine the desired future for all South Africans.

Date: Thursday 23 May 2024

Time: 12:30-14:00

RSVP: Click to view document HERE no later than 22 May 2024.

Some of the topics discussed by leading experts in 2023 included, among others, Threats to South Africa’s stability and security challenges; The need for a global and regional plan / approach to respond to the consequences of the Russia-Ukraine war; and Student protest action, politics, and higher education.

Facilitator:

Prof Francis Petersen

Vice-Chancellor and Principal, UFS

Panellists:

Prof Bonang Mohale

Chancellor, UFS

Dr Ebrahim Harvey

Political writer and commentator

Bios of speakers:

Prof Bonang Mohale

Prof Bonang Mohale is the Chancellor of the University of the Free State, former President of Business Unity South Africa (BUSA), Professor of Practice in the Johannesburg Business School (JBS) College of Business and Economics, and Chairman of two listed entities – the Bidvest Group Limited and ArcelorMittal, as well as SBV Services and Swiss Re Corporate Solutions! He is a member of the Community of Chairpersons (CoC) of the World Economic Forum and author of two best-selling books, Lift As You Rise and Behold The Turtle! He has been included in the Reputation Poll International’s (RPI) 2023 list of the ‘100 Most Reputable Africans’. The selection criteria are integrity, reputation, transparency, visibility, and impact. He is the recipient of the 2023 ME-Vision Academy’s ‘Exclusive Recognition in Successful Leadership’ Award for consistently leading self successfully, consistently leading people successfully, successfully leading as a senior executive and CEO, successfully leading society in various impactful roles, and his contribution to mentoring and inspiring future successful leaders.

Dr Ebrahim Harvey

Dr Ebrahim Harvey is a political writer, analyst, commentator, former Cosatu trade unionist, and Mail & Guardian columnist. He is currently a News24 columnist. He also wrote the authorised biography of former president, Kgalema Motlanthe (2012), and The Great Pretenders: Race and Class under ANC Rule (2021), which won the 2022 SA Literary Award for Non-Fiction. He holds a master’s degree in Public and Development Management and a PhD degree in Sociology, both from the University of the Witwatersrand.

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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