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#AfricaMonth2024: Championing global citizenship and African higher education

31 May 2024 | Story Valentino Ndaba | Photo Matome Mokoena

The University of the Free State (UFS) recently hosted a compelling event at its Bloemfontein Campus in celebration of Africa Day. Under the theme “World Citizenship and African Higher Education: Preparing Students for a Connected World”, the gathering, organised by the Office for International Affairs, brought together distinguished speakers and scholars to explore the significance of Africa Day and the pivotal role of African institutions of higher learning in shaping a global mindset.

In his opening address, Prof Francis Petersen, Vice-Chancellor and Principal of the UFS, emphasised the importance of commemorating Africa Day as a means to honour the continent's history, celebrate its diversity, and reaffirm commitments to unity, peace, and progress in Africa. “Events of this nature remind us that Africa is rising and increasingly claiming its rightful place as a thought and leadership influencer in the global community of nations. How we, as the UFS, embrace this as an opportunity for innovation and impact is of critical importance to our institutional vision, which we call Vision 130, setting out our collective intent to the year 2034, when the university will mark the 130th anniversary of its founding,” he added.

Addressing inequality and colonial legacies

A panel discussion featuring prominent speakers delved into critical issues affecting African society and higher education. Advocate Thando Gumede, a respected human rights and feminist activist, passionately advocated for substantive equality and the dismantling of systemic barriers to empower black women in society, with a particular focus on academic institutions. Gumede emphasised the persistent issues facing African women and girls, particularly black women, in the economy and leadership roles. “It’s now 2024, and yet a black government has purposefully and intentionally failed to meaningfully address the laws, systems, and colonial ideologies that ultimately led to the socioeconomic and political paralysis and violation of African women and girls today, especially black women within the economy and roles of leadership,” she asserted.

She further elaborated on the metaphor of tiptoeing around a house, symbolising the cautious and ineffective efforts to address these deep-seated issues. Advocate Gumede’s call to action was clear: "We have been tiptoeing in this house for 30 years, not wanting to bump the nice transparent vases around the house. We have been silently tiptoeing around this house so as to not wake up the masters. We have been unable to breathe in this house because we have been giving excessive amounts of oxygen to those who don't need it as much as we do. And so, what I'm trying to say is that unless we are willing to tear the entire house down and smash the foundation that it once stood on, there ain’t nothing going to change. Folks, we need to destroy the house and go build something new somewhere else."

Decolonising academic discourse and promoting inclusivity

Other panelists included Prof Itumeleng Mosala, an academic specialising in theology and religious studies, who passionately highlighted the need to decolonise theological discourse and challenge Eurocentric narratives for a more inclusive academic environment. Additionally, Prof Vasu Reddy, Vice-Chancellor: Research and Internationalisation of the UFS, stressed the value of embracing diverse perspectives and knowledge systems to cultivate critical thinking and intercultural understanding among students.

Promoting social justice through higher education

Dr Phethiwe Matutu, CEO of Universities South Africa (USAf), spoke about the pivotal role of higher education institutions in promoting social justice through global engagement and addressing historical injustices to build a more equitable society. “Success in higher education hinges on multiple components, including access, resources, and the integration of indigenous knowledge systems. Embracing indigenous knowledge is vital not only for cultural affirmation but also for global advancement, with numerous universities and organisations making significant strides in this area.”

“Pedagogies that promote social justice, such as peer learning and reflective teaching, are essential. These methods validate students' knowledge and encourage comprehensive learning. The Ubuntu pedagogy, which emphasises care, collaboration, and language, is particularly affirming and relevant in advancing education,” she added.

Towards equity and renewal

Three recommendations were proposed for consideration: undoing the residue of colonial leadership ethos, leveraging African knowledge systems in education, and continuously questioning and reflecting on practices to ensure alignment with values and genuine progress.As the event concluded, Prof Petersen urged attendees to reflect on the insights shared and consider their roles in driving positive change within their communities and institutions. The UFS Africa Day event served as a platform for robust discourse on advancing global citizenship and African higher education, reaffirming the institution's commitment to excellence, inclusivity, and the pursuit of knowledge for societal transformation.

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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