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Dr Sebolao honoured with prestigious HERS-SA Award

22 October 2024 | Story Jacky Tshokwe | Photo Supplied

The University of the Free State (UFS) is proud to announce that Dr Rosaline Sebolao, our Teaching and Learning Manager in the Faculty of The Humanities, has been recognised with an award from Higher Education Resource Services South Africa (HERS-SA). At the ceremony, Dr Sebolao was one of the top five finalists for her exceptional contributions to higher education, particularly in academic administration.

The HERS-SA Award celebrates outstanding women in academic administration, acknowledging their crucial role in supporting and transforming the higher education landscape. According to Dr Sebolao, “The significance of this award lies in its developmental and transformative impact.” She explains that it highlights the essential contributions made by women in academic administration and encourages gender transformation within universities. This recognition empowers women to take on leadership roles, shifting the focus beyond traditional academic achievements.

Award recipients are selected based on a minimum of five years of demonstrated leadership in academic administration. Dr Sebolao’s innovative leadership practices, her contributions to institutional performance, her peer mentoring, and community engagement were all key criteria in her selection. Her mentoring efforts, particularly through school visits and support for underprivileged students, have made a lasting impact on the community and her peers.

Reflecting on the honour of receiving the award, Dr Sebolao describes it as “humbling and exciting”. She felt especially inspired as a mentor, noting that this recognition has the potential to encourage young women and men to strive for excellence in their academic and administrative pursuits.

Achievements leading to the award

In her role as Teaching and Learning Manager, Dr Sebolao has made significant contributions to both students and academics at the UFS. She has initiated several impactful projects, including the establishment of student indabas and entrepreneurial initiatives aimed at addressing graduate unemployment. Her commitment to improving communication led to the launch of a faculty newsletter, enhancing engagement among academics.

Among her most notable achievements is the Scholarship of Teaching and Learning (SoTL) project, which culminated in the UFS’ inaugural SoTL seminar in July 2024. She also spearheaded the Humanities Excellence Awards, encouraging faculty to pursue greater academic and research recognition. Her dedication to engaged scholarship extended beyond the university, resulting in community collaborations such as the establishment of a school library in Ikgomotseng, promoting literacy and education among local learners.

Dr Sebolao’s academic journey began after transitioning from the business sector to academia in 2013. Her experience in roles such as Peer Mentorship Coordinator and Teaching and Learning Coordinator at the Central University of Technology, and later as Manager of Special Projects in Teaching and Learning, helped shape her leadership style. She joined the UFS during the challenging COVID-19 period, a time that also marked some of her greatest achievements.

One of the key challenges that Dr Sebolao faced was overcoming the isolated nature of work within the faculty. By fostering a collaborative culture, she succeeded in promoting teamwork and innovation across departments. This approach not only improved institutional collaboration, but also strengthened her professional impact.

Dr Sebolao’s relationship with HERS-SA has been instrumental in her development as a leader in higher education. Since participating in the HERS-SA Academy in 2018, she has connected with influential women in the sector and solidified her commitment to mentoring others. Winning this award affirms the importance of mentoring and paves the way for future leaders in higher education.

Looking to the future, Dr Sebolao aspires to continue championing gender transformation in leadership. She aims to empower more women, particularly black women, to take on leadership roles within academia. Her focus is on fostering community development through collaborative projects that promote sustainable living, aligning with her broader vision for teaching and learning at the UFS.

Dr Sebolao encourages young women to believe in their abilities and seek mentorship for guidance and support. She emphasises that perseverance, coupled with a strong support network, is essential to achieving leadership success in higher education.

Outside of her professional life, Dr Sebolao draws motivation from her family and community work. Guided by Ecclesiastes 9:10, which emphasises dedication in all endeavours, and inspired by Mahatma Gandhi’s words, “Be the change you want to see in the world,” she remains committed to leading with passion and integrity.

The UFS community is incredibly proud of Dr Sebolao’s achievement and her continuous contributions to academic excellence and gender transformation in higher education. This award is a testament to her tireless efforts and dedication to empowering others.

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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