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The long road to graduation: Proving delays don't define destiny

04 April 2025 | Story Precious Shamase | Photo Supplied

Ennie Mkotywa walked across the stage in the iconic Mandela Hall this morning, Friday 4 April, graduating with a Bachelor of Arts Degree (Honours) specialising in English. This is a testament to the power of passion, perseverance, and the transformative potential of education. Working as an assistant officer in the Centre for Teaching and Learning (CTL), Ennie's story is one of balancing professional responsibilities with academic aspirations – a journey that has culminated in a remarkable achievement.

Passion ignited

Mkotywa’s love for literature began in high school, blossoming during her undergraduate studies where she excelled in literary analysis. "I've always been passionate about reading books and poetry," she recalls. "During my undergraduate studies, I discovered that I was good at analysing literature, which led me to become a tutor." However, financial constraints initially delayed her pursuit of an honours. It was her appointment at CTL that reignited her dream, as she discovered the study benefits available to staff.

Balancing act and triumph

The journey was far from easy. "The most challenging part was balancing work, studies, and personal life," Ennie admits. "Juggling work deadlines with academic responsibilities was incredibly difficult." Working in a student-facing role, finding time for study was a constant challenge, requiring her to dedicate evenings to her coursework. Yet, the rewards were profound. "The most rewarding aspect was submitting my research and passing. Receiving my results was one of the happiest moments of my life."

Inspiration and mentorship

Ennie credits Dr Nonki Motahane from the Department of English as a significant source of inspiration. "Dr Motahane's journey resonates deeply with me," she says. "Witnessing her growth from a master's candidate to a PhD holder has been incredibly motivating." This mentorship fuelled Ennie's own academic aspirations, demonstrating the power of role models within the UFS Qwaqwa community.

Decolonial analysis and insight

For her honours research, Ennie focused on a decolonial literary analysis of Yewande Omotoso's Bom Boy (2011). Her dissertation, ‘Images of a Democratic South Africa: A Decolonial Analysis of Yewande Omotoso’s Bom Boy (2011)’, explored the contradictions within South Africa's post-apartheid ‘rainbow nation’ agenda. "My research portrays the enduring racial and socioeconomic inequalities in post-apartheid South Africa," Ennie explains. Her analysis highlighted the persistent colonial structures and the failure to achieve true equality and inclusivity.

Transformative impact and future aspirations

Ennie's studies have had a profound impact on her perspective, particularly regarding the #FeesMustFall movement. "Researching for my honours allowed me to understand the movement’s significance and the concept of decoloniality," she shares. Her enhanced English skills will benefit her work at the Write Site, supporting students with academic writing, and align with Vision 130's goal of increasing research output.

Looking ahead, Ennie plans to pursue a master’s degree and a PhD, aiming to deepen her expertise and expand her career opportunities.

A message of lifelong learning

Ennie's advice to fellow UFS Qwaqwa Campus staff is to embrace lifelong learning. "Pursuing further education is a powerful way to enhance your professional and personal growth," she says. "Take advantage of the resources and support systems available at the UFS, and don’t be afraid to reach out for help."

Community and support

Ennie emphasises the strong sense of community on the UFS Qwaqwa Campus. "The Department of English, my supervisor Dr Peter Moopi, and my colleagues were incredibly supportive," she notes. "The library services and the shared experiences with fellow students were invaluable." She also recounts a story of a librarian remembering her when she was waiting for a book from Bloemfontein, and how that personal touch meant a lot.

Resilience and triumph

Even when faced with challenges, such as a difficult lecturer, she persevered. "Looking back, I realise that such experiences are the ones that build resilience," she reflects.

Mkotywa’s graduation is not just a personal achievement; it is a testament to the supportive environment on the UFS Qwaqwa Campus and the transformative power of education. Her story serves as an inspiration to the entire university community, proving that with dedication and support, any goal is achievable.

As a parting shot: "Remember that the process may sometimes be difficult, but the results are transformative. Stay focused on your goals and trust in the value of the journey, because the experience of learning is just as important as the final achievement." – Ennie Mkotywa.

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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