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One-room magic: UFS' immersive classrooms redefine learning

29 August 2025 | Story Igno van Niekerk | Photo Stephen Collett

The university is transforming education across its Bloemfontein, Qwaqwa, and South campuses with its pioneering one-room spaces, mirrored across all three locations to deliver cutting-edge, immersive learning. Research for these innovative spaces began in 2023, sparked by a photo from the University of Leuven in Belgium, which the university identified as showcasing Leuven’s advanced classroom setup. Prof Philippe Burger, Dean of the Faculty of Economic and Management Sciences, leveraging a connection there, led a team to explore this technology globally, collaborating with Canada’s X2O OneRoom to make the UFS the first in South Africa – and one of (as far as we know) two in Africa, alongside Kenya – to offer such immersive classrooms.

Unlike Zoom or Blackboard, where online students were often overlooked as small icons, one-room spaces ensure that everyone feels included. Designed for postgraduate training and PhD interactions, these rooms accommodate up to 40 in-person and 40 online participants, with large video camera feeds on screens, reminiscent of the TV programme Small Talk, where children’s faces lined the wall for engagement. Directional audio and personal cameras create a sensory experience, with sound coming from the speaker’s direction and eye contact feeling natural. Angelique Carson-Porter from the Department of Nutrition and Dietetics shared her excitement about a postgraduate session led by Prof Aletta Olivier, Lecturer in the Centre for Gender and Africa Studies: “It feels like you’re right there, even from Pretoria or Ghana. You see everyone, interact, and never miss a beat.”

Gavin Coetzer at ICT Services, a key project leader, highlighted how lecturers struggled with older platforms’ limitations, often only addressing online questions at the end, disrupting the flow. The UFS’ one-room spaces, implemented in the UFS Business School, the Clinical Skills Unit, South Campus teacher training, and Qwaqwa, solve this with breakout sessions and global conference support. While other universities rely on Teams, the UFS’ user-friendly tech, with around 24 screens and ceiling microphones, allows lecturers to focus on teaching.

Staying ahead of tech trends is challenging, but the university is excelling, making education inclusive, engaging, and truly global.

News Archive

Dr Henry Jordaan’s research to establish benchmarks for sustainable freshwater use in agri-food industries

2014-08-22

Photo: en.wikipedia.org

Dr Henry Jordaan, Senior Lecturer in the Department of Agricultural Economics, is working on a multi-disciplinary research project for the Water Research Commission. The project assesses the water footprints of selected agri-food products that are derived from field and forage crops produced under irrigation in South Africa. These foods include animal products, such as meat and dairy, and crop products such as bread and maize meal.

“The water footprint of a food product is the total volume of freshwater that is used to produce the product, measured from the farm to the actual consumption of the food product. Thus, the water footprint is a good indicator of the impact that the consumption of a product has on our scarce freshwater resource. The agri-food sector is a major user of freshwater in South Africa with a relatively large water footprint,” says Dr Jordaan.

However, the agri-food sector also has an important role in economic development in South Africa. It generates income and employment opportunities along the value chains of the food products.

The challenge is to maximise the economic and social benefits from using freshwater in an environment where freshwater gets increasingly scarce.

Through his research, Dr Jordaan aims to establish benchmarks for sustainable freshwater use in selected agri-food industries – from an environmental, economic and social perspective. These benchmarks will inform water users on the acceptable volumes of freshwater to use to produce food products. It will also inform users of the economic and social benefits that they are being expected to generate through their actions so that their water use behaviour could be considered sustainable.

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