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UFS on track to revolutionise student success and boost sustainability

14 August 2025 | Story Onthatile Tikoe and the Centre for Teaching and Learning | Photo Supplied

CTL — From the left: Dr Jenny Glennie (SAIDE), Gugu Khanye (Director: Student Success – UFS), Prof Matete Madiba (Deputy Vice-Chancellor – UWC), Prof Francois Strydom (UFS Siyaphumelela Lead), and Prof Nthabiseng Ogude (Siyaphumelela Institutional Coach) at the 2025 Siyaphumelela Conference. The group played a key role in advancing conversations around student success, collaboration, and innovation in higher education.

The University of the Free State (UFS) is advancing a transformative approach to student success that positions it to become a national leader in enhancing social mobility. This vision was underscored at the 2025 Siyaphumelela Conference, where the university shared details of its groundbreaking collaboration with the National Institute for Student Success (NISS) at Georgia State University (GSU) in the United States.

Prof Francois Strydom, Senior Director: Centre for Teaching and Learning (CTL), explained that the initiative builds on lessons from GSU’s remarkable achievements. “The success of Georgia State University has been truly inspiring,” he said. “The NISS approach, which focuses on using data to dismantle systemic barriers and improve graduation rates, has transformed outcomes for a predominantly low-income and diverse student body. By contextualising this data-driven model for our environment, the UFS is proud to be the first university on the African continent to implement it.”

Building on proven success

GSU’s success in eliminating equity gaps in retention and completion among different racial groups was achieved through a redesign of its support structures and processes. Drawing on its own established track record of narrowing equity gaps in success rates, the UFS aims to replicate these outcomes in a way that is tailored to its unique context.

At the conference, the UFS Centre for Teaching and Learning (CTL) launched a new national report on student engagement trends and presented papers on a range of topics. These included innovative strategies for improving performance in high-priority modules, the use of predictive analytics to provide proactive student support, and research into gender differences in academic performance and class attendance in a post-COVID world.

Prof Strydom also led an exploratory panel discussion on strengthening collaboration between universities, business, and philanthropy to drive large-scale student success initiatives. “By facilitating a deeper understanding between philanthropic organisations, businesses, and universities, we can develop innovative and impactful approaches to funding and student support,” he said.

Driving innovation and sustainability

The UFS’ contributions at the conference were further reinforced by institutional projects focused on the evidence-based integration of artificial intelligence (AI) into student learning and success. These initiatives reflect a clear commitment to transformation that is both research-led and data-driven.

Looking ahead, Prof Strydom emphasised the opportunity before the institution: “We have a unique opportunity to leverage the lessons learnt from our student success initiatives to guide further research, deploy technology in ways that optimise human connection, and help create responsible societal futures while contributing to the sustainability of our university.”

News Archive

Nanotechnology breakthrough at UFS

2010-08-19

Ph.D students, Chantel Swart and Ntsoaki Leeuw

Scientists at the University of the Free State (UFS) made an important breakthrough in the use of nanotechnology in medical and biological research. The UFS team’s research has been accepted for publication by the internationally accredited Canadian Journal of Microbiology.

The UFS study dissected yeast cells exposed to over-used cooking oil by peeling microscopically thin layers off the yeast cells through the use of nanotechnology.

The yeast cells were enlarged thousands of times to study what was going on inside the cells, whilst at the same time establishing the chemical elements the cells are composed of. This was done by making microscopically small surgical incisions into the cell walls.

This groundbreaking research opens up a host of new uses for nanotechnology, as it was the first study ever in which biological cells were surgically manipulated and at the same time elemental analysis performed through nanotechnology. According to Prof. Lodewyk Kock, head of the Division Lipid Biotechnology at the UFS, the study has far reaching implications for biological and medical research.

The research was the result of collaboration between the Department of Microbial, Biochemical and Food Biotechnology, the Department of Physics (under the leadership of Prof. Hendrik Swart) and the Centre for Microscopy (under the leadership of Prof.Pieter van Wyk).

Two Ph.D. students, Chantel Swart and Ntsoaki Leeuw, overseen by professors Kock and Van Wyk, managed to successfully prepare yeast that was exposed to over-used cooking oil (used for deep frying of food) for this first ever method of nanotechnological research.

According to Prof. Kock, a single yeast cell is approximately 5 micrometres long. “A micrometre is one millionth of a metre – in laymen’s terms, even less than the diameter of a single hair – and completely invisible to the human eye.”

Through the use of nanotechnology, the chemical composition of the surface of the yeast cells could be established by making a surgical incision into the surface. The cells could be peeled off in layers of approximately three (3) nanometres at a time to establish the effect of the oil on the yeast cell’s composition. A nanometre is one thousandth of a micrometre.

Each cell was enlarged by between 40 000 and 50 000 times. This was done by using the Department of Physics’ PHI700 Scanning Auger Nanoprobe linked to a Scanning Electron Microscope and Argon-etching. Under the guidance of Prof. Swart, Mss. Swart en Leeuw could dissect the surfaces of yeast cells exposed to over-used cooking oil.

The study noted wart like outgrowths - some only a few nanometres in diameter – on the cell surfaces. Research concluded that these outgrowths were caused by the oil. The exposure to the oil also drastically hampered the growth of the yeast cells. (See figure 1)

Researchers worldwide have warned about the over-usage of cooking oil for deep frying of food, as it can be linked to the cause of diseases like cancer. The over-usage of cooking oil in the preparation of food is therefore strictly regulated by laws worldwide.

The UFS-research doesn’t only show that over-used cooking oil is harmful to micro-organisms like yeast, but also suggests how nanotechnology can be used in biological and medical research on, amongst others, cancer cells.

Figure 1. Yeast cells exposed to over-used cooking oil. Wart like protuberances/ outgrowths (WP) is clearly visible on the surfaces of the elongated yeast cells. With the use of nanotechnology, it is possible to peel off the warts – some with a diameter of only a few nanometres – in layers only a few nanometres thick. At the same time, the 3D-structure of the warts as well as its chemical composition can be established.

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za
18 August 2010

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