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12 February 2025 | Story Lacea Loader
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On 12 February 2025, disruption of academic activities occurred on the Bloemfontein Campus of the University of the Free State (UFS); this followed the disruptions that occurred on 11 February 2025. On the Qwaqwa Campus, attempts to disrupt academic activities also occurred on 12 February 2024.

A memorandum of demands from the Institutional Student Representative Council (ISRC) was handed over to the university management on 11 February 2025, to which management responded; these demands are related to registration and funding. 

Financial concessions have been granted to students on two occasions so far this year to enable them to register. On 10 February 2025, the university granted follow-up concessions.

Furthermore, the institution’s Financial Working Group (FWG) – which includes representatives from the Institutional Student Representative Council (ISRC) – met regularly to determine how it could best assist students to register, taking into consideration the financial constraints of the university.

On the Bloemfontein Campus, 15 students were arrested on 12 February 2025 for transgression of the interdict; internal disciplinary processes are being instituted.

The university’s Protection Services has activated its protest management security escalation plan in accordance with the UFS Protest Management Policy; the situation on the campuses is being closely monitored.

All classes are continuing as normal, and no classes have been suspended. 

It is important to note the NSFAS-related progress made up until now: 

  • NSFAS funding has been confirmed and allocated to 25 551 students.
  • 22 246 of these students have already been successfully registered for the academic year.
  • NSFAS allowances were paid to 14 303 registered students on 3 February 2025.
  • On 17 February 2025, interim allowances will be paid to 7 943 students who were not registered at the time of the first round of payments.
Financial concessions have been granted to students during two occasions so far this year. On 10 February 2025, the university granted the following follow-up concessions: 

1. NSFAS-funded students

Criteria:

  • NSFAS funding for 2025 must be confirmed and reflected on the acknowledgement of debt (AOD) or registration verification document.
  • Historic debt may not exceed R35 000.

Concessions:

  • No payment is required.
  • Students will be eligible for full registration.

Criteria: 

  • NSFAS funding for 2025 must be confirmed and reflected on the acknowledgement of debt (AOD) or registration verification document.
  • Historic debt exceeding R35 000 but not exceeding R50 000.
      Concessions:
  • No payment is required.
  • Students will be eligible for provisional registration. Provisional registration applications must be submitted, and all other terms and conditions will apply.
2. Returning self-paying South African students:

Criteria:
  • Historic debt must not exceed R35 000.
  • Must sign an acknowledgment of debt (AOD).
Concessions:
  • No payment is required.
  • Students will be eligible for provisional registration. Provisional registration applications must be submitted, and all other terms and conditions will apply.
3. Final-year students:
  • Students with an average mark of above 60% were assisted with Monitoring bursaries.
  • 2025 final-year students with an average mark of between 50% and 60% will be assisted with the following concessions.  
Criteria:
  • Final-year students with a pass rate of between 50 and 60% and with outstanding fees up to a maximum of R60 000 to register provisionally.
Concessions:
  • No payment is required.
  • Students must complete a provisional registration application and attach an AOD, covering historic debt plus the first payment required for 2025 registration. 
4. Postgraduate students 
  • The Department of Finance is in contact with the Centre for Postgraduate Support to fast-track funding confirmations.
  • Postgraduate students who have studied at other institutions and wish to register at the UFS must contact Student Finance for possible assistance with registration.

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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