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07 January 2025 | Story Gerda-Marie van Rooyen | Photo Supplied
KovsieX
KovsieX offers a comprehensive digital experience through podcasts, video content, and social media. This initiative is set to transform the student experience, creating a strong sense of belonging and collaboration across campuses.

Optimising student experience while providing students with multimedia training using state-of-the-art equipment and aligning with Vision 130, KovsieX is set to become a great asset to the university, its students, and the community. 

This initiative, approved by the UFS Rectorate on 29 November 2023, combines various student media brands on the Bloemfontein and Qwaqwa campuses (KovsieFM, Q-Lit, KovsieTV, KovsieCAST) into a unified brand consisting of three student-driven sub-departments. This includes audio (radio and podcasts), video (long and short form), and social media (including TikTok, Instagram, WhatsApp, and YouTube). 

An all-digital approach 

Gerben van Niekerk, Head of Student Experience (KovsieX), explains: “This all-digital approach leverages digital radio, podcasts, and social media platforms to create a sense of belonging among students by reflecting on and leading student life across the campuses.” KovsieX has achieved remarkable success, reaching an audience of more than 1,2 million in the first semester alone, with multiple TikTok videos surpassing 100 000 views. 

“Recognising the evolving radio landscape, our approach integrates a comprehensive digital strategy to adapt to changing media consumption preferences and provide students with hands-on experience on emerging platforms, strengthening their market relevance. KovsieX (previously KovsieFM) moves away from traditional FM broadcasting and has enabled the students to cover a wider range of topics that affect the Kovsie community,” says Van Niekerk. He adds, “The essence of KovsieX can be summarised in our one-word slogan: IMAGINE.”  

KovsieX supports Vision 130, as it leverages emerging technologies to enrich academic and non-academic student experiences. Furthermore, it also provides students with the opportunity to gain on-the-job and leadership experience in the KovsieX executive committee (KovsieXco), comprising a small group of ‘dynamic and highly talented students’, with their first objective: to decide on a brand name and setting on KovsieX – with the ‘X’ referring to experience. 

A mobile app provides students with easier access to KovsieX’s content. This initiative is set to increase students’ experience even more, as possible partnerships are in the pipeline to deliver a year-long dialogue series on themes pertinent to students. “This initiative will engage students on key issues such as leadership, mental health, heritage, and anti-discrimination through a blend of digital content – including interviews, social media posts, and expert discussions – and live on-campus events.”  

State-of-the-art facilities 

The construction of the KovsieX Pod on the Bloemfontein Campus allows students to produce content in a state-of-the-art podcast and video studio with Apple Mac workstations and a meeting room. A similar space in the current Student Media Building on the Qwaqwa Campus, named the KovsieX Q-Pod, is on the cards, as is the integration of KovsieX across the Bloemfontein and Qwaqwa campuses. “KovsieX will be broadcast from two locations and will, therefore, allow students from both campuses to interact with one another live on air. Both radio studios will be rebuilt to allow students to stream directly on YouTube, Instagram, and TikTok from both campuses simultaneously. This is made possible by cutting edge cloud-based software – popular in Europe – but KovsieX will be the first to leverage this technology in the country,” shares Van Niekerk.

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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