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25 Years. One festival.

08 July 2025 | Story Tshepo Tsotetsi | Photo Supplied

Vrystaat Arts Festival 2025 — Come and experience the arts that make life meaningful at the 2025 Vrystaat Arts Festival from 15 to 19 July 2025 on the University of the Free State Bloemfontein Campus.

The University of the Free State (UFS) is proud to once again open its Bloemfontein Campus to one of South Africa’s most beloved cultural traditions – the Vrystaat Arts Festival – taking place from 15 to 19 July 2025. This year marks 25 years since the UFS first became a partner of the festival, a milestone that celebrates not only a rich artistic legacy but also a deep-rooted commitment to creativity, community, and connection.

Adding much significance this year is the presence of the UFS Vice-Chancellor and Principal, Prof Hester C. Klopper, who will be experiencing the festival for the very first time as part of the UFS community.

“It has been a quarter of a century of growth, togetherness, multi-faceted inspiration, and joyful celebration,” says Prof Klopper.

“This partnership … embodies our fundamental commitment to social impact and our belief that universities should be catalysts for cultural development and social cohesion.”

With theatre, literature, music, film, visual arts, interactive exhibitions, and a strong showing by UFS students and staff, the festival is a multi-sensory celebration of South African talent and thought.

A highlight of the programme is a tribute to Prof Nico Luwes, a beloved figure in Free State theatre and former Head of the UFS Department of Drama. Prof Klopper will also lead this year’s UFS Thought-Leader Panel Discussion on 17 July at 12:00, unpacking the theme ‘Reimagining Higher Education for Employability and Sustainability’ in the Albert Wessels Auditorium.

Two exciting book launches will further enrich the programme:

Thinking Through Food in South Africa: Identities, Embodiment and Representation co-edited by Prof Vasu Reddy, UFS Deputy Vice-Chancellor: Research and Internationalisation, and Prof Lebo Moletsane from the University of KwaZulu-Natal (15 July), and
Research and Activism: Ruth First and Activist Research co-edited by Prof Saleem Badat, Research Professor in the UFS Department of History, and Prof Reddy (16 July).

As Prof Klopper reflects:

“This festival strengthens the bonds between our university and the broader Free State community, embodying the spirit of ubuntu that defines our institution.”

With fresh energy, familiar traditions, and a quarter-century of memories, the 2025 Vrystaat Arts Festival is set to be a celebration like no other.

Here are just some of the UFS contributions to this year’s festival:

Department of Drama

Die bruikbare idioot

Verbode Gedagtes in Stereo

Rooikappie en die Drie Varkies

Gebou soos Steffi Graf

The semblance of permanence

Willemien en Meraaitjie en Willie Wragtig die Troeteldrakie!

Bielie

Die Moedige Avonture van Prinses Petronella

Harte-Bliksems

Perspectives on Perspectives of Love

The Masks

Visual Arts

In Resonance

Oh no! She swallowed a fly!

Sticks and figures drawing workshop

Literature

Thinking Through Food in South Africa: Identities, Embodiment and Representation

Henriette Grové, bekende dramaturg en prosaïs

Sy word Sestig!

Transponering van romans na dramas en/of films

Van Egoli via 7de Laan tot in Binnelanders

Hulde aan die helde: Nico Luwes

Research and Activism: Ruth First and Activist Research

Spookstories van CJ Langenhoven

Sprankelverse uit die oude doos

Vlieks

Cleanse

Echoes of the Land

Sehlabelo

Lag en Legende: ’n Wandeling deur die loopbaan van Tobie Cronjé

Sci-ed

Sci-Ed interactive exhibits

Sci-Ed Science Café

Sci-Ed Science Café: Sterre en Planete

Science@Dinner

Science Show at Sci-Ed

Sci-Ed Stargazing

Wetenskapvertoning by Sci-Ed

Make your bath bombs

Make and launch your own parachute

Make your own marshmallows

Make your own rocket

Planetarium

Bedreigings vir Aarde: satelliete, asteroïede en meer …

Max Goes to the Moon

Mysteries of your Brain

Passport to the Universe / Ruimtevorms

Threats to Earth: satellites, asteroids, and more …

Wêrelde buite die Aarde

Worlds Beyond Earth

Entrance tickets to the festival grounds and the theatre productions are already on sale at Webtickets.

Come and experience the arts that make life meaningful.

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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