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SASUF students dig in to fight hunger at the UFS

23 June 2025 | Story Leonie Bolleurs | Photo Supplied

There is something powerful about getting your hands in the soil, even more so when it is to help someone else. That is exactly what the group of South Africa–Sweden University Forum (SASUF) students did at the end of May, marking World Hunger Day by joining forces with Kovsie ACT to maintain and prepare food garden beds on the University of the Free State (UFS) Bloemfontein Campus.

The SASUF student team is helping with the upkeep of 40 vegetable beds in the food tunnels near Welwitschia Residence. These beds were established to supply fresh produce to students in need – a small effort with a big purpose.

Simba Matema, Research Assistant from the Office for International Affairs and SASUF Student Network National Coordinator, says this project is about more than planting vegetables. “We want to make sure that students who are struggling financially can benefit. But we also want to learn, to grow skills in agriculture and sustainability,” he explains.

A learning experience with real impact

Second-year student Lesego Moeleso says being involved in the garden is “a refreshing change of scenery” and a great way to “interact with students from different fields of study”. He adds: “We all want to help our fellow students who don’t have enough food.”

Third-year UFS student Njabulo Sibeko agrees. “It’s a unique mix of academic enrichment, personal growth, and community engagement,” he says. “Even if the impact is small, it goes a long way. This project gives us a chance for hands-on learning and skills development, environmental sustainability and awareness, as well as social connections.”

Sibeko believes the garden also works as a “live experiment for environmental education”, teaching about “composting, water conservation, and organic farming”. He says, “Different vegetables have different nutrition, and if we can hold small workshops as to why we need to eat specific vegetables during different seasons, it will help teach us about the value they have for our body.”

Final-year Law student Shemsa Nzeyimana says her favourite part of being involved is “seeing the impact of our efforts” and “watching the garden grow and flourish”. “I love being part of a team that shares a common vision for creating positive change through sustainable practices,” she says. “And the fact that I get to be out of my comfort zone while building my social skills.”

Towards a sustainable solution

Nzeyimana hopes the garden “will become a hub for community engagement”, connecting students, staff, and locals while promoting sustainable food systems. “The garden directly addresses food security while also serving as a hands-on learning space for nutritional education and sustainable agriculture,” she adds. “By promoting sustainable gardening practices, the garden raises environmental awareness and encourages the campus community to think critically about food systems and their impact.”

At the UFS, where 59% of students report going hungry and 60% skip meals for financial reasons, the need is undeniable. Matema says by “giving students a role in the solution”, the stigma around food aid is reduced. “It becomes a shared project, not a handout.”

As Nzeyimana sums it up: “This garden can become a space for learning, connection, and hope – a place where change grows from the ground up.”

Besides Kovsie ACT, the initiative includes partners such as the Institute for Groundwater Studies, University Estates, the UFS Food Environment Office, and residences. External partners such as Tiger Brands, Sakata Seeds, and Kwaggafontein Nursery also support the project.

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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