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UFS welcomes GeoCongress 2025 delegates

02 June 2025 | Story Leonie Bolleurs | Photo Supplied

Dr Martin Clark, chair of the local organising committee, is looking forward to welcoming delegates to the GeoCongress.

In just more than three weeks, the University of the Free State (UFS) will open its doors to delegates attending GeoCongress 2025, hosted in collaboration with the Geological Society of South Africa. From 23 to 27 June 2025, academics, industry professionals, and students will come together on the Bloemfontein Campus to share knowledge, discuss new research, and connect with peers in the geosciences.

This biennial event will feature a dynamic programme of workshops, keynote addresses, and presentations covering a broad range of topics in the field.

Message from the event organisers and UFS leadership

“It is a unique honour to be able to host the national GeoCongress, being responsible for bringing together our partners in industry and academia to share our evolving understanding of the rocks, minerals, and advances in the geosciences and associated disciplines. My view of the GeoCongress stems from my appreciation and understanding of one of South Africa’s most highly regarded geologists, Dr Hans Merensky. Dr Merensky is credited with finding platinum in the Bushveld, diamonds in Namaqualand, and phosphorus and vermiculite in Phalaborwa. However, less remember was Dr Merensky’s ability to coordinate comprehensive investigations of rocks, and his tenacity in exploring across the South African landscape. For this, I believe our theme Embracing Change through Collaboration is apt, since it's through interactions between various sectors that we are best able to handle the challenges of tomorrow,” comments Dr Martin Clark, Senior Lecturer in the UFS Department of Geology and principal investigator of the Merensky Group for Airborne Geological Image Classification (MAGIC) at the Department of Geology.

“The 2025 GeoCongress symbolises the principles of sustainable research and innovation that we advocate for in the Faculty of Natural and Agricultural Sciences and underscores our dedication to the development of interdisciplinary collaboration. Research collaboration through our Green and Complex Research Hubs is consistent with the congress theme of ‘Embracing Change Through Collaboration’. By integrating geoscience research with broader sustainability and technological advancements, we guarantee that our scientific discoveries make a significant contribution to both environmental stewardship and industry," said Prof Paul Oberholster, Dean of the Faculty of Natural and Agricultural Sciences.

Outstanding line-up of attendees

GeoCongress 2025 is set to bring together some of the most influential minds in geoscience, creating a space where leading academics, industry experts, and emerging researchers can exchange ideas and insights. Attendees will have the opportunity to engage with key figures shaping the field, including Prof Glen Nwaila, Director of the Wits Mining Institute and a leading authority in economic geology and geometallurgy at the University of the Witwatersrand; Prof John Carranza, a highly regarded researcher at the UFS; and Sifiso Siwela, Chairperson of the SAMCODES Standards Committee and past president of the Geological Society of South Africa.

Adding to the wealth of expertise, Dr Geoffrey Howarth, Senior Lecturer at the University of Cape Town and Head of the Electron Microprobe Facility, will bring his knowledge in mineral studies, while Prof Susan Webb, Associate Professor of Geophysics at the University of the Witwatersrand and acting co-director of the DSI-NRF Centre of Excellence for Integrated Mineral and Energy Resource Analysis (CIMERA), will share her insights into geophysical research. Dr Hayley Cawthra, specialist scientist at the Council for Geoscience, will contribute her expertise in coastal geology, and Prof Steve McCourt, President of the Geological Society of South Africa and Professor Emeritus at the University of KwaZulu-Natal, will bring his experience in structural geology. The line-up also includes Prof Wolfgang Maier from Cardiff University, whose research on magmatic ore deposits continues to influence the field.

To make the most of your GeoCongress 2025 experience, be sure to take full advantage of the networking opportunities – from informal meet-and-greets to engaging panel discussions. Don't miss the chance to attend hands-on workshops and exciting field excursions. These excursions offer a deeper look into the country’s rich geological history, with opportunities to visit Florisbad, Kimberley, the Beatrix operations in the Goldfields, or the Drakensberg. For more tips on navigating the congress and must-see highlights, visit the GeoCongress 2025 website at https://geocongress2025.org.za/ or contact us at secretariat@geocongress2025.org.za.

GeoCongress 2025 is set to be a landmark event on the geosciences calendar. With the UFS as your host, prepare for an experience that combines academic excellence, innovation, and a collaborative spirit. Welcome to GeoCongress 2025!

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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