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28 March 2025 | Story Tshepo Tsotetsi | Photo Supplied
faculty of the Humanities graduation
Congratulations to our UFS leaders of the future!

As the leaves turn and autumn settles over the Free State, a new season of celebration is upon us. Gowns are being dusted off, caps are ready to be tossed, and excitement is building as the University of the Free State (UFS) prepares to honour the Class of 2024. From 4 to 5 April 2025, the Qwaqwa Campus will host its graduation ceremonies, followed by the Bloemfontein Campus from 8 to 12 April 2025.

This year, a total of 7 994 students will walk the stage, marking a significant moment in their academic journeys. The university will host 20 graduation ceremonies across its Qwaqwa and Bloemfontein Campuses, celebrating the accomplishments of graduates across all faculties. In addition to awarding degrees and diplomas, the UFS will also confer three honorary doctorates, recognising exceptional contributions in various fields.

Graduation is more than just a ceremony; it is a defining moment. It marks the end of years of late-night studying, countless assignments, and moments of self-doubt. But more importantly, it signals the beginning of something new. Armed with their degrees, the UFS graduates will soon step into the world beyond university, ready to make their mark.

At the UFS, excellence is more than a value – it is a standard. Every graduate walking across the stage embodies the university’s commitment to producing individuals who are not only knowledgeable but also adaptable, resilient, and prepared for the ever-changing demands of the world. This is at the heart of Vision 130, UFS’s roadmap to 2034, which focuses on shaping graduates who will contribute meaningfully to both local and global communities.

For the Class of 2024, the journey has been long, challenging, and rewarding. Now, as they prepare to walk the stage, one thing is certain: the future is theirs to shape.

 

Click to view document WATCH: 2025 Graduation Livestream 

 

Click to view documentClick here to see the full schedule for the 2025 April graduations.

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

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