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29 May 2025 | Story Martinette Brits | Photo Kaleidoscope Studios
Prof Hendrik Swart
Prof Hendrik Swart from the UFS Department of Physics was recently recognised by the Golden Key Honour Society Southern Africa as one of South Africa’s 300 most influential leaders.

Prof Hendrik Swart from the University of the Free State (UFS) Department of Physics was recently honoured at the Golden Key Honour Society Southern Africa’s Black Tie Gala Event, held on 23 May 2025. The event celebrated 300 of South Africa’s most influential leaders across academia, industry, government, and the financial sector.

Prof Swart, who is an NRF B1-rated researcher and currently also holds the SARChI Research Chair in Solid-state Luminescent and Advanced Materials (2023-2027), described the recognition as both meaningful and affirming at this stage of his academic journey.

“Being recognised by such a prestigious organisation is a meaningful acknowledgment of my academic efforts and personal dedication,” he says. “It was a moment of validation and inspiration, reminding me that hard work truly pays off.”

While the exact selection criteria were not publicly detailed, the emphasis was placed on academic excellence, scholarship, and leadership.

This is not Prof Swart’s first recognition from the Golden Key Honour Society. In 2012, the UFS student chapter awarded him honorary membership for his contributions as a mentor and supervisor – an early nod to his lasting impact on student success.

“The student chapter here on campus gave me some recognition by awarding me honorary membership,” he recalled. “It meant a lot to me as a mentor.”

The gala itself offered more than accolades – it created a space for meaningful exchange. Prof Swart reflected warmly on reconnecting with one of his former students from the early 2000s, calling it a highlight of the evening.

Looking ahead, Prof Swart welcomed the society’s plans to continue this initiative across the country.

“This was the first time they had an event like this, but more are expected to follow. I see it as a good initiative to mingle with other sectors in South Africa.”

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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