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Prof Abdon Atangana receives one of Cameroon’s highest national honours

09 October 2025 | Story Martinette Brits | Photo Supplied

Prof Abon Atangana — Prof Abdon Atangana, leading applied mathematics scholar at the University of the Free State, who has been awarded the Chevalier de l’Ordre de la Valeur by the President of Cameroon in recognition of his outstanding contributions to science and international academic engagement.

In recognition of his exceptional contributions to science and for promoting a positive image of Cameroon internationally, Prof Abdon Atangana, a leading professor of applied mathematics at the University of the Free State (UFS), has been awarded one of the country’s highest national honours by His Excellency President Paul Biya.

Prof Atangana, who is based in the UFS Faculty of Natural and Agricultural Sciences, was formally informed by the Cameroon High Commission in Pretoria that the President had decided to confer upon him the title Chevalier de l’Ordre de la Valeur (Knight of the Order of Valour).

“I am deeply honoured by this recognition and grateful to the High Commission for conveying the news,” said Prof Atangana.

The Ordre de la Valeur is one of Cameroon’s principal national distinctions, awarded to individuals who have rendered distinguished service or made significant contributions in fields such as science, public service, the arts, or international representation.

“The title Chevalier denotes formal national recognition by the President,” Prof Atangana explained. “It affirms the value of my work and encourages continued research, mentorship, and international collaboration.”

A career of global impact and recognition

Prof Atangana’s career is marked by both academic excellence and international engagement. He has consistently ranked among the top 1-2% of applied mathematicians worldwide, according to Stanford University’s global list. His achievements include being the first African mathematician under 40 to become a Fellow of the African Academy of Sciences Affiliates, receiving the UNESCO–TWAS Mohammad A. Hamdan Prize, the AL Fozan UNESCO Award for STEM, and the African Genius Award.

He also serves as Chair of the African Mathematical Union Commission on Research and Innovation and is the first President of the African Society for Industrial and Applied Mathematics (ASIAM).

In a historic milestone for African mathematics, Prof Atangana represented Africa for the first time at the Board Meeting of the International Council for Industrial and Applied Mathematics (ICIAM) in Vietnam in 2025. This prestigious gathering brings together presidents of national and international applied mathematics societies, including the President of the International Mathematical Union, and marks a significant recognition of his leadership on the global stage.

“Being named Chevalier de l’Ordre de la Valeur recognises years of sustained work and the support of many colleagues and students,” he said. “Professionally, it is an important encouragement to continue my research, mentoring, and international engagement.”

Beyond awards, Prof Atangana has actively promoted Cameroon’s profile in the international scientific community. He has built high-impact research collaborations, supervised and mentored students from Cameroon and across Africa, presented at international conferences, and published research connecting African science with global knowledge networks.

Advancing science through the UFS and international collaboration

Much of the work recognised by this honour has been conducted at the University of the Free State.

“The recognition reflects the outcomes of work done at the UFS and signals the university’s contribution to advancing regional research capacity and international partnership,” Prof Atangana said.

His academic engagement in South Africa has enabled him to act as a bridge between institutions, fostering joint research, student exchanges, and collaboration across continents. These activities demonstrate the power of academic engagement in promoting scientific excellence and strengthening international networks.

Looking ahead, Prof Atangana plans to leverage this recognition to expand collaborative research projects, create more opportunities for student exchanges and mentorship, and advance interdisciplinary initiatives addressing regional and global challenges.

“I will continue to promote the value of academic engagement in service of shared scientific and societal goals,” he said. “This recognition will inspire me to strengthen collaborative networks, pursue joint research initiatives, and mentor the next generation of researchers.”

Details of the official medal award ceremony will be shared by the Cameroon High Commission in due course.

News Archive

Research into surrogate milk important to wildlife conservation

2017-05-08

Prof Gary Osthoff from the UFS Department of
Microbial, Biochemical and Food Biotechnology,
will soon work on a milk formula for elephants.
Photo: Supplied

Research is being done at the University of the Free State (UFS) to analyse and synthetically imitate the unique milk of various wildlife species. This research is not only of scientific value, but also serves the conservation of South Africa’s wildlife species. At the forefront of this research is Prof Garry Osthoff from the Department of Microbial, Biochemical and Food Biotechnology.

Orphaned rhino calf pulled through with surrogate milk
“There is still a lot of research to be done. Naturally the research is of scientific importance, but with surrogate milk having the same composition as the mother’s milk of a specific species, orphaned calves or cubs of that species could be pulled through during a difficult time of weaning. Bearing in mind that exotic animals fetch thousands and even millions of rands at auctions, it goes without saying a game farmer will do everything possible to provide only the best nourishment to such an orphaned animal. In such a case, synthetically-manufactured milk would be the right choice,” says Prof Osthoff.

The fruits of his research were recently demonstrated in Germany when a rhino calf was left orphaned in the Leipzig Zoo. Prof Osthoff’s article: “Milk composition of a free-ranging white rhinoceros during late lactation” was used as a directive for applying surrogate milk for horse foals (which is already commercially available), since the composition of horse and rhino milk largely corresponds. The surrogate milk was used with great success and the rhino calf is flourishing. He mentions that such an orphan is often given the wrong nourishment with the best intentions, resulting in the starvation of the animal despite the amount of cow’s milk it devours.

With surrogate milk having the same
composition as the mother’s milk of a
specific species, orphaned calves or
cubs of that species could be pulled
through during the difficult time
of weaning.

Milk formula for baby elephants in the pipeline
With baby elephants left orphaned due to the increase in elephant poaching for their ivory, several attempts have been made to create a milk formula in order to feed these elephants. To date, many elephants have died in captivity from side effects such as diarrhoea as a result of the surrogate formula which they were fed.

Prof Osthoff recently received a consignment of frozen milk which he, together with researchers from Zimbabwe, will use to work on a milk formula for elephants. They are studying the milk in a full lactation period of two years. During lactation, the composition of the milk changes to such an extent that a single surrogate formula will not be sufficient. Four different formulas should probably be designed.

Prof Osthoff says that of the different species he has researched, elephants are the most interesting and deviate most from the known species.

Although his research to develop surrogate milk is adding much value to the wildlife industry, and although he finds this part of his work very exciting, his research focus is on food science and nutrition. “What is currently authentic in milk research is the study of the fat globules with content, the structure and composition of the casein micelle, and the prebiotic sugars. The knowledge which is gained helps to improve the processing, development of new food products, and development of food products for health purposes,” says Prof Osthoff.

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