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10 October 2025 | Story Precious Shamase | Photo MAFF (Music Art, Food and Fashion) Photography
Roots of Wisdom
Pictured from the left: Princess Shoeshoe Tsiame Mopeli; Prof Cias Tsotetsi, Qwaqwa Campus Vice-Principal: Academic and Research; Prof Lerato Seleteng-Kose from the National University of Lesotho; and Dr Komi Afassinou, Senior Lecturer in the UFS Department of Mathematics and Applied Mathematics.

History was made at the University of the Free State (UFS) Qwaqwa Campus with the groundbreaking convergence of the Dr TK Mopeli Indigenous Knowledge System (IKS) Memorial Lecture and Symposium. This joint inaugural event, held under the compelling theme, Roots of Wisdom: Integrating Indigenous Knowledge in Science and Education: The Legacy of Dr TK Mopeli, served as a powerful platform to bridge the academic sphere with the lived wisdom of local communities.

 

Core vision: From commemoration to critical engagement

The planning team’s core vision was clear: to create a unifying platform where the scholarship of IKS could meaningfully intersect with the lived experience. Held on 19 September 2025, the combined memorial lecture and symposium moved beyond a mere commemoration of Dr Mopeli's enduring legacy. It aimed to be a critical engagement that actively pushed the boundaries of contemporary discourse.

The theme itself was a call to action. It sought to highlight the resilience, innovation, and relevance of IKS in solving modern problems, ensuring that indigenous perspectives not only survive but actively shape scientific research, educational curricula, and community development. This focus linked the region’s heritage to future possibilities, echoing Dr Mopeli’s own dedication to education and self-reliance.

 

Wisdom beyond the lecture hall: Inclusive participation

Recognising that indigenous knowledge is deeply rooted in lived experience – as highlighted by keynote speaker Prof Lerato Seleteng-Kose’s presentation on the role of IKS in scientific innovation in Lesotho – the planning team prioritised authentic and inclusive participation. Their strategy deliberately mixed celebrated academics with vital community voices. This involved engaging traditional leaders, community elders, and local IKS practitioners alongside university faculty. 

To bridge the gap between abstract discourse and grassroots practice, the event created a space where storytelling, rituals, and oral traditions were given value equal to formal scholarly papers, including the message from Princess Shoeshoe ‘Tsiame’ Mopeli on cultivating self-reliance. Sessions utilised local languages, most notably Sesotho, to ensure that the knowledge holders felt fully represented and heard.

Dr Elias Nyefolo Malete described Dr Mopeli as a humble leader, passionate about the advancement of his people and the preservation of the Basotho nation. in his address on An Ideational Analysis and Integration of African Folktales in Science, Technology, and Education, he further emphasised the need to treat indigenous narratives not as relics, but as dynamic sources of knowledge for education.

 

The road ahead: Actionable outcomes

The symposium was not designed to be an echo chamber. The planning team identified several specific, measurable deliverables aimed at tracking the long-term impact of the discussions:

Policy Influence: Generating recommendations to be shared with local and national structures to positively influence cultural heritage and education policies.

Curriculum Development: Actively informing the integration of IKS into university curricula across various disciplines, ensuring that future students engage with both the theoretical and applied dimensions of indigenous knowledge.

Community Initiatives: Establishing partnerships to support grassroots-level, community-led projects in areas vital to Dr Mopeli's vision, such as sustainable agriculture, health practices, and cultural preservation.

To ensure that these discussions translate into tangible action, a monitoring framework is being put in place. This includes creating a public repository of all presentations and community contributions and establishing follow-up meetings between the university and community stakeholders.

One of the members of the planning team, Prof Puseletso Mofokeng, concluded, “The 2025 Symposium was a historic moment, transforming the late Dr TK Mopeli's Memorial Lecture into a living, dynamic platform. It reaffirmed that indigenous knowledge is not merely a preserved artefact of the past, but a vital, evolving resource capable of guiding sustainable development and shaping a self-reliant future for the region. The event laid the groundwork for Dr Mopeli’s dream to continue living, not just in memory, but in action, policy, and education.” 

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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