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UFS secures Top 3 position at GradStar Awards with 53 students recognised

12 September 2025 | Story Lilitha Dingwayo | Photo Lunga Luthuli

The University of the Free State (UFS) has once again demonstrated its commitment to academic excellence and student success by securing a place in the top three universities nationally at the 2025 GradStar Awards. An impressive 53 UFS students were recognised among the prestigious Top 500 list announced on 24 August.

The GradStar Awards, now in their 10th year, highlight students across South African universities who demonstrate the employability skills, leadership qualities, and potential to make a meaningful impact in the workplace. More than 700 students entered the initial assessment phase this year, which focused on how they perceive themselves as future change-makers.

Assistant Director for the Division of Student Affairs, Belinda Janeke, emphasised the importance of this achievement:

“This recognition speaks to both our students and our staff. The UFS places a high premium on employability, and both academic and support staff play a vital role in equipping our students with the skills to succeed. I like to use the analogy of a car: academics teach you to build the car and understand all its parts, whereas employability equips you to drive the car.”

According to the organisers, the 500 students selected will now proceed to the next stage of a three-phase assessment process, with the goal of reaching the GradStar Top 100.

For final-year BSc Actuarial Science student and two-time Golden Key recipient, Talha Suleman, the journey has only just begun:

“Reaching the Top 100 would open doors to connect with South Africa’s brightest future leaders and industry pioneers. My goal is to use the platform to expand my network, share insights from Actuarial Science, and learn from diverse perspectives. More importantly, I see it as a responsibility to represent UFS and inspire other students by showing that challenges can be turned into stepping stones.”

Janeke encouraged aspiring students to take advantage of the resources available to them, noting the success of UFS’s student-centred initiatives such as the newly launched series of ‘shoe camps’, designed to strengthen employability.

The UFS celebrates this milestone as part of its broader mission to shape graduates who are not only academically excellent but also highly employable and ready to make an impact.

UFS students in the GradStar Top 500:

Thelby Tshiuda - Bachelor of Laws

Tlotlisang Mhlambiso - Bachelor of Education Honours (Professional): Curriculum Studies

Samkelo Majola - NULL

Sindisiwe Thwala - Bachelor of Laws

Lefu Matsikitlane - Bachelor of Science Honours

Nomkhosi Mbutu - Master of Sustainable Agriculture

Talha Suleman – BSc in Actuarial Science

Selewe Thokoza - Bachelor of Public Administration: Human Resource Management

Rambuti Mohale - Postgraduate Diploma in Public Administration

Thabang Thulare - Advanced Certificate in Education (Further Education Biology Education)

Okuhle Tobho - Bachelor of Social Sciences

Kamohelo Moeti - Bachelor of Accounting

Sisipho Ndamase - Bachelor of Management Leadership

Ignecias Phathutshedzo - Bachelor of Public Administration: Human Resource Management

Kgagamatso Moticoe - Bachelor of Commerce in Accounting

Siyabonga Mahlalela - Bachelor of Computer Information Systems

Zozibini Jojo Bachelor - Public Administration: General Management

Kabelo Mahlaba - Master of Science: Clinical Psychology

Neo Victor Hlongwane - Master of Science in Agriculture

Bongumusa Mabika - Master of Education

Ontiretse Ngakantsi - Bachelor of Science Honours

Nelisiwe Mkhomazi - Bachelor of Social Sciences

Amanda Mashinini - Bachelor of Arts: Education

Jessica Dlamini - Master of Social Science

Jabu Hlongwane - Bachelor of Computer Information Systems

Pulane Portia Pudumo - Master of Arts: Environmental Management and Planning

Nosipho Koloi - Bachelor of Psychology

Shivani Krishnasammy - Bachelor of Law

Ayanda Mhlauli - Bachelor of Commerce

Nosipho Ngqasa - Bachelor of Science

Kefiloe Khaole - Master of Education

Makwena Semenya - Bachelor of Arts: Education

Phindile Nyila - Bachelor of Commerce Honours in Management Accounting

Luyanda Sphesihle Khumalo - Master of Arts in Governance and Political Transformation

Maile Edgar Ramoadi - Bachelor of Commerce in Accounting

Lebogang Thato Magodielo - Bachelor of Law

Pfarelo Maphangula - Bachelor of Education: Technology

Monthati Molale - Bachelor of Laws

Boitumelo Ngobeni - Bachelor of Social Sciences

Bontle Sello - Bachelor of Arts Honours in Communication Science

Richard Pakiso Mphuthi - Bachelor of Accounting

Sifiso Royal Hlanguza - Bachelor of Arts: Cultural and Social Systems

Sphesihle Manatha - Bachelor of Public Administration: Human Resource Management

Buhle Mahamba - Advanced Certificate in Education (Further Education Biology Education)

Justin Kruger - Postgraduate Diploma in Public Administration

Selloane Mpheme - Further Diploma: Education: Language Education

Lutricia Tyongwe - Bachelor of Public Administration: General Management

Ogechi Mokotedi - Bachelor of Medicine and Surgery

Kabelo Sherlyn - Mashabela Master of Science

Marcellah Nyaga - Master of Higher Education Studies

Thulani Mabaso - Bachelor of Arts: Languages

Mogudi Sello - Bachelor of Commerce in Accounting

Lefa Rabase - Bachelor of Science Honours (Zoology)

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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