Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
11 January 2019 | Story Lacea Loader

Status of the UFS 2019 registration process

The on-campus registration process at the University of the Free State (UFS) has not yet commenced. Although the online registration process started on 7 January 2019, the on-campus registration process on the university’s Bloemfontein and Qwaqwa Campuses will commence on 21 January 2019.

Some media reports that the registration process commenced this week and that registration points on the Bloemfontein Campus have been shut down by a number of students, are untrue. The only student academic services currently available on the campus are that of information services and enquiries from students visiting faculties, as well as assistance with online access to the Central Application Clearing House (CACH).

A group of students under the banner of the SASCO Bloemfontein Branch, and operating without engaging with the university’s existing student structures, disrupted student academic services on the Bloemfontein Campus and blocked entrance to the campus at one of the five gates on Wednesday 9 January 2019, indicating that the university management has not effectively dealt with some student-related matters pertaining to the 2019 registration process. The on-campus student academic services programme was subsequently temporarily suspended. However, online and email academic services continued as normal.

Following Wednesday’s disruption, the executive management of the UFS engaged with the group of students who disrupted the student academic services programme, as well as with representatives of the Institutional Student Representative Council (ISRC). Concessions between the university and the ISRC were reached yesterday.

The executive management expressed its appreciation for the ISRC’s cooperation and for its commitment towards student access to higher education. As the legitimate statutory body representing students, the ISRC will work with the management to ensure that preparations for the upcoming registration process run smoothly. The management furthermore condemned the behaviour of the group of students who disrupted the student academic services programme.

The registration process on the Bloemfontein and Qwaqwa Campuses will commence on 21 January 2019 when senior students requiring assistance or academic advice, will be assisted on the campuses. The registration process and academic advising services for first-time entering, first-year students start according to a set schedule from 25 January 2019 on the Bloemfontein Campus, and from 28 January 2019 on the Qwaqwa Campus.

Enquiries regarding registration can be directed to the university’s Call Centre at 051 401 9666. Detailed information about the 2019 registration process is available at www.ufs.ac.za


Released by:
Lacea Loader (Director: Communication and Marketing)
Telephone: +27 51 401 2584 | +27 83 645 2454
Email: news@ufs.ac.za | loaderl@ufs.ac.za
Fax: +27 51 444 6393

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

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept