Community-based learning is a relative new field of learning. It is a form of experiential learning with the aim at accomplishment of tasks, which meets genuine human needs, as well as the execution of the tasks that serve as an educational and learning tool aimed at the acquisition of a number of important life skills by the students.
The Faculty of Engineering, Built Environment and information Technology at the University of Pretoria implemented as from 2005 a new compulsory module, Community-Based Project (JCP), for all undergraduates. The eight-credit module is offered on an open-ended and project-orientated basis. The students attended compulsory orientation sessions and then submitted their projects in the form of a proposal for evaluation and approval. Only then students started with their fieldwork of at least 40 hours. After the students have done their fieldwork they report on their experiences and lessons learnt via a presentation and report in the form of a blog.
Sedibeng Water and UP - 15/09/2014
On 9 September 2014, UP’s Department of Chemical Engineering hosted the launch of the Sedibeng Water Chair in Water Utilisation Engineering. This is a research collaboration initiative between UP and Sedibeng Water. It was attended by key industry players and UP staff. Key addresses were delivered by UP’s Prof Roelf Sandenbergh, Prof Philip de Vaal, Prof Evans Chirwa and Mr R Takalani, Director: Corporate Services and Acting Chief Executive from Sedibeng Water.
UP to collaborate on project to address hunger and undernutrition - 12/09/2014
The University of Pretoria (UP) will be one of the institutions collaborating in a series of projects representing the best ideas and strategies from around the world to address hunger and undernutrition in some of the world’s most unforgiving agricultural regions. The selected projects, which will be funded by the Feed the Future Innovation Lab for Collaborative Research on Sorghum and Millet, will contribute towards improving food security, household resilience and private-sector growth in Ethiopia, Senegal and Niger through the enhancement of production and value-added product development.
Sensory food science research that resonates in Africa - 11/09/2014
Prof Riëtte de Kock, from the Department of Food Science at the University of Pretoria (UP), delivered a plenary lecture, titled ‘Sensory food science research that resonates in Africa’, at the World Food Science and Technology Congress of the International Union for Food Science and Technology (IUFoST) held in Montreal, Canada, in August. In the lecture, Prof De Kock explained why sensory food science is critical for food security and economic development in the developing world, particularly in Africa.