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14 August 2018
WomenofKovsies Dr Lize Joubert on flowers and their favourite insects
Pollination is important to maintain diversity in our natural ecosystem and maintain ecosystem health

“Pollination is important to maintain diversity in our natural ecosystem and maintain ecosystem health.” So says Dr Lize Joubert, lecturer in the Department of Plant Sciences at the University of the Free State. “Research helps to understand the interaction between insects and flowers and their many implications on real-world problems.”

Plant systematics and pollination biology, Dr Joubert’s research field, looks at how plants diversify, adapt to environmental changes and how their flowers evolve to keep attracting insects to pollinate them for reproduction. 

Dependency on pollination

Crop production is, in many cases, dependent on pollination. About 75% of the world’s crops are to some extent dependant on pollination. “Pollination is really important for us as human beings, but it is also important to maintain diversity in our natural ecosystem and maintain ecosystem health.”

Dr Joubert obtained her PhD in plant systematics in 2013 and was subsequently awarded the EM van Zinderen-Bakker Prize for an outstanding PhD dissertation in Botany.

She is also the curator of the Geo Potts Herbarium in Bloemfontein, the internationally accredited herbarium housing over 30 000 plant specimens, mainly representing the flora of central South Africa and several special collections from Marion Island, the Okavango Delta, and KwaZulu-Natal. 

Learning from the experts

As a young researcher Dr Joubert became part of the Prestige Scholars Programme (PSP) at the UFS which led her to Cambridge University where she became part of a research group for nearly two years under an expert in her field, Prof Beverley Glover. The PSP at UFS identifies and promotes promising young academics at the university to become full professors with excellent research accomplishments. 

Dr Joubert views the PSP Programme to a large extent as her academic home. She is proud to be part of the programme that has brought her closer to other experts in her field and resulted in collaborations in which she is involved in cutting-edge research. 

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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