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11 October 2018 | Story UFS | Photo Zama Feni
UFS launch student business incubator project
Rector and Vice-Chancellor Francis Peterson cutting the ribbon as the office of Student Business Incubator Project was officially opened last Friday.
The University of Free State has recently launched a Student Business Incubator Project that will provide impetus to students with business ideas.

The initiative, which is under the management of the Directorate for Research and Development (DRD) was conceived a few years ago with objective of untapping the entrepreneurial potential of students. 

And it was on Friday last week that all the energy and efforts that were directed towards the planning of this project culminated into the official launch and opening of the offices where the students will conduct their business operations.

Generate new business ideas

Delivering a brief address at the launch, Rector and Vice-Chancellor, Prof Francis Petersen encouraged students to generate new business ideas that would make them job creators at the end of the day. 

“As a university, we should disseminate our output to society through research, education and technology transfer. The Incubator Project is a good initiative and I would like to see it growing so that more students can benefit from a facility such as this,” he said. 
Professor Petersen encouraged the student innovators to engage society so that they can make quality of life better through new knowledge.

“You must continue to incubate ideas and develop them,” he said adding that one of the great things that a university is measured about is the employability of its graduates.

Business ideas awarded 
On the previous day, DRD hosted a pitching competition for the business ideas that students were invited to submit.

Assistant Research Officer and Project Manager, Ayanda Makhanya said they were excited about the outcome of their call to students as they received an overall total of 60 ideas.

“We screened all the inputs and came up with 14 ideas. We will now be working with these students to provide the necessary support,” she said.

The winner in the pitching competition was an LLB student Mannini Setai whose idea was the production of eco-friendly bricks.

The office are located near the UFS Sasol Library and has computers and a big flat screen.

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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