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14 June 2019 | Story Valentino Ndaba | Photo Albert van Biljon
Alison Botha
Over and above being a survivor, Alison Botha is an inspiration.
It was an ordinary December 1994 evening in Port Elizabeth. Alison Botha parked her car in front of her home. A man ambushed her at knife point. Minutes later, she was forced into the passenger seat and the perpetrator drove off, picking his friend up on their way to the coastal bushes of the city.
 
What was supposed to be an ordinary evening turned into a horrific experience which changed Botha’s life forever. She was raped, strangled, had her throat slit and her stomach cut open. Physicians called her survival a medical miracle. The true miracle though, is how she has chosen to deal with the experience. 

Botha overcame her fear of public speaking and has become an international motivational speaker who also authored a first-person account of her ordeal and recovery in 1998, titled I Have Life.

Aluta continua against gender-based violence

As part of our university’s advocacy against gender-based violence, the Human Resources’ Division for Organisational Development and Employee Wellness hosted Botha for a motivational talk on 5 June 2019 at the Bloemfontein Campus. In telling her story, Botha stated that she still receives healing.

While welcoming guests and the speaker, Prof Prakash Naidoo, Vice-Rector: Operations touched on Project Caring which is supported by the Rectorate. “We care for you and part of that caring agenda is gender-based violence. We encourage you to speak out about this issue, don’t remain silent, someone will listen,” he advised.

From victim to victor

Botha believes that if her story serves to help someone else avoid the same situation or perhaps even survive a similar trauma, then she has served her purpose. “I now believe that the evil is far outweighed by all the good that has come out of my choice to share my story,” she said.

Much of the reason behind her strength lies in what she terms her own ABC principle which speaks to attitude, belief and choice. “We are not always going to be in control of everything that happens to us. But we always control how we respond,” said Botha. 

The story of Botha’s survival, recovery and victory proves that the human spirit cannot be crushed. There is indeed life after a near-death tragedy.

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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