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19 September 2019 | Story Amanda Thongha | Photo Charl Devenish
Dr Gwande
Dr Victor Gwande
Attaining his master’s degree cum laude, completing a PhD degree, and publishing in top academic journals, University of the Free State (UFS) academic, Dr Victor Gwande, has been an outstanding researcher throughout his career.

Adding to his list of notable achievements, the postdoctoral research fellow in the International Studies Group has just been awarded a fellowship at Princeton University, one of the top universities in the world. The US institution was recently ranked sixth in the Times Higher Education World University Rankings 2020.

As a fellow of the Institute for Advanced Study at Princeton, Dr Gwande will spend two weeks on the Ivy League university’s New Jersey campus in 2020. This will be followed by a weeklong session at one of two collaborating institutions in South Africa and the US, with continuous communication facilitated among selected scholars throughout a two-year period. 

Flying high the flag of the African academy
Dr Gwande believes the fellowship will expose him to new intellectual traditions and perspectives. “It will help me create international academic networks across continents, as I seek to put my name out there as an internationally recognised scholar.”

With his research interests in economic and business history of Southern Africa, Dr Gwande says he wishes to become “a great scholar of African economic history, flying high the flag of the African academy, as well as training and producing young scholars for the academy”.

Working with some of the world’s top minds at Princeton University, there will be much to focus on.

“I will be researching, writing, and presenting my research project in which I use the case study of the Anglo American Corporation to look at the histories of capitalism and to understand how monopoly capitalism shaped economic trajectories of Zimbabwe and the broader Southern African region.”

Longer-term plans include completing his monograph stemming from his PhD thesis.

There are many people to thank for his journey from the UFS to Princeton, and the scholar draws attention to some of those who have influenced him. 

“God and my family. But in my career, quite a number of people and institutions have really moulded me; the International Studies Group under Prof Ian Phimister has given me an environment to flourish in my young career.

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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