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18 August 2020 | Story Leonie Bolleurs | Photo Supplied
Liezel Rudolph believes opportunities do not fall into your lap, but you cross them when you do what you love, and you do it well.

On more than one occasion, Liezel Rudolph set foot on the SA Agulhas II, travelling the oceans to Marion Island in her quest to research climate change. She focuses her research on reconstructing the past climate of Marion Island. 

As Lecturer in Process Geomorphology in the Department of Geography Rudolph is involved in research on glacial and peri-glacial landforms, trying to understand the links between climate and the processes that shape these landforms.

An interview with her reveals more about this scientist, adventurer, and teacher who sees pursuing one’s research interests and teaching others about it as a dream come true.

 

“Part of being a woman is to know when to be strong and to speak up, and when to be humble and listen.” – Liezel Rudolph

Is there a woman who inspires you, who you would like to celebrate this Women’s Month?

“I would like to celebrate my mother who does everything to the full. She celebrates the little things; she dreams big and she does not fear the future. She values discipline, but nurtures growth and has always encouraged (me) to be the best version of me and not to compare myself to others.”

What are some of the challenges you have faced in your life that have made you a better woman?

“I don’t like being criticised and I don’t like failing. It has taken me several years to learn that not all criticism is negative and that not all failures are final. And that is OK. I have learned to be easier on myself, and on others when I (or they) don’t meet certain expectations.”

What advice would you give to the 15-year-old you?

“When I was 15 years old, I had no idea what life would be after school – and it scared me. I now know that by following my passion and doing what I am good at, I am doing myself and the world a favour. There is no point in making loads of money if you hate going to work every day. Opportunities do not fall into your lap, but you cross them when you do what you love, and you do it well.”

What would you say makes you a champion woman [of the UFS]?

“I would not say that I am a champion woman, yet. But I would like to think that I am a woman who does her job well, and who does ‘woman’ well, too. This means bringing what I have to the table, and not comparing, criticising, or competing with anyone about what else is on the table. I still have to grow a lot in this regard.”

 

 

News Archive

UFS researchers discover the many uses of the cactus pear
2015-02-17

UFS researchers discover the many uses of the cactus pear

For many South Africans, the dry, arid areas in many parts of the country became synonymous with cactus pear growing at random in the natural veld. For some the fruit of a cactus pear, if chilled really well, is a delicious snack on a hot summer’s day. But few actually know that these cacti can be money growing wild in the veld.

For the past 15 years, scientists  at the University of the Free State (UFS) have been looking into the benefits and many uses of the cactus pear. This project  has grown steadily in vision and dimension, and today the UFS is recognised as a world-leading institution in the world conducting multi-disciplinary research on spineless cactus pear.

Dr Maryna de Wit, from the Department of Microbial, Biochemical and Food Biotechnology, together with Prof Wijnand Swart from the Department of Plant Sciences and Prof HO de Waal from the Department of Animal, Wildlife and Grassland Sciences, determined the nutritional and, more importantly, the commercial and viable uses of the cactus pear.

The aspect of human consumption is now giving the cactus pear the status of ‘superfood’.

Dr De Wit and her team have successfully made various products using either the cactus pear fruit, the cladode (also referred to as the leaf) and the mucilage (the sticky liquid  in the cladode).

Some of these products are:

  • flour for baking carrot cake, biscuits and health breads
  • jam, fruit juice and canned fruit
  • sweets – marshmallows and Turkish delight
  • stir-fry, salads and other cooked dishes.

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