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06 October 2020 | Story Nonsindiso Qwabe | Photo Supplied
Leah Molatseli is the founder of Lenoma Legal, a legal technology company which specialise in commercial and labour matters for small and medium businesses.

Legal technology and innovation specialist and member of the University of the Free State Council, Leah Molatseli, tackled the intersection of law and technology in her new book, titled #LegalTech Startups and Innovation

As technology continues to revolutionise how traditional industries function, legal tech is no longer a foreign concept in the country’s current legal market. The technological boom that has occurred over the past few decades has reshaped many industries. Molatseli said her book is a bridge in the knowledge gap; it is a comprehensive guide for using new technologies in order to provide legal services that are not restricted by physical barriers. 

Molatseli said in her career as a lawyer, she has witnessed first-hand the need for ordinary citizens to gain greater access to justice.  This has led her to adopt new technology that works for the client by cutting costs, improving efficiency, and reaching people more effectively. In 2017, she co-founded Lenoma Legal, a legal tech start-up that provides legal services virtually. 

“While a digital divide still exists, mobile penetration has increased drastically in the past few years, making it much easier to provide legal help from anywhere. My hope is that this book will open up different avenues for law firms, entrepreneurial people who want to innovate within the legal space, and Law students to start thinking differently about how they can shape their careers.”

Technology pivotal to legal industry

Molatseli said she decided at the beginning of 2020 to put the knowledge she gained into a book. When the COVID-19 pandemic hit South Africa, it quickly became apparent that the legal profession had to seek alternative ways to carry out its functions, and the pivotal role that technology has played made the book a timely release. 

“The pandemic has cemented the need for access from anywhere in the world. For me, it’s about access. I believe that access to legal services is a basic human right, and legal tech and innovation plays a huge role in making that happen,” she said. 

Molatseli said #Legaltech Startups and Innovation is a guide that will equip other forward-thinking practitioners to do exactly the same. She said as technology continued to advance, it is becoming easier for anyone within the legal world to create and build solutions.

Book shines light on new avenues in law

“For many years we’ve been made to think that legal careers are linear; get your degree and go work in a law firm, but it’s no longer like that. There are so many avenues open to people within the law industry, and the moment you become aware of this, you can take charge of your career. If we can integrate this type of thinking, the opportunities are endless. This book can drastically change how we do things and how we approach law.”

The book is available for ordering from: https://juta.co.za/catalogue/legaltech-startups-and-innovation_28319/. If you would like to get more information on the book, follow Leah Molatseli on Twitter at @leahmolatseli. 

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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