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20 April 2021 | Story Cornelius Hagenmeier

On 25 May 2021, Africa will celebrate the 58th anniversary of the founding of the Organisation of African Unity (OAU). A central tenet of the organisation, which was the predecessor of the African Union (AU), is African solidarity. This call celebrates the idea and the ideal of African solidarity. As we are preparing for Africa Month 2021, we received the shocking news about the damage to the University of Cape Town’s African Studies collection. The need for African solidarity to mitigate this immense loss has inspired the theme of the 2021 UFS virtual Africa Month celebration, ‘solidarity in knowledge production and recording’.

From the establishment of the OAU and with the later formation of the AU, member states undertook to coordinate and intensify their cooperation and efforts to achieve a better life for the people of Africa.

Africa Day Memorial Lecture

The UFS has a long tradition of commemorating Africa Day and the ideas underpinning it. Every year, diverse events aimed at advancing African unity and solidarity take place during Africa Month –traditionally, the highlight is the Africa Day Memorial Lecture hosted by the University's Centre for Gender and Africa Studies. On 19 May 2021 at 19:00 (SAST), Prof Walter D Mignolo, a guru of decoloniality, will virtually deliver this year’s lecture titled The beauty of the sovereign people: Jean Casimir and the Decolonial History of Haiti, to honour the memory of transatlantic slavery by reflecting on former ambassador, Prof Jean Casimir, who has shifted the geography of reasoning by breaking the code of the standard history of the slave trade, the African diaspora in the Caribbean, and of captive human beings in the plantations. The discussant will be CGAS Extraordinary Professor and Professor of Epistemologies of the Global South at the University of Bayreuth, Prof Sabelo J Ndlovu-Gatsheni.  

As COVID-19 continues to ravage the world, Africans have been fighting against the pandemic in various ways and have achieved considerable success in this regard. Given the economic and social challenges associated with the pandemic, fostering African solidarity and further developing the underpinning philosophy of ubuntu appear to be particularly worthwhile projects.

A virtual celebration of Africa Month

The UFS 2021 Africa Month commemorations will again take a virtual format. It will include a focus on UFS engagement on the continent, partnerships with other African institutions, research excellence, and student success stories.  The UFS invites all members of its community to contribute thought-provoking pieces to this virtual celebration of Africa Month. Selected contributions will be presented on the university's website and social media.

Among other formats, contributions may take the format of

  • recorded performing art performances (e.g., solo music or poetry);
  • virtual visual art presentations;
  • written poetry;
  • songs;
  • short thought/opinion pieces, which can also be published in mainstream media; or
  • topical academic writings.

Please share a brief written proposal explaining your planned contribution by 30 April 2021. The proposal should not exceed 300 words and should be emailed to Cornelius Hagenmeier (hagenmeiercca@ufs.ac.za) or Prof Colin Chasi (ChasiCT@ufs.ac.za).

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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