Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
11 August 2021 | Story Dr Cindé Greyling | Photo Supplied
Art lover Prof Janine Allen-Spies

Prof Janine Allen-Spies is an artist, lecturer in Fine Arts, and image philosopher from the UFS Department of Fine Arts. She teaches painting, drawing, and conceptual art to pre-graduate students and supervises postgraduate students in Fine Arts and other creative practices. In 2020, she was awarded the Stals Prize for her valuable role as a visual artist, academic, mentor, lecturer, activist, and supporter of art. 

What is the best thing about your job?
Working with artists and students who are energetic and passionate and love talking about art. 

What is the best and worst decision you have ever made?
As a second-year Art student, I modelled a psychedelic-looking bikini at a vintage clothing fashion show. Still makes me cringe! The best decisions weren’t really mine – they were godly interventions, so I can't claim them.

What was/is the biggest challenge of your career?
The biggest challenge is to make art. Even in the best circumstances, artmaking is ecstasy and agony. My biggest challenge as a mom is that I have two teenagers at home – working with students doesn't mean you know anything about younger teenagers.

What does the word woman mean to you?
As one of six sisters, I learnt that ‘woman’ implies diversity. We are all entirely different. Luckily, I don't have any preconceived ideas; all people should strive to be full-bodied human beings.

Which woman inspires you, and why?
Hypatia of Alexandria, Emily Hobhouse, Frida Kahlo, Princess Diana, and Caster Semenya – all women who do not fit into any mould. I am also inspired by my friends and my sisters and a lot of other local women.

What advice would you give to the 15-year-old you?
Make more of an effort to not grow up! Enjoy the beach, because one day you will not live close by. Your body is your own to take responsibility for and to love. Be strict with boyfriends and learn how and when to end a relationship, because nobody teaches you that.

What is the one self-care thing that you do? 
At the moment, the selfcare thing is visiting Nick, the hairdresser of Bella Donna who can fix, colour, and cut my hair, because managing my hair myself is just impossible.

What makes you a woman of quality, impact, and care?
I try to be self-reflective. To forgive and to be accepting are very important; we all have our fault lines, and we should work with each other's shortcomings. 
 
I cannot live without … coffee and ‘my’ psychologist.
My secret weapon is … honesty, and if my honesty fails, it will be having a Plan B.
I always have … fashion clothing items, even if I must make or alter clothing myself. My grandmother was a seamstress and we learnt to love clothing design.
I will never … again take the Free State landscape for granted.
I hope … poverty in the country will be addressed aggressively and in a more directed manner – which 
includes active participation and engagement of all people in South Africa.

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”.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept