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11 August 2021 | Story Dr Cindé Greyling | Photo Supplied
Leading a happy and productive workplace - Susan van Jaarsveld

Susan van Jaarsveld is the Senior Director: Human Resources at the University of the Free State. Since the HR department is the ‘go-to person’ for all employee-related matters, her duties involve managing activities such as recruitment and selection, employee relations, performance management, training and development, and talent management. “As the employees are the most important asset, we have to ensure a happy and productive workplace,” she explains. 

What is the best thing about your job?
You always move between what is good for the UFS and what is good for the employees, and you have to build that bridge and find a good balance. The best part is that you can really make a difference – for an employee or a team – by helping them to let their (hidden) talents come to life and helping them realise their dreams.

What is the best and worst decision you have ever made?
Two of the best decisions I ever made were to have my two amazing children. They have enriched my life and I cannot imagine a world without them in it. I made many bad decisions, but I choose not to dwell on those. In hindsight, many of these bad decisions taught me valuable life lessons and also led me to wonderful new opportunities.

What was/is the biggest challenge of your career?
The biggest challenge throughout my career was to balance my work and home life. This is certainly a challenge that many people, especially women, can relate to. It means constantly feeling guilty. When I was at work, I felt guilty that I’m missing out on important parts of my children’s lives, and I felt guilty when I was spending time with my family and not working. My children are both grown-up now and maintaining a balance between my home and work life has become easier.

What does the word woman mean to you?
Being a woman is complicated, multi-faceted, and often unfair. Womanhood is about strength, love, and compassion; a human being who can be powerful and assertive and kind at the same time.

Which woman inspires you, and why?
I am inspired by South African women, the single mothers who raise their children in difficult circumstances, the ones who make ends meet every day, the CEOs who manage big companies successfully, the ones who are battered and bruised by life and other people but still keep going, the health workers who are carrying us through this COVID-19 pandemic, the ones who stand up against injustice and say, ‘when you strike a woman, you strike a rock’.

What advice would you give to the 15-year-old you?
You are enough! Relax and enjoy life to the fullest.

What is the one self-care thing that you do? 
I exercise regularly, it helps me to stay healthy in body and mind.

What makes you a woman of quality, impact, and care?
I choose to be positive, fair, and caring in everything I do. It is a privilege to be part of the UFS, where I strive to continuously improve the institutional culture, together with a very supporting and competent team. Care (commitment, attraction, retention, excellence) is the acronym that best describes the vision of the HR team; we care and incorporate this into every initiative we undertake. 

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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