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The University of the Free State (UFS) has joined The Conversation Africa (TCA) as a funding partner.  TCA, a not-for-profit media initiative, is part of a global platform that publishes articles written by academics and researchers.  The platform’s objective is to make the knowledge produced in the academy accessible, easy to understand, and freely available to the general public. Articles are published daily on the TC-Africa website - https://theconversation.com/africa. 

The platform uses a Creative Commons republishing model. This means articles can be republished by other media on the continent and internationally, ensuring even greater reach to audiences including academics, policy makers, funders, and the general public. 

To date, more than 55 UFS researchers and academics have published with TCA, and their articles have garnered more than 1,3 million readers globally. UFS researchers and academics are encouraged to publish with The Conversation. 

As part of the partnership, TCA will run writing workshops for UFS academics and researchers who want to enhance their writing and science communication skills. Dates for these will be announced soon.

How you can publish with The Conversation Africa

• Engage with The Conversation Africa editors when they contact you directly to write about your research area and expertise. The articles are short, ± 800 to 1 000 words.

• Pitch your idea for an article directly to The Conversation Africa here   

• Register as an author, and set up a profile

• Engage with the Communication and Research offices. Every week, The Conversation Africa sends an expert request for expert authors on topical issues to the Communication and Research offices, which can identify researchers. 
- Interested researchers are put into contact with the relevant editor at The Conversation to discuss the potential article

Why should you get published on The Conversation Africa?

Benefits for researchers and academics:

• Articles on the platform help to raise the profile of academics, often leading to policy engagement with governments, businesses, industry or professional bodies, conference invitations, academic collaborations, and further media exposure. 
• In the course of writing, academics get bespoke editorial assistance from the team working in consultation with them. 
• The opportunity to take part in a hands-on science communication writing workshop.
• Readership and republication metrics for each published article.
• A global readership with up to 1,2 million readers monthly.

Benefits for Communication and Marketing and the Research office:

• Provides well-curated, ready-to-use communication material for websites and social media. 
• Helps to profile the work of the university for marketing, communication, and awareness.
• Provides media exposure to the talent pool of UFS academics and researchers. 

Benefits for and across the university:

• Shines a spotlight on the excellent research and innovation at the UFS.
• Demonstrates the UFS’ commitment to facilitating greater engagement with society and promoting interdisciplinary communications.
• Visibility for the institution and researchers nationally and globally.
• Access to institutional analytics, including detailed data on the content published by UFS researchers.

Contact The Conversation Africa:

To arrange departmental meetings and introductory sessions to The Conversation Africa team, contact: Pfungwa Nyamukachi, Strategic Partnerships and Stakeholder Relations Manager: pfungwa.nyamukachi@theconversation.com 

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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