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26 July 2023 | Story Kekeletso Takang | Photo Charl Devenish
Prof Phillipe Burger, Prof Peter Rosseel and Prof Liezel Massyn
Prof Philippe Burger, Dean of the Faculty of Economic and Management Sciences, together with Prof Peter Rosseel and Prof Liezel Massyn, Head of the Business School, at the recent guest lecture hosted by the UFS Business School.

The business world today is confronted with continuous disruptions and uncertainty. Organisations are challenged to think about digitalisation, innovation, and transformation to remain competitive. Leaders must be able to take everyone with them on a journey of continuous change.

This is according to Prof Peter Rosseel, Director of MCR Consulting (a spin-off of the University of Leuven in Belgium) and Affiliated Professor at the University of the Free State (UFS), who gave the lecture in the UFS Business School. The title of the lecture was The Golden Triangle of Vision-Leadership-Culture: why changing behaviour is so difficult and what you can do about it? and it was aimed at challenging leaders to deal with disruptions and uncertainty, the lecture equipped attendees with the skills to do so. 

Prof Rosseel challenged attendees to stretch their thinking. “Change management is not a human resource function, it is a leadership concern. Leaders who want to see a change in behaviour should create conceptual conflict.”

Conceptual conflict

Laughter was coupled with moments of silence as Prof Rosseel, a visiting professor at the University of Leuven in Belgium, took attendees on a roller-coaster ride. He alluded to five examples of conceptual conflict, statements that shook the room. 

  • Team building doesn’t work, it is a waste of money.
  • Stop giving presentations, people only remember 4% of what was presented.
  • Take the word ‘consensus’ out of your vocabulary.
  • You can measure all you want; it won’t change behaviour.
  • Training as a strategy to change an organisation is a very bad idea.

He believes that conceptual conflict is important for the development of the culture of an organisation.

In addition to creating conceptual conflict, leaders should negotiate with their teams. “There are three ways to go about this; inform, engage/empower, and observe the change in behaviour. People want to be informed on time, people want control, and people want to know why. Meet these terms and you are well on your way to observing the change in behaviour. People can agree to change even if they don’t support it, as long as they believe it is fair.”

An attendee posed a question to Prof Rosseel: “In South Africa, we have trade unions, and this leads to a consensus approach to decision-making. How do we do away with consensus in decision-making?” Prof Rosseel responded by saing: “That’s the context within which you operate. You can’t change the context. Play the politics but never compromise the strategy implementation.”

The golden triangle of ‘vision – leadership – culture’ provides a framework within which organisations can operate. Vision is the content, while leadership facilitates the change in behaviour, and culture is created through strategy implementation and cognitive dissonance.

About the speaker 

Prof Rosseel’s field of expertise covers strategy implementation, change management, cultural and digital transformation, leadership, and learning. He travels the world to help leadership teams and their organisations to change (80% of his time). 

He also teaches change management, and digital and organisational culture transformation to first- and second-year students in the Master of Biomedical Sciences, third-year Bachelor of Criminology students, and third-year Bachelor of Psychological and Educational Sciences students. In 2024, he will also teach a postgraduate course to engineers on the same subject matter. In South Africa, he teaches in the Faculty of Economic and Management Sciences (20% of his time).

Read up on more programmes offered by the UFS Business School here.

News Archive

Three UFS researchers attend cactus pear congress
2017-05-05

Description: Dr de Wit Cactus pear 2 Tags: Dr de Wit Cactus pear 2

Dr Maryna de Wit, one of the
UFS delegation team was appointed
coordinator for Agro-Processing
and Post-Harvest Technology during
the congress

Description: Dr du Toit Cactus Pear 2 Tags: Dr du Toit Cactus Pear 2

Dr Alba du Toit, also one of the members
of the UFS delegation during the
congress at the University of Chile
in Santiago, Chile.
Photos: Supplied





Dr Alba du Toit, a junior lecturer in Consumer Science at the University of the Free State (UFS), presented her research at the recent IX International Congress on Cactus Pear and Cochineal at the University of Chile in Santiago, Chile. The congress was themed, “CAM Crops for a Hotter and Drier World”.

Dr Du Toit, Prof HO de Waal and Dr Maryna de Wit, from the Faculty of Natural and Agricultural Sciences at UFS, attended the five-day conference held between 26 and 30 March 2017.

Congress a platform for networking
The congress, held every three years since 1993, gathers cactus pear researchers, growers and processing managers from Europe, the Americas, Asia and Africa to review current research trends by networking to form new collaborations that could lead to increased efficiency and shared knowledge. They also present new findings and plan for future research.

Great achievements for researchers
Dr Du Toit said: “My research on cactus pears focused on the utilisation of the slimy substance found in the cactus cladodes as a functional ingredient in innovative nutraceutical food products”. Functional foods are foods that promote health or prevent disease through adding or omitting specific ingredients. She also received the International Society of Horticultural Science award for best student oral presentation.

Dr De Wit also presented her research and was appointed coordinator for Agro-Processing and Post-Harvest Technology at the congress.

Dr Herman Fouché, Affiliated Researcher at the Department of Soil-, Crop- and Climate Sciences at UFS, developed “kuilmoes”, a type of silage from pulped cactus pear fruit, mixed with lucerne, in collaboration with Prof de Waal, which was also presented.at the congress.

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