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UFS alumni flying SA flag at 2023 Rugby World Cup in France

07 September 2023 | Story Jóhann Thormählen | Photo Stephen Collett

Prof Francis Petersen and Jacques Nienaber News — Prof Francis Petersen, Vice-Chancellor and Principal of the University of the Free State, and Jacques Nienaber, Springbok head coach, met when South Africa played against Wales in Bloemfontein in 2022.

The University of the Free State (UFS) will be well represented on the biggest stage when the 2023 Rugby World Cup takes place in the next two months. UFS alumni count among those on the field, next to the field, and even as part of the officials in France.

The former Shimla Ox Nche represents South Africa at his first World Cup, while the former Kovsies Jacques Nienaber (head coach), Rassie Erasmus (South Africa’s Director of Rugby), Daan Human (scrum coach), and Bongani Tim Qumbu (strength and conditioning coach) are all part of the Springbok team management.

They all called Shimla Park – the home of UFS rugby – home when they started their careers.

Another UFS alumnus, Jaco Peyper, will represent South Africa as one of 12 referees at the World Cup. Peyper, regarded as one of the world’s best referees, will referee his second World Cup opening match when he takes charge of the first game between France and New Zealand (8 September 2023).

Message of support

In a letter to Nienaber, Prof Francis Petersen, UFS Vice-Chancellor and Principal, sent the university’s s support to the Springboks and wished them all the best for the tournament on behalf of the staff and students at the university.

“We are extremely proud of the Springboks – especially with you at the helm of the team. As a Kovsie alumnus, we are truly proud of what you have achieved during your career in South African rugby. We are also proud of Rassie, Ox, Daan, Bongani, and Jaco,” Prof Petersen wrote.

“I wish you and the team all the best in the tournament – I know that Sunday’s opening match will be played with vigour and determination. Like the rest of the country, we as Kovsies are behind you all the way!”

Making a difference

The 2023 World Cup starts on 8 September 2023, with the final on 28 October 2023.

The Springboks are in Pool B with Scotland, Ireland, Tonga, and Romania. Their first game is against Scotland in Marseille on 10 September 2023, with Nche as replacement prop.

Jaco Swanepoel, Head of Rugby at KovsieSport, says the UFS is very proud of the former Kovsies representing their country.

“For us, it is exceptional to watch the Springboks play and know that there are so many guys involved,” he says.

“It is also our goal as a university to send people into society to be involved on a bigger stage and to make a difference. In this case, a big difference in sport. It is very special for us.”

Nienaber studied physiotherapy, was the Shimlas’ physio while studying, and later progressed to coach.

He took over the Springbok reigns from Erasmus in January 2020.

Erasmus – who steered South Africa to victory as coach in the 2019 World Cup – and Human both represented the Shimlas and Springboks.

Qumbu studied Human Movement Science and worked with the UFS Young Guns team while Nche was playing for the side.

From UFS Young Guns to Boks

Nche was part of the Shimlas that won the 2015 Varsity Cup and the UFS Young Guns that were crowned champions in 2014. He was named KovsieSport Junior Sportsman of the Year in 2015.

André Tredoux, the Shimlas’ head coach, scouted Nche as a promising youngster from HTS Louis Botha and coached him with the Free State U19 team, UFS Young Guns, and Shimlas.

“Ox has always been an unbelievable character and great person,” Tredoux says.

“What I noticed from a young age was his explosiveness and speed, but his work ethic is what set him apart from others.

“We are very proud of him and all the former Kovsies who are part of the Springbok management. We know they will make us proud.”

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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