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31 January 2024
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Story EDZANI NEPHALELA
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Photo ANJA AUCAMP
Dr Martin Laubscher’s thesis, crowned with the Andrew Murray-Desmond Tutu Prize, is testament to the university’s unwavering commitment to scholarly excellence.
In a historic triumph that reverberates over four decades since its inception, the UFS has clinched the coveted
Andrew Murray Prize – now renamed the Andrew Murray-Desmond Tutu Prize – for the first time. Standing shoulder to shoulder with institutions such as the University of Pretoria (UP) and Stellenbosch University (SU), this achievement marks a significant milestone in the UFS’ journey.
At the heart of this accomplishment lies the profound contribution of
Dr Martin Laubscher, distinguished Senior Lecturer specialising in Practical and Missional Theology in the
Faculty of Theology and Religion. Dr Laubscher’s dedication and scholarly prowess culminated in the groundbreaking work titled
Publieke teologie as profetiese teologie? (Public theology as prophetic theology), a revised edition of his doctoral thesis, which was originally crafted at Stellenbosch University in 2020, with a focus on the eminent Karl Barth.
Dr Laubscher received the Andrew Murray Prize for Theological Books in Afrikaans for his research and insightful analysis. The journey started when he realised, under the guidance of his study leader,
Prof Dion Forster, that his script had the potential to be published in Afrikaans. Sun Media’s interest in publishing this work in Afrikaans, led to it being the first-ever published thesis in Afrikaans. Dr Laubscher recalls, “I was grateful and excited about Sun Media’s interest. The book emerged within a year, and during a celebratory launch Prof Forster suggested I submit it for the Andrew Murray Prize.”
Earlier this year, Dr Laubscher was excited to learn that he was being shortlisted for the prestigious award. Reflecting on the significant moment, he shares, “The elation I felt upon receiving the news was unparalleled. I was not only celebrating a personal triumph, but also etching my name as the first laureate from our faculty to secure this prestigious accolade.”
Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27
Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied
Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.
Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.
New hybrids of maize production developed
Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.
Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.
Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.