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07 October 2024 | Story Anthony Mthembu | Photo Stephen Collett
Global Social Innovation Indaba
Panel discussion during the 2024 Global Social Innovation Indaba held at the University of the Free State, Bloemfontein Campus.

Insightful, thought-provoking and inspiring: These were some of the words used to describe the 2024 Global Social Innovation Indaba, which took place at the Centenary Complex on the University of the Free State’s (UFS’s) Bloemfontein Campus from 30 September to 2 October 2024.

The three-day conference was hosted by the global Social Innovation Exchange (SIX) in collaboration with the UFS, under the theme ‘People Powered Change’. The conference brought together leaders and innovators from South Africa and several other countries, including Louise Pulford, CEO of SIX; Markus Lux, Senior Vice-President at Robert Bosch Stiftung, and Desmond D’Sa from the South Durban Community Environment Alliance (SDCEA), among others.

In her opening address, Acting UFS Vice-Chancellor and Principal Prof Anthea Rhoda welcomed the guests and described the conference as an opportunity to “deliberate, debate, and dissect ideas around the all-important topic of harnessing people-powered change in order to build successful societies”.

Powering social change

As part of the conference guests engaged in a series of panel discussions and activities, and attended presentations on various topics.

D’Sa was one of the first speakers, delivering a keynote address titled ‘An activist guide to people-powered change’. He referred to moments throughout his career in which he has actively worked towards change in his community and beyond, and highlighted some of the work the SDCEA continues to do. Guests were also treated to a spoken word performance by Napo Masheane, Artistic Director at the Performing Arts Centre of the Free State (PACOFS).

Advocate Tembeka Ngcukaitobi touched on several points in his talk, such as what the law meant or means to indigenous people. He explored this by referring back to the colonialist era. Ngcukaitobi, who described law as the most ubiquitous and most stable concept that European settlers brought, indicated that it was brought in two faces: the face of justice, and the face of violence. Therefore, he said, “… the future of law that has been most enduring is the ability of the law to transform itself from violence to justice.”

Guests said they regarded the presentations and dialogues as insightful, and also highlighted their appreciation for being able to interact with the campus itself. This sentiment in large part stemmed from the attendees being split into smaller groups and taken to see different parts of the campus. They also got to see an exhibition exploring the role of art in social justice at the Department of Fine Arts.

Lessons from the conference

The last day featured a panel discussion titled ‘Challenging power dynamics and redefining global exchange’, which included an engagement session with the audience. Guests were able to reflect on the information they had acquired at the conference and challenged themselves to continue working towards change and innovation.

“What I learnt from these three days is that since we all want to do the right thing, we all know what the job that needs to be done is,” said Michael Ngigi, CEO of Thinkplace Africa. “As such, we need to be bold in going for that, and really push back on the status quo that is formed by the places we represent.”

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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