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15 April 2025 | Story Tshepo Tsotetsi | Photo Supplied
Prof Tameshnie Deane
Prof Tameshnie Deane has been appointed an Acting Judge of the Free State High Court during the Faculty of Law’s milestone 80th anniversary.

Prof Tameshnie Deane, Vice-Dean: Research, Postgraduate Studies and Internationalisation in the Faculty of Law at the University of the Free State (UFS), has been appointed as an Acting Judge of the Free State High Court. Her appointment, which runs from 14 April to 30 May 2025, marks a significant moment for the faculty, and for the university’s broader academic and judicial community.

This is not Prof Deane’s first judicial appointment. Since 2019, she has served as an Acting Judge in various High Court divisions across South Africa, an experience that has shaped her legal thinking and affirmed her position as a respected voice in both academia and the courtroom.

“This appointment is an extraordinary milestone, both personally and professionally,” she said. “These appointments signify the recognition of my expertise and contributions to the legal field and academia over the years. Serving as an Acting Judge is a profound honour that reflects the trust placed in my ability to uphold justice, engage critically with complex legal matters, and contribute meaningfully to society.”

 

Bridging theory and the bench

Prof Deane is deeply committed to the idea that legal education and legal practice are not separate paths, but two sides of the same coin. Her work as a judge, she believes, enhances her ability to shape future legal minds, while her academic background brings fresh perspective to the courtroom.

“Serving as an Acting Judge offers invaluable insights into the practical application of legal principles, enriching my research and enabling me to mentor postgraduate students with a stronger emphasis on the real-world implications of their studies,” she said.

“Additionally, this experience deepens my understanding of comparative legal systems, which aligns perfectly with my focus on fostering internationalisation. On a broader professional level, it strengthens my ability to drive impactful scholarship and innovation, while advancing the university’s mission of academic excellence and global engagement.”

She added: “My dual grounding in academia and the legal profession equips me with a multidimensional perspective. From academia, I bring a deep commitment to critical thinking, analytical rigour, and intellectual curiosity, which can enhance the depth and breadth of judicial reasoning. From the legal field, I offer pragmatic insights and an unwavering dedication to justice.”

 

Institutional pride in a milestone year

The timing of the appointment is also significant. As the UFS Faculty of Law celebrates its 80th anniversary this year, Prof Deane’s appointment offers a moment to reflect on the faculty’s role in producing legal professionals who not only understand the law but actively shape its application.

“This moment highlights the enduring legacy of excellence, leadership, and innovation that the faculty has cultivated over 80 years,” she said. “It sends a powerful message to students and young academics: that dedication, perseverance, and a commitment to both intellectual and ethical standards can pave the way to significant achievements.”

Prof Serges Kamga, Dean of the Faculty of Law, echoed this sentiment, saying of Prof Deane’s appointment: “It illustrates our faculty’s commitment to producing legal professionals who actively influence and strengthen judicial practices. It bridges academic scholarship with judicial application, demonstrating our faculty’s dedication to shaping South Africa’s legal landscape and enhancing its national and international reputation.”

 

A message to young legal minds

Prof Deane believes the appointment sends a powerful message, especially to students and early-career academics. “Preparation for such a role requires a meticulous approach – both professionally and personally,” she said. “Professionally, it involves staying current with legal developments, understanding procedural rules, and immersing oneself in the dynamics of the court and the types of cases that may arise.”

“Personally, it demands resilience, adaptability, and a steadfast commitment to justice. However, sometimes opportunities like this are also shaped by a bit of luck – being in the right place at the right time, or meeting the right people who recognise your potential. Such moments serve as a reminder to remain open to possibilities and to always put one’s best foot forward, as you never know what doors may open.”

When asked about the types of cases she hopes to preside over, Prof Deane said her focus is on approaching every matter with diligence and fairness.

“As cases are assigned to us, my focus is not on selecting specific legal issues, but rather on approaching every matter with the utmost diligence and impartiality,” she said. “Each case, regardless of its nature, carries the potential to contribute to the development of law and have a significant impact on the lives of those involved. My aim is to engage deeply with every case, ensuring that decisions are both fair and informed, while appreciating the broader implications they may have for legal precedent and societal progress.”

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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