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09 April 2025 | Story Tshepo Tsotetsi | Photo Supplied
EMS PhDs
Dr Shaun Watson, Prof Philippe Burger, Dr Marese Lombard, and Dr Ambrosé Du Plessis.

As the University of the Free State (UFS) continues to celebrate the achievements of its graduates during the April 2025 graduation ceremonies, three academic staff members from the UFS Faculty of Economic and Management Sciences (EMS) are among those marking a significant milestone with the successful completion of their doctoral degrees.

Prof Philippe Burger, Dean of the EMS Faculty, reflected on the significance of the moment and applauded the trio of new EMS PhD graduates: Dr Shaun Watson, Dr Marese Lombard, and Dr Ambrosé Ray du Plessis.

“For the EMS Faculty to have three staff members obtain a PhD on one day is very special,” Prof Burger said. “These colleagues have grown their standing in the scholarly community and are now, with a PhD in the bag, ready to take on the academic world and the world at large. The EMS Faculty places a high premium on our staff holding a PhD, so we strongly encourage those who are not in possession of a PhD to pursue one.”

Prof Burger added that their achievements not only reflect personal dedication and professional growth but also contribute to the University of the Free State’s Vision 130 goal: to have 75% of academic staff holding doctoral degrees by 2034.

The EMS academics who graduated during the April 2025 ceremonies are:

 

Dr Shaun Watson: Understanding markets through restatements

Dr Shaun Watson, a senior lecturer in the UFS School of Accountancy since 2006, earned his PhD in Management Accounting with a thesis titled ‘Market Efficiency and Share Price Reaction Following the Retrospective Restatement of Financial Statements of JSE-Listed Companies’. His study analysed how financial restatements affect market behaviour, providing key insights for policymakers and investors navigating emerging markets.

“For me, it was both a personal challenge and a professional goal,” Dr Watson said. “I’d often wondered if I had what it takes to complete a PhD and, as an academic, I saw it as the pinnacle of our field. My wife was the one who told me to ‘Nike – just do it!’ Her belief in me, along with the quiet support of my family, gave me the push I needed to start, and the strength to keep going.”

To those still considering the journey, Watson offered this advice: “Do it for yourself – because if you don’t, you will never finish. It is a demanding journey that requires sacrifice and perseverance, but the reward of discovering something meaningful is worth every moment.”

 

Dr Marese Lombard: Taxation as a tool for sustainable agriculture

Also from the School of Accountancy, Dr Marese Lombard received her PhD in Taxation. Her research, ‘Taxation as a Method to Promote Sustainable Agriculture in South Africa’, is the first of its kind to offer empirical evidence on how tax provisions could be used to incentivise sustainability in local agriculture.

“I hope to see a conversation regarding policy changes as to how taxation can be used as a positive method to impact sustainability,” Dr Lombard said. “If taxation can be used to further assist our agricultural industry to become more sustainable, it can not only increase our competitive edge but also address the concern of food security.”

Reflecting on her personal growth, she said, “It has taught me that we are more resilient than we think. The challenge of taking on a PhD has made me more open to other ideas and approaches, and more comfortable with criticism – not just in academia, but in life.”

 

Dr Ambrosé Ray du Plessis: Rethinking the political-administrative divide

From the Department of Public Administration and Management, Dr Ambrosé Ray du Plessis earned his PhD in Public Administration and Management. His thesis, ‘The Political-Administrative Dichotomy in Coalition-Led Metropolitan Municipalities: A South African Perspective’, developed a fresh conceptual framework for understanding the tensions and complexities within coalition-led governance, using the City of Johannesburg as a case study.

“For me, academia is a calling, and I believe that a PhD is an essential stepping stone to be successful in academia,” Dr Du Plessis said. “Being the first in my family to do a PhD motivated me to work harder, as I wanted to inspire those who will come after me.”

Balancing full-time lecturing and doctoral research required immense discipline: “I often had to work at night and over weekends to meet my deadlines… but the emotional and intellectual support from my PhD promoter, Prof Liezel Lues, was central to my success.”

Now, Dr Du Plessis hopes to deepen academic discourse on coalition politics: “My research addresses critical gaps and provides fresh insights into the political-administrative discourse as it can be applied to real-world coalition government problems in South Africa… I hope my work can leave a lasting impact – not only within academia but also in practical applications that benefit society.”

 

A testament to resilience and purpose

While their research topics differ vastly, all three describe their PhD journeys as transformative, both professionally and personally. From late nights and weekend writing sessions to intense supervision relationships, each story reflects a deeper commitment to scholarship – and to growing the UFS’s intellectual capital.

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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