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11 April 2018 Photo Leonie Bolleurs
First accredited ICS training in SA presented at UFS
Prof Andries Jordaan, Head of DiMTEC, with Greg Archer from the United States Forest Services, and Yong Sebastian Nyam, a DiMTEC PhD student from Cameroon.

The University of the Free State’s (UFS) Disaster Management Training and Education Centre for Africa (DiMTEC) and the Free State Umbrella Fire Protection Association (FSUFPA) presented the first training exercise in the Free State, offering practical experience regarding the implementation of the Incident Command System (ICS) under simulated emergency conditions.

An Exercise Coordination Team (ECT), consisting of US instructors, under the leadership of Mike Kopitzke from the United States Forest Services, together with Johann Breytenbach from FSUFPA and supported by local personnel, facilitated the exercise.

Training complete with sand table exercise 

This dual site desktop exercise took place at the Rooipoort Training Centre outside Dewetsdorp and the DiMTEC offices in the Agriculture Building on the UFS Bloemfontein Campus. The Incident Management Team (IMT) training – complete with a sand table exercise   was presented at Rooipoort, At the same time a simulation of an Emergency Operations Centre (EOC) was offered at the DiMTEC offices. 

According to Prof Andries Jordaan, Head of DiMTEC, the exercise was based on a variety of actual scenarios that had previously taken place elsewhere in the Free State. The exercise simulated a train and bus accident on the Thaba Nchu road. “Using an incident like this keeps the training realistic and relevant,” he said.

In these exercises the work of different departments, including South African Police Services (SAPS), South African National Defence Force (SANDF), Transnet, Spoornet, Traffic Department, and Eskom are coordinated. “We would like to work with the National Disaster Management Centre (NDMC) to implement a uniform Incident management system in South Africa where all departments speak the same language and have the same understanding of the role and responsibilities of a command structure,” Prof Jordaan said.

Accredited training the outcome
In 2017 Prof Jordaan, General Elias Mahlabane from the SAPS, and Johan Breytenbach from the FSUFPA, attended an incident command course in California in the US. They were introduced to the National Incident Management System (NIMS) in the US. The system was implemented after lessons learned during 9/11. “According to the NIMS structure, all government organisations at all levels, as well as emergency agencies, had to standardise terminology and systems,” said Prof Jordaan.

Insight gained during the visit and a work relationship with the United State Forest Services, provided Prof Jordaan and Breytenbach the necessary background to conduct training for incident management teams.

Currently DiMTEC is offering accredited ICS 100, 200 and 300 courses. To qualify as incident command managers, students need to attend the ICS courses together with the practical training. As part of the training they also need to shadow a qualified ICS manager during two real incidents. These courses are taking place in conjunction with the FSUFPA. 

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding. 

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality

He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics. 

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature. 

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend. 
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.” 

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative. 

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