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19 April 2018

The University of the Free State invites all Grade 12 learners and their parents to the UFS Open Days. On the Bloemfontein Campus, the Open Day will be held on 12 May 2018, and on the Qwaqwa Campus, Phuthaditjhaba on 26 May 2018.
 
The programme for both Open Days has been streamlined to allow for more time in the faculties in order to gather the necessary academic information. Therefore, there will not be a collective welcoming programme on either campus; however, the academic programme for the respective faculties can be visited DIRECTLY from 09:00. All exhibitions are open from 09:00 till 15:00.

BLOEMFONTEIN CAMPUS OPEN DAY – 12 MAY 2018:


Programme

1. Academic programme in the respective faculties: There will be two welcoming and information sessions by the Dean of each faculty. 

a. Session 1: 09:00–10:00
b. Session 2: 11:00–12:00
c. The venue for each faculty is:
i. Economic and Management Sciences: EMS Auditorium
ii. Education: New Education Auditorium
iii. Health Sciences: Francois Retief Building
iv. Natural and Agricultural Sciences: Callie Human Centre
v. Law: Equitas Building
vi. The Humanities: Odeion
vii. Theology and Religion: Theology Building, Room 21

2. Administrative services in the H van der Merwe Scholtz Hall: Bring your Grade 11 results and a copy of your ID should you wish to apply for 2019 undergraduate studies during the Open Day.
a. Online and hard-copy applications
b. Admissions 
c. General Enquiries
d. UFS Marketing
e. Centre for Teaching and Learning
f. Financial Aid
g. Tuition Fees
h. Housing and Residence Affairs
i. National Benchmark Tests
j. University Access Programmes
k. KovsieGear merchandise 
l. Library and Information Services

3. Student Life programme in front of the Main Building
a. Kovsie2B Social Media
b. Student Life Colleges and Residence Communities exhibitions
c. Arts and Culture
d. Centre for Universal Access and Disability Support (CUADS)
e. Counselling and Development
f. Gender and Sexual Equity Office
g. KovsieSport
h. Student Media
i. Student Wellness and Social Support

4. Student Associations exhibitions at the Thakaneng Bridge
a. Academic associations
b. Charity-based student associations
c. Cultural-based student associations
d. Political associations
e. Religious associations

MEET AND GREET WITH THE RECTOR AND VICE-CHANCELLOR: 
Professor Francis Petersen, Rector and Vice-Chancellor, invites teachers, principals, and parents to engage with him from 12:00 till 14:00, Bloemfontein Campus. If you would like to make use of this opportunity, RSVP by 9 May 2018 to greylinl@ufs.ac.za or bakkese@ufs.ac.za

 

QWAQWA CAMPUS OPEN DAY – 26 MAY 2018:

1. Academic programme in the respective faculties: There will be two welcoming and information sessions by the Assistant Dean of each faculty. 
a. Session 1: 09:00–10:00
b. Session 2: 11:00–12:00
2. Administrative services in the Rolihlahla Mandela Hall: Bring your Grade 11 results and a copy of your ID should you wish to apply for 2019 undergraduate studies during the Open Day.
3. Student Life programme and Student Associations exhibitions. 

MEET AND GREET WITH THE RECTOR AND VICE-CHANCELLOR: 
Professor Francis Petersen, Rector and Vice-Chancellor, invites teachers, principals, and parents to engage with him from 12:00 till 14:00, Qwaqwa Campus. If you would like to make use of this opportunity, RSVP by 23 May 2018 to greylinl@ufs.ac.za or bakkese@ufs.ac.za

GENERAL
Unfortunately no food parcels will be provided to learners. Open Day programmes will be distributed at all entrances on both campuses.
If you require any further information about the Open Days you can contact 051 401 3384/9028. 

2019 APPLICATIONS ARE NOW OPEN
Keep in mind that there are limited spaces in each programme and to avoid disappointment, you are advised to apply as soon as possible. Application to study at the University of the Free State is free. If you want to apply now, click here

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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