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17 April 2018 Photo Valentino Ndaba
Researcher probes into military presence in politics - Dr Hlengiwe Dlamini
Dr Hlengiwe Dlamini, a postdoctoral Fellow at the International Studies Group at UFS questions the nature of Zimbabwe’s leadership change in her research.
Was Zimbabwe’s leadership transition in 2017 a classical coup d’état, an unconstitutional change of government or a legal political process? Dr Hlengiwe Portia Dlamini, a postdoctoral Fellow at the University of the Free State’s International Studies Group (ISG), employed this contentious question as the backdrop to her paper titled: “The Paradoxes of Accepting/Rejecting and Constitutionalising/unconstitutionalising the 2017 Zimbabwe coup d’état through the Prism of the Organisation of African Unity and African Union Framework.” She presented her findings at the Stanley Trapido seminar held on 9 April 2018 at the Bloemfontein Campus.

Zimbabwe’s military facilitated the removal of former President Robert Mugabe from power after a 37-year rule. Dr Dlamini’s stance is that the events of 14 November 2017 were a trailblazer for a new form in coup across the globe. In veering from conventional coup elements and adapting alternative terminology in reference to overthrowing Mugabe, Zimbabwe’s military has set the pace for the rest of the world as far as the intertwining of military and politics is concerned.

Remembering 14 November
On the evening of 14 November 2017 the Zimbabwe defence force gathered around the country’s capital, Harare, and seized control of the Zimbabwe Broadcasting Corporation and other key areas of the city. A day later the situation escalated when military spokesman Major General Sibusiso Moyo addressed the citizens via television assuring them there was no military takeover of the government. 

Mugabe’s resignation was announced on 24 November 2017 following a motion of impeachment and a vote of no confidence reinforced by a joint session of parliament and the senate as well as the ruling Zanu–PF party. 

Military and politics intersections
According to Dr Dlamini, Zimbabwe High Court Judge, retired Brigadier General George Chiweshe, justified the military intervention in November 2017 as legal, thereby setting a dangerous precedent for political change in Africa.  

Prompted by the premise that the military overthrow of governments is no longer treated as a domestic issue in the post-cold war era, Dr Dlamini argues that it has become the business of the African Union and donor organisations to intervene and stop coups when they threaten. This explains why, according to Dr Dlamini, the Zimbabwe military establishment struggled to conceal the removal of Robert Mugabe from power as a coup for fear of attracting the wrath of the African Union and other organisations. 

Whether Zimbabwe’s crisis was merely a military response to a popular call by disgruntled citizens or a coup is left to contextual interpretation. 

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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