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08 August 2018 Photo Rulanzen Martin
WomensMonth Art exhibition honours courageous South African women
Winnie Madikizela-Mandela became affectionately known as the ‘Mother of the Nation’. She passed away on 2 April 2018. Winnie Madikizela-Mandela by Alf Khumalo on display at the Oliewenhuis Art Gallery.

Art in its many forms has always challenged controversial issues in national and international discourse. The exhibition in commemoration of Women’s Day, titled Speaking out and standing up: An exhibition in honour of South African women, highlights women’s voices by narrating their own life histories. 

In collaboration with the Oliewenhuis Art Museum, the Centre for Gender and Africa Studies (CGAS) at the University of the Free State hosted an art exhibition on 1 August 2018. The exhibition took place on the same day as the national #TotalShutDown protests challenging gender-based violence and rape across South Africa. The exhibition included numerous South African female artists who have combined art and activism and was curated by Yolanda de Kock from Oliewenhuis. The works are on display at Oliewenhuis until 26 August 2018.

The historical representation of South African women

“Tonight’s exhibition focuses on the historical and contemporary representation of SA women, and one woman that deserves acknowledgement, is Winnie Madikizela-Mandela,” said Dr Nadine Lake, Gender Studies Programme Director at CGAS. She also highlighted the fact that “Madikizela-Mandela’s life attests to the multifaceted nature of black women’s lives. Her life reveals that black women are not automatically regarded as agents in their own right, but face discrimination, isolation, and exclusion when they step out of the parameters defined for them.” 

Dr Lake furthermore asserted that, “South African Women’s Month and Day is a reflection and commemoration of women’s achievements but is increasingly being criticised by feminists across the country. While the constitution enshrines the rights of women and prohibits discrimination, it has become clear that there is a huge disconnection between an aspirational ideology and women’s lived realities.” 

Women should lead their own narrative

Sharon Snell, Chief Executive Officer of the National Museum, said, “The dominant voice about Women’s Day is to spoil women and to give them flowers and chocolates on the day, in the same way as for Mother’s Day.” 

Women’s Day has unfortunately been equated to the traditional role that women play. The purpose of Women’s Day is to change those perceptions and to highlight issues of inequality. Snell said, “It is time for women to lead their own narrative.”

The exhibition highlights the important intersection between art and activism and focuses on aspects such as gender-based violence, homosexuality, corrective rape, domesticity and intersectionality, consumerism and feminism, traditional and family histories, women’s and children’s rights, identity and gender, bullying and domestic violence. Snell emphasised the fact that art has not been silenced and has carefully been articulating these important messages around gendered and social inequalities. 

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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