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12 February 2018 Photo Supplied
UFS researcher programme aids pupils with ADHD and dyslexia
Dr Carol Goldfus

Many years ago, as a secondary school teacher, Dr Carol Goldfus from the University of the Free State’s Unit for Language Facilitation and Empowerment, realised that reading comprehension ought to be the focal point of teaching. She came to the conclusion that many adolescents were unable to gain fluency in English as a foreign language despite many years of study and that there were those who struggled with the foreign language. With her postgraduate specialisation in neuroscience and the merging of neuroscience and education, she developed a reading comprehension intervention programme.

Reading remains important

Contrary to what we believe, the world is not more visual – but rather more technical, Dr Goldfus explains, and reading with understanding remains of utmost importance in the twenty first century. “Literacy does not only mean reading, but also thinking fast,” she says, “with the ability to sift through the mass of available information. Without reading proficiency, people cannot succeed in a world with so much information. In fact, the ability to identify what is important, and what not, is more crucial than before.”

““It is our duty to give
pupils worldwide the ability
to cope with a sophisticated,
alienated, and technological world.”
—Dr Carol Goldfus
ULFE

One brain, many languages

Reading comprehension is the epicentre of Dr Goldfus’s approach to learning, and her intervention programme may benefit any pupil who is unable to cope with the demands of the academic setting, and can be applied to any language. These pupils include children from seventh to twelth grade (12 to 18 years of age) who read without comprehension, have dyslexia, dyscalculia (problems with maths), and ADHD (Attention Deficit with or without Hyperactivity), or have dropped out of an education setting. “My intervention programme is in English as a Foreign Langue (EFL) but is not static, since it is based on principles from neuroscience and linguistics that are placed in the world of education. Although it is for EFL, it has a backwash effect on mother-tongue reading competence as well. Each programme comprises certain core principles, like developing self-esteem, monitoring comprehension and learning, and developing long-term memory storage. Without remembering, there is no learning.”

No one wants to fail

Dr Goldfus feels that it is our duty to give pupils worldwide the ability to cope with a sophisticated, alienated, and technological world. “My goal is to turn failure into excellence through an understanding of how the brain works. That is what the programme and my research can offer: creating a brain that can support learning where each pupil can fulfil his or her potential.”

Her work is so noteworthy, that Dr Goldfus received a Blue Skies Grand from the National Research Foundation of South Africa for her research: Graphomotor synchronisation to musical stimulation as a diagnostic tool for dyslexia. This proposed interdisciplinary research addresses dyslexia, a language-related disability, through the language of music and encompasses three disciplines: music cognition, physics and education.

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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