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22 October 2018 Photo Sonia Small
Prof Philippe Burgers book Getting It Right
Prof Philippe Burger’s book Getting It Right: A New Economy for South Africa highlights the urgent need to purge government policies of all forms of toxic patronage relationships and mismanagement in order to save our economy.

South Africa is in an economic rut. Economic growth has collapsed, the unemployment rate has increased, and the country’s level of inequality is of the highest in the world. As if that’s not enough, high levels of corruption, patronage, and state capture also mean that it suffers from severe institutional rot.

It is a sobering picture that is painted on the outside cover of Getting It Right: A New Economy for South Africa – the latest book by Prof Phillipe Burger, Acting Dean of the Faculty of Economic and Management Sciences.  In the book, he explains how the legacy of the Apartheid era labour system, the old system of Bantu Education, and the former Bantustans still cripple our economy. And why 24 years of democratic government reforms could still not deliver on the promises of work and prosperity.

Education to blame
 

One of the chargeable factors he singles out, is the state of our education system.
 
“Half of South Africa’s children start school, but never finish. Less than one percent of learners achieve a distinction in Maths in the final matric exam. And on an organisational level, many schools are crippled by labour unions calling the shots, which often means that underperforming teachers stay in their jobs. All these things eventually contribute to our unemployment rate of 27%,” he says.

Towards solutions

The solutions he advocates include securing recurrent economic investment by creating an investor-friendly environment, but also paying urgent attention to ridding our education system and communal land areas under traditional chiefs, where 32% of South Africa’s population are still living, of all forms of self-serving patronage relationships.
 
Prof Burger wrote the bulk of the book during his nine-month tenure as a Fulbright Exchange Scholar in the Center for Sustainable Development at Columbia University’s Earth Institute (New York). The time he spent there with renowned American economist, Professor Jeffrey Sachs – who also wrote the foreword of his book – was invaluable to his research.
  
Returning from an overseas trip recently, Prof Burger was delighted to see Getting It Right on the bestsellers shelf of Exclusive Books at the OR Tambo Airport. 
“It was a great welcome-home gift!”

He hopes the book will be read by the generally informed public in the run-up to next year’s elections, and that it will help to influence how people think about policy issues.

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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