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29 October 2018 Photo Thabo Kessah
Qwaqwa Campus students march for safety and improved social services
Phuthaditjhaba Station Commander,Brigadier Matsoso Mohloare; Department of Justice and Constitutional Development’s Advocate Frans Dlamini; and Lerato Seekane from the Private Accommodation Providers Association signing a memorandum from Sakhile Mnguni.
Hundreds of students and staff from the University of the Free State’s Qwaqwa Campus recently marched to the Phuthaditjhaba South African Police Service to highlight their unhappiness about lack of safety and other services provided by various stakeholders in Qwaqwa.

“Our students have experienced continuous harassment, rape, burglaries, assaults, intimidation, and related unacceptable behaviours from criminal elements in the community and in government departments,” said SRC President, Sakhile Mnguni, reading from the memorandum of demands. “The SAPS, Departments of Health and Justice and Constitutional Development, as well as Maluti-a-Phofung Local Municipality are the biggest perpetrators. We demand visible policing where most of our commuter students reside, and on the main road. We also demand that the SAPS will take previously reported cases seriously and investigate them thoroughly. From the Department of Health, we demand abolishment of tribalism in the offering of services and that staff must acknowledge that they serve the entire community.”

Mnguni said the students demanded that the Department of Justice and Constitutional Development should work closely with the SAPS to ensure that all cases are quickly resolved. “Cases take forever to be resolved and all we get is a case number, but no progress,” he said. “From Maluti-a-Phofung Municipality, we demand basics such as water and electricity. The municipality must cater for the needs of students who reside within the municipality; for example, we need street and high-mast lights and maintenance thereof, as it is very dark, especially between campus and Phuthaditjhaba.”

Private accommodation service providers were not spared the rod. “Landlords must be held accountable for the goods stolen and damaged within their premises. They must put the necessary safety measures in place and meet the standards for accreditation by the university’s Housing and Residence Affairs (HRA). They must also reduce unreasonable rental amounts,” he added.

Representatives from the relevant institutions and departments signed and received the memorandum and were given seven days to respond.

The march was the highlight of the Safety Week activities which included the distribution of whistles and talks on criminality and the consequences thereof. It was a collaborative effort by the SRC, Protection Services, and Student Affairs. 

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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