Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
18 April 2019 | Story Eugene Seegers | Photo Stephen Collett
Prof Chris Hermans
Prof Chris Hermans, extraordinary professor at the UFS, presents his inaugural lecture, titled Theology in an Age of Contingency.

“The road ahead is empty / It’s paved with miles of the unknown.”

Prof Chris Hermans quoted these lines from the song The Road Ahead, by Dutch vocal group City to City to introduce his inaugural lecture in the Faculty of Theology and Religion on 27 February 2019. Prof Hermans, a veteran researcher in pastoral theology, empirical, and practical religious studies at the Radboud University Nijmegen in the Netherlands and an extraordinary professor at the UFS, chose as his theme Theology in the Age of Contingency, stating that the uncertainty of life has affected all disciplines in the academy, from the sciences, philosophy, and pedagogy, to theology itself.

Although contingency is often defined as a “future event ... which is possible but cannot be predicted with certainty” (Oxford English Dictionary), Prof Hermans stated that, in the context of theology, it has more to do with complexity, unpredictability, coexistence of cultures, and an increasing number of decisions people need to make in modern-day life. 

Changing lanes

Prof Hermans recounted a memory from his childhood to illustrate some aspects of contingency: “Growing up, my parents told me to cycle on the right side of the road. They knew what the right side was. Everything had a right side: What norms and values to live by, what was right or wrong, when to pray and which words to use. ... We now live in a different world.”

Prof Hermans’ inaugural lecture reflected on four tasks of practical theology and missiology. He further asserted that the content and aim of these tasks change from the perspective of contingency.

Contingency perspectives

From a sociological perspective, said Prof Hermans, contingency is a characteristic of the age of modernisation in which we live. He stated that in the modern age, people have a much greater choice of individual ‘action options’ as well as a growing number of experiences as a result. Expounding on this, he said, “The fact that I am a Christian, and another person Hindu or Muslim, is largely due to the fact that I was born within a Christian family. The fact that I am Christian is a possibility and an actuality, but not a necessity.”

Prof Hermans also helped listeners to understand other areas in which contingency plays a role, such as the binary logic used when determining modalities of truth, or changing world views and philosophies of being, or even in our ethos, our art of living, and outlook on life.

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. 

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept