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22 August 2019 | Story Zama Feni | Photo Charl Devenish
Innocentia working in the lab
UFS academic, Innocensia Mangoato, doing her work in the laboratory.


Born as the only girl among boys in the Tanzanian capital city of Dar es Salaam in 1992, the University of the Free State (UFS) academic Innocensia Mangoato says she feels inspired by women who strive to break the barricades of patriarchy.

“I am inspired by resilient women who are able to overcome everyday challenges, even in a world that treats men as superiors,” she says.

At the tender age of 27, Mangoato has achieved more than many of her peers. Last year, she won a Women in Science Award (WISA) for her research on the use of cannabis in cancer treatment.  She is now a Doctor of Philosophy (PhD) candidate in Pharmacology and also a researcher and lecturer in the Department of Pharmacology – a job she started in May this year.

Early years

Mangoate’s dad was in exile at the ANC base camp outside Morogoro in Tanzania and met her Tanzanian mother during his stay there; she returned with her parents to South Africa in 1994, as political organisations were already unbanned at that time.

One of the factors that Mangoate attributes her academic success to, is her parents. “Both my parents valued education, and I believe this greatly contributed to my development. Coming from a rural upbringing, one of the lessons I learned is that perseverance and hard work always pay off.”

On her navigation of life – trying to determine what exactly could mould her to become what she wanted to be, Mangoate hailed her father as her pillar of strength. “When the going gets tough, my father has always been there to remind me to “keep on keeping on, no matter how hard it may be, because there’s always victory on the other side.”

Academic success

Mangoate obtained her master’s in Pharmacology at the UFS June 2019 graduation ceremony, one month before South Africa celebrates Women’s Month. She brands herself as “a representative of all women in science” and is enjoying empowering young scientists through lecturing and research at the university.

Asked about what nobody else knows about her, Mangoate hesitated for a moment and then beamed, “I am an academic at heart.” There is no doubt about this, as her academic achievements really attest to that.

On how she envisions the UFS in future, especially with regard to women’s issues, she boldly states: “More women will be running departmental affairs, working towards progressive change within the UFS for both the academics and other programmes.”

She interprets success as something that is measured by happiness, being able to help other people reach their goals, and the ability to achieve all one wishes for, while making sure that it’s both impactful and beneficial to others.

Mangoate’s advice to other would-be academic achievers is that they should be focused and determined when it comes to achieving their goals, working diligently in everything they do, “irrespective of whether you like it or not”.

“Being the only girl among boys has taught me to always strive to be better than myself and not to compete with anyone,” says Mangoate.

“Just show up and give it your all.”

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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