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24 January 2019 | Story Lacea Loader | Photo Sonia Small
Dr Engela van Staden
Dr Engela van Staden started as Vice-Rector: Academic on 1 January 2019.
The Executive Committee of the Council (on behalf of Council) of the University of the Free State (UFS) approved the appointment of Dr Engela van Staden as Vice-Rector: Academic during a meeting held on 5 December 2018. She started on 1 January 2019 as Vice-Rector: Academic (designate) and will take up the position from 1 February 2019 as Vice-Rector:  Academic. Prof Hendri Kroukamp, who acted in the position of Vice-Rector: Academic, will resume his portfolio as Dean: Faculty of Economic and Management Sciences on 1 February 2019. 

“Dr Van Staden has an immense knowledge of the higher-education system, governance, planning, and policy frameworks within the sector, and of enrolment planning and management, and will provide leadership within this domain. She has been in senior management positions at faculty, institutional, and national level for a period of 20 years and is one of the experts in academic-programme development and curriculum design in the country. I look forward to working with her and welcoming her to the university,” says Prof Francis Petersen, Rector and Vice-Chancellor of the UFS.
 
Dr Van Staden holds a DPhil in Education from the Rand Afrikaans University (now University of Johannesburg). She was Deputy Vice-Chancellor: Teaching, Learning and Community Engagement at the Sefako Makgatho Health Sciences University. Prior to this she was, among others, Chief Director: University Academic Planning and Management Support at the Department of Higher Education and Training (DHET) from 2009 to 2017, Director: Strategic Management Support at Tshwane University of Technology from 2004 to 2009, Dean: Faculty of Education and Director: Strategic Planning at the then Technikon Northern Gauteng from 1996 to 2003. 
 
Her responsibilities at the Sefako Makgatho Health Sciences University included teaching and learning, quality assurance, strategic and academic planning, technology and education innovation, planning and reporting for and on earmarked and development grants, curriculum reviews, infrastructure planning, blended learning, and the redesign of the university’s business model.
 
In the portfolio of Chief Director: University Academic Planning and Management Support at the DHET, she was responsible for, among others, the national enrolment targets of 2013 and 2019, and institutional performance targets aligned to the Minister’s performance targets, the management and approval of all national programme applications, the development of the distance policy for universities / open learning strategy, the monitoring of universities under administration, the Medium Term Expenditure Framework (MTEF) budget allocations to universities, the planning and establishing of new universities in Mpumalanga and Northern Cape with specific reference to the academic programmes and governance and policy environment, and the establishment of the Central Application System (CAS) and Service and Clearing House Mechanism (CACH), which includes a project management office, business architecture and the formulation of proposals towards the governance and management of such a function.
 
She has supervised master’s and doctoral students, authored and co-authored a number of academic articles, compiled a vast array of technical reports, and participated in a wide variety of national and international projects in South Africa and abroad.

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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