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15 July 2019 | Story Eugene Seegers | Photo Eugene Seegers
Chris Grobler, Eunice Qwelane, Bob Tladi, and Elmien Retief on the UFS South Campus during the Monyetla Bursary Project’s Winter School.
Chris Grobler, Eunice Qwelane, Bob Tladi, and Elmien Retief on the UFS South Campus during the Monyetla Bursary Project’s Winter School.

Three members of the Free State Department of Education (FSDoE) recently visited the UFS South Campus to see an example of inclusive education at work: The Monyetla Bursary Project’s sixth Winter School. Monyetla means ‘opportunity’ in Sesotho. We spoke to Bob Tladi (Chief Director: Education Development and Support, FSDoE), Eunice Qwelane (Director: Inclusive and Special-Needs Education, FSDoE), Elmien Retief (Acting CES, Inclusive and Special-Needs Education, FSDoE), and Chris Grobler (Director: Monyetla Bursary Project) to find out why this year’s programme was of special interest to the province’s Department of Education.

According to Eunice Qwelane, the special area of interest for her department was the hard-of-hearing and deaf Grade 12 learners from Bartimea School in Thaba Nchu. She says the Winter School is “an opportunity for these disabled learners to be integrated into the broader school community. For them, it is also a step of progressive development towards their future, as well as preparation for tertiary education.” She adds that it is also an opportunity for them to receive excellent tuition. “Monyetla’s Winter School at the UFS South Campus ensures that subjects are taught by the best possible educators.”

Chris Grobler mentions that additional opportunities were created for these learners to interact with hearing learners. During their time off at the cafeteria or during breaks, they can play games and get to know one another. Hearing learners were also taught basic greetings in South African Sign Language (SASL) and were encouraged to interact with deaf students as much as possible.

He adds: “There is a need for administrators to develop and widen their thinking. Schools that attend the Winter School are from all over the province, not only Motheo District in the Free State. Even more than that, learners visit from all over the country — from the North-West, KwaZulu-Natal, Eastern, Western and Northern Cape — because we have built a reputation here. As the University of the Free State, we are doing good towards ALL. It is a compliment for the Free State Department of Education and the university.”

Eunice Qwelane concludes: “We really appreciate what the UFS is doing, because within the department we do not have winter camps that cater for visually or hearing-impaired learners. The university, in collaboration with the Monyetla Bursary Project, is solving an existing problem and bridging a gap in the system. It is an inspiration for these learners, because they can move away from isolation. This is inclusivity at its best and inclusivity in action that the UFS is bringing to us as a department, and we really appreciate that.”

Other services rendered at Winter School 

1) Help learners apply to UFS (feeder programme of matrics for UFS in collaboration with Schools Partnership Project at South Campus)
2) NBT application assistance
3) Funding opportunities, application assistance
4) Job shadowing / internships, partnerships with companies and sponsors
5) South African Sign Language (SASL) interpreting at Computer Lab
6) Simoné Hendricks: SASL Specialist interprets SASL in Maths and Accounting
7) D6 School Communicator — download teaching resources used during Winter School

Winter and Saturday Schools: Facts

  • 2007: Saturday School started with 300 learners and five subjects
  • 2019: This has grown to 1 500 learners and 15 subjects in 2019
  • 2008-2011: Gr 12 learners express a need for further opportunities to improve their skills in key subjects such as Maths, English, Science, and Computer Literacy
  • 2012: Winter School is started by Monyetla Bursary Project, with the aim of linking corporate sponsors with deserving underprivileged learners
  • 2019: Winter School has now grown to be a multi-province drawcard to the UFS South Campus


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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