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10 July 2019 | Story Zamuxolo Feni | Photo Johan Roux
Photo-MedicalStudents
Head of the University of the Free State School of Clinical Medicine Prof Nathaniel Mofolo (left) standing with the medical students who were about to board one of the newly-introduced vehicles that will ferry students to and from their work stations for their practical training.

In an effort to ensure the safety and convenience of undergraduate students doing their practical training at clinical platforms in Bloemfontein, the University of the Free State (UFS) – in collaboration with the Free State Department of Health (DoH) – has initiated a programme to transport undergraduate students to and from the respective clinical platforms.

UFS and Free State Department of Health joining forces for student safety

The Department of Health is providing a fleet of six minibuses and Kombis, as well as drivers for the vehicles. The transport is available to the students at no cost, from 06:00 to 23:00 every day as well as on weekends and public holidays.

Prof Nathaniel Mofolo, Head of the School of Clinical Medicine at the UFS, said, “This is the first initiative of its kind that the university has had with the provincial Department of Health. We are thankful for this initiative, as it will greatly assist in securing the safety of our students.”

More students from Health Sciences set to benefit

The initiative started on the morning of 8 July 2019, when groups of medical students boarded mini-buses and Kombis to the Pelonomi Hospital, National Hospital, Free State Psychiatric Complex, and the Mangaung University Community Partnership Programme (MUCPP).

Prof Mofolo said there was a firm intention from both parties to extend the programme to undergraduate students in the School of Nursing, as well as to students in the School of Allied Health Professions during August 2019.

According to Prof Mofolo, the decision to implement the transport programme was taken after student safety and wellness concerns were taken into consideration. “Although students can make use of the service on a voluntary basis, we have already received feedback that the service is being put to good use,” said Prof Mofolo.

The safety of undergraduate students doing their practical training at Pelonomi Hospital has been in the spotlight last month after the attempted rape of a medical intern, as well as the robbery of a medical officer in the parking area of the hospital. “We are hopeful that the transport programme will prevent the occurrence of similar incidents,” said Prof Mofolo.

Over the past month, the UFS, the DoH, and the executive management of Pelonomi Hospital have been working tirelessly to ensure the implementation of an agreed Safety and Security Plan, hence placing the safety of students, staff, and patients first.

 

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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