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14 June 2019 | Story Eloise Calitz
University Consortium Launch
From left: Prof Francis Petersen, Rector and Vice-Chancellor, University of the Free State; Prof Pagollang Motloba, Chairperson of the Universities Consortium Steering Committee (Sefako Makgatho Health Sciences University); Ms Montseng Margaret Ts’Iu, MEC, Department of Health in the Free State Province; and Mr Dan Mosia, Project Management Unit, Wits Health Consortium and member of the UFS Council.

Access to health care is important to all South Africans. Improved delivery of health-care services and employment of health-care graduates is one of the key priorities of the Universities Consortium. To achieve this, the National Department of Health (NDoH) – through a closed bid – invited universities with health-science faculties to bid for the testing of contracting mechanisms in the public health-care sector.

The bid brought six universities together to form the Universities Consortium. Through a collaborative approach, they will implement the newly developed service-delivery model.  Within the next three years, the consortium aims to impact the communities they serve in a positive way by providing much needed health-care services across the nine provinces.

The Universities Consortium comprises:

University of the Witwatersrand, Johannesburg
Sefako Makgatho Health Sciences University
University of Fort Hare
University of Pretoria
Nelson Mandela University
University of the Free State

The launch

The launch of the consortium was held on 6 June 2019 in the Centenary Complex at the University of the Free State in Bloemfontein. This provided an opportunity for fruitful engagements with representatives from the consortium. The launch was attended by the MEC of Health in  the Free State Province, Ms Montseng Margaret Ts’lu, who welcomed the commitment of the universities in the consortium and thanked them for lending a helping hand to make sure that government succeed in providing these health services.

Prof Francis Petersen, Rector and Vice-Chancellor of the UFS, said the role of the university is to educate, train, and do continuous research to keep up to date with developments in various disciplines in order to enable positive change in the quality of life in our society. "Our knowledge should be used to impact our communities," Prof Petersen said. He further stated that it would be important that the ideas generated would provide much needed access to health care for all South Africans.

 The purpose of the Universities Consortium

1. The Universities Consortium will support national health delivery by assisting in the employment of graduates providing services while they complete their statutory internships/community service period.  
2. The consortium will also provide administrative and technical support to the NDoH. 
3. Universities will train professionals in accredited facilities.
4. The Universities Consortium proposed an operating model that will ensure the placement of health professionals in academic primary-care complexes.  
5. To align with the objectives of the NHI Bill 2018, the model envisages the academic primary-care complex as a contracting unit to promote sustainable, equitable, appropriate, efficient, and effective public funding for the purchasing of health-care services.
6. Wits Health Consortium (WHC), a wholly owned company of the University of the Witwatersrand, will support the Universities Consortium with key project management, financial, and administrative support for the duration of the project.

One of the key drivers of success for the Universities Consortium is collaboration and the effective implementation of this model. In the long term, the model will have a significant impact on health-care service delivery and job creation in this sector.

WATCH: NHI Universities Consortium Launch

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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