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12 March 2019 | Story Eugene Seegers | Photo Eugene Seegers
Leading women honoured at faculty opening
Rev Martin Laubscher pictured with Thandeka Khulu, Oarabetse Morokane, Lunette Visser, and Trunette Sevenster, who participated in the worship service.

At its recent opening, the Faculty of Theology and Religion conferred the inaugural Letsema Award on Dr Ellen Vuyiswa Blekie, a medical doctor known for her sterling work in her local community in Thaba Nchu, as well as on the various church councils and committees on which she still serves at the age of 87. Dr Gideon van der Watt, director of the “Partners in Mission” unit of the Dutch Reformed Church in the Free State, presented the award to Dr Blekie on behalf of the faculty.

The theme of the morning’s proceedings was: The church and violence against women and children. This theme was not only borne out by the worship service presented by Rev Martin Laubscher, but also by each of his participants. First, a popular song from 1987, My Name is Luka, by Suzanne Vega, was recited in spoken-word form. The song deals with themes of physical and emotional abuse, as well as being kept silent as a victim. Next, the Paulette Kelly poem I Got Flowers Today was recited. The final stanza begins with the words “I got flowers today.../Today was a special day — it was the day of my funeral...”

Dr Carin van Schalkwyk, who has been serving the Philippolis community and congregation since 1993, conducted the liturgy. Her chosen passage was 2 Samuel 13, which recounts the events leading up to King David’s son Amnon raping his half-sister Tamar and the subsequent cover-up by the king and his sons. Dr Van Schalkwyk likened the way David of old handled the situation to the modern church’s failure regarding the protection of women and children, stating these vulnerable ones have been failed miserably.

Dr Van Schalkwyk added: “The root of the problem has not been addressed. It requires a rethinking of both preaching and policy, even of theology. All are created in God’s image; what does that mean?”

Concluding, she said, “We need to hear the lament of those affected, and weep with them. I dream of a day when women do not have to think of how to avoid sexual harassment on a daily basis.”


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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