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28 November 2019 | Story Legopheng Maphile | Photo Supplied
Open Access
Staff from the Library and Information Services of the UFS and the CUT

The Library and Information Services of the University of the Free State (UFS) and the Central University of Technology,Free State (CUT) jointly hosted an Open Science Colloquium on 19 November 2019. The colloquium was in response to the national and international developments in what is referred to as ‘the Open Access 2020 (OA2020) movement’. This movement calls on all parties involved in scholarly communication to take action to make their scholarly outputs open and freely available to all citizens of the world. It is a move against the current subscription-based model of publication, which has proved to be costly and unsustainable, and which limits access to knowledge to a few, making it unacceptable.

Welcoming more than 200 delegates to the UFS, Ms Betsy Eister, Director: Library and Information Services, referred to OA2020 as a disruption in the publishing arena.

Endorsing the Berlin Declaration on Open Access to Knowledge in the Sciences and Humanities

The colloquium comes as an endorsement of the Berlin Declaration on Open Access to Knowledge in the Sciences and Humanities that the two universities signed eight years ago. As signatories, the UFS and CUT have committed to the wide and free dissemination of its scholarship by means of open access platforms. This declaration was confirmed by the Rector and Vice-Chancellor, Prof Francis Petersen.  

“When the UFS signed the Berlin Declaration on Open Access to Knowledge in the Sciences and Humanities in 2011, this university committed itself to the wide and free dissemination of its scholarship by means of open access platforms. At that point, we have already made that commitment to open access platforms.”

Open access vs subscription

Prof Petersen said challenging the current status quo will bring equity into the system, which  will “ensure that our younger cohort of researchers and scholars have the ability to freely conduct research, to freely access material, so that we can produce high-quality researchers and scholars for our system”. 

Also present was Prof Ahmed Bawa, Chief Executive Officer of Universities South Africa, who echoed Prof Petersen’s message by making a case for management, researchers, libraries and research funders to work together to make OA2020 a reality. “These discussions are very important because it provides us with an opportunity to build international consensus on these things, which is critical in moving forward.”

Prof Ahmed Bawa

Prof Ahmed Bawa, Chief Executive Officer of Universities South Africa addressed delegates on the importance of open access. 

Mr Glenn Truran, Director of the South African Library and Information Consortium (SANLiC), and Ms Eister addressed the national and local roadmaps, respectively. SANLiC, a consortium that negotiates deals for electronic resource subscriptions on behalf of all 26 public universities and eight research councils, has already started transformative agreement negotiations with international publishing company Taylor and Francis. 

The colloquium ended with a declaration signed by members present, hoping that it would be signed by all concerned as a commitment to taking action towards open access.  The two universities will ultimately sign the OA2020 Expression of Interest.

• The UFS and CUT Libraries are thankful to Mr Gareth O’Neill and UFS colleagues (Mr Charlie Molepo and Mrs Cornelle Scheltema-Van Wyk), who shared information with the attendees on transformation agreements (also referred to as Plan S) and AmeliCA, respectively. Plan S deals with transformation agreements to be signed with publishers, which are about negotiations with publishers to change from subscription-based to open-access journal publishing models. Mr Molepo and Mrs Scheltema-Van Wyk showcased the open access model that the UFS Library has already implemented, which is what AmeliCA is all about. This involves the publication of nine accredited UFS journals on the Open Journals System platform, which enhance its discoverability and accessibility. It was also a pleasure to listen to Prof Abdon Atangana from the UFS Institute for Groundwater Studies – a classic example of an activist and beneficiary of open access publishing – who was recently named as one of the top-10 cited researchers in the Web of Science, thanks to open access publication.

Betsy Eister
Betsy Eister, Director: Library and Information Services at the UFS. 


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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