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13 September 2019 | Story Rulanzen Martin | Photo Sonia Small (Kaleidoscope Studios)
#UFSRun4MentalHealth
The #UFSRun4MentalHealth is an initiative to create awareness around mental health.

Bringing hope to the millions of South Africans suffering from mental illness, is the message the #UFSRun4MentalHealth team wants to resonate when they take on the 1 075 km distance between Bloemfontein and Stellenbosch.  

On Friday 20 September 2019, three teams of enthusiastic runners from the Faculty of Health Sciences and Organisational Development and Employee Wellness at the University of the Free State (UFS) will embark on the first UFS mental-health awareness run to Stellenbosch. Each runner will complete 9 km each day. “We will be passing on the baton of hope. There is hope, and no one is alone,” says Burneline Kaars, Head of Employee Wellness at the UFS. 

The #UFSRun4MentalHealth run will end on the campus of Stellenbosch University (SU) on 25 September 2019, with the symbolic handover of the baton of hope to a representative of the SU management. 

Team Blue

Team Blue. From the left: Jo-mari Horn, Patrick Kaars, Burneline Kaars, Riaan Bezuidenhout, George Dumisi, and Eugene Petrus.
(absent: Hendrik Blom)

#UFSRun4MentalHealth part of larger project

“This initiative is our effort to mitigate the impact of inactivity experienced by our students and staff on their productivity and mental health. The purpose is to raise awareness and motivate people to get active,” says Burneline. Through this effort, the UFS is demonstrating care for student and staff well-being. 

“Well-being is not only the responsibility of the organisation or university, but the responsibility of all of us,” says Prof Francis Petersen, Rector and Vice-Chancellor. “This initiative also demonstrates care – to look after one another, to take care of one another –from the organisation to our people, but also among ourselves.” 

Prof Petersen points out that the #UFSRun4MentalHealth forms part of a larger UFS project called ‘Project Caring’. He is also hopeful that the team’s effort to change the perception of mental health will encourage discussion and openness in the towns they will visit on their way to Stellenbosch.

Team Red. From the left: Arina Meyer, Nico Piedt, Brenda Coetzee, Justin Coetzee, Elna de Waal, De Wet Dimo, and Tertia de Bruin.

Team Red. From the left: Arina Meyer, Nico Piedt, Brenda Coetzee, Justin Coetzee, Elna de Waal, De Wet Dimo, and Tertia
de Bruin.

Putting care into action

“With this run to Stellenbosch, we are putting care into action,” says Susan van Jaarsveld, Senior Director, Human Resources. 
According to the South African Depression and Anxiety Group, 16% or about 9 million of South Africa’s adult population suffer from a mental disorder. “With this increased awareness, we hope that people will share their mental-health diagnoses and that this campaign will help to reduce the stigma surrounding mental health.”  

The #UFSRun4MentalHealth also links to the mission of the UFS Department of Human Resources to create an environment not only for high performance, but for optimal performance.

The sponsors of this initiative are BestMed, Standard Bank, Shell, Annique Health and Beauty, Xerox, Bidvest Car Rental, Media24, Kloppers, New Balance, Clover, Futurelife, Mylan, Pharma Dynamics, and the SA Society of Psychiatrists

Team White. From the left: Thys Pretorius, Lynette van der Merwe, Leon Engelbrecht, Arina Engelbrecht, Teboho Rampheteng, Belinda Putter, and Lucas Swart.

Team White. From the left: Thys Pretorius, Lynette van der Merwe, Leon Engelbrecht, Arina Engelbrecht, Teboho Rampheteng,
Belinda Putter, and Lucas Swart.

 


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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