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09 September 2019 | Story Valentino Ndaba | Photo Charl Devenish
Silent march
Students and staff marched in solidarity with other South African universities against gender-based violence.

“Now is a time for us as men to say from the bottom of our hearts that indeed we are ashamed. Not only are we ashamed, we will speak and act against any form of violence. The very same people you see here are the very same people we need to protect, and if we do not protect them then we are rotten fruits,” said Katleho Lechoo, President of the Student Representative Council (SRC) at a silent march against gender-based violence held on the Bloemfontein Campus.

On Friday 6 September 2019, the University of the Free State (UFS) executive management and the SRC suspended all academic activities on its three campuses as a gesture of solidarity with the national movement opposing the rape, murder, and abuse of women across the country. A prayer service was also held on the Qwaqwa Campus. The UFS community came out in numbers to mourn victims and stand in support with survivors and those affected by gender-based violence

Remembering Uyinene, Jesse, and many others
Prof Francis Petersen, UFS Rector and Vice-Chancellor, said the recent rape and murder of 19-year-old Media and Film Studies student at the University of Cape Town (UCT), Uyinene Mrwetyana, and the murder of University of Western Cape (UWC) student, Jesse Hess, are painful reminders of the pervasive nature of misogyny and patriarchal violence that impedes the freedom of women in South Africa. “The UFS stands in solidarity with UCT and UWC and all other SA universities that are currently steeped in this national crisis,” he said.

Prof Petersen then called on the Department of Higher Education, civil society, the business sector, and all other roleplayers to actively contribute to efforts to eradicate gender violence. “As a university, we call specifically on the city of Bloemfontein, the mayor, members of local government, the South Africa Police Service and all inhabitants to assist us in making our city safe.”

Reading from the statement of commitment declaring the position of the UFS, Prof Petersen said: “In light of the ongoing violence against women and the recent surge of femicide in SA, the UFS commits itself to challenge, fight, and eradicate all forms of gender-based violence on its campuses and in our country.”

Cry our beloved country
At the end of the proceedings, Prof Puleng LenkaBula called for change, following emotive addresses by student leaders. “The poem and the speeches that have been made are demonstrative of the woundedness of our hearts, of our souls, of our bodies, and the fact that women’s bodies have been made a battleground. Therefore as a university it is important that we recommit ourselves to ensuring that our legs and our thighs do not define us but who we are as human beings is respected,” said the Vice-Rector: Institutional Change, Student Affairs, and Community Engagement.

“Enough is enough!”

Related:


University of the Free State's position on Gender-Based violence




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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