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01 April 2020 | Story Valentino Ndaba | Photo Valentino Ndaba
Commonwealth read more
Takudzwa Nyamunda represented the UFS at the latest Commonwealth Futures Workshop where youth from across the globe convened to develop solutions for social issues.


Gender-based violence, global warming, and inequality are just some of the challenges faced by societies internationally. Examining this and other topics Takudzwa Nyamunda represented the University of the Free State (UFS) at the Commonwealth Futures workshop which convened at the Durban University of Technology (DUT). Participants from 13 nations gathered from 11-14 March 2020 to discuss the future of the world.
 
Over the course of four days, student leaders explored ways of bringing peace and nonviolence to the challenging issues we are facing in the world, under the theme: Reimagining Peace. The workshop was organised by the DUT in collaboration with the Association of Commonwealth Universities (ACU) and the British Council. 

The voice of young people 
International forums such as the Commonwealth Futures workshop are to Nyamunda a prerequisite in these modern times. Nyamunda believes that global problems warrant global solutions. According to the Industrial Psychology Master’s student, young leaders have a crucial role to play in nation-building. 

“My experience proved to me that the differences that come out of our diversity are indeed a source of strength demonstrated by the rich insights that came out of the conference,” said Nyamunda who is also an employee of the UFS Department of Human Resources. 

Producing practical solutions
The three-tiered workshop aimed to bring change to campuses across the world, in communities and beyond. This was the third workshop in the series which has taken place in India and the UK. The outcomes will directly feed into the 2020 Commonwealth Youth Forum to be held in Kigali, Rwanda later this year.

The group of students worked together to develop tangible solutions that address shared global issues such as gender-based violence, climate change and inequality. Joining the young leaders were expert speakers and organisations including the International Centre of Nonviolence, the Gandhi Development Trust, as well as the Commonwealth Countering Violent Extremism (CVE) Unit.

Global solutions for global problems
The Commonwealth states that with more than 60% of the Commonwealth’s 2.4 billion people younger than 30, the voices of young people have never been more important. Students across the globe are setting new agendas for social debates, challenging communities and governments to listen and work with young people to develop solutions to these intersecting issues and bring about real change.

In joining forces with other young thought leaders from around the world, Nyamunda drew on his experience as an International Students Association Founder and first President, the former 2017 Student Representative Council (SRC) member for International Students, and the Vice-Chairperson of the South African Board for People Practices: UFS Chapter. 

As one of the 40 delegates from across the globe, Nyamunda was given a sense of hope after he witnessed how keen young people are to build a better future. 

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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