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12 February 2020 | Story Rulanzen Martin | Photo Charl Devenish
Prof Francis Petersen
Prof Francis Petersen, UFS Rector and Vice-Chancellor opened the workshop on Monday, 10 February 2020.

Will an enclaved state work in a country like South Africa? How can universities produce graduates who will become engaged citizens, and what is the current status of the ANC and the DA? These were some of the key topics at a workshop on South Africa and Africa: Prevarication at the Precipice, hosted by the Department of Political Studies and Governance at the University of the Free State (UFS). 

The two-day workshop is an annual collaborative discussion platform between the UFS, chaired by Prof Hussein Solomon, the Southern African Centre for Collaboration on Peace and Security, and the Osaka School of International Public Policy

The workshop opened with Prof Francis Petersen, the UFS Rector and Vice-Chancellor who delivered his message from the perspective of higher education. 

He spoke about the importance of universities in South Africa being able to produce graduates who will become active citizens. 

Graduates should fulfill their role in society 

“Universities should be the place where we should educate and engage to let our students and graduates know what society should look like. If we don’t do that transformative thinking among our graduates we are going to perpetuate what society is,” Prof Petersen said. 

“I hope this conference won’t just debate the issues because we already know the answers. I hope this workshop will say what we need to do as active citizens to ensure that we start new building steps. International engagement is also important. As is our engagement with the continent.” 

Helen Zille on the State of South Africa 

Helen Zille, Chairperson of the DA Federal Council presented a talk on the State of South Africa in which she tabled three variables she believes can save the country from the precipice. “There should be three variables which can make a democracy work; a separate state (not a party-ruled state), the rule of law and a culture of accountability,” Zille said. 

Zille tabled the concept of an enclaved state a state which operates independently from party control. “There are increasingly isolated states in SA which are being pushed out of good governance and service delivery. An example of an enclave that functions well is the “justice enclave (Supreme Court of Appeal) in Bloemfontein”. 

She reiterated the importance of active citizenship. However she added that people who are active citizens are usually not the ones elected to office. 

Political Science workshop
The workshop brings together political scientists, academics, politicians and journalists who robustly discuss local
and international politics, economics and governance.  ( Photo: Charl Devenish) 


The role of active citizenship and the state of the country cannot be discussed in isolation from the state of the ruling ANC and the official opposition, the DA. Prof Dirk Kotze from the Department of Political Studies at Unisa, and Bonolo Selebano, Netwerk 24 political journalist, gave a glimpse into the status of Luthuli House (ANC headquarters in Johannesburg), and the DA. 

“ANC party politics are not unique. They are following a global trend. However, the credibility of the ANC is a big issue,” said Prof Kotze. In the political arena globally, political parties are redefining themselves and it is important for the ANC to figure out where it finds itself. Selebano wasn’t too optimistic about the DA either, saying the party should return to its liberation ideals. 


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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