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07 February 2020 | Story Xolisa Mnukwa | Photo Sonia Small
T-systems funding
Opening the doors of opportunity – TSSA allocated R2,4 million in bursary funding for 200 UFS students.


It is no secret that higher education institutions all over South Africa are plagued with the burden of current and historical student debt, leaving many hopeful students with the risk of financial exclusion. T-Systems South Africa (TSSA) has contributed a substantial amount of R2,4 million to fund a total of 200 students at the University of the Free State (UFS) in order to address ‘skills shortages’ in South Africa.

TSSA, a local unit of T-Systems International – a subsidiary of Deutsche Telekom – is invested in capitalising on South African expertise where innovation and intellectual property of a global (Information and Communications Technology) ICT provider is involved. The company strives to transform their clients and South Africa as a whole by providing innovative ICT solutions that work, in South Africa and for South Africa.

The company aims to endorse inclusive transformation in South Africa through the promotion and implementation of skills and enterprise development, as well as job creation. This forms part of the company’s National Development Plan for 2030 that envisions the elimination of poverty and reduced inequality.

Kovsie Alumni Trust Investment

Through its corporate social-responsibility wing called the Nation Building Initiative, T-Systems identified the University of the Free State after being contacted by the Kovsie Alumni Trust (KAT). 

KAT identified this opportunity as a call for the university to aid the advancement of students through initiatives such as the Integrated Transformation Plan (ITP), which was first launched in 2017. The ITP aims to utilise the university’s core functions (routed in teaching and learning, research, and engaged scholarship) to train and mould students into globally competitive graduates, which essentially also build towards skills and enterprise development, together with job creation. 

“The contribution of funding from T-Systems enabled us to empower our honours students by paying their outstanding university debt for 2019.  This has had a significant impact on the lives of many of our honours students who will be able to enrol for master’s programmes or seek employment without the burden of university debt,” says Professor Corli Witthuhn, UFS Vice-Rector: Research, Innovation and Internationalisation. 

“The University of the Free State is looking forward to partnering with T-Systems in 2020 in order to ensure continued opportunities for our students to further their education.”


Addressing a skills shortage in South Africa

Kovsie students completing honours studies in fields such as technology, human resources, and marketing as well as qualifications routed in accounting and finance, were given preference for the bursary. Other senior students required a pass mark of 60% or more to qualify for the bursary. TSSA paid off the university debt of students selected in 2019, and they had the opportunity to reapply in 2020. The UFS Alumni office facilitated the process. 

In 2020, students from all study years will be considered for the bursary, including matriculants who are entering university for the first time.  

Dineo Molefe , Managing Director at TSSA, says: “T-Systems has always invested in education by running a number of developmental initiatives, among others its ICT Academy – which provides free learnerships, internship programmes, including a learnership for disabled people as well as the flagship Hazyview Digital Learning Centre, which has become a unique rural nearshoring success story.

“All of this is earmarked to address the serious shortage of ICT skills – and by developing those skills, we not only address an industry problem but also contribute to employment opportunities in South Africa.”

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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