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17 February 2020 | Story Xolisa Mnukwa | Photo Supplied
Student Counselling staff members
UFS SCD urges students to make use of the mental-health student toolkit to take control of their wellbeing and happiness and enjoy a compelling student life.

The University of the Free State’s (UFS) Student Counselling and Developmentnt (SCD) was recognised and applauded at the 2019 annual conference of the SSouthern African Association for Counselling and Development in Higher Education (SAACDHE), where they won the SAACDHE best region award for presenting the UFS Mental Health Student Toolkit at the conference, and for being active in the training and development of the UFS SCD team.

UFS Student Counselling and Development win at SAACDHE conference

The UFS, which was the only member institution of the Free State region, maintained vitality and relevance in the work they produced, competing against a number of student counselling centres in regions across South Africa, including KwaZulu-Natal, Western Cape, Eastern Cape, Vaal North-West, Gaunolanga Gauteng, Limpopo, Mpumalanga, Swaziland, and Botswana.

Students to take control of their wellbeing into their own hands

With the vision to promote, enable, and optimise students’ self-direction, the SCD launched the first edition of the student toolkit on Friday, 23 August 2019 – in an effort to assist students in coping with challenges they face in their personal lives during their period of study at the UFS. 

According to Counselling Psychologist in the SCD and compiler of the UFS Mental Health Student Toolkit, Lize Wolmarans, “The UFS Mental Health Student Toolkit is about putting the control of your wellbeing and happiness in your own hands. Taking responsibility for your mental health and understanding that it's the key to success in your personal, academic, and professional life as a student.” 

Dr Melissa Barnaschone, Director of the SCD, further explained that, “This is the culture our department wishes to instil in students – by building a holistic sense of wellbeing into life on campus. The toolkit was developed to empower students by providing increased access to mental-health resources and support.” 

“We have big plans for the toolkit, one of which is to develop it into an interactive app for students. This will enable students to interact with the information in more depth. Secondly, the toolkit will be expanded and adapted annually as we get feedback from students. We will add new relevant topics and continue to improve the overall layout and content. We are also able to learn very valuable information from the topics accessed online – we thus know which topics are the most/least relevant to our students,” Wolmarans added.

UFS Mental Health Student Toolkit a winning formula for student wellness

As a result of the exemplary methods of student counselling in the toolkit, a number of universities and institutions of higher education within South Africa have expressed interest in buying the toolkit to benchmark and prototype the effective student mental-health and wellbeing approaches portrayed in the toolkit.  Wolmarans further explained that, “This is South Africa’s first mental-health guide for university students, and other institutions recognised the potential advantages of purchasing a finished product instead of having to create their own toolkit.”

At the 2019 conference, Tobias van den Bergh, Counselling Psychologist at SCD (Qwaqwa Campus), was elected as Research, Training, and Development coordinator for SAACDHE.

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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