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25 November 2020 Photo Anja Aucamp
Prof Colin Chasi outside Centenary Complex (Anja Aucamp)
Prof Colin Chasi is the Director of the Unit for Institutional Change and Social Justice at the UFS.
The 2020 programme around the 16 Days of Activism against Gender-Based Violence will be novel in that it will be run online. “For each person to register and log into the various programmes is a small step. But each such step makes a big difference by saying that the lives of survivors matter and by underscoring that gender-based violence will not be tolerated at the UFS,” says Prof Colin Chasi, Director of the Unit for Institutional Change and Social Justice (UICSJ) at the UFS.

Women and girl children have experienced increased violence in the time of the COVID-19 lockdown, states the UN Secretary General's report, Shared Responsibility, Global Solidarity: Responding to the socio-economic impacts of COVID-19. In South Africa, there have been reports of a scourge of rape in the post-school education and training sector. At the UFS, these developments have challenged the Gender Equity and Anti-Discrimination Office (GEADO) to come up with innovative online interventions.

In 2019, the University of the Free State (UFS) established the Unit for Institutional Change and Social Justice (formerly known as the Institute for Reconciliation and Social Justice, founded in 2009). The GEADO was launched on 8 April 2019 and was incorporated into the unit to run a cross-functional Sexual Assault Response Team (SART) and to organise programmes that combat gender-based violence and other forms of gender injustice.

“We have been able to offer our services with minimal disruption throughout the year,” says Geraldine Lengau, a Bloemfontein Campus-based GEADO officer.

“Most exciting for us is that we have taken the lockdown as an opportunity to expand the scope of ways in which we engage with students and communities,” notes Chelepe Mocwana, a GEADO officer on the South Campus. “GEADO has offered a number of online webinars and seminars, and the university has made telephonic services available that support, for example, the mental health of survivors of sexual violence.”

“On the Qwaqwa Campus, where we still have some problems with consistent access to data networks, we were pleased to see that our webinars have been well-subscribed to by students and staff members,” reports Siya Magayana, who is the GEADO officer on this campus.

“Each such step makes a big difference by saying that the
lives of survivors matter and by underscoring that
gender-based violence will not be tolerated at the UFS.”
—Prof Colin Chasi, Director of the UICSJ.

Since 1991, activists around the world have annually coordinated activities around the 16 Days of Activism against Gender-Based Violence. The 16 days of activism begin on 25 November, the International Day for the Elimination of Violence against Women, and run until 10 December, which is International Human Rights Day. The start and end dates signify that the fight to eliminate violence against women advances human rights for all.

Activities to mark the 16 Days of Activism against Gender-Based Violence will be advertised on various UFS communication platforms.

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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