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13 November 2020 | Story Charlene Stanley | Photo Supplied
Dr Innocent Dande, UFS ISG scholar, has been named the 2021 winner of the JSAS Colin Murray Prize for his research on food politics in Zimbabwe.

Dr Innocent’s Dande’s research on the everyday food struggles experienced by residents of poor suburbs in Harare, Zimbabwe, has earned him a coveted research prize from the London-based Journal of Southern African Studies (JSAS) – the leading international journal in its field.   

Start of extended book project
“Winning this award means a great deal for my career plans, especially as I am planning to come up with an extended book project that looks at working classes’ eating habits and foodscapes, or the geographies of food, cooking and eating in lower class suburbs,” says an excited Dr Dande.  His aim is to write a sensorial history of how the working classes ate and enjoyed food in Zimbabwean cities between 1980 and 2019.
“One advantage is that this prize provides me with funding to carry out research. If the JSAS is satisfied with the outcome, their tradition is to publish it,” he says.

Not deterred by lockdown
Dr Dande arrived at the UFS at the same time the COVID-19 lockdown was announced, which saw many of his colleagues hastily returning to their home countries. His decision to stay indirectly led to his application.
“I was spending so much of my time in my room at Kovsie Inn during Level one of the lockdown. Applying for this grant was a way of dealing with the boredom that comes with locking oneself in for too long,” he explains.  
His application was titled, Cooking, the crisis and cuisines: household economies and food politics in Harare (Zimbabwe), 1997-2020, with much of his research focusing on everyday issues affecting ordinary people, in contrast to “high politics and many other topics that ordinarily shout for more attention.” His aim is to write a social history of the Zimbabwean crisis, focusing on “mundane issues such as the cooking and eating of food.” 

Colin Murray Prize background
Colin Murray was a sociologist, anthropologist, and political economist who passed away in October 2013. He taught at various universities in the UK and South Africa and had a special interest in family histories. Carrying a purse of £2 500, the Colin Murray Prize is awarded to an applicant who is within two years of completing his or her PhD, and is meant to assist the winner in engaging in original research in Murray’s fields of interest. 

ISG an intellectually enriching environment
The COVID-19 pandemic may have restricted physical interactions with colleagues, but Dr Dande says he still found the International Studies Group (ISG) an intellectually enriching place. 
“The ISG continued to hold regular and interesting Zoom seminars. Many of my colleagues have also won very prestigious prizes and are in different stages of completing their various projects. Many others have also published in the same journal (JSAS) and many other high-impact journals.” 
He highly values the generous professional advice from his fellow researchers, as well as the input and feedback of ISG Head, Prof Ian Phimister.
“The ISG has shown me that it is possible to dream big and to even contemplate applying for jobs anywhere in the world and not just in Southern Africa,” says Dr Dande.

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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