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29 October 2020 | Story Thokozane Ngcongwane | Photo Supplied
Thokozane Ngcongwane recommends that students and staff should actively seek help for their mental-health challenges.

My name is Thokozane Ngcongwane. I coordinate the UFSS1504 module in the Centre for Teaching and Learning (CTL). The journey of struggles and triumphs against mental illness has often peppered my life more than I thought. Having grown up in rural Free State, it was hard for my parents, as well as those around me, to believe that things such as mental illness exist – let alone their own son! 

I grew up with attention-deficit / hyperactivity disorder (ADHD) and was admitted numerous times as the illness was misdiagnosed and untreated. This laid the foundation for a childhood filled with amazing feats of energetic activity, but also had the downside of being misunderstood, or ill-treated due to this illness. Before I knew about this illness, I believed that because of my height (I have been given the names ‘Napoleon’ and ‘Goliath’ by various people, throughout) and stature. I was a prime target for bullying. 

Fast forward to university, and with the world as my oyster, I believed I would do well, graduate, and become the scientist I have always dreamed of becoming. Nothing could prepare me for the roller-coaster ride that, even to this day, has taught me highly valuable life lessons that I would never have received anywhere else. I started a degree in Chemistry (Extended) and was doing well in the first year. I was even fortunate enough to be selected for the F1 Leadership for Change exchange programme that took me to the USA. That was an incredible experience. Fast forward to my third year, and things took a turn for the worse. 

By 2013, I started getting panic and anxiety attacks, the origin of which was quite unknown to me at the time. I thought that I was starting to go insane and this caused a huge drop in my academics, as well as distorting my overall view on life. I started refusing to see friends and family and even shunned myself from engaging in academics. This was the start of my battles and little prepared me for the fight ahead. I took a trip outside of my surroundings and became aware of how the people I avoided cared for me, and the result was that I overcame anxiety for that period. Family, friends, and lecturers were supportive and encouraged me to do my best amid this unknown period in my life. My academics improved and I became social again. 

When I thought the worst was behind me, I was diagnosed with generalised anxiety disorder (GAD). I contacted Student Counselling and Development and received professional assistance. I started feeling better again and was on my way to graduating, albeit the journey was fraught with anxious moments. My graduation was delayed due to a credit shortfall, and this threw me in the deep end once again. This time, I dealt with it better by engaging myself in my passions – sports and the outdoors. I graduated in May 2016 and secured a temporary job as a Science teacher.

I returned home to the Qwaqwa Campus, where I became an intern in CTL. My troubles reached a boiling point in 2019, and I contacted Careways on recommendation of my head of department. It is now 2020, the year of global anxieties. I have learnt that institutions such as the South African Depression and Anxiety Group (SADAG) are available to help. Higher Health is also available to deal with issues around stigmatisation. In short, seek help and never abandon your support structures. Your mental health matters.

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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