Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
02 August 2021 | Story Sanet Madonsela | Photo Supplied
Helen Zille unpacking the notion of ‘wokeness’ and its context within the broader South Africa during a virtual book discussion with Prof Hussein Solomon.

The Department of Political Studies and Governance at the University of the Free State hosted Helen Zille, Chairperson of the Federal Council of the Democratic Alliance, to discuss her book #StayWoke: Go Broke: Why South Africa won’t survive America’s culture wars (and what you can do about it). Zille was in discussion with the Academic Head of Department, Prof Hussein Solomon. She unpacked the notion of ‘wokeness’ – also known as the ‘critical theory’, as well as the emergence of a ‘cancel culture’ in broader society.

Zille explained how the woke ideology combines post-modernism and neo-Marxism and why intersectionality often features in the lexicons (vocabulary) of South African universities. 

Wokeness and its threat to our Constitution 

Zille explained that wokeness threatens South Africa’s constitutional democracy. “Unlike America, South Africa’s democratic institutions are fragile and new and may not be able to survive the wave of wokeness,” she said. She further explained how the ‘properly wokes’ request to have separate graduations for African students could not work and how South Africa’s Constitution promotes inclusion.  

Zille believes that the country needs its young people to be critical thinkers, as this can assist in stabilising the country’s economy and internal challenges. She believes that society needs a range of paradigms to make sense of the world, processes, programmes, and history and that it should not be overly reliant on a singular view, as this could have negative implications on the country in the long term. Zille concluded that she remains hopeful for the country, as its citizens are intelligent, sensible, ethical, and rational enough to move it forward and assist in reaching its full potential.  

Wokeness aims to overthrow societal hierarchy 

Zille notes in her book that 'wokeness is an attempt to invert ‘society’s conventional hierarchy of privilege in order to promote marginalised identities.'  This stems from a struggle against inborn attributes of personal identity such as race, sex, sexuality, gender, and disability. It believes that society comprises power hierarchies that determine what should be known and what shouldn’t, as well as how events and actions should be interpreted. It believes that social justice activists need to expose unequal power relations and dismantle them in order to achieve social justice. 

Unequal power relations in this regard include racism, sexism, homophobia, transphobia, fatphobia, and other prejudices. Moreover, it argues that knowledge needs to be decolonised in order to achieve social justice. Decolonisation would require stripping knowledge of the methods and contents used in Western society. While it ‘seeks’ to promote inclusion, wokeness has begun to symbolise an extreme intolerance and is often used as a tool to enable a cancel culture. As a movement, it has been used to tear down statues, deface paintings, and monitor others’ speech infringements to ensure conformity. Rather than engage in rational debates with those who share dissenting views, online woke communities silence people with opposing views. This threatens social progress. Zille’s book represents a valuable contribution and a necessary attempt to understand the phenomenon and why it would not work in the South African context. 

Having personally experienced the wave of wokeness and cancel culture, Zille is well placed to advise others experiencing such tactics. She advises them to recognise what happened and to remain calm; to question whether they said or did anything objectionable or whether they just undermined the woke narrative; not to apologise or resign, as it feeds into the narrative that they have done something wrong; to seek legal counsel if they can afford it; not to engage online mobs; and not to give up. 

Watch recording of webinar below:


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. 

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept