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07 December 2021 | Story Nonsindiso Qwabe
Christa Faber
Innovative Methods in Assessment Practices award winner for the Qwaqwa Campus, Christa Faber.

By working with students and being part of their development into successful young adults, Mathematics and Applied Mathematics Lecturer on the Qwaqwa Campus, Christa Faber, soon realised that she would like to proceed with her own studies, and she set her sights on just that. Obtaining her honours degree in Mathematical Statistics at age 40 inspired Faber to continue pursuing an education. She will be receiving her Master of Higher Education Studies degree during the December graduations.

Teaching has always been her passion, Faber shared fondly. She commenced her teaching career as a Mathematics teacher in a small town, Molteno, in the Eastern Cape. After four years of teaching, she worked as a Mathematics supply teacher in the United Kingdom for two years. Upon her return, she continued her teaching career in Harrismith, where she was appointed as a Science teacher at Harrismith High School, before receiving an offer to assist the UFS Qwaqwa Campus as a Statistics facilitator in 2003. She never looked back.

As a researcher, Faber has spent the past eight years using technology as an educational tool to determine whether it can be used to improve students’ performance and understanding of basic statistics. “I believe students learn best when they expect to be successful and see the value of the course for their personal development,” she said.

Faber conducted an experiment on how an online assessment tool (OAT) could be incorporated into the Statistics module to enhance student engagement, and consequently, the performance of students in a rural setting. The transition from face-to-face teaching to online learning has been a topic across all institutions of higher learning, with students’ response to learning on blended platforms being of great importance.

The learning experiment, conducted pre-COVID, showed the benefits that online assessment tools could have on the performance and engagement of students at a rural university. Faber said she considers it important to know how students engaged in key online and general learning practices as a way of managing and developing rural university education. For the experiment, a pragmatic parallel mixed methods design was used to divide students into two groups to compare the performances of those with online assessment tool interventions and those without.

The intervention recently won Faber the Innovative Methods in Assessment Practices award for the Qwaqwa Campus at this year’s Centre for Teaching and Learning awards. The purpose of the category was to showcase how assessment strategies, tools, and assessment activities are used to assess students in new, original, or inventive ways. She said she was grateful to receive recognition for a research project inspired by her passion for teaching and learning, combined with the use of online assessment technology, to enhance students’ learning experience in the field of statistics. “My ongoing research supports the promotion of student engagement in statistics education, as well as in the general educational field.”

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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