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08 December 2021 | Story Leonie Bolleurs | Photo Supplied
UFS loveLife Computer Graduations
The group of 90 members of the Botshabelo community who successfully completed the 12-week ICT Services short-learning course through a collaboration between the UFS Directorate Community Engagement, the Department of Computer Science and Informatics, and the youth leadership organisation, loveLife.

With the COVID-19 pandemic, many people will look back at 2020 and 2021 with emotions of depression, anxiety, and hopelessness. But for a group of close to 200 community members in Botshabelo, the past two years have not only signified one of their biggest achievements in life; for them, the day that they graduated is also holding the promise of a new beginning.

Both this year’s group and the group of 100 community members who enrolled for the two ICT short learning courses in 2020, successfully completed the programme.

“After 12 weeks of training, the community members were very happy to receive their certificates,” says Alfi Moolman of the Directorate Community Engagement at the University of the Free State (UFS).

According to Moolman, this Information Technology service-learning project is a wonderful example of how the UFS responds to the needs of the community and addresses the digital divide through its Service-Learning programme.

Aiming for 100% digital literacy

Rouxan Fouché, Lecturer in the Department of Computer Science and Informatics who is also doing his PhD in Computer Information Systems, is focusing on the digital divide in his research study, titled: An exploration of service-learning strategies to address the South African digital divide: A Critical Utopian Action Research Approach. He quotes Molawa, who defines the digital divide as the separation of those who have access to digital information and communications technology and those who do not. “Molawa has confirmed that some of the challenges to information and communication technology (ICT) access in Africa have been caused by poverty due to high levels of unemployment, illiteracy, and skills shortage.”

In his study, Fouché states that South Africa is aiming for 100% digital literacy and skills to leverage the power of modern ICT for economic appropriation and to address inequity.

In his investigation, Fouché found that increasing the level of digital skills is the responsibility of many different stakeholders, from governments to universities. “Universities may play a vital role in helping to bridge the digital divide by providing free or affordable access to digital skills training and qualifications focused on groups from marginalised areas.”

He is currently concluding the last phase of his PhD study, which included the implementation of the service-learning action plan with the Botshabelo community – engaging them to strengthen the response to digital literacy.

Equipped with 21st century computer literacy skills

Moolman says they had to think of innovative ways to ensure that students continue to achieve their learning outcomes during lockdown. “A blended learning approach was decided on, where we introduced videos of the sessions that would have been facilitated face to face in the past.”

“As a collective change facilitator in the process, I connected Fouché and loveLife, a youth leadership organisation that has a Cyber Y lab at their youth centre in Botshabelo.”

“The match was a win. loveLife was equipping their target audience with 21st century computer literacy skills, Fouché could continue with his PhD, and his students have achieved their learning outcomes.”

Felix Morobe, the provincial manager of loveLife, believes the skills development opportunities provided by the UFS through their service-learning programmes are benefiting and growing young people in the community.

He says this programme has meant a great deal to the community, as it adds to their CVs. “Moreover, it also carries the logo of one of the best and most well-recognised universities. This course was a big motivation for the members of the community who attended; saying to them, ‘yes you can do it, despite the challenges that the country is facing in terms of youth unemployment’.”

Feedback from some of the attendees of the course, include, “I wish this course could continue and benefit others”; "I am one step ahead of those who did not attend the course"; and "I am going to apply for work now that I have this additional certificate".

“This is a brilliant example of engaged scholarship,” concludes Moolman.

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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