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Unmasking the Shadow Pandemic

08 December 2021 | Story Michelle Nothling | Photo Supplied

Lentsu Nchabeleng — Dr Ntheno Nchabeleng was appointed as the Deputy Director in the Gender and Anti-Discrimination Office within the Unit for Institutional Change and Social Justice.

A total of 10 006 rape cases were reported between April and June 2021. This is according to the latest SA crime statistics for the first quarter of 2021/2022. From a sample of 5 439 of these rape cases, 3 766 of incidents took place in the victim’s home or that of the rapist. A shadow pandemic of gender-based violence against our women and children is raging in South Africa.

It is within this global and local context that the Gender and Anti-Discrimination Office (GEADO) at the university is making inroads into supporting survivors of gender-based violence (GBV) and changing gender stereotypes.

GEADO in focus

GEADO is situated within the Unit for Institutional Change and Social Justice on the Bloemfontein Campus. It is mandated to deal with incidents of unfair discrimination and GBV as it relates to the UFS community, and to conduct advocacy and training in these areas. Deputy Director of GEADO, Dr Ntheno Nchabeleng, explains that “through high-impact practices and interventions, the Office works to systematically reduce case attrition to ensure that all reports and cases follow procedurally just processes”.

GEADO has been established at all the UFS campuses with well-trained and fully equipped Senior Gender Officers leading each. Geraldine Langau—supported by research assistant Delisile Mngadi—is managing the office at the Bloemfontein Campus, Chelepe Mocwana the Qwaqwa Campus, and Sivuyisiwe Magayana oversees the South Campus office.

Addressing gender-based violence

Prevention and response to GBV are at the core of GEADO’s work. With our country wracked by sexual violence and femicide, “it has become a nightmare to be a woman in South Africa”, Dr Nchabeleng says.

Its preventative efforts focus on the underlying causes of GBV to transform patriarchal notions, misogynistic norms, power imbalances, and toxic gender stereotypes. Fostering collaboration with various strategic partners to strengthen its impact, GEADO recently started working with Amnesty International Sub-Saharan Africa and Amnesty International Latin America to spread awareness on various forms of violence experienced by vulnerable populations. GEADO has also partnered with other local stakeholders in an effort to eradicate GBV through programming that includes awareness campaigns, online mobilisation, training, and webinars.

Becoming part of the solution

“Become change agents,” Dr Nchabeleng urges. One way to start shifting attitudes and mindsets is to change the way we speak. Examples would be to refrain from sexist and discriminatory language and phrases that undermine and degrade our women. Gendered name-calling generally depicts women and girls as inferior and less than fully human. Another area of concern is the way young people — especially young men — engage in disparaging conversations about women on social media platforms. This behaviour needs to cease. As a society, we also need to stop victim blaming, stop normalising rape culture, and stop entertaining sexual violence jokes,” Dr Nchabeleng says.

These changes start with each of us.

Incidents of GBV and discrimination can be reported to GEADO at:
Bloemfontein Campus: +27 51 401 3982
South Campus: +27 51 401 7544
Qwaqwa Campus: +27 58 718 5431

Sexual Assault Response Team (SART):
www.ufs.ac.za/sart
Toll-free number +27 80 020 4682

News Archive

From wheat protein to perfect pizza

2017-09-26

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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