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04 February 2021 | Story Leonie Bolleurs | Photo Sonia Small (Kaleidoscope Studio)
Prof Hendri Kroukamp has been appointed to the Accreditation Committee of the International Commission on Accreditation of Public Administration Education and Training.

Prof Hendri Kroukamp, Dean of the Faculty of Economic and Management Sciences at the University of the Free State (UFS), has been appointed to the Accreditation Committee (AC) of the International Commission on the Accreditation of Public Administration Education and Training (ICAPA) in January 2021.

He is serving on this committee with, inter alia, John-Mary Kauzya, Chief of the Public Service Innovation Branch of the United Nations (UN); Lichia Saner-Yiu, President of the Academy for Quality in Training and Education, Geneva, Switzerland; and Allan Rosenbaum, Public Service Adviser to President Joe Biden of the USA and President of the American Society for Public Administration (ASPA). 

Ensuring accountability and transparency 

Prof Kroukamp supports the belief that an effective government and public administration are essential in the promotion of economic development and in ensuring the kind of accountability and transparency that are central to sustaining a democratic society. 

He is convinced that high-quality education and training is key in producing effective and accountable public administrators and government officials.

Consequently, he says that providing the highest quality of public administration education and training must be a central objective of all those concerned with promoting and sustaining democratic and prosperous societies. “It is of critical importance to preparing the next generation of public administrators and government officials. The current generation of public administrators and government officials also need constant development in terms of their competencies, skills, and capabilities,” he adds.

Standard of excellence prescribes programmes 

ICAPA, which provides quality assurance services for education and training programmes in public administration, will address these objectives. 

Based on self-evaluation reports and site visits, programmes are confronted with the Standards of Excellence for Public Administration Education and Training. These are jointly developed by the United Nations Department of Economic and Social Affairs (UN-DESA) and the International Association of Schools and Institutes of Administration (IASIA). 

Serving on the Accreditation Committee, part of his role will include adopting the accreditation criteria, constituting site-visit teams, deciding on accreditation, submitting the annual plan and report, and serving in this main pool of site reviewers. 

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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