Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
08 February 2021 | Story André Damons | Photo Charl Devenish
Prof Mamello Sekhoacha, Associate Professor from the Department of Pharmacology in the Faculty of Health Sciences, was appointed by Dr Zweli Mkhize, Minister of Health, as the new chairperson of the National Health Research Ethics Council of South Africa (NHREC).

A researcher in the field of drug discovery and development at the University of the Free State (UFS) has been appointed by Dr Zweli Mkhize, Minister of Health, as the new chairperson of the National Health Research Ethics Council of South Africa (NHREC).

Prof Mamello Sekhoacha, Associate Professor from the Department of Pharmacology in the Faculty of Health Sciences, was appointed as a member of the NHREC council in 2013, and later became the chairperson of the NHREC’s Norms and Standards Committee responsible for developing and revising guidelines for health research. Prof Sekhoacha was appointed deputy chairperson of the council in 2018 and has played an integral part in setting ethical standards for conducting health research in the country.

 Responsibilities of the NHREC

The NHREC is the national statutory body responsible for the governance and advancement of health research ethics in South Africa. Some of the responsibilities of the council are to set ethical norms and standards for health research by developing and revising the guidelines pertaining to health research; to promote and monitor compliance with existing regulations by health research ethics committees; and to build capacity in research ethics committees through robust registration and audit processes.

These responsibilities of the NHREC rest on the need to ensure ethical integrity in research involving human participants and animal subjects, and that research is based on sound scientific and ethical principles.

“It is an honour for me to serve on the NHREC for the third term. The NHREC has achieved remarkable outputs over the past three years, and I believe, given the current composition of the council members, this momentum will not be lost. One of the goals of the NHREC is to further broaden the scope of the ethics in health research guidelines from ‘biomedical research’ to ‘health-related research’ to ensure that adequate guidance is provided for those in health-related disciplines, as a response to the changing environment of research involving humans and the broader meaning of health research.” 

“We need more comprehensive guidelines with nuanced commentaries to indicate how the ethical principles that emanated from biomedical research involving humans, could be effectively implemented in other disciplines of health-related research,” says Prof Sekhoacha. 

Global paradigm shift in role and integration of ethics in health research

Having been a council member since 2013, Prof Sekhoacha, whose training spans from pre-clinical laboratory experimentation, the use of animals in research, clinical trials, and working with indigenous communities, says there is a global paradigm shift in the role and integration of ethics in health research in almost all aspects of research, with an increased emphasis on the scientific and social value of research: the prospect of generating the knowledge in a manner that protects and promotes people's health. Considerations of the NHREC go beyond developing ethical guidelines or ensuring the efficient functioning of the ethics committees, to raising awareness among research institutions and researchers to continually promote ethically sound research conduct. 

The subject of ethics in health research is pivotal and reflective of the values of both the institution and the country at large. 

UFS uses Prof Sekhoacha’s expertise on ethics

Prof Sekhoacha is also a co-opted advisory member in the Senate Research Ethics Committee of the UFS and facilitates workshops and seminars on research ethics offered by the Postgraduate School.

Prof Corli Witthuhn, Vice-Rector: Research and Internationalisation, says it is a great honour for the UFS that Prof Sekhoacha has been elected chair of the NHREC.  “The NHREC governs the research ethics processes in South Africa, and it is strategically important for the UFS to now have one of our own academics play such a nationally important role.  We have been using Prof Sekhoacha’s expertise on issues of ethics and we are looking forward to working with her to continue to better our own ethics processes.”

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