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19 July 2021

The Faculty of Economic and Management Sciences invites all its academic departments to participate in the 2021 celebration of Nelson Mandela Day by requesting their staff and students to become involved in a 67-minute fitness challenge to be held over a seven-day period, commencing on 18 July 2021. These kilometres can be completed by running, walking, swimming or on a bicycle (no vehicles permitted). 

These activities may be completed at any location, at any time from 18 to 25 July 2021 (terminating at midnight on 25 July). This ensures that social distancing protocols are adhered to, since each individual is completing the challenge on their own.

Participants will be required to provide relevant proof of the distance completed, as well as the date and time interval, by either submitting a picture of the treadmill screen, sharing the progress they logged by using a mobile app such as Strata, pictures of the number of steps completed, etc. (Send this via email to Reabetswe Parkies at Parkiesrg@ufs.ac.za upon completion – at the latest by 08:00 on 26 July 2021.)

Raising funds

To raise funds, each department in the faculty is requested to consider sponsoring a specific amount per kilometre completed by their staff and students. It is recommended that each department consider its available budget for this purpose and that the total departmental contribution should be capped at a specific amount to ensure that departments are not faced with open-ended liabilities.  We have sought and obtained approval from the Department of Finance for the use of UFS funds in this manner. To this end, for example, the School of Accountancy has pledged to contribute R10 per kilometre completed, capped at a maximum contribution of R6 700.

To encourage healthy competition and to increase the amount raised, departments will be encouraged to compete against each other and attempt to complete the most kilometres. Each department will donate their pledges to the charity of their choice.  In support of this noble cause, the Dean’s office has pledged a donation of R6 700 to the winning academic department, to be added to the department’s donation to the charity. 

We believe this is a very good marketing initiative, as well as an opportunity for the faculty to illustrate its commitment to social investment and community engagement.  It is also likely to contribute to improving the morale of the staff in the faculty. The UFS Community Engagement office has further indicated that it would like to arrange a radio interview to promote this event – to this end, we can raise awareness and place the spotlight on a worthy cause.

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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