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16 July 2021 | Story Leonie Bolleurs | Photo Supplied
Katlego Mpoihi says the Engaged Learning Festival equipped him with skills that changed his life in such a way that he could build his own business and provide employment for others. The festival is one of the initiatives of the Directorate Community Engagement to benefit the community, an initiative that also supports Mandela Day.

In celebrating Mandela Day, Bishop Billyboy Ramahlele, Director of the Directorate Community Engagement at the University of the Free State (UFS), believes that when we were born, all of us were clinching a fist holding something in our palms. “As we grew up, we discovered that what we were holding in our palms were our talents and gifts. We therefore exist to unfold our palms and share what we are holding. I challenge each of us to open our palms, stretch out our hands, and share what we are holding with those who are in need.”

It is also with this sentiment that the university, through its Engaged Citizenship programme – which is part of Engaged Scholarship – mobilises and trains communities to take charge of their own lives and development. Bishop Ramahlele describes engaged scholarship as using academic scholarship and professional expertise at the UFS with the intentional purpose to benefit the community. 

In the coming year, Community Engagement will pursue strategic partnerships with government departments at all levels to address the goals of the National Development Plan. The university will also continue to create opportunities for staff and students to engage in the development of communities. “We will ensure that all our staff and students contribute to building social cohesion in our communities by bridging economic, social, and cultural gaps within society,” says Bishop Ramahlele. 

Community Engagement is involved in more than 70 service-learning modules annually, and the university contributes no less than R9 million to set positive change in motion in the community. Some of the many programmes and organisations where an estimated 3 000 students spend at least 127 000 hours, include the Association for People with Disabilities, Bloemshelter, the Trompsburg Clinic and schools, and the Tshepo Foundation. 

Engaged Learning Festival, a beacon of hope

One initiative that stands out, is the annual Engaged Learning Festival

Bishop Ramahlele states that for the past five years, the university has organised and hosted the festival presented in partnership with non-governmental organisations, business, higher education institutions, and government departments.
 
“The festival, which is at the end of every year, runs over three days, with at least 50 different skills presented to about 1 500 attendants. In addition, the university trains no less than 400 people, including the youth, women, and the unemployed, in different skills that will enable them to create jobs for themselves through our ‘Building Social Cohesion through Enterprise Development Programme’,” he proudly adds. 

Despite the fact that the last festival was presented in 2019 due to the COVID-19 pandemic, the positive results of this event continue to impact people’s lives for the better. What comes to mind is the success story of 31-year-old Katlego Mpoihi, who attended the Engaged Learning Festival in 2016.

Mpoihi, who learned about the event at one of the Directorate Community Engagement’s training sessions in Thaba ‘Nchu, says before he left to attend the festival, he had no skills. However, he left his home dreaming about many opportunities for skills development.

“The festival did not disappoint me.”

“I knew nothing when I arrived there, nevertheless, in the three days of the event I learned furniture manufacturing skills, such as carpentry and upholstery that later allowed me to start making headboards, cupboards, pedestals, TV stands, and upholstering.”

“The Engaged Learning Festival changed my life. I feel better about myself now that I can stand on my own.”

“In the five years since I attended the festival, I registered my business, Golukisa Trading. After posting photos of my work on social media, the orders started to come in. With the profit I made, I bought more equipment and expanded my business to installing ceilings, tiles, floors, and walls.”

“Later, I was in the position to help others by creating employment and developing the skills of my staff. Two of the persons I taught started their own business,” says a successful Mpoihi who also managed to buy a car and land for himself.

Mpoihi later also attended training sessions on entrepreneurship, offered by the Directorate Community Engagement. “He is now playing an important role in training other youths and the unemployed during our workshops,” says Bishop Ramahlele. 

Giving back to ensure a better tomorrow for all

Although successful, he keeps on dreaming. “My biggest vision for the future is to open a factory where I can manufacture all types of furniture from scratch. I also see myself spreading my wings beyond the Free State borders, not only creating employment but also opportunities for people to open their own businesses,” says Mpoihi, who is planning on giving back in a big way. 

Was this not also what the late President Mandela had in mind – for us to recognise our individual power so that we can change the world around us?

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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