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26 November 2021 | Story Lacea Loader | Photo Sonia Small (Kaleidoscope Studios)
Prof Philippe Burger
Prof Philippe Burger.

The Council of the University of the Free State (UFS) approved the appointment of Prof Philippe Burger as Dean of the Faculty of Economic and Management Sciences for a five-year term during its quarterly virtual meeting on 26 November 2021. 

He is Pro-Vice-Chancellor: Poverty, Inequality and Economic Development, as well as Vice-Dean (Strategic Projects) of the Faculty of Economic and Management Sciences, and Professor of Economics at the UFS. 

Extensive experience

Prof Burger was a 2016/17 Fulbright exchange scholar at the Center for Sustainable Development, Earth Institute, Columbia University in the United States, with Prof Jeffrey Sachs as his Fulbright host, where he wrote a book titled Getting it right: a new economy for South Africa. The book was launched, with presentations at the International Monetary Fund (IMF), World Bank, and RAND Corporation in Washington DC, among others. In addition, he is a member of the Fiscal Policy and Financial Markets Task Team of the Lancet Commission on COVID-19. Co-chaired by the Head of the IMF’s Department of Fiscal Affairs and a former Minister of Finance of Chile, the task team of 11 members comprises economists from across the world, including two Nobel prize winners. 

From September 2012 to October 2014, Prof Burger was President of the Economic Society of South Africa. His publications include three more books and numerous academic articles on fiscal rules and fiscal sustainability, public-private partnerships, and macroeconomic and economic development policy. Together with IMF staff, he co-authored two IMF working papers. In 2009, the IMF invited him to spend a month at the IMF as a visiting scholar in the Fiscal Affairs Department (FAD), researching public-private partnerships and the Global Financial Crisis. For two months each in 2007, 2010, and 2012, he was seconded to the Organisation for Economic Co-operation and Development (OECD) in Paris, France, to work on public-private partnerships and capital budgeting, while in October 2011 he joined an OECD mission to Indonesia to conduct a regulatory review of Indonesia. 

Prof Burger was a member of the Panel of Experts of the South African National Treasury, in which capacity he co-authored a 20-year review of South African fiscal policy since 1994. From 2013 to 2018, he was a member of the South African Statistics Council, which oversees the work of Statistics South Africa. From 1 February 2018 to 31 January 2019, he acted as dean of the Faculty of Economic and Management Sciences at the UFS, and from 2002 to 2019 he was Head of the UFS Department of Economics. 

“With more than 27 years of experience in the higher-education sector, Prof Burger will bring a wealth of expertise, extensive networks, and partnerships, nationally and abroad, to the Faculty of Economic and Management Sciences and the UFS. His experience in the positions held at the university, as well as his extensive knowledge and understanding of the South African and global economy, places him in good standing to lead the faculty to be a formidable and impactful academic force nationally and abroad,” said Prof Francis Petersen, UFS Rector and Vice-Chancellor. 

“Prof Burger has the competencies required as dean of the Faculty of Economic and Management Sciences, leading it to exploit opportunities and deal with the challenges that the rapidly changing world presents to the UFS,” said Prof Petersen.  

Vision for the faculty

In response to his appointment, Prof Burger said, “I am humbled by this appointment and look forward to taking on this wonderful challenge. The faculty has a strong team of academics and administrative staff. With this team, I know we will create wonderful pathways for our students into the future and into the complex world of work. I also look forward to strengthening our research position and building the faculty as a nationally and internationally recognised research-strong faculty, as well as a faculty with a very strong Global South presence.”

Prof Burger succeeds the current Dean, Prof Hendri Kroukamp, who will be retiring at the end of February 2022.  

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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