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17 August 2022 | Story Edzani Nephalela and Coreen Steenkamp | Photo Francois van Vuuren
Academic Leadership Programme
The new cohort of the Academic Leadership Programme.

Educational leaders serve a significant administrative, management, and leadership function in higher education. A departmental chair’s role differs fundamentally from other leadership contexts, based on the momentous transition from being an academic by profession to providing leadership at departmental level.
The Academic Leadership Programme (APL) was launched by the University of the Free State (UFS) Centre for Teaching and Learning (CTL) to equip academics for various managerial positions. Faculty deans propose candidates for this programme; the second cohort has been chosen as the first is nearing completion. 
The first workshop commenced with an engagement with the Rector and Vice-Chancellor of the UFS, Prof Francis Petersen, and the Vice-Rector: Academic, Dr Engela van Staden, who both shared strategic academic leadership perspectives during the orientation and welcoming of the APL. 
Such reflections highlighted the expectations of being an educator, the complexity, and the critical role of departmental chairs within higher education institutions. Academic leaders are thus expected to establish firm leadership within their departments, facilitate intellectual development, manage administrative duties, and strive toward resilient learning and teaching environments. 
“The position of departmental chairs remains critical for any higher education institution, as they provide leadership in advancing the discipline, teaching students, producing quality graduates, and serving the professional community,” said Prof Francois Strydom, Senior Director: Centre for Teaching and Learning.
Research confirms that most academics succeed in these roles without formal leadership training, yet the expectation of developing or having certain leadership qualities or management competencies must fulfil the various functions of such a position. 


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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